RAINBOW SUSHI
12620 BEACH BLVD, STE 19
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/2/2025
High Priority
2
Intermediate
1
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Pan without handle used to dispense rice in container near walk-in-cooler. Operator removed pan from rice. Corrected On-Site
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Waste receptacle in women's restroom missing lid.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belongings stored on shelf at side of cook line next to clean plates and atop box of gloves. Also, personal belonging next to microwave on cook line. Employees removed their cell phones and ear buds to properly store. Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket on reach in freezer across from cook line torn. Also, handle for walk-in-cooler in disrepair/ missing. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Plastic bucket with sauce stored on floor outside of cook line area.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in reach in deep freezer next to warewashing area. Also, ice buildup up in small reach in freezer at sushi making station.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils stored in container of standing water next to rice cookers and also near grill. Operator had cook change out water to be at least 135F. **Corrective Action Taken** Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in deep freezer near warewashing area soiled. Also, multiple filters in hood above grill area soiled. Repeat Violation
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor in walk-in-cooler. Repeat Violation
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and raw shrimp stored over ready to eat spring oils in reach in freezer across from cook line-not all products commercially packaged. Operator removed raw chicken and raw shrimp to properly store. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Container of soapy water stored next to clean plates in front service area. Also, spray bottle of cleaner stored next to single service to go boxes at front service line. Operator removed both cleaners to properly store. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink across from cook line and hand wash sink in warewashing area used to store container and squeegee. Operator removed items from both hand wash sinks. Corrected On-Site
Food safety inspection conducted on 4/2/2025 revealed 12 total violations (2 high priority, 1 intermediate, 9 basic).
Inspection on 9/16/2024
High Priority
4
Intermediate
2
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard used to line shelving with direct contact of foods in multiple reach in freezers
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belongings stored on shelf in front of microwave across from grill area. Also, personal belongings stored on top of wrapped single use napkins across from sushi making station. Operator removed employees cell, wallet, keys and shoes from both areas to properly store. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked cups on storage shelf near soda dispensing machine on front service line unable to properly air dry
- 14-11-5:Basic - Equipment in poor repair. Gasket on walk-in-cooler in disrepair.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spatula and ladle stored in standing water near rice warmer of less than 135F. Water temp 89F Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler across from grill soiled. Also, multiple filters in hood area soiled. Repeat Violation
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in walk-in-cooler unsealed concrete, not easily cleanable.. Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet at hand wash sink nearest walk-in-cooler leaking.
- 41-07-4:High Priority - Container of medicine improperly stored. Employees medicine stored on shelf with plates and microwave across from grill area. Employee removed bottle of medicine to properly store. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect near soda dispensing machine at front service line.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw shrimp in reach-in cooler across from grill. Employee rearranged reach-in cooler to properly store chicken. Corrected On-Site Repeat Violation Admin Complaint
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked shelled egg stored in same container with shelled eggs. See Stop Sale.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in sushi making station and at hand wash sink nearest walk-in-cooler. Operator replenished paper towels. Corrected On-Site Repeat Violation
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection and operator had employees on duty read, and sign form. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 9/16/2024 revealed 14 total violations (4 high priority, 2 intermediate, 8 basic).
Inspection on 4/17/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/11/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in-cooler unable to maintain temperature of 41F and below. Ambient temperature 46F. Observed door unable to stay closed. Observed lock on exterior of door but door is not being locked to assist in keeping door locked. Warning - From follow-up inspection 2024-04-11: Ambient temperature of walk-in-cooler 45-46F. TCS foods in walk-in-cooler 43F and below. Operator stated employees have been in and out of cooler setting up. Will retemped walk-in-cooler at next callback due 4/15. **Time Extended**
- 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink on cookline nearest warewashing area has been removed. Spoke with plan review and operator able to move hand wash sink to wall across from previous spot at back side of restroom wall. Plans revised to show move. Operator stated he will have it reinstalled in new location per revised plans. Warning - From follow-up inspection 2024-04-11: At callback no change. **Time Extended**
Food safety inspection conducted on 4/11/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 4/8/2024
High Priority
3
Intermediate
7
Basic
7
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank at front service line not secured. Repeat Violation
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in-cooler unable to maintain temperature of 41F and below. Ambient temperature 46F. Observed door unable to stay closed. Observed lock on exterior of door but door is not being locked to assist in keeping door locked. Warning
- 08B-38-4:Basic - Food stored on floor. Multiple buckets with ginger in them stored on floor in sushi making station. Employee removed ginger to properly store. Corrected On-Site Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple spatulas stored in standing water near rice cookers. Employee emptied water from container with spatula. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters in hood area above grill soiled. Also, gasket on walk-in-cooler soiled. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from grill area has standing water.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed floor in walk-in-cooler. Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw seafood in fridge across from prep table. Operator removed seafood to properly store. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi roll(61F - Cold Holding); cooked noodles (50F - Cold Holding) on bottom shelf of table on cookline. Employee placed on shelf during lunch and forgot to put back in reach-in cooler. Employee removed both sushi roll and noodles and placed in nearby cooler. Also, raw chicken (47F - Cold Holding); raw beef (48F - Cold Holding); cream cheese (48F - Cold Holding) in walk-in-cooler. Observed walk-in-cooler not fully closed. Operator locked walk-in-cooler to chill foods. Also, tofu (46F - Cold Holding) on counter across from cookline. Operator stated employee took out during rush and didn't place back in reach-in cooler. Operator placed in cooler at front service line to chill. **Corrective Action Taken** Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Tempura shrimp using TPHC not date marked on board per the paperwork. Operator time marked tempura shrimp. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board across from grill area soiled/ stained.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink across from prep table blocked with large pot. Operator removed large pot. Corrected On-Site
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink on cookline nearest warewashing area has been removed. Spoke with plan review and operator able to move hand wash sink to wall across from previous spot at back side of restroom wall. Plans revised to show move. Operator stated he will have it reinstalled in new location per revised plans. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen, in warewashing area or at hand wash sink in sushi making station. Operator replenished paper towels at all hand wash sinks. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator started to have employees working read and sign form. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink in kitchen, or at hand wash sink in warewashing area. Operator replenished soap at both hand wash sinks Corrected On-Site Repeat Violation
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink across from prep table.
Food safety inspection conducted on 4/8/2024 revealed 17 total violations (3 high priority, 7 intermediate, 7 basic).
Inspection on 10/11/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/11/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/4/2023
High Priority
5
Intermediate
4
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed multiple CO2 tanks not secured in kitchen. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored on preparation tables throughout kitchen. Manager hand employees store drinks properly. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed cooking oil stored on floor of kitchen near back door. Manager had employee remove and store the oil properly. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets on cook line soiled.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp sitting in 3 compartment sink to thaw. Manager turned cold water on the frozen shrimp. Corrected On-Site Repeat Violation
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed the walk-in cooler floor Unsealed concrete.
- 41-07-4:High Priority - Container of medicine improperly stored. Observed employee medication stored over reach in cooler preparation area. Employee removed and stored properly. Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishmachine chlorine sanitizer not at proper minimum strength 0ppm. Operator will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling Krab with bare hands. Employee washed hands properly and placed gloves on. Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in ware washing area. Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tempura shrimp being held hot at 96F located in sushi area. Employee stated shrimp was prepared 30 minutes prior. Manager had employee reheat shrimp. Took second temperature 178F(reheating). **Corrective Action Taken**
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed establishment without chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment without chemical test kit for Dish machine.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed establishment with 5 employees engaging in food preparation without certified food service manager on duty. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed hand sink at entrance of kitchen without soap and paper towels. Employee provided hand soap and paper towels. Corrected On-Site Repeat Violation
Food safety inspection conducted on 10/4/2023 revealed 15 total violations (5 high priority, 4 intermediate, 6 basic).