DirtyFLRestaurant Inspection Data

TEN ZUSHI

9680 ARGYLE FOREST BLVD, SUITE 3

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/18/2025

Inspection #: Visit ID: 10888113

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In walk-in cooler, container of cut lettuce has to go bowl used as scoop in product. Owner removed to go bowl from product. Also, in walk-in cooler pot of clear soup as to go bowl used as scoop. Owner removed to go bowl from product. Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Multiple gaskets torn through out kitchen and sushi bar. Repeat Violation
  • 36-73-4:Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under back counter of sushi bar soiled with food debris. Also, floor under reach in cooler on cook line soiled with food debris. Also, wall behind grill on cook line soiled with grease build up. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. At sushi bar under both handwash sinks, containers of fresh ginger stored on floor. Also, under server line case of plastic bottled cranberry juice on floor. Owner moved cranberry juice to shelf. **Corrective Action Taken** Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout kitchen and sushi bar soiled with food debris. Also, hood filters above line have build up of grease. Also, on server line soda machine has build up around soda nozzles. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes not stored in sanitizer solution at sushi bar, on table under pass through window to kitchen and on prep table in kitchen across from triple sink. Manager put all wet wiping clothes in sanitizer buckets. Corrected On-Site Repeat Violation
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Behind sushi bar, sanitizer bucket stored on floor under handwash sink.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. On bottom shelf of prep table in kitchen across from triple sink, container of salt not labeled. Owner labeled container. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer on speed rack to right of door, cream cheese wontons stored under raw shrimp/ raw chicken all on metal sheet trays wrapped in plastic. Manager had employees rearrange speed rack to be in proper storage order. Also, in walk-in freezer on speed rack, raw chicken on tray plastic wrapped stored over raw pork. Manager had employees rearrange speed rack to be in proper storage order. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cook line in reach in cooler, containers of raw shrimp and raw chicken stored on shelf above ready to eat pork dumplings. Manager switched products to be in correct storage order. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, raw beef (50F - Cold Holding). Owner stated the cooler door has been opened and shut all morning since open due to being busy. Repeat Violation Admin Complaint
  • 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. At sushi bar, sushi rice has no time marking. Employee stated it was just made 1 hour prior and put time mark on container. Corrected On-Site Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. On bottle self of server line, bottle of windex stored next to condiment bottles. Owner removed windex from shelf. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Under handwash sink at sushi bar, Sanitizer Bucket Chlorine 200+ppm. Employee discarded and made new sanitizer bucket, rechecked 100ppm. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. In kitchen, large trash can in front on handwash sink next to triple sink. Employee moved trash can from in front of handwash sink. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At sushi bar, steel scrub in handwash sink. Manager removed steel scrub from sink. Corrected On-Site

Inspection Date: 1/29/2025

Inspection #: Visit ID: 10767831

  • N/A:No Violations Were Observed

Inspection Date: 1/28/2025

Inspection #: Visit ID: 8851968

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used for a scoop in rice cooker on line. Bowl removed by manager . Corrected On-Site Repeat Violation
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee's open energy drink on prep table, manager throw it away. Employee drink cup behind sushi bar has no lid. Employee throw away. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee jackets hanging on shelf in kitchen by walk-in cooler used for can goods.
  • 14-11-5:Basic - Equipment in poor repair. Multiple torn gaskets. One of cooler of sushi bar cooler and two in kitchen on cook line. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under ice bin in server station near bar .
  • 08B-38-4:Basic - Food stored on floor. Tub of fresh ginger stored under handwash sink behind sushi bar. Bag of onions on the floor of walk-in cooler. Manager moved onions to correct shelf. **Corrective Action Taken**
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Three knifes between back of prep table and walk-in cooler wall. Manager removed. Corrected On-Site Repeat Violation
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelf near walk-in cooler for storage of dry products is not sealed.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior sides of cooking equipment on cook line.
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Electrical drill stored on shelf over prep table next to walk-in cooler. Manager moved drill to properly place. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet clothes on each of the cutting boards behind sushi bar. Repeat Violation
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Sushi cook washed hands for about 4 seconds. Was told by manager to wash again and for 10-15 seconds. Corrected On-Site Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook in sushi bar touch personal cell phone and then touched a clean cutting knife. Was told he needed to was hands by manager. **Corrective Action Taken** Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tray of opened cheese wontons stored under raw plastic wrapped beef in walk-in freezer. Walk-in freezer raw open package of chicken stored over commercial packaged beef. Manager moved all food to proper storing specs. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu in flip top cooler on cook line at a temp of 49F. Tofu placed in cooler approximately 2 hours prior. Manager put in cooler. Raw eggs on prep table in pan temped at 62F. Per manager they had been out about ten minutes. Manager placed pan in cooler to cool. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. In sushi bar, sushi rice has no time mark. Sushi rice removed from temperature control approximately 2.5 hours prior. Employee marked sushi rice. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook in kitchen washed hands in prep sink not handwash sink. Warning
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Drain line for soda gun holster placed in handwash sink in bar. Drain line removed by manager. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Rolling trash can blocking handwash sink in kitchen between dish machine and triple sink.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test stripes available by establishment while testing dishwasher and sanitation bucket.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at either handwash sink behind sushi bar. Corrected On-Site

Inspection Date: 8/6/2024

Inspection #: Visit ID: 8787583

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In stored sugar and flour containers under prep table by walk in cooler, to go bowl used as scooper.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi bar, employee drink on prep table. Employee removed. Corrected On-Site
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed two employees drinking from an open container at sushi bar.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between flip top reach in cooler and prep table on make line. Manager removed knife. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Two tongs on handle of oven. Manager removed. Repeat Violation
  • 14-12-4:Basic - Utensils in poor condition. Knife on make line in kitchen has broken tip. Manager separated from other knifes. **Corrective Action Taken**
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping clothes on make line not stored in sanitizer in between use. Repeat Violation
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One shell egg at sushi bar was cracked. Manager discarded cracked egg. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter next to walk in cooler, shrimp tempura (66F - Cold Holding). Items are not kept on time per manager. Manager stated items were out of refrigeration less than 2 hours ago.Item placed in walk in cooler to begin cooling. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler that was opened two days prior, according to manage, did not have date marking. Manager added date marking. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station by triple sink had dirty pots and pans. Manager removed. Corrected On-Site Repeat Violation

Inspection Date: 1/8/2024

Inspection #: Visit ID: 8468408

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Two packages of tuna stored in reach in cooler at sushi bar. Tuna discarded. See stop sale. Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Only license displayed is license from ABT.
  • 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor and floor drain near mop sink.
  • 08B-38-4:Basic - Food stored on floor. Plastic bottles of cranberry juice in bar. Containers of carrots, onions and sauces in walk in cooler. All items moved and stored correctly. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Set of tongs on equipment handle on cook line. Tongs moved and stored correctly. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop in ice bin at bar. Ice scoop in ice bin at server station. Scoops moved and stored correctly. Corrected On-Site
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Prep shelf below prep table across from cook line is rusted.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Blue wiping cloth stored on counter in server station. Cloth moved and stored correctly. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket by server station 0ppm. Manager added more sanitizer. Retested 50ppm. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers of salt and sugar in dry storage area of kitchen. Containers labeled. Corrected On-Site
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook on cook line washed hands in prep sink for approximately three seconds. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bulk containers of salt and sugar in dry storage area of kitchen.
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One shelled egg in reach in cooler on cook line. One shelled egg in crate in walk in cooler. Eggs discarded.
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Two packages of tuna stored in reach in cooler at sushi bar. Tuna discarded. See stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front cooler at sushi bar, eel and salmon 46F. Items placed into cooler approximately 15 minutes prior. Items moved to lower reach in cooler to cool. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook on cook line washed hands in prep sink. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
  • 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. On menu, item called spicy crab stick uses imitation crab meat. This item must either be spelled krab or indicated that it is imitation crab meat. Manager started changing menus to reflect this item. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in bar with pan inside. Hand washing sink by triple sink in kitchen with pan inside. Pans removed. Corrected On-Site
  • 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/ No certified food manager with seven employees present. Manager arrived during inspection. Corrected On-Site

Inspection Date: 8/9/2023

Inspection #: Visit ID: 8386511

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Package of raw tuna in walk in cooler in small cooler next to door of walk in cooler.
  • 25-22-4:Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. To go cups stored next to hand wash station in server area, cups moved Corrected On-Site
  • 22-39-4:High Priority - Chlorine sanitizer in sanitation bucket not at proper minimum strength. Sanitation bucket at server area reading 0ppm, remade to 100ppm. Corrected On-Site Repeat Violation Admin Complaint
  • 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Container of cut lemons stored in ice bin of soda machine in server area next to bar.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish heads stored over boxes of cooked pork dumplings in walk in cooler. Raw beef stored over cooked chicken in walk in cooler. Raw fish stored over noodles in reach in cooler at sushi bar. Raw shrimp stored over cooked pork dumplings in reach in cooler on cook line. Also raw chicken stored over raw shrimp in reach in cooler on cook line. Also raw beef stored over raw fish, both items removed from original packet, on speed rack in walk in freezer. Operator rearranged all items during inspection. Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Container of cut lemons stored in ice bin of soda machine in server area next to bar.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (45F - Cold Holding); cooked chicken (45F - Cold Holding) in top section of reach in cooler on cook line, per operator lid has been consistently opened for less then 1 hour. Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line. At hand wash station at bar. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash station at bar. At hand wash station in stall in men's bathroom. Repeat Violation