TSUNAMI SUSHI / RED BOWL
12553 BARTRAM PARK BLVD STE 304
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 9/18/2024
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 9/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/16/2024
High Priority
3
Intermediate
5
Basic
8
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tanks. Kitchen
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean soup bowls under towel dispenser.
- 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. Labeled frozen tuna thawing at food temperature. items still frozen. Items cut by manger. Moved to cooler **Corrective Action Taken**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables. Moved by manager
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knives between equipment. Kitchen. Moved by manager. **Corrective Action Taken**
- 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. Bowl as scoop in ice machine. Moved by manager. **Corrective Action Taken**
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cut broccoli not washed before cutting. Person In Charge had broccoli washed.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wipes on counter in : kitchen.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in rear kitchen.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired. 06/01/2024 Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp 70°, 69° , 72°. On shelf kitchen prep. Items placed about noon. Moved by manager Raw beef 50°. Raw chicken. 47°. Cooked chicken 47°. Cooked noodles 50°. Cooler opposite grill . Placed about 11 am. Moved by manager. **Corrective Action Taken** Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand Wash Sink by Dish machine / Three compartment sink blocked by multiple staked soy buckets .
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensils in Hand Wash Sink by Dish machine.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chlorine test strips available.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at kitchen Hand Wash Sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Missing soap at kitchen Hand Wash Sink.
Food safety inspection conducted on 9/16/2024 revealed 16 total violations (3 high priority, 5 intermediate, 8 basic).
Inspection on 3/27/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 28-02-4:Basic - - From initial inspection : Basic - Condensation or other drainage not disposed of according to law. Heavy condensation drip from ceiling in walk in cooler. Repeat Violation Warning - From follow-up inspection 2024-03-27: At callback : heavy condensation drip from ceiling in walk in cooler. Admin Complaint
- 12A-13-4:High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled equipment then handled clean plate without washing hands. Inspector intervened **Corrective Action Taken** Warning - From follow-up inspection 2024-03-27: At callback : food prep employee handled raw beef then engaged in food prep activity without washing hands. Admin Complaint
- 53A-05-6:Intermediate - - From initial inspection : 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/ Approximately 7 food service employees onsite with no certified food certification present. Warning - From follow-up inspection 2024-03-27: At callback : no certified food manger on site with about 7 food service employees. Admin Complaint
Food safety inspection conducted on 3/27/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 3/18/2024
High Priority
5
Intermediate
10
Basic
11
Total
26
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tanks in kitchen.
- 36-36-4:Basic - Ceiling tile missing. Missing ceiling tiles above packaged foods in rear of kitchen. N
- 28-02-4:Basic - Condensation or other drainage not disposed of according to law. Heavy condensation drip from ceiling in walk in cooler. Repeat Violation Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep area.
- 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 cell phone , jacket on prep area and food shelf. Repeat Violation
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- 14-11-5:Basic - Equipment in poor repair. Frontline Reach in cooler door broken. Falls apart when opened.
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor walk in cooler.
- 08B-38-4:Basic - Food stored on floor. Bag of carrots on floor. Walk in cooler.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment. Kitchen. Moved by manager. **Corrective Action Taken**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled equipment then handled clean plate without washing hands. Inspector intervened **Corrective Action Taken** Warning
- 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee used bathroom but did no second wash when returning to kitchen. Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Utilities at Three compartment sink not sanitized. Employee just washed and rinsed. Inspector intervened. **Corrective Action Taken** Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp on shelf 80°. Moved by manager. Cooked chicken on counter 69°. Discarded. 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 and the time removed from temperature control cannot be determined. No time mark on cooked riced at frontline. Made at 11 am per manager. Repeat Violation Admin Complaint
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Ware washing employees no idea how to wash rinse sanitize utensils.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by Dish Machine totally blocked by multiple equipment, lids , shelving in sink.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Kitchen Hand wash sink used as counter for sauce containers.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.
- 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/ Approximately 7 food service employees onsite with no certified food certification present. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. N paper towels at multiple Hand wash sinks.
- 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. Repeat Violation
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Warning
Food safety inspection conducted on 3/18/2024 revealed 26 total violations (5 high priority, 10 intermediate, 11 basic).
Inspection on 7/10/2023
High Priority
3
Intermediate
4
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
- 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. Cooler opposite grill not holding foods to 41° or below. Per Person In Charge , service technician already called.
- 28-02-4:Basic - Condensation or other drainage not disposed of according to law. Condensation drip in walk in cooler . Per Person In Charge service technician already called.
- 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 bag over food prep. Kitchen. Moved by manager. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas , utensils in standing water 78°. Moved by manager. **Corrective Action Taken**
- 08B-12-5:Basic - Stored food not covered. Uncovered wantons in reach in freezer. Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 06/01/2023
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler opposite grill. 48° cooked shrimp. 50° tofu. Imitation crab 49° per Person In Charge items placed about 1 pm. Items moved to walk in cooler. **Corrective Action Taken**
- 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 and the time removed from temperature control cannot be determined. No time mark on sushi rice made at 1 pm per Person In Charge. Marked by manager.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Repeat Violation
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Establishment digital probe thermometer not working.
- 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. Repeat Violation
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Metal banded paint brush used for basting. Discarded by manager. **Corrective Action Taken**
Food safety inspection conducted on 7/10/2023 revealed 13 total violations (3 high priority, 4 intermediate, 6 basic).