VOLCANO SUSHI HOUSE
4765 HODGES BLVD STE 3
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/28/2025
High Priority
4
Intermediate
5
Basic
4
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used to dispense cut cabbage on cook line and rice in kitchen area. Operator removed bowls **Corrected On-Site** **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Plastic bucket of soy sauce and mayo stored on floor in kitchen near reach in freezer and near entrance to sushi making station. **Repeat Violation**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on shelves and foods in reach in freezer in kitchen area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled. Also, gasket on reach-in cooler on cook line soiled. **Repeat Violation**
- 41-07-4:High Priority - Container of medicine improperly stored. Can of burn spray stored next to knives in cabinet in sushi making station. Operator discarded burn spray. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel in direct contact with raw salmon in sushi making station, and also on top of vegetables in top of flip top reach-in cooler across from grill.
- 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 stored over ready to eat dumplings in reach in freezer at end of cook line . Not all products commercially packaged. Also, raw shrimp stored over ready to eat ice cream in reach in freezer at end of cook line. Not all products commercially packaged. Operator had employee removed wrongly placed items to properly store. **Corrected On-Site**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left gloves on when washing soiled gloves instead of changing gloves. Discussed with operator. Operator discussed with employee. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill on cook line soiled/ stained. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen and prep area used to store equipment. Also, hand washed sinks in sushi making station used to hold metal pans. Operator removed items from both hand wash sinks. **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/ Four or more employees on duty during this inspection without a CFM on duty.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses TPHC for sushi rice but unable to provide paperwork for. Distributed TPHC paperwork during this inspection and operator started to fill out. **Corrective Action Taken**
- 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. Operator only able to provide proof of employee food safety training for one employee. Several other employees employed more than 60 days but do not have proof of employee food safety training.
Food safety inspection conducted on 1/28/2025 revealed 13 total violations (4 high priority, 5 intermediate, 4 basic).
Inspection on 7/30/2024
High Priority
3
Intermediate
4
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup without handle used to dispense rice, salt, sugar and flour. Operator removed souflee cups from all food items. **Corrected On-Site** **Repeat Violation**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked bowls on storage shelf across from triple sink unable to properly air dry
- 08B-38-4:Basic - Food stored on floor. Bucket with vinegar and other sauces stored on floor in dry storage area. Also, container of oil stored on floor under wok station. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels stored on cutting boards on cook line and on cutting board in sushi making station.
- 41-07-4:High Priority - Container of medicine improperly stored. Two bottles of medicine stored on shelf outside sushi bar area next to food. Operator removed bottles of medicine to properly store. **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. Raw fish stored over ready to eat dressings in walk-in-cooler. Also, raw salmon stored over ready to eat chicken nuggets in reach-in cooler on cook line. Employee removed both raw items 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. cut lettuce (48F - Cold Holding); tofu (55F - Cold Holding)in glass door cooler on front service line. Observed bottles blocking fan area and employee stated the door was left opened during lunch. Employee rearranged cooler and placed cut lettuce and tofu in walk-in-cooler to chill. Retemped both foods at end of inspection cut lettuce 43F and tofu 48F **Corrective Action Taken**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink instead of hand wash sink. Discussed with operator. Operator discussed with employee the proper hand wash sink. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from wok station on cook line soiled/ stained. Also, top area of deflector plate in ice machine soiled. **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in sushi bar area blocked by multiple cutting boards.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored in sushi bar area. Operator labeled spray bottle of cleaner. **Corrected On-Site**
Food safety inspection conducted on 7/30/2024 revealed 12 total violations (3 high priority, 4 intermediate, 5 basic).