DirtyFLRestaurant Inspection Data

MIKATA BUFFET INC

3201 NW FEDERAL HWY 1

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 17 health inspection reports

All Inspection Reports

Inspection Date: 6/13/2025

Inspection #: Visit ID: 10859231

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed oil in squeeze bottles, not labeled.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observed raw shelled eggs above Karb. Operators placed raw shelled eggs on lower shelf. 2) observed in walk-in freezer raw chicken not commercially packaged above raw beef, not commercially packaged. Operator placed raw chicken on lower shelf. Corrected On-Site Corrected On-Site
  • 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. Operators forgot to label. And lableed all food for 10:30-2:30 Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer at 200+ ppm. Operator corrected to 100 ppm Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed metal bowl in hand wash sink at sushi station. Operator removed. Corrected On-Site Repeat Violation
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 5/27/2025

Inspection #: Visit ID: 10836006

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents above warewashing areas soiled with mold and dust.
  • 21-05-5:Basic - Cloth used as a food-contact surface. Paper towels used to line sushi containers and in direct contact with food.
  • 08B-38-4:Basic - Food stored on floor. Boxes of food and packaged raw meats stored on floor of walk in freezer.
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee return from smoking outdoors, consume food, and immediately begin to prepare customer beverage without washing hands. Operator discussed proper handwashing procedures with employee. Employee washed hands.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in middle of cook line used to store pans and cooking utensils. Operator removed. Corrected On-Site
  • 45-02-4:Portable fire extinguisher gauge in red zone. Overcharged fire extinguisher at the end of cook line across from prep table. For reporting purposes only.

Inspection Date: 4/2/2025

Inspection #: Visit ID: 10811210

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed Bowl used as scoop with no handle inside container of dry rice. Operator removed. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw Salmon at 70F Raw crab at 70F underneath running water at prep sink in back kitchen. Operator began proper procedures to bring foods to walk-in cooler To chill
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer at 0 ppm inside triple sink. Operator mixed fresh solution to to 50 ppm. Corrected On-Site Repeat Violation Admin Complaint
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed metal food pans inside triple sink only being washed and rinsed with no sanitizing step. Operator refilled solution to 50 ppm and sanitized metal food pans. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw Salmon at 70F Raw crab at 70F underneath running water at prep sink in back kitchen. Per operator, items out of temperature for approximately 30 minutes, not prepped or portioned today. Operator placed items in walk in cooler to quick chill. **Corrective Action Taken**

Inspection Date: 3/26/2025

Inspection #: Visit ID: 10806058

  • N/A:No Violations Were Observed

Inspection Date: 3/25/2025

Inspection #: Visit ID: 8829328

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 14-01-5:Basic - Bowl with no handle used to dispense salt on cook line. Operator removed bowl Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in storage area, dish area and above ice machines. Warning
  • 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. Tuna stored in refrigerator at sushi station was removed from freezer 4 hours ago. Sushi chef removed fish from packaging. Corrected On-Site Warning
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Warning
  • 33-20-4:Basic - Grease on the ground and pad around grease receptacle. Warning
  • 33-10-4:Basic - Inside/outside of dumpster not clean. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt and dust ceiling between hoods. Warning
  • 12B-01-4:Basic - Sushi chef eating behind sushi counter in sushi prep area while preparing sushi. Employee went to dining room to eat. Corrected On-Site Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Salmon thawing in standing water in triple sink next to ice machine. Operator turned water on. Corrected On-Site Warning
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Hood filters accumulating grease. Warning
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator added chlorine 75ppm. Corrected On-Site Warning
  • 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Shrimp (119F-125F - Cooking) at cook line on their way to the buffet. Shrimp were returned to grill and cooked to 167F Corrected On-Site Warning
  • 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 0ppm. Operator set up triple sink with 75ppm chlorine to sanitize. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Hibachi chef used his personal cell phone and then put on gloves to work with clean utensils and dishes in hibachi station. Chef went to wash his hands. Corrected On-Site Warning
  • 12A-20-4:High Priority - Employee washed hands with no soap at mop sink, after entering the kitchen and then proceeded to the buffet and handled clean utensils on the buffet. Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish washer using triple sink with 0ppm chlorine to wash, rinse and sanitize pans. Sink was properly set up 75ppm chlorine and pans were sanitized. Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches on top of dish machine, no doors between dish area and cook line. 2 live roaches on wall under dish machine, no door's between dish area and cook line. Warning
  • 03F-02-5:High Priority - Time/temperature control for safety sushi rice 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 was one hour ago. Operator time marked. Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands with no soap at mop sink, after entering the kitchen and then proceeded to the buffet and handled clean utensils on the buffet. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime can opener. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times dishes stored in sink. Operator removed. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing, filling buckets with water and cleaning knifes in sushi station. Manager reviewed proper procedures with staff. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in employee bathroom. Operator provided Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink in employee bathroom. Operator provided. Warning

Inspection Date: 7/15/2024

Inspection #: Visit ID: 8746893

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At kitchen, bowls used to scoop rice from storage bin. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed.
  • 08B-38-4:Basic - Food stored on floor. At walk in cooler, large pan of marinated chicken stored on floor. Advised operator of proper storage. Operator stored properly. Corrected On-Site Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At glass door reach in cooler, shelves soiled with food debris.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler, Raw shelled eggs stored over washed, cut bok Choy. Advised operator of proper storage. Operator stored properly. Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line flip top cooler, Raw chicken stored over raw shrimp. Advised operator of proper storage, operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 6/28/2024

Inspection #: Visit ID: 8704141

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- all vents throughout the cook line; prep areas; and main dining room - mold like parent and heavy dust build-up - From follow-up inspection 2024-06-28: **Time Extended**
  • 24-07-4:Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored- soda cups stored next to handwash sink exposed to splash Recommended to store properly - From follow-up inspection 2024-06-28: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting- plastic food containers in dry storage and food containers above three compartment sink - From follow-up inspection 2024-06-28: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair- multiple large areas missing tiles where concrete is exposed - at dishwasher area; - From follow-up inspection 2024-06-28: **Time Extended**
  • 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken- used to store sugar - From follow-up inspection 2024-06-28: **Time Extended**
  • 38-01-4:Basic - - From initial inspection : Basic - Light shield damaged/in disrepair- inside the walk-in coolers; - From follow-up inspection 2024-06-28: **Time Extended**
  • 29-19-4:Basic - - From initial inspection : Basic - Standing water in floor- by handwash sink next to ice machine; by dishwasher area; and inside walking cooler - From follow-up inspection 2024-06-28: **Time Extended**

Inspection Date: 6/27/2024

Inspection #: Visit ID: 8702484

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at the prep station at the back;
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food- used to dispense rice and soy sauce in dry storage Removed Corrected On-Site Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- all vents throughout the cook line; prep areas; and main dining room - mold like parent and heavy dust build-up
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored- soda cups stored next to handwash sink exposed to splash Recommended to store properly
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting- plastic food containers in dry storage and food containers above three compartment sink
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair- multiple large areas missing tiles where concrete is exposed - at dishwasher area;
  • 14-38-4:Basic - Food storage container/container lid cracked or broken- used to store sugar
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust Used ceiling tiles stored above sauces, condiments, oils and opened container baking powder in dry storage at the back of the kitchen Removed Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor- sauces in dry storage; chicken and boxes of foods in walk-in cooler #1; dumplings in walk-in cooler #2 Advised to store properly
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses- tongs used to flip foods stored on the gas pipes at cook line/ grill area; removed Corrected On-Site
  • 38-01-4:Basic - Light shield damaged/in disrepair- inside the walk-in coolers;
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line Cooler at cold buffet heavy presence of food remains like shrimp, olives; heavy accumulation of grease like substance Walk-in cooler shelves food accumulation
  • 29-19-4:Basic - Standing water in floor- by handwash sink next to ice machine; by dishwasher area; and inside walking cooler
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed sprouts over washed vegetables in walk-in cooler #2 Stored properly 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 live f,y landing on soda cups by handwash sink at sushi buffet; operator swatted it; **Corrective Action Taken** Admin Complaint
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Garbage bags used to cover raw chicken in walk-in cooler and ice cream in freezer Advised to remove
  • 35A-09-4:High Priority - Presence of insects, rodents, or other pests- dead lizard under ice machine at front server's station Advised to clean area; Admin Complaint
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found- observed live roach under prep table by dry storage area at the back of the kitchen; operator killed it Corrected On-Site Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (47-48F - Cooling)at 10:20 to 47F at 11:20 since 8:30; in walk-in cooler ; food stored in big plastic bins; at this rate food will not reach 41 F or below; operator moved food containers in walk-in freezer **Corrective Action Taken**

Inspection Date: 4/1/2024

Inspection #: Visit ID: 8363874

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl for scooping Observed in bin of rice. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Produce cooler leaking water from fan area.
  • 08B-38-4:Basic - Food stored on floor. Cooking oil stored on floor at wok line. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna over soy sauce reach in cooler at sushi station. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw Squid clear tall reach in cooler at wok line. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At employee restroom. Corrected On-Site

Inspection Date: 2/1/2024

Inspection #: Visit ID: 8602991

  • N/A:No Violations Were Observed

Inspection Date: 1/31/2024

Inspection #: Visit ID: 8601676

  • 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.at 0 ppm Operator corrected to 100 ppm chlorine Corrected On-Site Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands Corrected On-Site Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For raw salmon and raw tuna served raw for sushi bar Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above krab meat inside sushi cooler Operator stored properly Corrected On-Site Repeat Violation Admin Complaint
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach inside cabinet under hibachi station 3 live roaches on wall behind chest freezer/cooler at front counter by sushi station 2 live roaches on floor under flip top cooler at cook line 3 live roaches on wall behind reach in cooler at cook-line 1 live roach inside electrical panel in back kitchen near ice machine 1 live roach on floor under shelves in dry storage area 2 live roaches on wall next to prep table in dry storage area 1 live roach in storage closet behind 3 compartment sink Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 6 trays with re use oyster shells with krab meat and cream cheese. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk-in cooler Egg rolls 59f cold Holding , Cooked chicken 48f cold Holding, cream cheese sushi rolls 48F cold Holding Per operator products not prepared or portioned today. Per operator products stored for longer than 4 hours. See Stop Sale Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk-in cooler Egg rolls 59f cold Holding , Cooked chicken 48f cold Holding, cream cheese sushi rolls 48F cold Holding Per operator products not prepared or portioned today. Per operator products stored for longer than 4 hours. See Stop Sale Inside walk-in cooler Salmon 44F holding Coleslaw 44F cold Holding , cooked ribs 44-45F cold Holding Per operator products stored for 2 hours. Per operator products not prepared or portioned today Operator moved to walk-in freezer. Sitting out of temperature on sushi bar and on buffet bar Eel 83f cold Holding, Fish roe 65f, cold Holding, krab meat 58f cold Holding Mussels 49f cold Holding, cooked shrimp 48F cold Holding . Per operator items stored for approximately 1 hour. Per operator products not prepared or portioned today Operator decided to moved to time control and time marked Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. WD40 stored above cases with hot sauces Windex next to sauces hibachi station Operator stored properly Corrected On-Site Warning
  • 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. Emailed poster to operator **Corrective Action Taken** Warning
  • 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. Per operator some employees are less than 60 days Emailed form to operator to be printed **Corrective Action Taken** Warning

Inspection Date: 9/15/2023

Inspection #: Visit ID: 8500061

  • N/A:No Violations Were Observed

Inspection Date: 9/14/2023

Inspection #: Visit ID: 8497631

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Cell phone on prep counter by Pepsi cooler. Operator removed cell phone. Corrected On-Site 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. Raw steak over cooked ready to eat crab Rangoon walk in freezer, both products not in commercial packaging. Operator stored properly. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over chopped garlic flip top by wok station in kitchen Observed Raw shell eggs in contact with chopped zucchini flip top by Pepsi cooler Observed Raw tuna over cooked crab sushi rolls reach in at sushi station. Operator stored all products properly. Corrected On-Site Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flip top cooler: raw shell eggs (60F- 64F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 1 hour. Observed pan on top portion of flip top cooler stocked with raw shell eggs stacked 1 inch over pan. Operator moved eggs to walk in cooler. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Produce walk in: cut melons (49F - Cooling) at 1:45 since 1:25 -49F at 1:55 At current rate of cooling product will not reach 41F within 4 hours. Operator placed on ice to quick chill. **Corrective Action Taken** Repeat Violation Warning

Inspection Date: 8/28/2023

Inspection #: Visit ID: 8483359

  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw pork at walk in cooler. Operator stored properly. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw Chicken over raw beef at walk in freezer. Both products not in commercial packaging. Operator stored properly. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinated chicken (65F - Cold Holding) Observed large bowl of marinated chicken resting on counter near ice machines. Per operator, product had been resting there for approximately 20 minutes. Product was not being prepared or portioned at time of inspection. Operator moved to walk in cooler to quick chill. **Corrective Action Taken** Repeat Violation
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tempura chicken (99F - Cooling) at 1:50 since 1:35 - 91F at 2:10 At current rate of cooling product will not reach 70F within 2 hours. Observed multiple pans of tempura chicken on a speed rack cooling by fryer station. Operator moved to walk in cooler to quick chill. **Corrective Action Taken** Repeat Violation

Inspection Date: 8/15/2023

Inspection #: Visit ID: 8471382

  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over cooked noodles, raw chicken over raw fish walk in freezer. All products not in commercial packaging. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish eggs (72F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 15 minutes. Operator decided to add to time control. Operator placed time stamp for remaining 3 hours 45 minutes. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: white fish (72F - Cooling) at 2:10 since 2:00 - 69F at 2:35 At current rate of cooling product will not reach 41F within 4 hours. Operator placed in walk in freezer to quick chill. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed No hand soap at handicap stall men's bathroom. Operator provided soap. Corrected On-Site

Inspection Date: 8/11/2023

Inspection #: Visit ID: 8465302

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over cooked rice and corn at reach in Pepsi cooler at back cook line, raw salmon over chili sauce at reach in cooler sushi station. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed WD 40 (chemical lubricant) stored over prep counter at wok cook line. Operator stored properly. Corrected On-Site

Inspection Date: 8/2/2023

Inspection #: Visit ID: 8460634

  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed customer scooping ice cream at ice cream buffet and observed his hand and arm touching the ice cream. Advised operator to make the ice cream station an employee service station. See stop sale.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Cream cheese wonton in black garbage bag reach in freezer by fryer station. Operator removed from garage bags. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over cooked egg rolls at tall reach in at cook line, raw shrimp over washed vegetables at reach in by wok station, raw pork over cooked crab meat walk in cooler. Operator stored properly. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw salmon at walk in freezer. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi rice (87F - Cold Holding) Observed sushi rice in rice cooker turned off on counter at hibachi station. Operator states, out of temperature for 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Operator added sushi rice to time control log. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: cooked egg noodle (53F - Cooling) at 1:45 since 11:00 - 52F at 2:30 At current rate of cooling product will not reach 41F within 6 hours. Operator placed in freezer to quick chill. **Corrective Action Taken**
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.