AMERICAN JAPA SUSHI
7430 BROOKLYN DR
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 9 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/7/2025
High Priority
5
Intermediate
4
Basic
14
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 29-18-4:Basic - - From initial inspection : Basic - Drain cover(s) missing. 3 compartment sink - From follow-up inspection 2025-03-07: **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Clothes and bag hanging on storage rack with clean dishes in dry storage room - From follow-up inspection 2025-03-07: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack - From follow-up inspection 2025-03-07: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Built in cabinet door falling off on cabinet underneath prep table by handwash sink Gaskets torn on reach in cooler under cookline make table Cooler drawers under grill not working - not currently in use Repeat Violation - From follow-up inspection 2025-03-07: **Time Extended**
- 29-09-4:Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Cold water faucet handle did not turn cold water on at built in handwash sink on cookline - From follow-up inspection 2025-03-07: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer Repeat Violation - From follow-up inspection 2025-03-07: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave heavily soiled with food debris Bottom oven heavily soiled with black debris - From follow-up inspection 2025-03-07: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Back storage area and in unisex restroom - From follow-up inspection 2025-03-07: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler next to ice machine - From follow-up inspection 2025-03-07: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink on cookline - From follow-up inspection 2025-03-07: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler under cookline make table Repeat Violation - From follow-up inspection 2025-03-07: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Several on clean dish rack - From follow-up inspection 2025-03-07: **Time Extended**
- 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Hinge disconnected - From follow-up inspection 2025-03-07: **Time Extended**
- 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. 2 inoperable ice machines inside Fryer and other pieces of equipment outside of back door - From follow-up inspection 2025-03-07: **Time Extended**
- 12A-18-4:High Priority - - From initial inspection : High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Dried hands on towel - From follow-up inspection 2025-03-07: **Time Extended**
- 09-01-4:High Priority - - From initial inspection : 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. Employee started to engage in food prep with no gloves, touched sushi roll with bare hands before putting on gloves - From follow-up inspection 2025-03-07: **Time Extended**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Raw meat stored in grocery bag in walk in freezer - From follow-up inspection 2025-03-07: **Time Extended**
- 28-26-5:High Priority - - From initial inspection : High Priority - Sewage/wastewater backing up through floor drains. On drain at built in prep sink on prep counter and drain at built in handwash sink at cookline - From follow-up inspection 2025-03-07: **Time Extended**
- 41-10-4:High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Bottle of rubbing alcohol on prep table above clean dishes - From follow-up inspection 2025-03-07: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and holder soiled with food debris - From follow-up inspection 2025-03-07: **Time Extended**
- 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/ 5 employees on site, no certified manager Note: Repeat certified manager violations on subsequent inspections may result in Administrative Action. - From follow-up inspection 2025-03-07: **Time Extended**
- 31B-05-4:Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At any handwashing sink - From follow-up inspection 2025-03-07: **Time Extended**
- 31B-06-4:Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At any handwashing sink Repeat Violation - From follow-up inspection 2025-03-07: **Time Extended**
Food safety inspection conducted on 3/7/2025 revealed 23 total violations (5 high priority, 4 intermediate, 14 basic).
Inspection on 2/25/2025
High Priority
7
Intermediate
5
Basic
16
Total
28
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-18-4:Basic - Drain cover(s) missing. 3 compartment sink
- 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee discarded 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. Clothes and bag hanging on storage rack with clean dishes in dry storage room
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack
- 14-11-5:Basic - Equipment in poor repair. Built in cabinet door falling off on cabinet underneath prep table by handwash sink Gaskets torn on reach in cooler under cookline make table Cooler drawers under grill not working - not currently in use Repeat Violation
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Cold water faucet handle did not turn cold water on at built in handwash sink on cookline
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave heavily soiled with food debris Bottom oven heavily soiled with black debris
- 36-62-4:Basic - Light not functioning. Back storage area and in unisex restroom
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler next to ice machine
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink on cookline
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler under cookline make table Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Several on clean dish rack
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Hinge disconnected
- 08B-12-5:Basic - Stored food not covered. Several containers in dry storage Operator covered with plastic wrap Corrected On-Site
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. 2 inoperable ice machines inside Fryer and other pieces of equipment outside of back door
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran 3 cycles, tested at 0 Warning
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Dried hands on towel
- 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. Employee started to engage in food prep with no gloves, touched sushi roll with bare hands before putting on gloves
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw meat stored in grocery bag in walk in freezer
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and beef over guava and chocolate rolls in reach in cooler under make table Operator moved Corrected On-Site
- 28-26-5:High Priority - Sewage/wastewater backing up through floor drains. On drain at built in prep sink on prep counter and drain at built in handwash sink at cookline
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of rubbing alcohol on prep table above clean dishes
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and holder soiled with food debris
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ceviche not prepared with heat not identified under consumer advisory on menu Warning
- 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/ 5 employees on site, no certified manager Note: Repeat certified manager violations on subsequent inspections may result in Administrative Action.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At any handwashing sink
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At any handwashing sink Repeat Violation
Food safety inspection conducted on 2/25/2025 revealed 28 total violations (7 high priority, 5 intermediate, 16 basic).
Inspection on 9/17/2024
High Priority
3
Intermediate
4
Basic
10
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice bucket not stored inverted operator corrected Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board at bar.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on prep table, cup on shelf above prep table. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Sushi bar reach-in cooler door fell off upon opening.
- 14-69-4:Basic - Ice buildup walk-in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent baffles have grease accumulation. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Octopus thawing in standing water, advised operator to place under running water. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple unidentifiable flour like substances on prep table in kitchen not labeled.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded mozzarella cheese 70F time indeterminate, white fish ceviche (45F-58F - Cold Holding) on line more than 4 hours per operator.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded mozzarella cheese 70F time indeterminate, white fish ceviche (45F-58F - Cold Holding) on line more than 4 hours per operator.
- 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. Sushi rice, operator states it was removed from temperature control 1 hour prior.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Salmon cooling in large 40qt pot in walk-in cooler. 98F less than 30 mins per operator. Advised operator to transfer to shallow pans to finish cooling.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar handwash sink, as evidenced by pitcher and utensils in sink basin.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has chlorine strips in the event of hot water sanitization working improperly, does not have temp measuring device. Showed operator examples.
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At warewashing handwash sink. Repeat Violation
Food safety inspection conducted on 9/17/2024 revealed 17 total violations (3 high priority, 4 intermediate, 10 basic).
Inspection on 6/25/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 27-24-5:Intermediate - - From initial inspection : Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Operator states boiler is in disrepair for the entire restaurant. Mop sink inaccessible. 80F-81F at 3-compartment sink, 1-compartment sink, bathroom sink. Warning - From follow-up inspection 2024-06-18: New water heater being delivered and installed 6/24/24 **Time Extended** - From follow-up inspection 2024-06-25: Operator states the repair person purchased the incorrect water heater and quoted an installation date of 7/8. 3-Compartment sink 75FAdmin Complaint Admin Complaint
Food safety inspection conducted on 6/25/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 6/25/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout cookline soiled, food debris in bottom of reach-in coolers on cookline, hood vent baffles soiled. Repeat Violation - From follow-up inspection 2024-06-17: **Time Extended** - From follow-up inspection 2024-06-25: **Time Extended**
- 31B-05-4:Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Both handwash sink in kitchen. - From follow-up inspection 2024-06-17: **Time Extended** - From follow-up inspection 2024-06-25: **Time Extended**
- 31B-06-4:Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Both handwash sink in kitchen. - From follow-up inspection 2024-06-17: **Time Extended** - From follow-up inspection 2024-06-25: **Time Extended**
Food safety inspection conducted on 6/25/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 6/18/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 27-24-5:Intermediate - - From initial inspection : Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Operator states boiler is in disrepair for the entire restaurant. Mop sink inaccessible. 80F-81F at 3-compartment sink, 1-compartment sink, bathroom sink. Warning - From follow-up inspection 2024-06-18: New water heater being delivered and installed 6/24/24 **Time Extended**
Food safety inspection conducted on 6/18/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 6/17/2024
High Priority
6
Intermediate
9
Basic
10
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine. Repeat Violation - From follow-up inspection 2024-06-17: **Time Extended**
- 24-26-4:Basic - - From initial inspection : Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Cutting boards and cambros on floor in dry storage area. - From follow-up inspection 2024-06-17: **Time Extended**
- 06-09-1:Basic - - From initial inspection : 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. 20 ea tuna filets fully thawed in ROP in walk-in cooler and sushi cooler. - From follow-up inspection 2024-06-17: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License is confirmed to be active. - From follow-up inspection 2024-06-17: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Flour and panko in dry storage, Repeat Violation - From follow-up inspection 2024-06-17: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline soiled with food debris. - From follow-up inspection 2024-06-17: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Multiple in hood vent and light on walk-in freezer. Repeat Violation - From follow-up inspection 2024-06-17: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout cookline soiled, food debris in bottom of reach-in coolers on cookline, hood vent baffles soiled. Repeat Violation - From follow-up inspection 2024-06-17: **Time Extended**
- 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Single-service cups, lids, kids cups stored in bathroom outside. - From follow-up inspection 2024-06-17: **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Unlabeled Marinara, per operator, in walk-in cooler not covered. - From follow-up inspection 2024-06-17: **Time Extended**
- 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Temp dishmachine at 78F and backup chemical at 25ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning - From follow-up inspection 2024-06-17: **Time Extended**
- 28-14-5:High Priority - - From initial inspection : High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Mop sink has stored items and equipment deeming it inaccessible. Operator stated, when asked where mop water is dumped, "out there" and gestured to sewage drains in lot behind restaurant. - From follow-up inspection 2024-06-17: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna filets stored over lime juice. - From follow-up inspection 2024-06-17: **Time Extended**
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings over raw shrimp in walk-in cooler. - From follow-up inspection 2024-06-17: **Time Extended**
- 08A-17-6:High Priority - - From initial inspection : 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. Raw frozen breaded chicken cutlets stored over raw breaded frozen beef cutlets. - From follow-up inspection 2024-06-17: **Time Extended**
- 02C-01-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Multiple items in reach-in cooler dated 5/31. - From follow-up inspection 2024-06-17: **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : 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. Provided form to operator. - From follow-up inspection 2024-06-17: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both handwash sink in kitchen. - From follow-up inspection 2024-06-17: **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-06-17: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. Provided form to operator.n Warning - From follow-up inspection 2024-06-17: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Both handwash sink in kitchen. - From follow-up inspection 2024-06-17: **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator states time plan is used for sushi rice, provided operator with time plan. - From follow-up inspection 2024-06-17: **Time Extended**
- 31B-05-4:Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Both handwash sink in kitchen. - From follow-up inspection 2024-06-17: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - From follow-up inspection 2024-06-17: **Time Extended**
- 31B-06-4:Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Both handwash sink in kitchen. - From follow-up inspection 2024-06-17: **Time Extended**
Food safety inspection conducted on 6/17/2024 revealed 25 total violations (6 high priority, 9 intermediate, 10 basic).
Inspection on 6/17/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 27-24-5:Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Operator states boiler is in disrepair for the entire restaurant. Mop sink inaccessible. 80F-81F at 3-compartment sink, 1-compartment sink, bathroom sink. Warning
Food safety inspection conducted on 6/17/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 6/10/2024
High Priority
7
Intermediate
10
Basic
10
Total
27
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine. Repeat Violation
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Cutting boards and cambros on floor in dry storage area.
- 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. 20 ea tuna filets fully thawed in ROP in walk-in cooler and sushi cooler.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License is confirmed to be active.
- 08B-38-4:Basic - Food stored on floor. Flour and panko in dry storage, Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline soiled with food debris.
- 36-62-4:Basic - Light not functioning. Multiple in hood vent and light on walk-in freezer. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout cookline soiled, food debris in bottom of reach-in coolers on cookline, hood vent baffles soiled. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Single-service cups, lids, kids cups stored in bathroom outside.
- 08B-12-5:Basic - Stored food not covered. Unlabeled Marinara, per operator, in walk-in cooler not covered.
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Temp dishmachine at 78F and backup chemical at 25ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning
- 28-14-5:High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Mop sink has stored items and equipment deeming it inaccessible. Operator stated, when asked where mop water is dumped, "out there" and gestured to sewage drains in lot behind restaurant.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna filets stored over lime juice.
- 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 wings over raw shrimp in walk-in cooler.
- 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. Raw frozen breaded chicken cutlets stored over raw breaded frozen beef cutlets.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Multiple items in reach-in cooler dated 5/31.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 20 each salmon filets fully thawed in ROP.
- 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. Provided form to operator.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Kitchen handwash sink had table blocking it and pans inside basin. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both handwash sink in kitchen.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. Provided form to operator.n Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Both handwash sink in kitchen.
- 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. Operator states time plan is used for sushi rice, provided operator with time plan.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Both handwash sink in kitchen.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Both handwash sink in kitchen.
Food safety inspection conducted on 6/10/2024 revealed 27 total violations (7 high priority, 10 intermediate, 10 basic).