AMERICAN JAPA SUSHI
7430 BROOKLYN DR
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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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).