DirtyFLRestaurant Inspection Data

DADDY NINJA

East Osceola Parkway
Kissimmee, Florida, 34743
Osceola County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 11/5/2024

Inspection #: Visit ID: 8780948

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks not chained at bar
  • 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 at sushi bar
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar at cooks line not labeled
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage stored over spinach at glass reach in cooler by cooks line Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawing tuna in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards make table at cooks line
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cooler is blocking hand wash sink at bar
  • 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. Cheese sauce made yesterday per operator has no date mark

Inspection Date: 5/9/2024

Inspection #: Visit ID: 8648816

  • N/A:No Violations Were Observed

Inspection Date: 4/8/2024

Inspection #: Visit ID: 8595882

  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-01-22: **Time Extended** - From follow-up inspection 2024-04-08: Operator did not know how to proceed to get food handlers booklets. Explained to operator to reach out to any companies that offer food handlers course in Florida **Time Extended**

Inspection Date: 1/22/2024

Inspection #: Visit ID: 8595458

  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-01-22: **Time Extended**

Inspection Date: 1/19/2024

Inspection #: Visit ID: 8571108

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing food while wearing a watch. Warning
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor.Soy sauce stored on floor by kitchen entrance . Corrected On-Site Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.Tongs hanging from oven handle . Corrected On-Site Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.No hand washing sign at cook line Warning
  • 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect by dish machine 1 small flying insect on dinning room. 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.No parasite destruction letter for salmon serve raw . Repeat Violation Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shredded beef and shredded chicken kept at steam well with temperature of 112 and 115F. Chicken tenders kept on sushi area for less than 4 hrs with temperature of 113F. Corrective Action Taken**Ask employee to reheat up to 165F. **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.Employee dumping water on hand sink on cook line. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Tuna tartar not identify as raw. All menus most be fixed. Repeat Violation Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.No high temp test strips or thermometer for high temp dish machine. Repeat Violation Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 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. Warning

Inspection Date: 11/8/2023

Inspection #: Visit ID: 8544257

  • N/A:No Violations Were Observed

Inspection Date: 11/3/2023

Inspection #: Visit ID: 8379933

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site
  • 14-05-4:Basic - Cardboard used to line food-contact shelves.
  • 14-11-5:Basic - Equipment in poor repair. Gaskets on several units
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avacado with stickers in reach in cooler.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Bamboo type sushi rollers black with mold like substance. Advised to wrap before using.
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork over ready to eat chicken breast.
  • 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.
  • 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 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.
  • 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. Corrected On-Site