Inspection Date: 10/1/2025

Inspection #: Visit ID: 13474142

23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler Warning - From follow-up inspection 2025-07-28: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended**
21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several throughout kitchen Warning - From follow-up inspection 2025-07-28: **Time Extended** - From follow-up inspection 2025-10-01: **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. Sushi rice Provided operator time plan paper **Corrective Action Taken** - From follow-up inspection 2025-07-28: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended**

Inspection Date: 7/28/2025

Inspection #: Visit ID: 13472890

10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 104F utensil water on cookline counter next to hot box Repeat Violation Warning - From follow-up inspection 2025-07-28: **Time Extended**
23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler Warning - From follow-up inspection 2025-07-28: **Time Extended**
21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several throughout kitchen Warning - From follow-up inspection 2025-07-28: **Time Extended**
22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting boards on first make table soiled Repeat Violation Warning - From follow-up inspection 2025-07-28: **Time Extended**
31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In warewashing area Operator stocked Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-07-28: **Time Extended**
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 2025-07-28: **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. Sushi rice Provided operator time plan paper **Corrective Action Taken** - From follow-up inspection 2025-07-28: **Time Extended**

Inspection Date: 7/25/2025

Inspection #: Visit ID: 13470167

08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In several reach in coolers on cookline Warning
08B-38-4:Basic - Food stored on floor. Flour container in dry storage, several cases in walk in freezer and walk in cooler, raw pork in prep area Operator turned Repeat Violation Warning
14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer Repeat Violation Warning
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handle on cookline Operator removed Corrected On-Site Warning
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 104F utensil water on cookline counter next to hot box Repeat Violation Warning
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler Warning
29-49-6:Basic - Standing water in bottom of reach-in-cooler. Under first make table on cookline Repeat Violation Warning
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in prep area Operator turned on water to run over them Corrected On-Site Warning
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several throughout kitchen Warning
21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. On cookline near hot box Operator moved onto bottom shelf of prep table Corrected On-Site Warning
14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Lining garnish pan in sushi station Operator removed Corrected On-Site Warning
14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Home Depot buckets used for plantains in walk in cooler Repeat Violation Warning
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef container over tomato container in reach in cooler under first make table on cookline Repeat Violation Warning
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. reach in cooler drawers under grill on cookline, all items in drawers overnight per operator: ; raw beef (56F - Cold Holding); raw chicken (61F - Cold Holding); raw salmon (52F - Cold Holding); raw burger (48F - Cold Holding); raw pork sausage (52F - Cold Holding); sliced cheese (61F - Cold Holding); raw sirloin (57F - Cold Holding) Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler drawers under grill on cookline, all items in drawers overnight per operator: ; raw beef (56F - Cold Holding); raw chicken (61F - Cold Holding); raw salmon (52F - Cold Holding); raw burger (48F - Cold Holding); raw pork sausage (52F - Cold Holding); sliced cheese (61F - Cold Holding); raw sirloin (57F - Cold Holding) Warning
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting boards on first make table soiled Repeat Violation Warning
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in handwashing sink at bar Repeat Violation Warning
53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In warewashing area Operator stocked Corrected On-Site 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
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. Sushi rice Provided operator time plan paper **Corrective Action Taken**

Inspection Date: 4/14/2025

Inspection #: Visit ID: 10706049

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at prep area Corrected On-Site
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. Grouper and red snapper at reach in cooler on cooks line
36-11-4:Basic - Floors not maintained smooth and durable. At bar and cooks line
08B-38-4:Basic - Food stored on floor. Bucket of plantains stored on floor at walk in cooler Corrected On-Site
14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around door frame of walk in freezer
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cooks line stored in 100F water with no continuous heat
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at prep are a Corrected On-Site
29-49-6:Basic - Standing water in bottom of reach-in-cooler. Walk in cooler at sushi bar
33-31-5:Basic - Unnecessary items/unused equipment on the premises. Reach in cooler outside
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. After several attempts dish machine was sanitizing at 50ppm Corrected On-Site
14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Orange bucket that raw plantains were stored in at walk in cooler
50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid license during inspection Corrected On-Site
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked sausage at walk in cooler Raw beef stored over raw pork at hand washing sink at walk in cooler
01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawing grouper and red snapper in sealed individual bags not cut to allow oxygen to make contact with items before thawing,per manufacturer's guidelines
41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle with sanitizer stored with soy sauce and to go plates at sushi bar Corrected On-Site
29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink outside
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Throughout cooks line
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee pouring out liquid in hand washing sink by triple sink
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink at bar and triple sink Corrected On-Site
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: 10/28/2024

Inspection #: Visit ID: 8776316

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. Salmon at cooks line
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen
35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Case of plantain in walk in cooler Buckets of peeled plantains stored directly on floor at table next to cooks line Corrected On-Site
14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door frame
16-46-4:Basic - Old labels stuck to food containers after cleaning. At dry dish storage. Operator removed labels Corrected On-Site
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawing pork in sink at prep area.Operator turned on cold water faucet Corrected On-Site
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt in clear container at prep area Corrected On-Site
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. Dish machine sanitizing 0ppm. Operator changed sanitizer bucket Corrected On-Site
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked shrimp at sushi bar Corrected On-Site
01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork and chicken at top compartment of reach in cooler temping between 48F-50F. Per operator items were bought to cooks line from walk in cooler less than two hours. Operator iced down items **Corrective Action Taken**
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outside mop sink
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer in clear spray bottle not labeled at sushi bar Corrected On-Site

Inspection Date: 5/8/2024

Inspection #: Visit ID: 8569182

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. Thawed salmon on cooks line not removed from packaging while frozen per manufacturer's instructions
08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Peeled plantains in buckets stored directly on floor at walk in cooler
14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup around door frame of walk in freezer
33-16-4:Basic - Open dumpster lid.
01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed salmon on cooks line not removed from packaging while frozen per manufacturer's instructions
03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked beef in container at sushi bar set on counter top,temping at 97F.Per operator item was cooked less than two hours ago. Advised operator to place beef in reach in cooler and emailed proper cooling handout **Corrective Action Taken**
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at sushi bar had bowl in the sink Corrected On-Site
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at dish wash area Corrected On-Site

Inspection Date: 2/5/2024

Inspection #: Visit ID: 8568734

16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-02-05: **Time Extended**
14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation - From follow-up inspection 2024-02-05: **Time Extended**
14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets both make tables Gaskets reach in freezer Repeat Violation - From follow-up inspection 2024-02-05: **Time Extended**
14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer - From follow-up inspection 2024-02-05: **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.sent operator form for employees **Corrective Action Taken** Repeat Violation - From follow-up inspection 2024-02-05: **Time Extended**

Inspection Date: 12/7/2023

Inspection #: Visit ID: 8373234

Inspection Date: 9/6/2023

Inspection #: Visit ID: 8308230

51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility was put on a warning to submit plans as inspector Borarro has noted remodel had taken place. Added sushi bar and lounge. Repeat Violation - From follow-up inspection 2023-09-06: 60 day extention has been given. **Time Extended**

GRILLERS PUERTO RICO

Overall Food Safety Rating

All Inspection Reports