MIZU TEPPANYAKI AND SUSHI 3
809 CYPRESS PKWY
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 12/17/2024
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 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. Tuna thawed , in Sushi Bar and Thawed White Fish in cookline make table . Operator instructed to discard. **Corrective Action Taken** - From follow-up inspection 2024-12-17: 3- Tuna thawed within packaging at Sushi bar , low boy unit. Operator discarded, **Time Extended** **Corrective Action Taken**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-12-17: **Time Extended**
- 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2024-12-17: **Time Extended**
- 41-27-4:High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200 PPM , sanitizer bucket at Sushi bar. 100PPM Corrected On-Site - From follow-up inspection 2024-12-17: No bucket set up. **Time Extended**
Food safety inspection conducted on 12/17/2024 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 12/16/2024
High Priority
6
Intermediate
1
Basic
9
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 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 thawed , in Sushi Bar and Thawed White Fish in cookline make table . Operator instructed to discard. **Corrective Action Taken**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink in kitchen food table top. Operator relocated,. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food placed in make table shelving , next to customers food not segregated and labeled. Operator removed. 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.
- 51-18-6:Basic - No copy of latest inspection report available.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed apples over cut washed . vegetables , in walk in cooler, operator relocated . Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. operated placed in bucket. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over carrots on kitchen make table . operator relocated. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs stored on top level of make table and not in a container , eggs (55F - Cold Holding);placed overnight . Operator instructed to discard. On table top at Sushi bar roe (66F - Cold Holding)/1 hour . Operator placed inside unit. **Corrective Action Taken** Warning
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200 PPM , sanitizer bucket at Sushi bar. 100PPM Corrected On-Site
- 52-01-4:Intermediate - Identity of food or food product misrepresented. Buri, Amberjack or Kanpachi , Seriola rivoliana is being up sold as yellow tail, as per package shown by operator. Warning
Food safety inspection conducted on 12/16/2024 revealed 16 total violations (6 high priority, 1 intermediate, 9 basic).
Inspection on 4/26/2024
High Priority
10
Intermediate
9
Basic
12
Total
31
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice. . Can opener. Corrected On-Site Repeat Violation
- 21-05-5:Basic - Cloth used as a food-contact surface. Towel in cooked rice. Corrected On-Site
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. 2 male employees drinking on cookline. From can and cup.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Hibachi chef prepping rice. Corrected On-Site
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Broken tiles in walk in cooler
- 08B-38-4:Basic - Food stored on floor. Buckets and boxes in walk in cooler
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Drill used to mix batters and sauces.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sign illegible at hand wash sink at entry to kitchen.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Cookline rolltop shelves rusting causing coating to flake.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Sriracha bottle for soy sauce.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. Above prep table.
- 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 handled cooked won tons with bare hands. Operator discarded. Cutting vegetables
- 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Sushi chef returned from restroom and ran water on his hands for about 2 seconds. Requested to properly wash hands.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sifter not sanitized after washing.
- 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. Fly strips over prep table, Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and eggs over big cans of sauce. Repeat Violation
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Black hose hanging in prep sink attached to mop sink faucet.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Wontons held with bare hands
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 57 in top of cooler from overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 57 cold holding from yesterday above chill line.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee was asked by operator to wash hands, he proceeded to wash in prep sink.
- 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment advertising white tuna but offering escolar. Suggest adjusting menu to either white fish or naming it escolar.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Handheld peeler stored dirty. Corrected On-Site Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by bowl of cut vegetables. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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. Some employees lacking because no food handler training certificates.
- 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. Provided copy and filled out. Must be made available at all inspections. Filled out with Inspector. Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only able to view 3 employees cards, approximately 10 employees working during inspection.
- 52-08-4:Intermediate - When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. Snow krab labeled as snow...
Food safety inspection conducted on 4/26/2024 revealed 31 total violations (10 high priority, 9 intermediate, 12 basic).
Inspection on 1/16/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. All bulk containers in dry storage - From follow-up inspection 2023-12-21: **Time Extended** - From follow-up inspection 2024-01-16: **Time Extended**
- 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2023-12-21: **Time Extended** - From follow-up inspection 2024-01-16: **Time Extended**
- 25-02-4:Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched. In dining room - From follow-up inspection 2023-12-21: **Time Extended** - From follow-up inspection 2024-01-16: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. In sushi bar - From follow-up inspection 2023-12-21: **Time Extended** - From follow-up inspection 2024-01-16: **Time Extended**
Food safety inspection conducted on 1/16/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 12/21/2023
High Priority
2
Intermediate
4
Basic
9
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. All bulk containers in dry storage - From follow-up inspection 2023-12-21: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. In dry storage - From follow-up inspection 2023-12-21: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At both sushi bar hand sinks - From follow-up inspection 2023-12-21: **Time Extended**
- 27-10-4:Basic - - From initial inspection : Basic - No hot running water at mop sink. Warning - From follow-up inspection 2023-12-21: operator requested more time, 7 day callback 12/28/23 **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on sushi bar covered in dust. - From follow-up inspection 2023-12-21: **Time Extended**
- 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2023-12-21: **Time Extended**
- 25-02-4:Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched. In dining room - From follow-up inspection 2023-12-21: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. In sushi bar - From follow-up inspection 2023-12-21: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name All bulk containers.. - From follow-up inspection 2023-12-21: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : 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. Dishwasher is not operational. Warning - From follow-up inspection 2023-12-21: **Time operator requested more time, 7 day callback 12/28/23 **Time Extended**
- 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning - From follow-up inspection 2023-12-21: operator requested more time, 7 day callback 12/28/23 **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with old food debris. - From follow-up inspection 2023-12-21: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. In kitchen, HWS blocked by cooking oil and single use containers. Repeat Violation - From follow-up inspection 2023-12-21: **Time Extended**
- 27-06-4:Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Warning - From follow-up inspection 2023-12-21: operator requested more time, 7 day callback 12/28/23 **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Warning - From follow-up inspection 2023-12-21: operator requested more time, 7 day callback 12/28/23 **Time Extended**
Food safety inspection conducted on 12/21/2023 revealed 15 total violations (2 high priority, 4 intermediate, 9 basic).
Inspection on 12/20/2023
High Priority
4
Intermediate
6
Basic
17
Total
27
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. All bulk containers in dry storage
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dishes above 3CS
- 36-73-4:Basic - Floor soiled/has accumulation of debris. In dry storage
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On cookline Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water 70F Operator moved rice scoop to container with no standing water operator moved tongs above cookline Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At both sushi bar hand sinks
- 27-10-4:Basic - No hot running water at mop sink. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on sushi bar covered in dust.
- 33-16-4:Basic - Open dumpster lid.
- 25-05-4:Basic - Single-service articles improperly stored. Containers on sushi bar not inverted
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Salmon thawing at room temperature at sushi bar counter, beef thawing in standing water in 3CS
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cucumbers and mushrooms above cooked noodles in walk in cooler.
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. In dining room
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. In sushi bar
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. In sushi bar.operator moved off floor Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name All bulk containers..
- 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. Dishwasher is not operational. Warning
- 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. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler cook line raw chicken above cut cabbage. Walk in cooler raw chicken and shrimp above cooked rice. Corrected On-Site Repeat Violation
- 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. Less than 4 hours per operator. operator instructed cook to time mark items **Corrective Action Taken**
- 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. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with old food debris.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. In kitchen, HWS blocked by cooking oil and single use containers. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by fly scatter in handwashing sink by 3CS. Operator removed fly swatted Corrected On-Site Repeat Violation
- 27-06-4:Intermediate - No hot running water at three-compartment sink. Warning
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Warning
Food safety inspection conducted on 12/20/2023 revealed 27 total violations (4 high priority, 6 intermediate, 17 basic).