ZUKKU SAN SUSHI BAR AND GRILL
25916 SIERRA CENTER BLVD
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/16/2025
High Priority
3
Intermediate
0
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking in the kitchen
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm retested to 200 ppm Corrected On-Site
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm retested to 200 ppm Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat noodles walk in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried cream dumplings 44 f reach in cooler by sushi window employee moved to walk in cooler.
Food safety inspection conducted on 1/16/2025 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).
Inspection on 6/13/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temped at 143.2f Warning - From follow-up inspection 2024-06-13: Test 3x 128F, 144F, and 140F and used a heat strip did not turn black . Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Admin Complaint
Food safety inspection conducted on 6/13/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 5/31/2024
High Priority
3
Intermediate
5
Basic
0
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temped at 143.2f Warning
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0ppm. Manager manually made sanitizer and is calling for service **Corrective Action Taken** Warning
- 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 Warning
- 03G-42-1:Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Establishment acidified sushi rice. Haccp plan and process waiver received and currently being worked by state 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. All safe staff cards expired for all employees 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
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Currently applied for HACCP Plan with state. Pending approval. Recommend using time as a public health control until plans are approved Warning
- 03G-37-4:Intermediate - pH meter used to test sushi rice not used according to manufacturer's instructions/no distilled water available. Observed operator test the rice directly. We found instructions and went over them to properly test the rice and calibrate it. Meter calibrated last week. Warning
Food safety inspection conducted on 5/31/2024 revealed 8 total violations (3 high priority, 5 intermediate, 0 basic).
Inspection on 1/12/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on storage rack and cooks line prep table. Operator removed Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stacked on drying rack above three compartment sink not properly air dried
- 08B-38-4:Basic - Food stored on floor. Soy sauce buckets on floor Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Behind nozzles on soda fountain soiled
- 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. Dishwasher temperature sanitizer only reaching 113F. Operator reset hot water heater, corrected to 164F Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water, operator reset breaker to repair Corrected On-Site
Food safety inspection conducted on 1/12/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).