1111 NIKKEI / TAPAS TWENTY ONE
12661-12659 S DIXIE HWY
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/10/2025
High Priority
3
Intermediate
4
Basic
6
Total
13
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of dishmachine soiled; kitchen area. Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in multiple freezers throughout kitchen. Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior soiled; wait station area. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers in kitchen area. Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in warewash area. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at front counter: Sweet potato crisp (76F - Cold Holding). As per operator, potato is used as garnish and has been there since day before inspection. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi counter: shrimp (46F - Cold Holding). As per operator, shrimp was there less than 4 hours prior to inspection. Operator placed in walk in cooler for rapid chill. Sweet potato crisp (76F - Cold Holding). As per operator, crisps were made night before and are used as garnish; inspector provided TPHC form. **Corrective Action Taken** 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. Observed at front counter: sushi rice (60F - Hot Holding). As per operator, sushi rice is normally held on time; can't provide TPHC form. Rice was cooked less than 4 hours prior to inspection; operator placed in walk in cooler for rapid chill. Inspector provided TPHC form. **Corrective Action Taken** Warning
- 02B-01-5:Intermediate - (null) Observed raw rolls not marked; observed California roll with masago not marked. 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. Observed operator with no proof of plan written; inspector provided via email. **Corrective Action Taken** Warning
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed above three compartment sink on dish rack. Warning
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 03-04-25; all expired. Warning
Food safety inspection conducted on 3/10/2025 revealed 13 total violations (3 high priority, 4 intermediate, 6 basic).
Inspection on 11/5/2024
High Priority
7
Intermediate
3
Basic
6
Total
16
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 08B-38-4:Basic - Food stored on floor. Observed oil container stored on floor kitchen area next to exit door. Operator moved the oil container to a shelf. Corrected On-Site Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer. Repeat Violation
- 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
- 08B-12-5:Basic - Stored food not covered. Observed raw beef not covered at walk in cooler. Operator covered the product. Corrected On-Site Repeat Violation
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed hood filters soiled.
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw beef in the same container with cooked short ribs at walk in cooler. Operator separated the products. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over pasta at reach in freezer. Operator relocated products. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken, raw beef and raw shrimp stored over vegetables, pasta and cooked belly at drawers reach in cooler. And raw beef stored over ponzu sauce at walk in cooler. Operator relocated all the products . Corrected On-Site
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef stored over calamari at reach in freezer. Operator relocated the products. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed white rice (100 F - Hot Holding) at rice cooker. As per operator from the day before. Operator discarded the product. **Corrective Action Taken**
- 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. Observed sushi rice not time marked at sushi station. As per manager was just preparing. Operator time marked the product. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (100 F - Hot Holding) at rice cooker. As per operator from the day before. Operator discarded the product. **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. The form was provided and printed. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located next to dishwasher machine. Operator provided the paper. Corrected On-Site Repeat Violation
- 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. Observed raw fish at reach in cooler sushi station not date marked. As per manager was prepared yesterday 24 hours ago. Operator Corrected On-Site
Food safety inspection conducted on 11/5/2024 revealed 16 total violations (7 high priority, 3 intermediate, 6 basic).
Inspection on 2/8/2024
High Priority
2
Intermediate
5
Basic
10
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Observed a wet towel touching the sushi rice.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 3 employees wearing bracelets and watches.
- 08B-38-4:Basic - Food stored on floor. Observed vinegar and oil container stored on floor. Operator rearranged products. Corrected On-Site
- 14-69-4:Basic - Ice buildup in wide chest reach-in freezer .
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at sushi board.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven at front counter soiled.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar area.
- 08B-12-5:Basic - Stored food not covered. Observed dessert not covered at reach in cooler at front counter.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked rice and cooked pork at drawer reach in cooler. Operator rearranged products. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw duck stored over raw beef. Operator rearranged products. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue at hand wash sink at sushi station.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee provided paper towels at sink.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees hired 5 months ago without employee training.
- 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. Observed 2 employees hired 5 months ago with no health reporting agreement.
- 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. Observed no written procedures for sushi rice. Provided form to operator.
Food safety inspection conducted on 2/8/2024 revealed 17 total violations (2 high priority, 5 intermediate, 10 basic).