SOKAI PERUVIAN SUSHI BAR
8888 SW 136 ST #383
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/26/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across cook line with ambient temperature of 51F. Th3 following foods stored inside for more than 4 hours: pork belly (47F - Cold Holding); chimmichurri (49F - Cold Holding); cream cheese (51F - Cold Holding). **Warning** - From follow-up inspection 2025-02-26: Observed reach in cooler across cook line with ambient temperature of 51F. Operator calling in a technician, no TCS foods stored inside. **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers across the cook line. **Warning** - From follow-up inspection 2025-02-26: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed across cook line and across dry storage in 2 coolers. **Warning** - From follow-up inspection 2025-02-26: Observed in reach in across cook line. **Time Extended**
Food safety inspection conducted on 2/26/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 2/25/2025
High Priority
6
Intermediate
3
Basic
11
Total
20
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle soiled. **Warning**
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across cook line with ambient temperature of 51F. Th3 following foods stored inside for more than 4 hours: pork belly (47F - Cold Holding); chimmichurri (49F - Cold Holding); cream cheese (51F - Cold Holding). **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee Gatorade stored inside ice used for customers. **Warning**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Warning**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed on oven door at cook line. Chef moved to shelf. **Corrected On-Site** **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line at 70F. Chef moved to stove to heat. **Corrected On-Site** **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple reach in coolers across cook line. **Warning**
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers across the cook line. **Warning**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed across cook line and across dry storage in 2 coolers. **Warning**
- 08B-12-5:Basic - Stored food not covered. **Warning**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly on krab meat at sushi bar. **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. Observed sanitizer in three compartment sink at 0 ppm. Inspector helped operator to attach correct sanitizer to faucet; final reading 200 ppm. **Corrected On-Site** **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon in cooler at sushi bar stored above honey mustard dressing. Chef moved items at time of inspection. **Corrected On-Site** **Warning**
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Observed employee Gatorade stored in ice used for customers. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in cooler across cook line with ambient temperature of 51F. Th3 following foods stored inside for more than 4 hours: pork belly (47F - Cold Holding); chimmichurri (49F - Cold Holding); cream cheese (51F - Cold Holding). **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler across cook line with ambient temperature of 51F. Th3 following foods stored inside for more than 4 hours: pork belly (47F - Cold Holding); chimmichurri (49F - Cold Holding); cream cheese (51F - Cold Holding). **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon in hand sink at kitchen entrance. Observed employee use hand sink to wash eye glasses. **Repeat Violation** **Warning**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed 7 employees on site, no food certified manager present. **Warning**
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed on knife magnet at counter. **Warning**
Food safety inspection conducted on 2/25/2025 revealed 20 total violations (6 high priority, 3 intermediate, 11 basic).
Inspection on 11/18/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside ice machine in back of kitchen.
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed soap where sanitizer should be in sink, discussed with operator proper set up, operator dumped sanitizer and soap and refilled sink. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Observed cases of water on floor of walk in cooler. Chef moved to shelf. **Corrected On-Site**
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed 2 sanitizer buckets stored on counter top of sushi prep. Coached employee on proper storage, items were placed below holding unit. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed utensil stored in hand sink at sushi bar area, operator discarded utensil. **Corrected On-Site**
Food safety inspection conducted on 11/18/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).