DirtyFLRestaurant Inspection Data

SAMURAI JAPANESE STEAKHOUSE & SUSHI BAR

8780 Navarre Parkway
Florida, 32566
Fountainview
Santa Rosa County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/31/2025

Inspection #: Visit ID: 10714325

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cups and bowls used for dry ingredients throughout kitchen. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Buckets of soy sauce and pot of garlic butter stored on floor in walk-in cooler.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles for several items throughout kitchen stored with handle buried in items.
  • 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/ 6 food handlers present. Repeat Violation

Inspection Date: 11/5/2024

Inspection #: Visit ID: 8725275

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for dry bulk rice
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple in various areas of kitchen
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between cold-holding unit and prep table.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water for rice scoops reading 75F
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pans stored in handwash sink on cook line Repeat Violation
  • 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/ No certified food manager with more than 4 employees present.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sinks in kitchen. Operator replaced paper towels during inspection. Corrected On-Site

Inspection Date: 2/5/2024

Inspection #: Visit ID: 8604327

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black buildup on ice shield of ice machine near dish machine.
  • 08B-38-4:Basic - Food stored on floor. Box of shrimp, Cabbage, and Wantons stored on floor in walk in freezer. Buckets of Bang Bang Sauce and Spicy Mayo stored on floor in walk in cooler.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Employee described method of thawing as shrimp and chicken left out overnight on ice. No temperature logs or monitoring are conducted. Operator is going to switch to thawing via refrigeration.
  • 22-39-4:High Priority - Chlorine sanitizer in sanitizer bucket not at proper minimum strength. 0ppm chlorine on inspector test strips.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at sushi bar has dish ware/containers in it.

Inspection Date: 11/30/2023

Inspection #: Visit ID: 8346801

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upon inspection observed plate guard with debris present.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Upon inspection observed cup with no handle present resting in large container of rice near cook line.
  • 21-05-5:Basic - Cloth used as a food-contact surface. Upon inspection observed cloth resting on top of sushi rice in sushi bar area. Operator removed cloth during inspection. Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Indoor walk in freezer with ice build up present. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Upon inspection observed dust build up on screen cover of fan in walk in cooler.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Upon inspection observed raw chicken over cucumbers in walk in cooler.
  • 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. Upon inspection observed establishment using vinegar to render sushi rice non time/temperature controlled for safety. Operator does not have approved HACCP plan in place. Establishment will hold rice by time moving forward.