DirtyFLRestaurant Inspection Data

VOLCANIC SUSHI+SAKE

VOLCANIC SUSHI+SAKE has 2 health inspections on file for its NEWBERRY location, with an overall rating of 1.0/5. Food safety practices have remained consistent.

13005 SW 1 RD STE137, NEWBERRY 32669

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection Date: 12/3/2025

Inspection #: Visit ID: 13495843

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1. Employee drink cup stored on shelf above seasonings at end of cookline. 2. Employee drink cup on shelf above foil on rolling cart at cookline.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1. One employee working at cookline handling food with bracelet on wrist. The employee removed the bracelet during this inspection. 2. One employee working in sushi station and handling food with bracelet on wrist. **Corrective Action Taken**
  • 08B-38-4:Basic - Food stored on floor. 1. Several containers of cooking oil stored directly on floor in dry storage area. 2. Bag if breading stored on floor at end of cookline.
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Nonfood-grade powerdrill stored on shelf above sauces in dry storage area.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored down inside yellow mop bucket near back door of kitchen.
  • 41-07-4:High Priority - Container of medicine improperly stored. Bottle of "Excedrin" pills stored on shelf of rolling cart, above aluminum foil. Manager removed the medicine from the shelf during this inspection. Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee at cookline cracked a raw shell egg with gloved hand, then proceeded to handle cooked vegetables with the same gloved hand without first washing hands. Inspector had employee wash hands before continuing to work at cookline.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In sushi prep area at front counter: rice (71F - Hot Holding). Manager stated the rice was cooked and held at the front counter since approximately 10AM, the time is now 3PM. Manager is unaware of the holding procedures used on the sushi rice. Manager unable to locate Time as a Public Health Control procedures and the rice has no time markings. Establishment dies not have a PH tester on-site. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On rolling cart at cookline: egg wash (73F - Cold Holding). Manager stated the egg wash has been stored at room temperature for approximately one hour and moved it to the cooler to cool to 41F. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In sushi prep area at front counter: 1. rice (71F - Hot Holding). Manager stated the rice was cooked and held at the front counter since approximately 10AM, the time is now 3PM. Manager is unaware of the holding procedures used on the sushi rice. Manager unable to locate Time as a Public Health Control procedures and the rice has no time markings. Establishment dies not have a PH tester on-site. Stop sale issued. 2. shrimp (89F - Hot Holding). Emoloyee at front counter stated the shrimp has been held at room temperature for approximately 15 minutes. Manager began reheating the shrimp during this inspection. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at white hose connection at cookline. Repeat Violation Admin Complaint
  • 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Both managers unaware of Time as a Public Health Control or hot holding procedures for sushi rice. Inspector educated managers during this inspection.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. 1. Handwash sink in warewash area blocked by stacks of dishes on floor. 2. Handwash sink in prep area blocked by large containers of oil and ladders. Inspector had employees unblock both sinks during this inspection. Corrected On-Site
  • 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. No proof of food handler training available for any 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. Three employees working in kitchen and handling food without proof of food handler training and no proof they have been informed of their health reporting responsibilities.

Inspection Date: 8/18/2025

Inspection #: Visit ID: 13493494

  • 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. Ambient cooler 44F. Manager adjusted the cooler and unblocked the vent, then 41F.
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Trash scattered on ground around dumpster.
  • 33-16-4:Basic - Open dumpster lid. Lid of dumpster left open. Manager closed the dumpster during this inspection. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside reach-in cooler near cookline: volcano topping (46F - Cooling Overnight). Manager stated the volcano topping is made with imitation crab and was cooked the previous day and placed into the cooler to cool overnight. The volcano topping is portioned and individually wrapped in foil. Stop sale issued.
  • 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Inside reach-in cooler near cookline: volcano topping (46F - Cooling Overnight). Manager stated the volcano topping is made with imitation crab and was cooked the previous day and placed into the cooler to cool overnight. The volcano topping is portioned and individually wrapped in foil.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler near cookline: roe (44F - Cold Holding). Manager stated the roe has been stored inside the cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler near cookline: roe (44F - Cold Holding). Manager stated the roe has been stored inside the cooler overnight. Stop sale issued.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 1. Backflow prevention device missing at hose connection at cookline. 2. Backflow prevention device missing after splitter at mop sink.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside reach-in cooler near cookline: volcano topping (46F - Cooling Overnight). Manager stated the volcano topping is made with imitation crab and was cooked the previous day and placed into the cooler to cool overnight. The volcano topping is portioned and individually wrapped in foil while warm.