DirtyFLRestaurant Inspection Data

III D'S SUSHI

Based on 3 health inspections, III D'S SUSHI in NORTH REDINGTON BEAC has earned a 1.4/5 food safety rating. Recent inspections indicate some food safety concerns.

17307 GULF BLVD STE B101

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 8/8/2024

Inspection #: Visit ID: 8780905

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowls in rice, sugar and panko bins, removedRepeat Violation Corrected On-Site Repeat Violation
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents over kitchen soiled
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee meal on prep table in kitchen
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee with no hair restraint in kitchen
  • 08B-31-4:Basic - Food stored in undrained ice. Multiple items in cooler across from wok station in undrained ice
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door handles, removed Corrected On-Site Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar soiled Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Repeat Violation
  • 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. Sushi rice at front counter, time added Corrected On-Site

Inspection Date: 1/25/2024

Inspection #: Visit ID: 8471889

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Deli container in rice bin
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door handles
  • 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 handle in panko bin
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.cooler gaskets soiled. Hood filters soiled
  • 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. Raw chicken over raw seafood in reach in freezer, order corrected Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Inspection Date: 8/14/2023

Inspection #: Visit ID: 8379886

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowls in rice, sugar bins Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/c vents over cook line
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean plates stored on soiled shelf above cooler on cook line
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker and tablet on prep table in kitchen
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Cooking oil on floor in dry storage Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven handle on cook line Repeat Violation
  • 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 handle in panko bin
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled at sushi bar Accumulation of grease on sides of fryers, stove Hood filters soiled Repeat Violation
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Raw chicken wrapped in plastic wrap stored in shell egg box in reach in freezer
  • 21-10-4:Basic - Soiled dry wiping cloth in use. On cook line
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over commercially processed dressings in reach in cooler
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around cook line
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over peanut sauce in reach in cooler Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Electric can opener blade soiled Cutting boards stained on cook line Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at sushi bar blocked by sushi rice cart
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Two sinks at sushi bar both labeled as hand sink, both with sanitizer buckets in sink. Discussed identifying one sink as hand sink
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
  • 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. Staff unable to provide form during inspection, additional form emailed to operator during inspection
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Portioned raw fish in reach in freezer not dated
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.