AMERICAN JAPA SUSHI
4012 EASTGATE DR F108
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 12/27/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation** - From follow-up inspection 2024-12-27: **Time Extended**
Food safety inspection conducted on 12/27/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 12/17/2024
High Priority
5
Intermediate
6
Basic
6
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood vents grease build up.
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Hot water handle on sink at front counter is stripped and will not turn on. **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. All bulk containers.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make tables on front line.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in reach in freezer.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 41-07-4:High Priority - Container of medicine improperly stored. Bottle of alcohol on top of make table. **Corrected On-Site**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiping soiled gloves with cloth towel.
- 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 1 hour per operator marked with appropriate time. **Corrected On-Site** **Repeat Violation**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink in ware wash area in non operational. **Warning**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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/ **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at any sinks in kitchen.
- 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. **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. Operator has all blank forms. **Warning**
Food safety inspection conducted on 12/17/2024 revealed 17 total violations (5 high priority, 6 intermediate, 6 basic).