AMERICAN JAPA SUSHI
4012 EASTGATE DR F108
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 6 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/22/2025
High Priority
4
Intermediate
5
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice and sugar containers. Operator immediately removed Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top and side of prep cooler at front counter. Operator immediately removed Corrected On-Site
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating at sushi bar
- 10-08-5:Basic - Ice scoop handle in contact with ice. Ar bar. Immediately removed Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar container
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. On fish snd greens . Advised to use eith coffee filters or deli paper, or other food grade towels
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over sauce in fish prep cooler. Operator immediately removed Corrected On-Site
- 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. On sushi rice made at 3:30 per operator
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at front counter had containers in basin Hand sink back kitchen had plates in basin. Operator immediately removed Corrected On-Site
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche: operator is using tilapia that is not fully cooked. And not identified on menu Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
Food safety inspection conducted on 4/22/2025 revealed 15 total violations (4 high priority, 5 intermediate, 6 basic).
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).
Inspection on 6/10/2024
High Priority
4
Intermediate
3
Basic
9
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In bulk containers
- 36-36-4:Basic - Ceiling tile missing. Above cook in area in back of kitchen.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Hot water handle stripped on sink on front counter.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Container with sauce in reach in cooler.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in make table cooler on front line.
- 33-16-4:Basic - Open dumpster lid.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cucumbers.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flying insects in kitchen area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above brownies,cheese and ready to eat sauce. Corrected On-Site
- 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. For 1 hour per operator. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 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/ 4 employee present Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. All sinks in kitchen and front line. Corrected On-Site Repeat Violation
- 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. Repeat Violation
Food safety inspection conducted on 6/10/2024 revealed 16 total violations (4 high priority, 3 intermediate, 9 basic).
Inspection on 3/15/2024
High Priority
2
Intermediate
5
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine on front line. - From follow-up inspection 2024-03-15: **Time Extended**
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowls used in all bulk containers. - From follow-up inspection 2024-03-15: **Time Extended**
- 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch cutting fish. - From follow-up inspection 2024-03-15: **Time Extended**
- 29-09-4:Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Hot water faucet will not turn on . Sink next to ice machine. - From follow-up inspection 2024-03-15: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout cook line and kitchen area. - From follow-up inspection 2024-03-15: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. No labels on bulk containers. - From follow-up inspection 2024-03-15: **Time Extended**
- 22-52-4:High Priority - - From initial inspection : High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer is empty. - From follow-up inspection 2024-03-15: Dishmachine 50 ppm Admin Complaint
- 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. - From follow-up inspection 2024-03-15: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need both quaternary and chlorine. - From follow-up inspection 2024-03-15: **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : 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/ 8 employees no certified manager. - From follow-up inspection 2024-03-15: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-03-15: **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form. **Corrective Action Taken** - From follow-up inspection 2024-03-15: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-03-15: **Time Extended**
Food safety inspection conducted on 3/15/2024 revealed 13 total violations (2 high priority, 5 intermediate, 6 basic).
Inspection on 2/23/2024
High Priority
3
Intermediate
9
Basic
10
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine on front line.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used in all bulk containers.
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Coffee machine part stored under paper towel dispenser.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water inside clean quart dipper.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch cutting fish.
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Hot water faucet will not turn on . Sink next to ice machine.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled, grease build up.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout cook line and kitchen area.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. No labels on bulk containers.
- 22-52-4:High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer is empty.
- 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.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator handout. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Both sinks on cook line blocked one with glass racks and one by ice machine. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing wiping cloth in hand sink. **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need both quaternary and chlorine.
- 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/ 8 employees no certified manager.
- 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.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Sink in ware wash area.
- 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. Provided operator with form. **Corrective Action Taken**
- 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.
Food safety inspection conducted on 2/23/2024 revealed 22 total violations (3 high priority, 9 intermediate, 10 basic).