BIKKURI SUSHI NOODLE AND GRILL
1919 E COLONIAL DR
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 11/6/2024
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cologne on shelf with clean containers dish area
- 08B-38-4:Basic - Food stored on floor. Cases of platice bottles of water stored on floor far back area
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior toaster oven sushi area soiled
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed operator sign to print and post **Corrective Action Taken**
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Ice machine and upright freezer in back hallway
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib cook line no vacuum breaker
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Mid hand sink sushi area blocked with containers inside it Cook line hand sink untesils inside hand sink Operator removed containers and utensils Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Soap dispenser at front sushi area not dispensing soap
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on cook line not labeled
Food safety inspection conducted on 11/6/2024 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Inspection on 9/12/2024
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing 76° water Operator put in crock pot with 167° water Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Ambient thermometers missing in white colorless in back storage area
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw unpasteurized shelled eggs over unwashed broccoli Operator moved eggs Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in back make table Operator moved beef Corrected On-Site
Food safety inspection conducted on 9/12/2024 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 4/23/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License is currently active
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On sushi prep table Corrected On-Site
- 10-08-5:Basic - Ice scoop handle in contact with ice. In ice bin Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In white coolers
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hot water handle leaking at Dump sink by 3 bay sink
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed produce in white reach in cooler in back kitchen area 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 p Time on rice. Rice was made less rhan 4hrs per operator. Operator marked time Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Trays in hand sink in kitchen area Corrected On-Site
Food safety inspection conducted on 4/23/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 1/16/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 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. Time plan is out dated and incomplete. However operator is tracking time for rice and boba. Provided operator with new time plan **Corrective Action Taken** - From follow-up inspection 2024-01-16: **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 2024-01-16: **Time Extended**
Food safety inspection conducted on 1/16/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 11/15/2023
High Priority
1
Intermediate
6
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Packet of fish thawing on counter. Operator put in cooler Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet At hand sink in bar area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over butter in reach in cooler on cook line Raw shell eggs over noodles in reach in cooler on cook line Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sani bucket in hand sink Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items served raw/undercooked on main menu and happy hour menu Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
- 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. Time plan is out dated and incomplete. However operator is tracking time for rice and boba. Provided operator with new time plan **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.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer Corrected On-Site
Food safety inspection conducted on 11/15/2023 revealed 12 total violations (1 high priority, 6 intermediate, 5 basic).