MITO SUSHI AND GRILL
Eagle Watch Drive
Orlando, Florida, 32822
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 11 health inspection reports
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All Inspection Reports
Inspection on 4/7/2025
High Priority
1
Intermediate
2
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout establishment Repeat Violation - From follow-up inspection 2025-04-07: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Current displayed license dated 2025 Repeat Violation - From follow-up inspection 2025-04-07: **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on prep table - From follow-up inspection 2025-04-07: **Time Extended**
- 12B-02-4:Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. -employee eating in kitchen with ongoing food preparation taking place - From follow-up inspection 2025-04-07: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -wet washed drink cups stacket - From follow-up inspection 2025-04-07: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -Gasket torn front counter reach in cooler Repeat Violation - From follow-up inspection 2025-04-07: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. -broccoli stored on floor in walk in cooler - From follow-up inspection 2025-04-07: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. -multiple light fixtures in kitchen burned out Repeat Violation - From follow-up inspection 2025-04-07: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding -Make table kitchen Repeat Violation - From follow-up inspection 2025-04-07: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Shell eggs over shrimp in walk in cooler Repeat Violation - From follow-up inspection 2025-04-07: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at flip top reach in cooler Repeat Violation - From follow-up inspection 2025-04-07: **Time Extended**
- 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with yellow substance not labeled - From follow-up inspection 2025-04-07: **Time Extended**
Food safety inspection conducted on 4/7/2025 revealed 12 total violations (1 high priority, 2 intermediate, 9 basic).
Inspection on 4/4/2025
High Priority
2
Intermediate
1
Basic
12
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout - From follow-up inspection 2025-04-04: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. 2025 displayed - From follow-up inspection 2025-04-04: **Time Extended**
- 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead by prep table and make table in kitchen 4 dead under prep table across from 3 compartment sink Operator removed and cleaned Corrected On-Site Admin Complaint - From follow-up inspection 2025-04-04: 1 dead under right side of 3 compartment sink Admin Complaint
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn front counter reach in cooler - From follow-up inspection 2025-04-04: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout - From follow-up inspection 2025-04-04: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Several in each light fixture in kitchen - From follow-up inspection 2025-04-04: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table kitchen Repeat Violation - From follow-up inspection 2025-04-04: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of glass door cooler front counter Caulk around Handwash sink entrance to kitchen - From follow-up inspection 2025-04-04: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler front counter Repeat Violation - From follow-up inspection 2025-04-04: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler Repeat Violation - From follow-up inspection 2025-04-04: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout - From follow-up inspection 2025-04-04: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On make table in kitchen - From follow-up inspection 2025-04-04: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over sauces in walk in cooler - From follow-up inspection 2025-04-04: Shell eggs over shrimp in wall in cooler **Time Extended**
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live behind cooking equipment 1 live went under white chest freezer Operator killed Corrected On-Site Admin Complaint - From follow-up inspection 2025-04-04: 1 live roach on step ladder by breaker boxes 4 live under right side of 3 compartment sink in corner junction with opening gap at bottom where the white pipe enters the wall 5 live roaches in between right side support bracket and wall on both shelves above 3 compartment sink 1 live roach under flip top reach in cooler in kitchen Admin Complaint
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table kitchen cutting board Repeat Violation - From follow-up inspection 2025-04-04: **Time Extended**
Food safety inspection conducted on 4/4/2025 revealed 15 total violations (2 high priority, 1 intermediate, 12 basic).
Inspection on 4/4/2025
High Priority
2
Intermediate
4
Basic
14
Total
20
Disposition: Facility Temporarily Closed
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout establishment Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current displayed license dated 2025 Repeat Violation
- 35A-03-4:Basic - Dead roaches on premises. -1 dead under right side of 3 compartment sink Repeat Violation Admin Complaint
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on prep table
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. -employee eating in kitchen with ongoing food preparation taking place
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -wet washed drink cups stacket
- 14-11-5:Basic - Equipment in poor repair. -Gasket torn front counter reach in cooler Repeat Violation
- 08B-38-4:Basic - Food stored on floor. -broccoli stored on floor in walk in cooler
- 36-62-4:Basic - Light not functioning. -multiple light fixtures in kitchen burned out Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding -Make table kitchen Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -sushi bar reach in cooler Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -throughout establishment Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -on cutting board at flip top reach in cooler Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Shell eggs over shrimp in walk in cooler Repeat Violation
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on step ladder by breaker boxes -4 live under right side of 3 compartment sink in corner junction with opening gap at bottom where the white pipe enters the wall -5 live roaches in between right side support bracket and wall on both shelves above 3 compartment sink -1 live roach under flip top reach in cooler in kitchen Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at flip top reach in cooler Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink next to 3 compartment sink blocked by buckets and strainer
- 31B-03-4:Intermediate - No soap provided at handwash sink. -hand wash sink next to 3 compartment sink Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with yellow substance not labeled
Food safety inspection conducted on 4/4/2025 revealed 20 total violations (2 high priority, 4 intermediate, 14 basic).
Inspection on 4/3/2025
High Priority
5
Intermediate
2
Basic
14
Total
21
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. Throughout
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 packages of tuna not thawed according to instructions Stop sale Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 2025 displayed
- 35A-03-4:Basic - Dead roaches on premises. 1 dead by prep table and make table in kitchen 4 dead under prep table across from 3 compartment sink Operator removed and cleaned Corrected On-Site Admin Complaint
- 14-11-5:Basic - Equipment in poor repair. Gasket torn front counter reach in cooler
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Hanging on metal pipe kitchen Operator removed Corrected On-Site
- 36-62-4:Basic - Light not functioning. Several in each light fixture in kitchen
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table kitchen Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of glass door cooler front counter Caulk around Handwash sink entrance to kitchen
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler front counter Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On make table in kitchen
- 41-07-4:High Priority - Container of medicine improperly stored. Container of fiber Package of cough drops by hand wash sink front counter Operator removed Corrected On-Site
- 12A-20-4:High Priority - Employee washed hands with no soap. Employee handled raw fish and then washed hands with no soap and then handled utensil to remove items from fryer
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over sauces in walk in cooler
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live behind cooking equipment 1 live went under white chest freezer Operator killed Corrected On-Site Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 packages of tuna not thawed according to instructions Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table kitchen cutting board 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/ One showed up during inspection Corrected On-Site
Food safety inspection conducted on 4/3/2025 revealed 21 total violations (5 high priority, 2 intermediate, 14 basic).
Inspection on 2/5/2025
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table kitchen - From follow-up inspection 2025-02-05: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2025-02-05: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board kitchen make table Repeat Violation - From follow-up inspection 2025-02-05: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most items prepped in restaurant not date marked - From follow-up inspection 2025-02-05: **Time Extended**
Food safety inspection conducted on 2/5/2025 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 2/4/2025
High Priority
3
Intermediate
4
Basic
7
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Repeat Violation
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2 packages of yellow fin tuna and one package of white tuna not thawed according to instructions on package. Stop sale issued
- 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 in flour
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table kitchen
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area Operator removed Corrected On-Site Repeat Violation
- 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. 0ppm Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 packages of yellow fin tuna and one package of white tuna not thawed according to instructions on package.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; raw beef (60F - Cold Holding); raw shrimp (59F - Cold Holding); raw chicken (58F - Cold Holding); shelled eggs ambient (61F - Cold Holding); butter (58F - Cold Holding) per operator less than 2 hours. Put items in freezer to rapid chill Repeat Violation Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board kitchen make table Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. In kitchen by 3 compartment sink Operator cleared path to make accessible Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen by 3 compartment sink Operator stocked Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most items prepped in restaurant not date marked
Food safety inspection conducted on 2/4/2025 revealed 14 total violations (3 high priority, 4 intermediate, 7 basic).
Inspection on 9/18/2024
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
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. Drop shield and sides of bin Repeat Violation - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-18: **Time Extended**
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. In kitchen - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-18: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-18: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-18: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-18: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked in restaurant - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-18: **Time Extended**
Food safety inspection conducted on 9/18/2024 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 9/17/2024
High Priority
1
Intermediate
2
Basic
5
Total
8
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. Drop shield and sides of bin Repeat Violation - From follow-up inspection 2024-09-17: **Time Extended**
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. In kitchen - From follow-up inspection 2024-09-17: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-09-17: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. In hood Repeat Violation - From follow-up inspection 2024-09-17: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2024-09-17: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table kitchen raw chicken (55F - Cold Holding); raw shrimp (57F - Cold Holding); raw beef (56F - Cold Holding); cooked noodles (60F - Cold Holding); shelled eggs ambient (63F - Cold Holding) per operator for 2.5 hours. Put in freezer to rapid chill **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2024-09-17: Raw shrimp 55F Raw beef 50F Raw chicken 55F Cooked noodles 46F Per operator for 2 hours. Operator put everything on ice Admin Complaint **Corrective Action Taken**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board - From follow-up inspection 2024-09-17: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked in restaurant - From follow-up inspection 2024-09-17: **Time Extended**
Food safety inspection conducted on 9/17/2024 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 9/16/2024
High Priority
2
Intermediate
6
Basic
10
Total
18
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. Drop shield and sides of bin Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in raw chicken make table Operator removed Corrected On-Site Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In kitchen
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi line Operator moved. Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 36-62-4:Basic - Light not functioning. In hood Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink end of sushi line Microwave Operator cleaned Corrected On-Site Repeat Violation
- 29-08-4:Basic - Plumbing system in disrepair. Hot water turned off handwashing sink end of sushi line due to loud noise. Operator turned on. Operator fixed during inspection Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter. Operator put in sanitizer bucket.
- 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 beef over raw shrimp in walk in freezer Operator switched Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table kitchen raw chicken (55F - Cold Holding); raw shrimp (57F - Cold Holding); raw beef (56F - Cold Holding); cooked noodles (60F - Cold Holding); shelled eggs ambient (63F - Cold Holding) per operator for 2.5 hours. Put in freezer to rapid chill **Corrective Action Taken** Repeat Violation Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board
- 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/
- 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
- 31B-03-4:Intermediate - No soap provided at handwash sink. End of sushi counter Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked in restaurant
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle of degreaser on floor by cookline Operator labeled Corrected On-Site Repeat Violation
Food safety inspection conducted on 9/16/2024 revealed 18 total violations (2 high priority, 6 intermediate, 10 basic).
Inspection on 1/30/2024
High Priority
2
Intermediate
6
Basic
16
Total
24
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. Repeat Violation
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used for raw chicken in make line. Plastic cup in rice bin. Corrected On-Site Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Throughout.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Prep table next to fryer and bottom shelf on prep table by 3 compartment sink. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee food and drinks on sushi counter. Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket on reach in cooler doors on make line torn.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in freezer.
- 08B-38-4:Basic - Food stored on floor. Bag of chicken in walk in freezer. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Sushi bar Corrected On-Site
- 36-62-4:Basic - Light not functioning. Hood. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sinks by three compartment sink and walk in cooler. Outside of kitchen equipment. Gaskets in kitchen. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Scallops under makeline in kitchen. Corrected On-Site Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind all kitchen equipment.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout. Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over ready to eat sauces in walk in cooler. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Red snapper at 54F per operator less than one hour. Put in freezer to rapid chill. Recheck 1 hour 36F.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelves under cooking equipment where utensils and pans are stored.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Front counter and kitchen sink by 3 compartment sink.
- 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. Had a copy of plan but not filled out. Operator filled it out. Corrected On-Site
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Walk in cooler and bottom of prep tables in kitchen.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mayonnaise sauce made yesterday Tempura sauce made yesterday Beef prepped yesterday In walk in cooler. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser by 3 compartment sink. Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/30/2024 revealed 24 total violations (2 high priority, 6 intermediate, 16 basic).
Inspection on 8/23/2023
High Priority
6
Intermediate
3
Basic
17
Total
26
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. Ice machine. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In white sauce and rice. Corrected On-Site
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Tanks not secured. Corrected On-Site
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Throughout kitchen area under tables and condiment racks.
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Small bowls in dish area stored in dirty bus tub.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf with condiments. Corrected On-Site
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating on cook line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls on clean storage rack.
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee rinsed board. Did not wash or sanitize.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath cooking equipment.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled old food debris. Repeat Violation
- 36-62-4:Basic - Light not functioning. Overhood in kitchen
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table cooler on cook line.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sink at kitchen entrance. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top old debris and in between fryers. Lids soiled on bulk sauces. Gaskets soiled on reach in coolers in kitchen and sushi station.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen area and front counter. Repeat Violation
- 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. Ran through 3 cycles tested zero ppm. Operator primed machine and retested at 50ppm Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cut and plated cooked chicken with bare hands. Spoke to manager no bare hand contact with ready food.
- 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Raw chicken on top red cooking wine in walk in cooler. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce.raw Raw chicken above cucumbers in walk in cooler. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs above ready to eat sauce. Corrected On-Site Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Hand sanitizer on counter with clean plates. Corrected On-Site
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in compartment sink. Spoke to operator on wash hands in sink only. **Corrective Action Taken**
- 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/ No certified manager 5 employees. Certified manager came in during inspection. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Cleaner on cook line.
Food safety inspection conducted on 8/23/2023 revealed 26 total violations (6 high priority, 3 intermediate, 17 basic).