NATSU
777 N ORANGE AVE STE C
Overall Food Safety Rating
★★★½☆ (3.6/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 2/4/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/4/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/31/2025
High Priority
2
Intermediate
2
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Operator is using non food grade towels on some items.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pickled vegetables dated 12/31. Operator immediately discarded Corrected On-Site
- 01D-02-4:Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Operator is not tracking time and date fish are undergoing parasite destruction. Operator must track name of fish, time/ date it goes in freezer and track how long fish is in freezer. (Must be -4F for 7 days, or -35F for 15hrs). Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at front counter
Food safety inspection conducted on 1/31/2025 revealed 4 total violations (2 high priority, 2 intermediate, 0 basic).
Inspection on 8/12/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/21/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/21/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/21/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-03-21: **Time Extended**
Food safety inspection conducted on 3/21/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/20/2024
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice container Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Cases of water, ginger, sake.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door Corrected On-Site
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Barracuda, snapper. Operator receives fish wild caught and fresh. Then cleans and drys them for 5 minutes. Then freezes them at -89C for 2 days or more. Advised operator they must be able to constantly track temperature of frozen fish and be able to provide documentation. Wild caught fish can not be served raw unless documentation proof of parasite destruction has been provided Warning
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
- 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 forms and signed on cite Corrected On-Site
Food safety inspection conducted on 3/20/2024 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 12/12/2023
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. In both gender neutral restrooms
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At most of the hand sinks
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dish machine at 129F. Advised operator to setup Operator set up 3 bay sink .
Food safety inspection conducted on 12/12/2023 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).