SEA-SAN SUSHI BAR
3120 S KIRKMAN RD STE J
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 3/11/2025
High Priority
1
Intermediate
0
Basic
9
Total
10
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. Operator cleaned. Corrected On-Site Repeat Violation
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles over prep table soiled. Vents over prep table soiled.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on dish storage rack. Operator inverted Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by rest room area.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled on prep table. Operator cleaned. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler at sushi bar soiled, operator cleaned Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at sushi bar. Open cleaned Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Shrimp on top of strawberries in walk in freezer. Operator removed. Corrected On-Site Repeat Violation
Food safety inspection conducted on 3/11/2025 revealed 10 total violations (1 high priority, 0 intermediate, 9 basic).
Inspection on 1/21/2025
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 1/21/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/3/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2024-12-03: **Time Extended**
Food safety inspection conducted on 12/3/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/21/2024
High Priority
3
Intermediate
1
Basic
3
Total
7
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 in the kitchen soiled.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron hanging on dry storage rack. Manager removed Corrected On-Site
- 36-62-4:Basic - Light not functioning. One light bulb on cook line 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. 0 ppm Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and Raw bacon over cucumber and pasta in walk in cooler Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Rubbing alcohol on shelf nest to soy sauce. Manager removed. Corrected On-Site
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
Food safety inspection conducted on 11/21/2024 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 7/3/2024
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 7/3/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 6/24/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-47-4:High Priority - - From initial inspection : High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm Warning - From follow-up inspection 2024-06-24: **Time Extended**
Food safety inspection conducted on 6/24/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 6/14/2024
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. in rice container Corrected On-Site
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils at cooks line. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottles next to clean dishes at dishwasher.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water 72F Corrected On-Site
- 22-47-4:High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. With straining pans at front counter. Corrected On-Site
- 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. Emailed to operator, operator printed and signed. Corrected On-Site
- 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Bottles of alcohol on two prep tables in kitchen area. Corrected On-Site
Food safety inspection conducted on 6/14/2024 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Inspection on 7/25/2023
High Priority
4
Intermediate
5
Basic
5
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair./walk in freezer gaskets torn and unable to closed the door completely.
- 08B-38-4:Basic - Food stored on walk in freezer floor.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 74F water/cook line. Utensils in 75F water/bar. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered./ice at front bar/ Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./under dish machine/ Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2023. Manager called operator and paid on line with proof of payment received. But license status still show delinquent. Operator called Tallahassee and stated that payment was received but system was down. Payment not able to post immediately. Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs over sauces, front counter bar reach in cooler. 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 and raw salmon, cook line reach in cooler/ Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fresh garlic with oil 82F, tempura shrimp 130F/both less than 4 hours at cook line/will be added to time as public health control.
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient./some drinks served with raw egg whites as an ingredient but not described on the drink menu. Manager and employee's marked (indicate raw ingredient) on the menu immediately. Corrected On-Site
- 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 manager certificate available but not on duty.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./kitchen hand 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./sushi rice using time control per chef, form available but not filled out.
- 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./missing 3 employee's training certificates.
Food safety inspection conducted on 7/25/2023 revealed 14 total violations (4 high priority, 5 intermediate, 5 basic).