DirtyFLRestaurant Inspection Data

SUSHI SAINT

400 PITTMAN ST STE 101 UNITA1

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports

All Inspection Reports

Inspection Date: 1/11/2024

Inspection #: Visit ID: 8561789

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Per operator dish machine is not currently working. They have set up means of washing and sanitizing in the three base sink.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. lid cracked to Container to wage beef Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. hand sink in warewashing area
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over ready to eat vegetables Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ginger 4hours overnight in cooler per operator. Operator immediately discarded
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ginger 55F cold holding in cooler overnight per operator. Operator immediately discarded
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All raw/ undercooked items on both menu items . Operator corrected and printed corrected menu. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in warewashing area
  • 31B-03-4:Intermediate - No soap provided at handwash 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.