HIDEKO SUSHI & THAI LLC
737 8 AVE W #126
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/24/2025
High Priority
2
Intermediate
5
Basic
8
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed five water damaged ceiling tiles in rear storage area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purses stored on shelf in food prep area. Manager moved. Observed employee cell phone and air pod case on shelf with clean dishes. Manager moved.**Corrected On-Site** **Corrected On-Site** **Repeat Violation**
- 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. Observed several handles touching food in dry food bins. Flour, sugar and rice. **Repeat Violation**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers in reach in coolers.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at rear employee restroom. Observed no handwashing sign in women's public restroom.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed no self closer on rear exterior kitchen door.
- 08B-12-5:Basic - Stored food not covered. Observed 2 contains of food not covered in back reach in freezer. Operator covered. **Corrected On-Site**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen pork thawing on prep table with no running water. Operator put away in reach in cooler.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed one dented can of Red Gold ketchup. Manager removed from shelf. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp(57f) above rim on pan in kitchen flip top cooler. Operator stated chicken had only been in pan for 30-45 minutes. Operator placed in bottom of reach in. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed kitchen hand sink blocked with container of eggs. Operator removed eggs. **Corrected On-Site** **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in rear employee restroom.
- 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. Observed no written plan in place for sushi rice. Inspector will email. **Repeat Violation**
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 food handler employees training expired.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with purple liquid in it. Manager labeled. **Corrected On-Site**
Food safety inspection conducted on 3/24/2025 revealed 15 total violations (2 high priority, 5 intermediate, 8 basic).
Inspection on 10/22/2024
High Priority
4
Intermediate
3
Basic
5
Total
12
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. Observed black build up on the ice machine.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed numerous employee drinks stored above and next to food storage/prep areas in the kitchen.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed numerous employe phones stored above and with food in the kitchen.
- 08B-38-4:Basic - Food stored on floor. Observed a case of cabbage stored on the floor of the dry storage area.
- 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. Observed multiple handle scoops in contact with food in the dry storage area.
- 41-07-4:High Priority - Container of medicine improperly stored. Observed containers of medicine stored above the back left food prep area in the kitchen. Operator removed the containers. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over ready to eat vegetables in the right side reach in cooler on the cook line. Operator moved the shrimp. **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. Observed raw chicken stored over raw shell eggs in the right side reach in cooler on the cook line. Operator removed the chicken. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the back dry storage area: Rice (85F - Cold Holding). Operator stated it had been out for approximately 2hrs to get to room temperature. Operator placed rice in a reach in cooler. **Corrective Action Taken**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed numerous employees wash their hands in the triple sink. Had the operator inform their employees on proper procedure. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed the kitchen hand wash sink with a sifter and ice inside and observed the sushi hand wash sink used to defrost fish. Had operator removed all items from hand wash sinks. **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. Observed operators having time marked sushi rice and were able to describe the time as a public health control procedures but did not have a written plan. Emailed the operator a plan.
Food safety inspection conducted on 10/22/2024 revealed 12 total violations (4 high priority, 3 intermediate, 5 basic).