FINS JAPANESE SUSHI & GRILL
732 W 23 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/28/2025
High Priority
2
Intermediate
4
Basic
7
Total
13
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**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Grease/food built up behind walk-in freezer handle. Mold like substance around sushi display cooler handles.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Dark marks on sushi station cutting boards. **Repeat Violation**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink on shelf in fry storage over vinegar. Manager discarded drink at time of inspection. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Buckets of cabbage, soy sauce, and wasabi on floor in walk-in cooler. Tub of chicken on floor in walk-in freezer. **Repeat Violation**
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed power drill with mixer attachment.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shell eggs in walk-in cooler.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken stock on stove 126F, per manager approximately 2 hours. Voluntarily discarded at time of inspection.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of grease/residue on power mixer. Mixer sent to dish pit at time of inspection. **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strip container on hand left open, strips moldy, no reaction to chlorine.
- 27-08-4:Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Observed complete loss of pressure from hot water side on hand wash sink at sushi bar when dish machine runs.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep room. Restocked at time of inspection. **Corrected On-Site**
Food safety inspection conducted on 1/28/2025 revealed 13 total violations (2 high priority, 4 intermediate, 7 basic).
Inspection on 7/16/2024
High Priority
2
Intermediate
2
Basic
5
Total
9
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.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At sushi bar.
- 08B-38-4:Basic - Food stored on floor. Cases of wonton wrappers, egg noodles, and edamame on floor in freezer.
- 08B-12-5:Basic - Stored food not covered. Raw beef and crab rangoons in walk-in freezer not covered. Operator covered items at time of inspection. **Corrected On-Site**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In prep area by walk-in cooler.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes and then clean dishes with no handwash. Discussed with employee, employee washed hands and rewatched dishes. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced on sushi bar counter: Spicy tuna 49F, imitation crab meat 52F, per employee less than 4 hours. Items placed in freezer for rapid chilling. New temps tuna 41F, imitation crab 40F, **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on flat area around nozzles on soda machine. Grease/residue build up on inside of ice bucket. Nozzle at bar soda gun soiled.
- 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 expired food handler certificates.
Food safety inspection conducted on 7/16/2024 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).