T'ASIA SUSHI AND THAI
Park Boulevard North
Florida, 33777
Seminole Village
Pinellas County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/9/2025
High Priority
4
Intermediate
6
Basic
15
Total
26
Disposition: Met Inspection Standards
Inspection Details:
- 22-16-4:Basic - All Reach-in cooler interior/shelves have accumulation of soil residues.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Used for flour
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles throughout establishment.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 12B-01-4:Basic - Employee eating while preparing food. During inspection observed cook eating rice while cutting vegetables at cook line.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cook purse ornaments deli cooler at cook line.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under dishwasher area.
- 08B-38-4:Basic - Food stored on floor. Box of raw chicken on floor on walk in cooler. Large bag of carrots on floor of walk in cooler. Repeat Violation
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Shrimp
- 14-49-4:Basic - Hood filters/grease extractors not designed to be easily removable for cleaning.
- 22-08-4:Basic - Interior of microwave has accumulation of food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris gaskets at cook line.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning on dry storage rack
- 25-05-4:Basic - Single-service articles improperly stored ox of single-service articles on floor under rice cooker.
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall behind three compartment sink broken cracked and coming apart.
- 46-04-4:Exit door locked. For reporting purposes only. Back exit door locked and unable to open without a good shove.
- 12A-18-4:High Priority - Employee dried hands on soiled towel after washing. Cook at cook line after washing hands used towel hanging from waist to dry hands due to no paper towel at hand wash sink. Educated added paper towel at hand wash sink.
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw shrimp in same container as thawing noodles. Employee discarded. Educated
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over spring rolls white stand alone reach in cooler at cook line. Employee moved. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler at cook line shrimp (55F - Cold Holding); bean sprouts (45F - Cold Holding); chicken (85F - Cold Holding); Added ice in all pans. Re-temp shrimp (38F - Cold Holding); bean sprouts (41F - Cold Holding); chicken (40F - Cold Holding); Corrected On-Site Repeat Violation
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink during inspection. Educated employee and cook washed hands in hand wash sink at cook line.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cook line Thawing in hand wash sink shrimp and noodles. Employee moved Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cook line Thawing in hand wash sink shrimp and noodles. Employee moved
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Stand alone reach in cooler at sushi bar.
Food safety inspection conducted on 4/9/2025 revealed 26 total violations (4 high priority, 6 intermediate, 15 basic).
Inspection on 12/27/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with yellow substance. - From follow-up inspection 2024-12-19: Ice machine stained. **Time Extended** - From follow-up inspection 2024-12-27: **Time Extended**
- 02C-03-5:Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half in single door display cooler not date marked. - From follow-up inspection 2024-12-19: **Time Extended** - From follow-up inspection 2024-12-27: **Time Extended**
Food safety inspection conducted on 12/27/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 12/19/2024
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with yellow substance. - From follow-up inspection 2024-12-19: Ice machine stained. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items in reach in deli cooler across the wok station: sprouts (46F - Cold Holding); cooked shrimp (46F - Cold Holding); raw pork (46F - Cold Holding); raw beef (46F - Cold Holding); tempura shrimp (52F - Cold Holding); white rice (52F - Cold Holding); tofu (44F - Cold Holding) Food items in walk in cooler: raw pork (51F - Cold Holding); butter (53F - Cold Holding); tofu (53F - Cold Holding); raw chicken (46F - Cold Holding); fish eggs (54F - Cold Holding) Sushi items in display cooler in sushi station: octopus (52F - Cold Holding); salmon (45F - Cold Holding); (51F - Cold Holding); smoked salmon (51F - Cold Holding); ahi tuna (51F - Cold Holding); cooked eel (46F - Cold Holding); cream cheese (52F - Cold Holding); Krab (43F - Cold Holding) Sushi items stored in double door cooler in sushi station: salmon (47F - Cold Holding); cream cheese (45F - Cold Holding); salmon (51F - Cold Holding); escolar (47F - Cold Holding); yellow tail (47F - Cold Holding) Operator and employees put bags of ice on top of food items to bring down the temperatures or moved items into stand alone freezers on cook line and sushi area. Repeat Violation Admin Complaint - From follow-up inspection 2024-12-19: Food items in walk in cooler: Raw shrimp (39F - Cold Holding); butter (39F - Cold Holding); Raw pork (39F - Cold Holding); raw chicken (39F - Cold Holding); tofu (37F - Cold Holding) Sushi items in display cooler in sushi station: octopus (47F - Cold Holding); salmon (48F - Cold Holding); (51F - Cold Holding); smoked salmon (46F - Cold Holding); ahi tuna (48F - Cold Holding); cooked eel (47F - Cold Holding); cream cheese (48F - Cold Holding); Krab (49F - Cold Holding); Escolar (46F - Cold Holding); yellow tail (46F - Cold Holding) Sushi items stored in double door cooler in sushi station: smoked salmon (43F - Cold Holding); octopus (43F - Cold Holding); escolar (47F - Cold Holding); ahi tuna (45F - Cold Holding) ; cream cheese (45F - Cold Holding) Food items in reach in deli cooler across the wok station: sprouts (59F - Cold Holding); cooked shrimp (59F - Cold Holding); raw pork (59F - Cold Holding); raw beef (59F - Cold Holding) All food items not temping 41F or below have been moved to the walk in cooler or another cold holding unit to bring down the temperatures. Inspector discussed with operator to not stored items in cold holding units if not cold holding at 41F or below. Operator is going to have a technician come in and look at the equipment and will not store food item in units. Admin Complaint
- 02C-03-5:Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half in single door display cooler not date marked. - From follow-up inspection 2024-12-19: **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw items not identified on lunch menu, dinner menu, and online menu: Salmon and Escolar Discussed with operator. Warning - From follow-up inspection 2024-12-19: **Time Extended**
Food safety inspection conducted on 12/19/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 12/10/2024
High Priority
7
Intermediate
7
Basic
6
Total
20
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 interior soiled with yellow substance.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Establishment license not posted. License verified through last inspection report through operator email. Repeat Violation
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink on prep table at sushi station next to air fryers. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Bags or potatoes and carrots stored on the floor in walk in cooler. Operator removed items off the floor. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris. Repeat Violation
- 29-08-4:Basic - Plumbing system in disrepair. Plumbing pipe leaking under dish machine.
- 22-39-4:High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket in sushi area testing at 0 PPM.
- 41-07-4:High Priority - Container of medicine improperly stored. Bottle of Tylenol stored on top of prep table shelf. Operator moved item. 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. Dish machine chlorine testing at 0 PPM. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Three compartment sink was set up with chlorine sanitizer testing at 100 PPM. Repeat Violation Admin Complaint
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator could not provide parasite destruction letter at the time of inspection. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. Warning
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs stored above case of unwashed cabbage. Operator moved case of unwashed cabbage. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above container of curry in walk in cooler. Operator moved raw chicken to designated location for raw animal products. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items in reach in deli cooler across the wok station: sprouts (46F - Cold Holding); cooked shrimp (46F - Cold Holding); raw pork (46F - Cold Holding); raw beef (46F - Cold Holding); tempura shrimp (52F - Cold Holding); white rice (52F - Cold Holding); tofu (44F - Cold Holding) Food items in walk in cooler: raw pork (51F - Cold Holding); butter (53F - Cold Holding); tofu (53F - Cold Holding); raw chicken (46F - Cold Holding); fish eggs (54F - Cold Holding) Sushi items in display cooler in sushi station: octopus (52F - Cold Holding); salmon (45F - Cold Holding); (51F - Cold Holding); smoked salmon (51F - Cold Holding); ahi tuna (51F - Cold Holding); cooked eel (46F - Cold Holding); cream cheese (52F - Cold Holding); Krab (43F - Cold Holding) Sushi items stored in double door cooler in sushi station: salmon (47F - Cold Holding); cream cheese (45F - Cold Holding); salmon (51F - Cold Holding); escolar (47F - Cold Holding); yellow tail (47F - Cold Holding) Operator and employees put bags of ice on top of food items to bring down the temperatures or moved items into stand alone freezers on cook line and sushi area. Repeat Violation Admin Complaint
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half in single door display cooler not date marked.
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Hose line hooked up to hand sink faucet not allowing hand sink to be accessible for hand washing. Operator stated hose is being used to spray down wok station at the end of the night. Inspector discussed hand sinks must only be used for hand washing purposes and must always be accessible for hand washing. Operator unscrewed hose line from hand sink faucet. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container, wet wiping clothes, utility gloves stored in hand sink in kitchen area. Operator removed items from inside hand sink. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw items not identified on lunch menu, dinner menu, and online menu: Salmon and Escolar Discussed with operator. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit not observed. Repeat Violation
- 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. No proof of Food Employee Reporting Agreement for employee Kyle P. Kyle stated he was hired in may 2023. Emailed operator DBPR Food Employee Reporting Agreement form.
- 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. Observed CFM certificate for Chada K. 6/29/2023 through ServSafe engaging in food preparation in sushi station. Could not verify employee training for employee Kyle P. Kyle stated he was hired in may of 2023.
Food safety inspection conducted on 12/10/2024 revealed 20 total violations (7 high priority, 7 intermediate, 6 basic).
Inspection on 4/17/2024
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine interior soiled with food debris. - From follow-up inspection 2024-04-17: **Time Extended**
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -Microwave handle soiled with food debris. -Oven handles soiled with food debris in sushi bar area. -Deli cooler door handles heavily soiled on cook line. - From follow-up inspection 2024-04-17: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -Cutting boards grooved in sushi bar area and on reach in deli cooler on cook line. Repeat Violation - From follow-up inspection 2024-04-17: **Time Extended**
- 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Scoop handle touching rice inside container stored under prep table in kitchen area. - From follow-up inspection 2024-04-17: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven interior soiled with food debris and grease in sushi bar area. Repeat Violation - From follow-up inspection 2024-04-17: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards stain on reach in deli cooler on cook line. - From follow-up inspection 2024-04-17: **Time Extended**
Food safety inspection conducted on 4/17/2024 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 4/10/2024
High Priority
4
Intermediate
6
Basic
16
Total
26
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 interior soiled with food debris.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Stored inside salt container under prep table in kitchen area. Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -Microwave handle soiled with food debris. -Oven handles soiled with food debris in sushi bar area. -Deli cooler door handles heavily soiled on cook line.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. -Operator printed and posted license during inspection. Corrected On-Site Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -Cutting boards grooved in sushi bar area and on reach in deli cooler on cook line. Repeat Violation
- 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. -Operator set up three compartment sink with quaternary sanitizer. Sanitize compartment is at 200 PPM.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -On prep table in sushi bar 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. -Employee purse and laptop stored on prep table in sushi bar area. -Employee drink and phone on prep table on kitchen cook line. Operator moved all items during inspection. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on dish rack near dish machine. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -Knifes stored in between reach in deli cooler and prep table on cook line. Operator moved knifes. Corrected On-Site
- 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. -Scoop handle touching rice inside container stored under prep table in kitchen area.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven interior soiled with food debris and grease in sushi bar area. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -At hands sink near three compartment sink. Operator put a hand washing sign during inspection. Corrected On-Site
- 25-32-4:Basic - Reuse of single-service or single-use articles. -Single service bottle being reused to stored coconut milk inside deli cooler on cook line.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Stored on cutting board in sushi bar area.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Unlabeled containers of powdered substances under prep table in kitchen area. Operator labeled as salt and panko. 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. -Dish machine sanitizer at 0 PPM. Establishment has quaternary sanitizer bottle solution connected to dish machine line.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Utensils in 85F standing water near wok station. Operator replenished utensils and stored utensils in container. Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Frozen bags of Edamame stored under frozen bags of raw shrimp inside stand alone freezer near walk in cooler door. Employee moved frozen raw shrimp under all ready to eat items in stand alone freezer. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sushi bar station @ 2:19pm: Fish eggs (60F- Cold Holding) Container of diced raw fish (50F- Cold Holding) Items moved in to freezer. -Inspector re-temped items @ 3:40pm: Fish eggs (30F- Cold Holding) Container of diced raw fish (32F- Cold Holding) Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards stain on reach in deli cooler on cook line.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Strainer inside hand sink near three compartment sink.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No quaternary test kit.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -At hand sink in sushi bar area. Employee stocked paper towels. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. -At hand sink near three compartment sink. Operator stocked soap. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -Unlabeled chemical spray bottle stored in back area near washer and dryer.
Food safety inspection conducted on 4/10/2024 revealed 26 total violations (4 high priority, 6 intermediate, 16 basic).
Inspection on 10/19/2023
High Priority
3
Intermediate
3
Basic
16
Total
22
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.bowl in rice bin on cook line
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Repeat Violation
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over sushi bar and prep area
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted license during inspection Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Glassware behind front counter
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. In front of ice machine
- 14-69-4:Basic - Ice buildup in reach-in chest freezer
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water 97F
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster ovens soiled at sushi bar
- 43-01-4:Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Operator has booth cushions pushed together with pillows in same room as dry storage
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cook line Reach in cooler gaskets soiled on cook line Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. In use utensils stored on shell egg trays on cook line. Cream puff container used to hold cut cucumbers in cooler on cook line
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Walk-in cooler fan dripping into bucket over stored food in walk-in cooler
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over avocados in walk-in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar: eel (55F - Cold Holding); cooked shrimp (56F - Cold Holding); salmon (57F - Cold Holding); tuna (55F - Cold Holding); Krab (54F - Cold Holding); cream cheese (54F - Cold Holding), all items moved to walk in cooler. All items retemp at tor below 43F Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice at front bar, time mark added 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. Form emailed to operator during inspection
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Portioned cooked pasta and rice in reach in freezer not dated
- 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.
Food safety inspection conducted on 10/19/2023 revealed 22 total violations (3 high priority, 3 intermediate, 16 basic).