OEC JAPANESE EXPRESS
2438 66 ST N
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/6/2025
High Priority
2
Intermediate
3
Basic
14
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in rear storage area not properly secured. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Outside screen door.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Heavy grease buildup throughout the kitchen. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. gallon buckets of soy sauce stored on floor throughout the kitchen. Repeat Violation
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris.
- 29-08-4:Basic - Plumbing system in disrepair. Faucet handle for hot water broke at hand sink on cook line.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons in kitchen stored upright. Repeat Violation
- 14-17-4:Basic - Walk-in cooler with rust that has pitted the surface. Repeat Violation
- 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 over raw beef. Management properly separated items. Corrected On-Site
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Stand up freezer in kitchen raw beef over raw shrimp.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Plastic container in hand sink. Employee removed container Corrected On-Site Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook chicken at reach-in cooler made on 3-5-25. No date marking. Walk-in cooler multiple items prepared more than 24 hours has no date marking.
Food safety inspection conducted on 3/6/2025 revealed 19 total violations (2 high priority, 3 intermediate, 14 basic).
Inspection on 7/11/2024
High Priority
3
Intermediate
6
Basic
19
Total
28
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in rear storage area not properly secured.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen have grooved cut marks and are no longer cleanable.
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach on floor underneath flat top cooktop. Employee removed and sanitized the area. 1 dead roach next to mop sink. Employee removed and sanitized the area. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee fish bones over cabbage in walk in cooler.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 14-11-5:Basic - Equipment in poor repair. Chest freezer in kitchen has rust on bottom and door.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of rear screen door of kitchen.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles in kitchen in disrepair.
- 08B-38-4:Basic - Food stored on floor. Soy sauce buckets stored on floor of kitchen. Repeat Violation
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle of cart in kitchen.
- 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. Handle of spoon used to dispense pepper not stored above food item. Employee corrected. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven on cook line has built up food debris. Toaster oven front counter sushi area has built up food debris.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Soup spoons in kitchen stored upright.
- 25-05-4:Basic - Single-service articles improperly stored. To go boxes in kitchen not inverted for protection.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses next to rice holder.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt and sugar removed from original containers and not labeled.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee donned gloves to work with food without first washing hands.
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment is using chlorine sanitizer that is not approved for food contact surfaces. Operator went to store and purchased chlorine approved for food contact surfaces. 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 seafood in reach in freezer not all commercially packaged.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Inspector emailed Big 6 Foodborne Illnesses.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector emailed written procedures for Vomit and Diarrheal cleanup.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen are soiled with food debris. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by three compartment sink blocked by empty buckets. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind front counter used to fill water bucket.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler prepared on site and not properly date marked. Repeat Violation
Food safety inspection conducted on 7/11/2024 revealed 28 total violations (3 high priority, 6 intermediate, 19 basic).
Inspection on 5/6/2024
High Priority
2
Intermediate
4
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout restaurant.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed buckets of soy sauce near dry storage on floor. Employee moved. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed large white plastic bins with new chicken soup just made on floor in front of silver reach in freezer. Manager moved to table. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of soda in sushi rice reach in cooler. Owner moved Corrected On-Site
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef over raw shrimp in stand alone reach in freezer. Emailed Storage-DBPR form HR 5030-098 **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kcrab at sushi station krab stick was (55F - Cold Holding); Manager put in reach in freezer krab stick now (38F - Cold Holding) Corrected On-Site
- 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. Observed a Sanitizer bucket blocking front Hand washing sink. Employee moved.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. During inspection observed rice made yesterday 5-5 in walk in cooler not date marked.
- 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. Jran Gruan exp 8-19-24
Food safety inspection conducted on 5/6/2024 revealed 10 total violations (2 high priority, 4 intermediate, 4 basic).
Inspection on 12/6/2023
High Priority
6
Intermediate
5
Basic
11
Total
22
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - All cutting boards in kitchen has cut marks and is no longer cleanable.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Two bowls without handles stored in soy sauce. Operator removed bowls. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened bottled water on cart with food stored on it. Operator removed bottled water. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. 5 gallon bucket of soy sauce stored on floor in ware washing area. 5 gallon box of cooking oil on floor underneath wok grill. 5 gallon bucket of soy sauce stored on floor next to fat-fryer. Walk-in cooler food stored on floor a. Container of Sushi ginger b. 5 gallon bucket of soy sauce. Operator placed items on pallet. Corrected On-Site
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling and equipment.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table underneath flat-top grill soiled with grease and food debris. Reach-in cooler gaskets located at sushi bar soiled with debris.
- 22-16-4:Basic - Reach-in cooler on cooks line and t sushi bar interior/shelves have accumulation of soil residues.
- 08B-12-5:Basic - Stored food not covered. Walk-in cooler a. Cooked chicken
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Reach-in cooler at sushi bar Unwashed avocados stored over ready-to-eat raw salmon.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple containers of seasonings removed from original packaging not labeled above reach-in cooler on cooks line. Operator labeled items. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags used to store raw chicken in stand-alone freezer. Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02-01-2023 Operator renewed license during inspection. Corrected On-Site Repeat Violation
- 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 chicken in cups stored in same container as frozen rice Raw salmon stored in same box as raw chicken. Raw chicken stored in box with vegetables. in stand-alone freezer. Will email DBPR Form 5030-098 safe refrigerator storage poster.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk-in cooler a. Raw ground meat stored over cooked chicken.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line at 3:00pm a. cooked pasta (48 - Cold Holding) Operator placed in freezer. Re temp at 3:45pm a. Cooked pasta 36f 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. From flat-top grill a. carrots (134F - Hot Holding) Operator placed on flat-top grill and reheated to 171f Corrected On-Site
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink with gloves on. Discussed with operator proper hand-hygiene practices and the purpose of hand wash sinks. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bucket and pan of raw chicken stored in front of hand wash sink next to three-compartment sink. Operator removed raw chicken. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand wash sink at sushi bar. Operator removed bucket. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in cooler items prepared more than 24 hours ago a. Multiple containers of shrimp egg rolls b. 15 single-serve boxes of lettuce salad. c. Multiple containers of fried chicken.
- 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. One employee training expired Meifang Zhang on 09-04-2023.
Food safety inspection conducted on 12/6/2023 revealed 22 total violations (6 high priority, 5 intermediate, 11 basic).