SUPER BUFFET SUSHI HIBACHI
1035 62 AVE N
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 10 health inspection reports
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All Inspection Reports
Inspection on 4/11/2025
High Priority
2
Intermediate
3
Basic
12
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Near house at both hand wash sinks. At cook line.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee near coffee maker.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area Dunkin' Donuts coffee creamer inside deli cooler at cook line.
- 14-11-5:Basic - Equipment in poor repair. Stand alone reach in cooler near dry storage
- 08B-38-4:Basic - Food stored on floor. Bag of carrots on floor of walk in cooler Corrected On-Site
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line Corrected On-Site
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. During inspection observed advocato with sicker after cutting. At sushi station. Employee took back and washed during inspection Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Deli cooler at cook line
- 08B-12-5:Basic - Stored food not covered. Crab Rangoon inside reach in freezer across from fryers uncovered Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards at cook line.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Walk in freezer
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.garlic in oil 85 degrees sitting out at cook line.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by table with two large rice cookers. Employee relocated table and both rice cookers. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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. NO date marks throughout facility.
Food safety inspection conducted on 4/11/2025 revealed 17 total violations (2 high priority, 3 intermediate, 12 basic).
Inspection on 12/26/2024
High Priority
3
Intermediate
10
Basic
4
Total
17
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. Both ice machine interiors soiled with black substance at server wait stations in dinning room area.
- 08B-38-4:Basic - Food stored on floor. Box of oil stored on floor at wok station. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris at sushi station in dinning area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink at sushi bar area. Emailed manager DBPR hand washing sign. Operator printed sign and posted it at hand sink. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Uncovered bucket of raw chicken stored on rack above bucket of washed/pilled potatoes soaking in water in double door cooler across conventional ovens on cook line.
- 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. Sheet pan of frozen raw chicken covered with plastic wrap stored above sheet pans of frozen raw beef covered with plastic on speed rack in walk in freezer number 3. Employee moved sheet pan of frozen raw chicken to speed rack with storing raw chicken. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach in deli cooler on cook line: precooked pork dumplings (45F - Cold Holding); raw shrimp (45F - Cold Holding); cooked shrimp (45F - Cold Holding) fresh garlic and oil at wok station (105F - Cold Holding) Items moved to walk in cooler to bring down temperatures. **Corrective Action Taken**
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Raw oysters served only on the weekends. Observed tags not maintained in chronological order from last date served. Discussed with manager and CFM. **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Raw oysters only served on the weekends. Observed oyster tags without date of last day served. Discussed with manager and CFM. **Corrective Action Taken**
- 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. Emailed manager DBPR Clean-Up of Vomiting and Diarrheal Events form. Manager printed form out and posted it at the time of inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled with food debris. Stained cutting boards are sushi station. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line near walk in cooler door not accessible due to table storing rice cookers. Manager moved rice cooker to allow easy access to hand sink. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed used gloves stored inside hand sink on cook line across from walk in cooler door. Employee removed gloves from inside hand sink. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink near three compartment sink across from dry storage area. Employee stocked paper towels. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Missing at hand sink next to three compartment sink across from cook line. Employee added hand soap dispenser at hand sink. Corrected On-Site Repeat Violation
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Towel dispenser not dispensing at hand sink next to dish machine. Employee fixed dispenser and paper towels can now be dispensed. 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. Buss tubs of cooked spare ribs, krab meat salad, cooked noodles, and cooked octopus stored in walk in coolers not date marked. Discussed with manager. Repeat Violation
Food safety inspection conducted on 12/26/2024 revealed 17 total violations (3 high priority, 10 intermediate, 4 basic).
Inspection on 4/3/2024
High Priority
5
Intermediate
7
Basic
6
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -Walk in coolers and freezers door handles soiled with food debris. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -Cutting boards on reach in deli coolers in sushi area.
- 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 reach in cooler near door kitchen entrance. Manager discarded drink. Corrected On-Site
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. - Employee water bottle stored above reach in deli cooler on cook line. Manager moved drink. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. -Case of chicken and cooking oil stored on floor in prep area. Employee stored case of chicken in walk in cooler. Corrected On-Site Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Ice buildup on wall, storage racks, and floor in side walk in freezer labeled 4. Repeat Violation
- 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 sanitizer at 0 PPM. Employee repaired dish machine during inspection. Dish machine chlorine at 50 PPM. Corrected On-Site
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Utensils in 90F standing water in hibachi station. Employee put container on cook top and brought water temperature up to 165F. Corrected On-Site Repeat Violation
- 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. -Frozen raw chicken stored above ground beef and frozen raw salmon filets on speed racks inside walk in freezer labeled 3. Employees moved and stored items by minimum cooking temperatures. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Vaccum breaker missing on hose bib near hand sink in prep area/cook line area.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Chlorine Sanitizer bucket at 200+ PPM. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener soiled with food debris. -Stained cutting boards in sushi bar area. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine chemical test kit observed.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -At hand sink near dish machine. Manager stocked a roll of paper towels at hand sinks. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. -No soap at hand sink near prep area table.
- 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises. -1 dead roach underneath sushi bar counter. Employee discarded and cleaned and sanitized area. 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. -Chicken and noodles up stored in stand alone reach in cooler on the cook line made yesterday not date marked.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -Unlabled chemical spray bottle near hand sink by prep area. Manager labeled as cleaner. Corrected On-Site
Food safety inspection conducted on 4/3/2024 revealed 18 total violations (5 high priority, 7 intermediate, 6 basic).
Inspection on 2/1/2024
High Priority
0
Intermediate
2
Basic
7
Total
9
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. Interior of ice machine soiled with mold like debris in both ice machines in server station. - From follow-up inspection 2024-02-01: **Time Extended** - From follow-up inspection 2024-02-01: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on reach in coolers torn. - From follow-up inspection 2024-02-01: **Time Extended** - From follow-up inspection 2024-02-01: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under wok station, hibachi station and drink station. - From follow-up inspection 2024-02-01: **Time Extended** - From follow-up inspection 2024-02-01: Areas cleaned but more detailed cleaning needed. **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on buffet line has build up of ice. - From follow-up inspection 2024-02-01: **Time Extended** - From follow-up inspection 2024-02-01: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on all reach in coolers. - From follow-up inspection 2024-02-01: **Time Extended** - From follow-up inspection 2024-02-01: **Time Extended**
- 36-64-5:Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Upon walking in establishment there is an objectionable odor. - From follow-up inspection 2024-02-01: **Time Extended** - From follow-up inspection 2024-02-01: **Time Extended**
- 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Thawing Krab at room temperature. Employee moved Krab to walk in freezer. Re-temped Krab @ 2:25pm 41 F - From follow-up inspection 2024-02-01: **Time Extended** - From follow-up inspection 2024-02-01: No foods thawing at time of inspection **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. Open gallon of milk inside reach in cooler on cook line. - From follow-up inspection 2024-02-01: **Time Extended** - From follow-up inspection 2024-02-01: Educated employees. **Time Extended**
- 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling at room temperature dumplings in prep area. Employees moved to the walk in. **Corrective Action Taken** - From follow-up inspection 2024-02-01: **Time Extended** - From follow-up inspection 2024-02-01: No cooling observed. **Time Extended**
Food safety inspection conducted on 2/1/2024 revealed 9 total violations (0 high priority, 2 intermediate, 7 basic).
Inspection on 2/1/2024
High Priority
1
Intermediate
3
Basic
10
Total
14
Disposition: Facility Temporarily Closed
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. Interior of ice machine soiled with mold like debris in both ice machines in server station. - From follow-up inspection 2024-02-01: **Time Extended**
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles soiled with build up food debris. - From follow-up inspection 2024-02-01: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on reach in coolers torn. - From follow-up inspection 2024-02-01: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under wok station, hibachi station and drink station. - From follow-up inspection 2024-02-01: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on buffet line has build up of ice. - From follow-up inspection 2024-02-01: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 80 F standing water. Employee removed water. Rice scoop stored on top of rice soiled cookers. Employee stored scooper in container. Corrected On-Site - From follow-up inspection 2024-02-01: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sushi bar hand sink in buffet area. - From follow-up inspection 2024-02-01: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on all reach in coolers. - From follow-up inspection 2024-02-01: **Time Extended**
- 36-64-5:Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Upon walking in establishment there is an objectionable odor. - From follow-up inspection 2024-02-01: **Time Extended**
- 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Thawing Krab at room temperature. Employee moved Krab to walk in freezer. Re-temped Krab @ 2:25pm 41 F - From follow-up inspection 2024-02-01: **Time Extended**
- 35A-04-4:High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent dropping on top of dishwasher. 2 rodent dropping on floor near rear door. 1 rodent dropping in men's restroom. 6 rodent droppings under can rack storage in rear kitchen. 3 rodent droppings behind reach in chest freezer. 5 rodent droppings in water heater room. 3 rodent droppings under dish machine. - From follow-up inspection 2024-02-01: 6 rodent dropping under can rack storage in rear kitchen 5 rodent droppings in dry storage **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. Open gallon of milk inside reach in cooler on cook line. - From follow-up inspection 2024-02-01: **Time Extended**
- 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling at room temperature dumplings in prep area. Employees moved to the walk in. **Corrective Action Taken** - From follow-up inspection 2024-02-01: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle in drink station soiled with food debris. Can opener soiled with food debris. - From follow-up inspection 2024-02-01: **Time Extended**
Food safety inspection conducted on 2/1/2024 revealed 14 total violations (1 high priority, 3 intermediate, 10 basic).
Inspection on 1/31/2024
High Priority
5
Intermediate
6
Basic
18
Total
29
Disposition: Facility Temporarily Closed
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like debris in both ice machines in server station.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls without handle inside containers of rice, flour and sugar.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles soiled with build up food debris.
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. Dented can on dry storage shelf. 1-10 can pine apple chunks 1- 3pt 15 fl oz soy sauce can Not segregated from food to be served to the public.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee drink stored above reach in cooler on cook line. Employee moved drinks. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gaskets on reach in coolers torn.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under wok station, hibachi station and drink station.
- 08B-38-4:Basic - Food stored on floor. Oil, sauce in 5 gallon containers stored on floor in prep area. Employees moved off floor. Corrected On-Site
- 36-24-5:Basic - Hole in or other damage to wall. Hole in wall under hand sink in prep room. Hole in ceiling in water heater room.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on buffet line has build up of ice.
- 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. Tongs handle touching noodles and raw chicken in reach in cooler. Employee moved. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 80 F standing water. Employee removed water. Rice scoop stored on top of rice soiled cookers. Employee stored scooper in container. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sushi bar hand sink in buffet area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on all reach in coolers.
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Upon walking in establishment there is an objectionable odor.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Rice mesh bags reused. Educated employee and he discarded rice bag. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing Krab at room temperature. Employee moved Krab to walk in freezer. Re-temped Krab @ 2:25pm 41 F
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cutting board in sushi bar. Employee moved to sanitizer bucket. Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Advil stored on prep table in kitchen area. Employee moved medicine. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1-10 can pine apple chunks 1- 3pt 15 fl oz soy sauce can
- 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. Raw chicken over raw beef and raw chicken over raw pork in walk in freezers. Employees stored proper cooking temperature storage. Corrected On-Site
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent dropping on top of dishwasher. 2 rodent dropping on floor near rear door. 1 rodent dropping in men's restroom. 6 rodent droppings under can rack storage in rear kitchen. 3 rodent droppings behind reach in chest freezer. 5 rodent droppings in water heater room. 3 rodent droppings under dish machine.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mussel temping at 56 F @ 1:15pm inside reach in cooler on cook line. re-temped 43 F @ 2:45pm Corrected On-Site
- 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. Open gallon of milk inside reach in cooler on cook line.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling at room temperature dumplings in prep area. Employees moved to the walk in. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle in drink station soiled with food debris. Can opener soiled with food debris.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cook line inaccessible due to rice cookers stored on prep table. Employees moved rice cooker over. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Brush inside hand wash sink on prep line. Employee moved brush. Hand sink at server station being used to dump standing water.
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Paint brushes used for bbq sauce and margarine. Educated employee and employee discarded brushes. Corrected On-Site
Food safety inspection conducted on 1/31/2024 revealed 29 total violations (5 high priority, 6 intermediate, 18 basic).
Inspection on 9/19/2023
High Priority
7
Intermediate
7
Basic
26
Total
40
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Knife between equipment.
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Near cook line
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. 4 6LB dented can sliced Peach 2 6LB dented can Tomato sauce 2 6 LB dented can Tomato Cocktail 2 LB dented can Diced Pineapple 2 6 LB dented can pear tomatoes
- 35A-03-4:Basic - Dead roaches on premises. 1 dead by hibachi, cleaned up by employee. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above reach in coolers on the cooking line. Employee moved drinks. Corrected On-Site
- 12B-12-5:Basic - Employee drinking from an enclosed 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. Bottled water.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep surface. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cooks at cook line and in prep area.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-11-5:Basic - Equipment in poor repair. Gaskets torn in reach in fridges on cook line. Rusted racks in walk in cooler.
- 08B-38-4:Basic - Food stored on floor. Oil stored on floor. Frozen Crab boxes on the floor in walk-in cooler. Employees moved boxes. Onions on floor in walkin cooler. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. In between 2 reach-in cooler 's. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 82 degrees Fahrenheit water
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink on prep line did not have hand washing sign.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in fridge has accumulated food debris at the bottom.
- 33-16-4:Basic - Open dumpster lid.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Broccoli not washed before cutting.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 21-10-4:Basic - Soiled dry wiping cloth in use. Cook line
- 06-03-5:Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed. Krab thawing 61 degrees Fahrenheit, shrimp thawing 65 degrees Fahrenheit
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In standing water and at room temperature.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line
- 01B-01-4:High Priority - Dented cans. 4 6LB can sliced Peach 2 6LB can Tomato sauce 2 6 LB can Tomato Cocktail 2 LB can Diced Pineapple 2 6 LB can pear tomatoes
- 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 on sheet pan over raw beef and pork in walk in freezer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw octopus over biscuits in walkin cooler.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell egg ambient 82 degrees Fahrenheit
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw fruits/vegetables not washed prior to preparation. Broccoli not washed before cutting.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 91 degrees Fahrenheit
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket 200 + ppm. Employee corrected to 150ppm. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, can opener soiled,
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by cooking line blocked by table. Hand wash sink by the three compartment sink had items in sink.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish machine.
- 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. Premade ready to eat Sushi rolls not date marked in walk-in cooler Sushi fish at sushi counter not dated.
- 12A-03-4:Intermediate - Washed hands in prep sink with cold water and no soap while not rubbing hands together for 10-15 seconds then returned to food prep. Employee was re-educated. **Corrective Action Taken**
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water was shut off at hand wash sink near prep sink. Employee turned water back on. Corrected On-Site
Food safety inspection conducted on 9/19/2023 revealed 40 total violations (7 high priority, 7 intermediate, 26 basic).
Inspection on 7/14/2023
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Under Three compartment sink in kitchen opposite cooks line - From follow-up inspection 2023-07-13: **Time Extended** - From follow-up inspection 2023-07-14: **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site - From follow-up inspection 2023-07-13: **Time Extended** - From follow-up inspection 2023-07-14: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooks line - From follow-up inspection 2023-07-13: **Time Extended** - From follow-up inspection 2023-07-14: **Time Extended**
- 01C-02-4:Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. - From follow-up inspection 2023-07-13: **Time Extended** - From follow-up inspection 2023-07-14: **Time Extended**
Food safety inspection conducted on 7/14/2023 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 7/13/2023
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Facility Temporarily Closed
Inspection Details:
- 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Under Three compartment sink in kitchen opposite cooks line - From follow-up inspection 2023-07-13: **Time Extended**
- 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately 30 dead roaches throughout kitchen. Approximately 5 dead roaches in three of the buffet tables in lobby. Approximately 15 dead roaches cleaned out of a prep table in kitchen upon inspection and cleaning. - From follow-up inspection 2023-07-13: Approximately 15 dead roaches in sushi station 2 dead roaches under first row buffet tables right column 3 dead roaches under ice cream buffet station Approximately 15 dead roaches on floor throughout kitchen **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site - From follow-up inspection 2023-07-13: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooks line - From follow-up inspection 2023-07-13: **Time Extended**
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 8 live roaches inside prep table where food was being prepared during inspection. Approximately 20 live roaches behind broken tile under three compartment sink opposite cooks line in kitchen. 5 live roaches behind three compartment sink opposite cooks line. 4 live roaches in meats processing blade replacement box. 3 live roaches in grill station buffet table in dining room. 1 live roach on wall near walk in cooler. - From follow-up inspection 2023-07-13: 12 live roaches in sushi station closest to front door 2 live roaches in hinges of reach in cooler in sushi area closest to front door. 7 live roaches on and under sushi counter where plates are stored 6 live roaches in and under sushi station opposite front door. 1 live roach in clean silverware holder 3 live roaches on wall behind equipment in left side server station. 5 live roaches under dish machine in kitchen 1 live roach crawling across open floor in kitchen 1 live roach on decorative statue on top of sushi station 2 live roaches in doorways of walk in cooler **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. octopus salad (58F - Cold Holding); seafood salad (58F - Cold Holding); cut melon (58F - Cold Holding); cut cantaloupe (58F - Cold Holding); ALL SUSHI ITEMS (63F - Cold Holding) Inspector suggested time as a public health control and emailed paperwork as most of these items do not stay out for more than 4 hour at any given time. **Corrective Action Taken** - From follow-up inspection 2023-07-13: **Time Extended**
- 01C-02-4:Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. - From follow-up inspection 2023-07-13: **Time Extended**
Food safety inspection conducted on 7/13/2023 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 7/12/2023
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 5 sticky fly strips hanging in kitchen each with approximately 75 dead flies in each. Operator removed. 1 dead roach in sticky trap under buffet table in dining room. Corrected On-Site
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowllayind in cooked mussels in walk in cooler
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Under Three compartment sink in kitchen opposite cooks line
- 35A-03-4:Basic - Dead roaches on premises. Approximately 30 dead roaches throughout kitchen. Approximately 5 dead roaches in three of the buffet tables in lobby. Approximately 15 dead roaches cleaned out of a prep table in kitchen upon inspection and cleaning.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
- 08B-37-4:Basic - Food stored in a prohibited area. Trays of fried cooked fried chicken stored on chemical buckets in kitchen. Staff removed Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooks line
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Approximately 8 live roaches inside prep table where food was being prepared during inspection. Approximately 20 live roaches behind broken tile under three compartment sink opposite cooks line in kitchen. 5 live roaches behind three compartment sink opposite cooks line. 4 live roaches in meats processing blade replacement box. 3 live roaches in grill station buffet table in dining room. 1 live roach on wall near walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. octopus salad (58F - Cold Holding); seafood salad (58F - Cold Holding); cut melon (58F - Cold Holding); cut cantaloupe (58F - Cold Holding); ALL SUSHI ITEMS (63F - Cold Holding) Inspector suggested time as a public health control and emailed paperwork as most of these items do not stay out for more than 4 hour at any given time. **Corrective Action Taken**
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- 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. Nothing prepared in any cooler or freezer was time tracked. Operator discussed with prep staff and marked all food requiring date marking. Corrected On-Site
Food safety inspection conducted on 7/12/2023 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).