ICHIMARU MY FAV

Name: ICHIMARU MY FAV
Address: 6220 SE FEDERAL HWY, STUART, FL, 34997, US
Rating: 1.6

6220 Southeast Federal Highway

Florida, 34992

Martin County County

★½☆☆☆ (1.6/5)

Based on 4 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10728770

01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At sushi bar low boy, vacuum sealed tuna, thawed. See stop sale.
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, pooled eggs (47F - Cold Holding), At walk in cooler, cooked rice (49F - Cold Holding), not prepared or portioned today, . Operator stated item held in unit over 6 hours. See stop sale. Repeat Violation Admin Complaint
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, pooled eggs (47F - Cold Holding), At walk in cooler, cooked rice (49F - Cold Holding), not prepared or portioned today, . Operator stated item held in unit over 6 hours. See stop sale. Repeat Violation Admin Complaint
29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink, no vacuum breaker where hose is attached. Repeat Violation Admin Complaint

Inspection #: Visit ID: 8787525

14-01-5:Basic - Bowl or other container with no handle used to dispense food. At dry storage, bowl being used for flour and rice. Operator removed Corrected On-Site
21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At front counter, wiping cloth chlorine solution 0 ppm. Operator corrected wiping cloth solution Chlorine 100ppm. Corrected On-Site
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, pooled eggs (47F - Cold Holding), not prepared or portioned today. Operator stated product held over 24 hours. See stop sale.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, pooled eggs (47F - Cold Holding), not prepared or portioned today. Operator stated product held over 24 hours. See stop sale.
29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Advised operator vacuum breaker must be installed where hose is connected at mop sink.

Inspection #: Visit ID: 8596933

36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles broken and warped due to water damage at sushi bar.
08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish over cooked eggs at reach in freezer at sushi bar. Both products not in commercial packaging. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

Inspection #: Visit ID: 8386440

08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish over French fries not in commercial packaging at reach in freezer by entrance to kitchen. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
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. Observed cooked Shrimp and cooked crab no time mark. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours. **Corrective Action Taken**
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. onion soup (120F - Hot Holding) ; cooked rice (110F - Hot Holding) Observed in warming pot on low setting. Per operator, out of temperature for approximately 30 minutes. Operator turned up temperature on warmer. **Corrective Action Taken**
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. Operator uses time control for sushi rice, cooked shrimp and cooked crab, no written plan present. Time control procedure sent to operator.