SUSHI YAMA
10017 East Adamo Drive
Florida, 33619
Hillsborough County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 10 health inspection reports
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All Inspection Reports
Inspection on 4/24/2025
High Priority
1
Intermediate
4
Basic
5
Total
10
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. Ice machine in kitchen.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen. 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 drinking out of red restaurant cup at prep table in kitchen.
- 08B-38-4:Basic - Food stored on floor. Bulk vinegar powder on floor in dry storage. Clams and multiple items on floor in walk in freezer. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table in kitchen.
- 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 in walk in cooler.operator relocated. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Teal sponge in handwash sink at cooks Line. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink in dish area. Repeat Violation
Food safety inspection conducted on 4/24/2025 revealed 10 total violations (1 high priority, 4 intermediate, 5 basic).
Inspection on 12/12/2024
High Priority
0
Intermediate
3
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2024-12-12: **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. Handle of scoop in grab crumbs. Warning - From follow-up inspection 2024-12-12: **Time Extended**
- 10-06-5:Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop in zucchini on cooks line. Warning - From follow-up inspection 2024-12-12: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Warning - From follow-up inspection 2024-12-12: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Metal sponge and food in handwash sink. Employee dumped ice in handwash sink. Repeat Violation Warning - From follow-up inspection 2024-12-12: **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-12-12: **Time Extended**
Food safety inspection conducted on 12/12/2024 revealed 6 total violations (0 high priority, 3 intermediate, 3 basic).
Inspection on 12/9/2024
High Priority
2
Intermediate
6
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee coffee creamer over food for establishment. Warning
- 08B-38-4:Basic - Food stored on floor. Crab meat on floor in walk in cooler. Repeat Violation Warning
- 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 scoop in grab crumbs. Warning
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop in zucchini on cooks line. Warning
- 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. 0 ppm chlorine. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: shrimp 99 F, tempura crab roll 74 F, tempura shrimp roll 75 F, Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Metal sponge and food in handwash sink. Employee dumped ice in handwash sink. Repeat Violation Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink sink dish room. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink in dish room. Warning
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Per operator he has not checked any temperatures of food items at time of inspection. Warning
- 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. Warning
Food safety inspection conducted on 12/9/2024 revealed 13 total violations (2 high priority, 6 intermediate, 5 basic).
Inspection on 8/12/2024
High Priority
1
Intermediate
3
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. Ice machine in kitchen.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk rice.
- 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 speaker over clean dishes on dish drying rack.
- 08B-38-4:Basic - Food stored on floor. Vinegar on floor in kitchen.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Operator has raw shrimp thawing in two compartment sink without any running water.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on after touching raw beef.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped water from tofu packet in handwash sink on cooks line.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled with clear liquid next to mop sink.
Food safety inspection conducted on 8/12/2024 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Inspection on 6/18/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 6/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/18/2024
High Priority
3
Intermediate
4
Basic
8
Total
15
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 in kitchen. - From follow-up inspection 2024-03-18: **Time Extended**
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar. - From follow-up inspection 2024-03-18: **Time Extended**
- 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket above ice machine. - From follow-up inspection 2024-03-18: **Time Extended**
- 16-02-4:Basic - - From initial inspection : Basic - Dishmachine missing baffles, curtains in wash/rinse tanks. No curtains. - From follow-up inspection 2024-03-18: **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to metal pans. - From follow-up inspection 2024-03-18: **Time Extended**
- 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Walk in cooler. - From follow-up inspection 2024-03-18: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Bulk soy sauce on floor in dry storage area. Repeat Violation - From follow-up inspection 2024-03-18: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout reach in coolers.b - From follow-up inspection 2024-03-18: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cut avocado in reach in cooler. Raw fish over wasabi in walk in cooler. - From follow-up inspection 2024-03-18: **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. Cold holding: cream cheese 54 F, imitation crab 48 F, spicy tuna 46 F, cut leafy greens 60 F, operator voluntarily threw out raw salmon and cut leafy greens. - From follow-up inspection 2024-03-18: Cold holding: imitation crab 50 F, spicy tuna 58 F, Cold holding: cream cheese 43 F, cut leafy greens 36 F, **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: shrimp 103 F, Repeat Violation - From follow-up inspection 2024-03-18: **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. Operator had shrimp cooling on rack in dry storage area. - From follow-up inspection 2024-03-18: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. - From follow-up inspection 2024-03-18: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Metal sponge in handwash sink at cooks line. Ice in handwash sink at prep area. - From follow-up inspection 2024-03-18: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream cheese, fish eggs and multiple items in reach in cooler. - From follow-up inspection 2024-03-18: **Time Extended**
Food safety inspection conducted on 3/18/2024 revealed 15 total violations (3 high priority, 4 intermediate, 8 basic).
Inspection on 3/14/2024
High Priority
4
Intermediate
4
Basic
9
Total
17
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 in kitchen.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket above ice machine.
- 16-02-4:Basic - Dishmachine missing baffles, curtains in wash/rinse tanks. No curtains.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to metal pans.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Walk in cooler.
- 08B-38-4:Basic - Food stored on floor. Bulk soy sauce on floor in dry storage area. Repeat Violation
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in cut leafy greens and cooked pasta.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout reach in coolers.b
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ice cream scoops 104 F, Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cut avocado in reach in cooler. Raw fish over wasabi in walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cream cheese 54 F, imitation crab 48 F, spicy tuna 46 F, cut leafy greens 60 F, operator voluntarily threw out raw salmon and cut leafy greens.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: shrimp 103 F, Repeat Violation
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Operator had shrimp cooling on rack in dry storage area.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Metal sponge in handwash sink at cooks line. Ice in handwash sink at prep area.
- 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. Cream cheese, fish eggs and multiple items in reach in cooler.
Food safety inspection conducted on 3/14/2024 revealed 17 total violations (4 high priority, 4 intermediate, 9 basic).
Inspection on 3/4/2024
High Priority
4
Intermediate
2
Basic
10
Total
16
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. Ice machine. Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted above ice machine, employee inverted at time of inspection. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from 3 Compartment Sink. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Oil on floor on cook line, operator removed at time of inspection. Corrected On-Site Repeat Violation
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in cut lettuce, operator removed at time of inspection. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 78 F on cook line.
- 35B-02-4:Basic - Insect control device installed over food preparation area. Bug light over ice cream case, operator removed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Forks and spoons not all facing the same direction.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of crunch not labeled across from 3 Compartment Sink, operator labeled. Corrected On-Site 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 tested 0 ppm chlorine, operator reset tested 100 ppm chlorine. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cut vegetables in reach in cooler on cook line, employee removed at time of inspection. Corrected On-Site Repeat Violation
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands with gloves on. Observed employee touch soiled dishes and placed clean plates on table without changing gloves and washing hands. Discussed proper hand washing procedures.
- 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 Dumpling 120 F on cook top, operator turned up heat. **Corrective Action Taken** Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Wet wiping cloths in handwash sink next to soda machine. Operator removed at time of inspection. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled near dish machine. Repeat Violation
Food safety inspection conducted on 3/4/2024 revealed 16 total violations (4 high priority, 2 intermediate, 10 basic).
Inspection on 9/26/2023
High Priority
0
Intermediate
3
Basic
5
Total
8
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 in kitchen. Warning - From follow-up inspection 2023-09-26: **Time Extended**
- 24-14-4:Basic - - From initial inspection : Basic - Clean utensils stored between equipment. Knife stored between crack if reach in cooler and prep table in kitchen. Warning - From follow-up inspection 2023-09-26: **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee gum on shelf over clean plates in kitchen. Operator removed at time of inspection. Corrected On-Site Warning - From follow-up inspection 2023-09-26: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers throughout kitchen. Warning - From follow-up inspection 2023-09-26: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses neat handwash sink at beverage station. Repeat Violation Warning - From follow-up inspection 2023-09-26: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen Warning - From follow-up inspection 2023-09-26: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. Juan De Leon. Warning - From follow-up inspection 2023-09-26: **Time Extended**
- 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled with clear liquid at beverage station. Warning - From follow-up inspection 2023-09-26: **Time Extended**
Food safety inspection conducted on 9/26/2023 revealed 8 total violations (0 high priority, 3 intermediate, 5 basic).
Inspection on 9/19/2023
High Priority
3
Intermediate
7
Basic
19
Total
29
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 in kitchen. Warning
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Appropriately 30 flies trapped on sticky fly trap. Warning
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk sugar. Warning
- 24-14-4:Basic - Clean utensils stored between equipment. Knife stored between crack if reach in cooler and prep table in kitchen. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of bar over drinks for establishment. Warning
- 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 drinking from cup with no lid or straw at ice machine. Warning
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating off plate of food next to ice machine in kitchen. Repeat Violation Warning
- 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 gum on shelf over clean plates in kitchen. Operator removed at time of inspection. Corrected On-Site Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack. Warning
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Three compartment sink set up as wash,sanitize then rinse. Operator rearranged bay to be set up correctly as wash ,rinse,sanitize. Warning
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment in prep area. Warning
- 08B-38-4:Basic - Food stored on floor. Eel and multiple items on floor or walk in freezer . Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table in kitchen. Repeat Violation Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink next to wok station. Repeat Violation Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers throughout kitchen. Warning
- 16-46-4:Basic - Old labels stuck to food clear containers after cleaning, on dish drying rack. Warning
- 08B-12-5:Basic - Stored food not covered. Calamari in reach in freezer. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses neat handwash sink at beverage station. Repeat Violation Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sugar and tempura flour not labeled. Warning
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature machine testing at 101 F, Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over washed onions in reach in cooler. Operator relocated at time of inspection. Corrected On-Site Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: grilled onions 116 F, operator discarded at time of inspection. Warning
- 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. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen Warning
- 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. Warning
- 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. Warning
- 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. Juan De Leon. Warning
- 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. Wasabi mayo, spicy salmon and multiple items I. Walk in cooler . Repeat Violation Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled with clear liquid at beverage station. Warning
Food safety inspection conducted on 9/19/2023 revealed 29 total violations (3 high priority, 7 intermediate, 19 basic).