DirtyFLRestaurant Inspection Data

BJ'S ASIAN FUSION

883 South Pinellas Avenue
Florida, 34689
Santos Isle Apartment Complex
Pinellas County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/7/2025

Inspection #: Visit ID: 10735704

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and walk in cooler shelves soiled
  • 06-03-5:Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Raw Shrimp at 61F in bus tub of water in triple sink with water temperature of 81F running into it, operator moved shrimp to walk in cooler
  • 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. Chlorine dishwasher machine 0ppm, operator primed machine, now at 100ppm Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2025 Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line has bucket stored in it Hand sink by three compartment sink has buckets stored in it and buckets in front of it All items removed Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand sink by three compartment sink No soap at hand sink on cook line Soap stocked at other hand sinks 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. No date mark on all items in walk in cooler

Inspection Date: 12/5/2024

Inspection #: Visit ID: 8719295

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Rubbed hands together for 7 seconds, discussed with manager which translated to employee
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Pitcher stored on hand sink in kitchen -Buckets in front of hand sink and containers stored inside hand sink by 3 compartment sink All items removed Corrected On-Site

Inspection Date: 1/3/2024

Inspection #: Visit ID: 8341100

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Under recessed handles in refrigerated equipment in the entire kitchen area. Discussed general cleaning with the owner.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Owner/cook had no hair restraint when I arrived in the kitchen, employee put hat on Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. More than large enough gap under back screen door to allow for pest entry. Discussed with owner to repair properly.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under and behind equipment in the kitchen and sushi prep area are soiled. Discussed general cleaning needs with owner.
  • 08B-19-4:Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Ice bin used for customer drinks had an unsanitary ice scoop buried (including handle) and several personal employ drinks in the ice. Owner removed and emptied effected areas of the ice. Stop saled 10lbs of ice.
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Buildup of grease and drippings observed under entire hood. Owner says he has problems reaching someone to clean it properly. I encouraged him to keep trying as that needed attention.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign available at hand sink between walk in cooler and 3 compartment sink,in kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. General cleaning needs are observed this visit. On outside of all equipment in kitchen. Grease buildup. Discussed with owner.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Sauces put into cans that were from other food products.
  • 08B-12-5:Basic - Stored food not covered. Cut plant foods and vegetables stored in large quantities, not covered in walk in cooler. Repeat Violation
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi counter employee had no gloves, put gloves on before washing hands, then washed them in cold water. Explained the proper procedure for hand washing, and the hot water was turned on again at valve.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling raw sushi with bare hands.
  • 12A-08-4:High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Sushi hand sink hot water was off when I arranged. Hot water takes too long to come out in men's room sink. Corrected On-Site
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Multiple personal drinks buried in ice meant for customers.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic and oil mixture sitting out on prep counter. 56 degrees. Raw shell eggs sitting out on prep counter. 57 degrees. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oil/garlic mixture stored on prep area counter at a temperature of 54 degrees. Raw shell eggs outside proper temperature on food prep counter in kitchen. 56 degrees. Repeat Violation

Inspection Date: 10/2/2023

Inspection #: Visit ID: 8514630

  • 08B-38-4:Basic - - From initial inspection : Observed: Food stored on floor. Bottles of water stored on the floor near sushi bar, soy sauce containers containing dry ingredients stored on the floor near back door. Operator moved the floor a minimum of 6\201D off the floor. Corrected On-Site Warning Priority: Basic - From follow-up inspection 2023-10-02: **Time Extended**
  • 08B-12-5:Basic - - From initial inspection : Observed: Stored food not covered. Walk in cooler- chopped prepped vegetables, rice noodles Warning Priority: Basic - From follow-up inspection 2023-10-02: **Time Extended**

Inspection Date: 9/28/2023

Inspection #: Visit ID: 8496494

  • 08B-38-4:Basic - Observed: Food stored on floor. Bottles of water stored on the floor near sushi bar, soy sauce containers containing dry ingredients stored on the floor near back door. Operator moved the floor a minimum of 6” off the floor. Corrected On-Site Warning Priority: Basic
  • 31A-11-4:Intermediate - Observed: Handwash sink used for purposes other than handwashing. Water filter systems installed on faucet of hand wash sink behind sushi bar. Warning Priority: Intermediate
  • 52-01-4:Intermediate - Observed: Identity of food or food product misrepresented. Establishment sells a sushi roll called Red Bull. On the menu this roll is made with Lobster Salad and Crab stick as 2 of its ingredients. The establishment is using a premade crawfish salad that co tai s no lobster and Krab Stick that is not indicated by the use of a K in the spelling of Krab. Admin Complaint Priority: Intermediate
  • 31B-02-4:Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink located to the right side of the kitchen entrance. Operator replenished paper towels **Corrected On-Site** Warning Priority: Intermediate
  • 08A-05-6:High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked vegetables. Discussed the need to store food according to minimum cook temperatures. Warning Priority: High Priority
  • 02C-02-5:Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, crawfish salad, rice noodles cooked mushrooms, rice, cooked pork, cooked chicken and egg rolls. Operator was able to determine the prep date and dated accordingly Warning Priority: Intermediate
  • 01B-02-5:High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi Rice 74F held at room temperature behind sushi bar. I’m operator unable to describe when the rice was cooked or how long the rice has been out of temperature. Time as a public heath control is not being used in this establishment per manager. Warning Priority: High Priority
  • 08B-12-5:Basic - Observed: Stored food not covered. Walk in cooler- chopped prepped vegetables, rice noodles Warning Priority: Basic
  • 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Rice 74F held at room temperature behind sushi Warning Priority: High Priority