DirtyFLRestaurant Inspection Data

DANG GOOD SUSHI

DANG GOOD SUSHI has 3 health inspections on file for its TRINITY location, with an overall rating of 2.4/5. Recent inspections show improving food safety practices.

Last inspection: 1y 1mo ago · 3 reports on file

9945 TRINITY BLVD SUITE 102, TRINITY 34655

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 3 health inspection reports

All Inspection Reports

1/31/2025· 1y 1mo ago

Visit ID: 8788275

Met Inspection Standards

2 high, 2 basic

  • 21-05-5:Basic - Cloth used as a food-contact surface. Linen towel on rice in bowl, towel removed Corrected On-Site
  • 06-09-1:Basic - 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. Tilapia in the original packaging thawed, states on package to remove before thawing
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used in food containers and used to cover and wrap cut vegetables and fish
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

3/21/2024· 1y 11mo ago

Visit ID: 8580755

Met Inspection Standards

3 high, 1 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep line over to go items, spice shakers, moved to bottom shelf Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado and mango at front counter still have stickers on them, discussed with manager on duty.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sushi counter, moved to bucket Not enough sanitizer in bucket to cover towels, operator added sanitizer Corrected On-Site 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. In vertical cooler in kitchen- shell eggs over produce and ahi tuna. Unwashed avocados over ahi tuna
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of roe on counter -63F, removed from refrigerator approximately 1 hour ago, moved back to reach in cooler **Corrective Action Taken**
  • 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. Sushi rice made at 12:16, no time mark, discussed time marking with manager on duty
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Metal scrubby in hand wash sink at front counter.

12/22/2023· 2y 2mo ago

Visit ID: 8387297

Met Inspection Standards

2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drinks without lid stored on top of ice machine. Operator discarded. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed employee making sushi using wet wiping cloth to wipe knife down after cutting raw fish placing wiping cloth on counter in between use and not storing in sanitizing solution. Discussed with operator. Operator replaced wiping cloth. Corrected On-Site