SUSHI HOUSE
FL A1A;FL 200
Florida, 32097
Nassau County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/27/2025
High Priority
4
Intermediate
2
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under and behind cooking equipment. Wall behind cooking equipment. **Repeat Violation**
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves, legs and white reach in freezer show rust. **Repeat Violation**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler by sushi bar, opened employee water bottle stored. In walk in cooler, opened employee red cup with beverage stored inside. Both items moved and stored correctly. **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two (2) cloths on cutting board in sushi bar. Cloths moved and stored correctly. **Corrected On-Site**
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. White sanitizer bucket in server station in dining area tested 0ppm. Manager added more sanitizer - tested 50ppm. **Corrected On-Site** **Repeat Violation**
- 09-19-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. On cook line in kitchen, cook cutting tofu which is both fried and not heated used for miso soup. Cook washed hands and placed on gloves. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shrimp stored over container of ready to eat sauce. Items moved and stored correctly. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi bar, cut kale 66F. Kale taken out of temperature control approximately two (2) hours prior. Kale placed in reach in cooler to cool. On cook line in kitchen, tempura batter 54F. Tempura batter taken out of temperature control approximately 15 minutes prior. Tempura placed in reach in cooler to cool. Manager states she will add both items to time control paperwork. **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing chemical cleaner stored on sushi bar next to bowls and straws. On shelf near entrance to kitchen, cleaning chemicals stored next to single use napkins and chopsticks. On prep table in kitchen, multiple bottles of bleach on prep table next to soup warmer. All chemicals moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in sushi bar has silver bowl stored inside. Bowl moved. **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. On sushi bar, spray bottle containing chemical cleaner is not labeled. Manager labeled. **Corrected On-Site**
Food safety inspection conducted on 1/27/2025 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).
Inspection on 8/26/2024
High Priority
2
Intermediate
6
Basic
10
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Large tank near rear exit door.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on prep counter in sushi bar. Drinks moved and stored correctly. **Corrected On-Site** **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Black gasket for reach in cooler on cook line is torn.
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under reach in coolers in sushi bar. Floor under grill area in kitchen. Floor in corners of walk in cooler.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in front sushi bar area. Inspector emailed sign. **Corrective Action Taken**
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Large chest freezer in kitchen shows rust. Prep table shelves in kitchen show rust.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below grill has grease accumulated.
- 33-16-4:Basic - Open dumpster lid. Dumpster outside of establishment. Lid closed. **Corrected On-Site**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single use sushi containers on top of sushi bar. Containers inverted. **Corrected On-Site**
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. White sanitizer bucket in sushi bar 0ppm. Solution discarded. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi bar, cut kale 63F. Kale placed on counter approximately two (2) hours prior. Kale moved to reach in cooler to cool. On cook line, container of tofu 50F. Tofu sitting on top of line approximately two (2) hours prior. Tofu moved to reach in cooler to cool. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Two cleaning products stored next to sparkling water and chocolate syrup in sushi bar area. Cleaning products moved and stored correctly. **Corrected On-Site**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Kitchen employee washed hands in triple sink in kitchen. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on main cook line is soiled.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment serves drink with raw egg. Drink is advertised on menu board at front but was not identified as containing raw egg. Manager identified drink. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both hand washing sinks in sushi bar. Towels provided. **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored on sushi bar near clean plates. Bottle moved and stored correctly. **Corrected On-Site** **Repeat Violation**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand washing sink in front sushi bar turned off. Manager turned water on. **Corrected On-Site**
Food safety inspection conducted on 8/26/2024 revealed 18 total violations (2 high priority, 6 intermediate, 10 basic).