- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Seeds and crumbs on Shelves under sushi bar area
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water measured at 90°, kitchen, recheck 178° **Corrected On-Site**
- Basic - Interior of toaster oven has heavy accumulation of black substance/grease/food debris. Cook line
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Broken thermometer removed from sushi refrigerated display case
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door cooler
- Basic - Soil residue build-up on nonfood-contact surface. Doors of reach in cooler, cook line
- Basic - Wall soiled with accumulated food debris. Around handwash sink, kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar area
- High Priority - Raw animal food stored over ready-to-eat food. Raw almon (to be cooked) , above prepared dressings , glass door cooler, kitchen Corrective action taken: moved to bottom shelf **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. One individual egg, cook line Corrective action taken: discarded **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Toaster oven , sushi bar area Cleaned during inspection **Corrected On-Site**
- Intermediate - Plant food cooked for hot holding not reaching a minimum internal temperature of 135 degrees Fahrenheit. Tempura vegetables under heat lamp next to fry station, 112°, holding approx 15 min Corrective action taken: secondary cook step prior to serving Final cook temp 195°
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Small toaster oven , sushi bar area
- Basic - Potentially hazardous (time/temperature control for safety) food thawing at room temperature. Individually wrapped portions of sushi fish , placed into refrigerator **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Small condiment and sauce Rack next to cook line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Par cooked tempura items in pan next to cook line at room temp 102°, pan placed onto range top for hot holding
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp above peeled garlic cloves **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken above raw pork , True reach in cooler **Corrected On-Site**
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Fryers
- Basic - Case/container/bag of food stored on floor in kitchen. Sack of onions
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of toaster oven soiled with encrusted food debris. Sushi area
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured 0ppm, recheck 100ppm
- High Priority - Raw animal food stored over ready-to-eat food. Raw tuna above lad dressing
- Intermediate - Handwash sink used for purposes other than handwashing. Thawing shrimp in handwash sink
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. frigidaire upright
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top shields over ware washing area and over cooks line
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles.several reach in coolers
- Basic - Cloth used as a food-contact surface. On sushi rice
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Bambo bowl used to mix sushi rice
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on beverage drain board
- Basic - Old labels stuck to food containers after cleaning.
- 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. Cut lemons at beverage station **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs stored over ready to eat foods in reach in cooler
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3/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 12 pounds cooked rice in reach in cooler made on 9/6/12 46/50 degrees
- Observed residue build-up on nonfood-contact surface. old food build up on deli style cooler door handle
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. seafood items in freezer
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.top shelf over cooks line prep table
- Observed build-up of grease on nonfood-contact surface. on side of fryers
- Critical - Observed potentially hazardous food thawed in standing water. shrimp Corrected On Site.
- Critical - Observed unlabeled chemical spray bottle. chemical used for dumpster
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2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. located in warewashing area
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. insides of dishwasher heavy lime build up
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top shelf over cooks prep table
- Observed residue build-up on nonfood-contact surface. old food build up on deli style cooler handle
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorene sanitizing solution more than 100 ppm
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 ppm
- Critical - Observed food being cooled by nonapproved method. rice covered while cooling in reach in cooler
- Critical - Observed potentially hazardous food thawed at room temperature.pasta Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. seafood over ready to eat foods in reach in cooler Corrected On Site.
- Observed residue build-up on nonfood-contact surface. old food build up on deli st le cooler door handle
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. sanitizing solution more than 100 ppm using chlorene
- Observed single-service articles improperly stored. single service items need to be inverted
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3/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. hose bib under dishwasher
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12/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sushi fish not labeled
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. utensils stored in ice water
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. on cooks line Corrected On Site.
- Observed employee with no hair restraint. missing on employee doing food prep
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Food-contact surface not smooth and easily cleanable.bambo sushi roller
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. top of dishwasher
- Wet wiping cloth not stored in sanitizing solution between uses. on cooks line
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Vacuum breaker mising at hose bibb. hose bib under dishwasher
- Critical. No handwashing sign provided at a handsink used by food employees. missing at employee hand sink sushi bar area
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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10/11/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Sushi Kabuki, 10801 Starkey Road #18, Seminole, FL »