Yoko's Japanese And Sushi Bar, 9837 Sw 184 St, Miami, FL - Restaurant inspection findings and violations

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Business Info

Name: YOKO'S JAPANESE AND SUSHI BAR
Type: Permanent Food Service
Address: 9837 Sw 184 St, Miami, FL 33157
License #: 2330467
Total inspections: 3
Last inspection: 08/25/2014
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Inspection findings

Inspection Date

Type

Disposition
  • Basic - Clean equipment stored on floor. Bamboo bowl .
  • Basic - Clean pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
  • High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice 87°f.
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For Sushi Rice 87°f.
 08/25/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Working containers of food removed from original container not identified by common name.
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
  • Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
  • Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
 2/28/2014Routine - FoodInspection Completed - No Further Action
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
  • Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
 10/22/2013Food-Licensing InspectionInspection Completed - No Further Action

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