DOMO JAPANESE RESTAURANT

Name: DOMO JAPANESE RESTAURANT
Address: 2009 EASTWEST PKWY, FLEMING ISLAND, FL, 32003, US
Rating: 28.9

2009 EASTWEST PKWY, FLEMING ISLAND, FL 32003

License #2001177

🍱 Japanese/Sushi ℹ️

28.9 Grade F / 100

Failing Health Score

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Latest inspection

January 16, 2026 · 13 findings · 1 critical

Routine - Food

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Quick take

DOMO JAPANESE RESTAURANT in FLEMING ISLAND currently holds an InspectFL Health Score of 28.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on January 16, 2026. Across those visits, inspectors documented 139 total violations — 21 critical, 27 major, 91 minor.

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Latest clean pass

December 20, 2023

The latest inspection on January 16, 2026 shows 13 observation rows: 1 critical, 2 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

88%

Inspector notes

139

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls used as scoops in buckets of seasonings in kitchen. Operator removed bowls.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Build up of food residue on door handles of stand up reach in cooler in kitchen.
[36-73-4] Floor/wall/ceiling/ceiling tile soiled/has accumulation of debris. Floor under fryers is soiled. Multiple ceiling tiles in kitchen are soiled. Vent, surrounding ceiling tile and wall by the soda machine in the service station has dust.
[08B-38-4] Food stored on floor. Two containers of sauce stored on the floor in walk-in cooler.
[33-19-4] Garbage on the ground and/or pad around dumpster. Garbage/debris on the ground at dumpster.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in chest reach-in freezer in kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchen has food debris.
[33-16-4] Open dumpster lid. Both dumpster lids are open. Operator closed lids.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Take out cups in holder by soda machine have no covering.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelving has rust.
[03F-02-5] 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 has no time marking. Per Chef, sushi rice made at 3:30 and added time marking.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by kitchen microwave. Also, no paper towels at handwash sink in dishroom.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Proof of food handler training expired on 5/12/25 for Ryan P. Proof of food handler training expired on 11/15/23 for Jason R.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used in rice in walk in cooler. Employee removed bowl.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Microwave by sushi area has handle with food debris/soil residue.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. One small tank unsecured in storage area.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used to construct boxed glove holder. Employee removed tape.
[36-73-4] Floor/ceiling/ceiling vents/wall soiled/has accumulation of debris. Multiple ceiling vents in kitchen have grease build up.
[33-19-4] Garbage on the ground and/or pad around dumpster. Manager cleaned during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving under grill and stovetop with heavy debris. Gasket on sushi reach in freezer is soiled. Underplating around soda nozzles is soiled.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in kitchen reach in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles in walk in cooler at 47F. Per employee, noodles left out of the cooler for approximately 30 minutes. Noodles moved to walk in freezer and approximately 20 minutes later noodles at 41F.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution in service station tested at 200+ppm chlorine. Manager remade solution to 50ppm chlorine.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided DBPR Form HR 5030-104.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards across from grill with black staining.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. No certified food manager present with six employees engaged in food service.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen entrance handwash sink and handwash sink at three compartment sink.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls used as scoops in buckets of seasonings by reach in cooler in kitchen and in rice in walk in cooler.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. One small carbon dioxide tank unsecured in small storage area.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard used on shelving in large dry storage room.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Floor under stove, flat grill, fryers, in walk in freezer, at mop sink and small storage room is soiled. Wall behind stove, flat grill, at bar ice bin and at mop sink is soiled. Vent above prep table and multiple ceiling tiles in kitchen and prep area are soiled.
[06-09-1] 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. See stop sale. Three packages of individually vacuum sealed completely thawed tuna in sushi reach in cooler. Packages state to remove before thawing.
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used to construct dispenser for gloves on side of reach in cooler at prep table. Duct tape used on knife handle on cart in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing hanging above buckets of sauce in small storage room.
[14-11-5] Equipment in poor repair. Top of microwave in bar area has top melted and in disrepair.
[08B-38-4] Food stored on floor. Multiple buckets of sauces stored on the floor in walk in cooler. Multiple buckets of sauces stored on the floor in large dry storage room.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle for rice scoop laying in rice in bin in kitchen.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board on prep counter.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. No cover on fluorescent bulbs at back exit door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below stove and shelf below flat grill with heavy debris. Left side of fryer with heavy grease. Plating around nozzles on soda machine are soiled. In sushi area, reach in cooler and reach in freezer gaskets are soiled. Soda gun holder in bar area has white mold-like substance.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Objectionable odor noted in employee restroom and at entrance to sushi area.
[25-05-4] Single-service articles improperly stored. Two cases of single service lids stored on the floor in large dry storage room. Take out cups in dispenser at soda machine have no covering exposing cup interior.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Wiping cloth used to cover cut raw beef on speed rack in walk in cooler.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw unpackaged chicken stored above raw unpackaged beef on speed rack in walk in freezer.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Three packages of individually vacuum sealed completely thawed tuna in sushi reach in cooler. Packages state to remove before thawing.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle of bathroom cleaner stored on bottom prep shelf directly against single service take out containers.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution in service station at 200+ppm chlorine. Operator remade solution to 50ppm chlorine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. All 5 cutting boards in kitchen have heavy black staining.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink in employee restroom has a container in the sink. Handwash sink in service station has a metal container and ice in the sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of rice and noodles in walk in cooler with no date marked with preparation date. Per employee, business was closed yesterday and all products prepared on either Monday or Tuesday.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled squirt bottle with yellow liquid in service station at handwash sink. Unlabeled red squirt bottle at service station handwash sink with contents unknown. Unlabeled squirt bottle with yellow liquid in sushi area. Employee identified as soap and labeled.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cup used as scoop in salt by microwave and small bowls used as scoops in multiple buckets of seasonings in prep area. Bowl used as scoop in cooked rice in walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles in prep area and service station are soiled. Floor under prep table is soiled. Vent above storage rack near back exit is soiled. Wall and floor around soda machine is soiled.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Four cutting boards in kitchen have groove marks and are no longer smooth and easily cleanable.
[14-71-4] Duct tape used on nonfood-contact surface. Duct tape used to construct disposable glove dispenser on side of reach in cooler in kitchen. Ice build up on interior of reach in freezer in sushi area. Torn gasket on left door of stand up reach in cooler in service station. Interior top of microwave in the bar is melted/disrepair.
[08B-38-4] Food stored on floor. Multiple buckets of sauce stored on the floor in walk in cooler. Case of salad oil on floor in dry storage room.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving under and wall behind flat grill/stove is soiled. Sides of fryer have grease build up. Underplating around soda nozzles have accumulation of debris. Walk in freezer and sushi reach in freezer have soiled gaskets. Wall at and under ice bin and on soda gun holder in bar has black mold-like substance.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Objectionable odor noted in employee restroom by mop sink.
[33-16-4] Open dumpster lid. Right dumpster lid is open. Employee closed lid.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over ready-to-eat cut vegetables in walk in cooler.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizing solution tested at 10ppm chlorine. Employee remade solution to 50ppm chlorine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Plastic container in handwash sink in employee restroom.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. All employee food handler training certificates missing employees date of birth.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid at triple sink. Employee identified as degreaser and labeled. Unlabeled squirt bottle in red and yellow bottles near handwash sink in bar.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls used as dispensers in two seasonings in buckets near sushi door. Bowl used as dispenser in bin of cooked rice in walk in cooler.
[14-05-4] Cardboard used to line food-contact shelves. In back dry storage room, cardboard used to line shelving for dry food products.
[36-34-5] Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles and vents in kitchen and service station are soiled. Wall to right of soda machine has black debris particles. Wall around mop sink is soiled. Floor at soda machine is soiled.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored on sheet pan with food debris on shelf next to walk in freezer.
[35A-03-4] Dead roaches/insects on premises. Two dead roaches in light shield in server station. Employee removed both dead roaches and discarded. Also, one dead beetle on top of dishmachine. Employee removed and discarded dead beetle.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket hanging over top of buckets of soy sauce in small dry storage room. Employee cell phone stored on top of a bag in box soda on the rack. Employee removed cell phone.
[14-11-5] Equipment in poor repair. Microwave in bar has interior top melted/disrepair, no longer smooth and easily cleanable. Also, ice build up observed in reach in freezer in kitchen.
[38-01-4] Light shield damaged/missing/in disrepair. Light shield at back exit is missing.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All shelving under grills and under hood system are soiled with food debris. Exterior of rice cookers at sushi door have heavy debris. Walk in freezer gasket is soiled. Back right shelving in walk in cooler has white, fuzzy mold-like substance. Gasket on sushi reach in freezer is soiled. Area around soda nozzles is soiled.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution in server station tested at 0ppm chlorine. Employee remade solution to 100ppm chlorine.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cooking beef on flat grill dropped knife and picked knife up from floor and continued cooking without removing gloves and washing hands. Inspector had employee remove soiled gloves and wash hands.
[01B-12-4] Food contaminated by employee(s). See stop sale. Employee cooking raw beef on flat grill dropped a chef knife on the floor. Employee picked up knife from floor and began cutting the beef on the grill. Inspector stopped employee and had employee wash, rinse and sanitize the knife. Beef was removed from the grill and discarded.
[08B-28-4] Food prepared with soiled equipment/utensil. See stop sale. Employee cooking raw beef on flat grill dropped a chef knife on the floor. Employee picked up knife from floor and began cutting the beef on the grill. Inspector stopped employee and had employee wash, rinse and sanitize the knife. Beef was removed from the grill and discarded.
[41-10-4] Toxic substance/chemical improperly stored. Air freshener, bleach and window cleaner stored over sauce mix and tempura batter mix on storage rack by mop sink. Employee moved food products to proper storage.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards in kitchen have heavy black staining. Far left soda nozzle interior has build up.
[31A-11-4] Handwash sink used for purposes other than handwashing. In employee restroom, a plastic container is in the hand wash sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp(yum-yum) sauce in bucket in walk in cooler not date marked. Operator states sauce prepared on Friday. Operator marked sauce with Fridays date.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid at mop sink storage rack. Employee labeled as bleach.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls used as dispensers in two buckets of seasonings next to stand up reach in cooler in kitchen.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard used to line walk in cooler and small dry storage room shelving.
[36-34-5] Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple kitchen tiles and vents in kitchen are soiled. Floor under grill and stove has heavy debris and grease build up. Floor behind ice machine is soiled. Wall around dishmachine is soiled.
[24-06-4] Clean utensils or equipment stored in dirty drawer/surface/rack. Sheet pan on shelf at prep table by walk in cooler has clean utensils stored on the sheet pan. Sheet pan has food debris and residue on surface. Also, stacks of small plates on dining room tables are not inverted.
[35A-03-4] Dead insects on premises. Two light shields at back door area and two light shields in the dishroom have approximately 20+ dead flying insects in each shield. Employee removed all shields, discarded dead insects and cleaned shields during inspection.
[14-11-5] Equipment in poor repair. Interior top of microwave in bar is melted/damaged, no longer smooth and easily cleanable.
[08B-32-4] Food being prepared outside. Cart with case of mushrooms outside back exit near dumpster with no protection. Employee states mushrooms were washed and they are drying them outside before cutting for service. Employee brought mushrooms back into establishment and mushrooms were re-washed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top of microwave in sushi area has debris accumulation.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving under grill with heavy debris. Sides and interior of fryer above the oil level have grease build up. Left side of hood filters have grease build up. Walk in freezer gasket is soiled. Gasket on sushi reach in freezer and cooler are soiled. Underplating around soda nozzles on soda machine is soiled.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Employee restroom off the kitchen has an objectionable odor present.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Cup holder in service station holding take out styrofoam cups has no top covering protecting interior of last cup. Employee added plastic wrap to top of dispenser.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped drink straws stored with unwrapped bar stirrers in caddies at the bar within customer reach. Employee removed unwrapped drink straws and replaced with wrapped straws.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table behind grill.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in service station tested at 0ppm chlorine. Employee remade solution to 100ppm chlorine.
[14-31-5] Nonfood-grade bags used in direct contact with food. Multiple grocery/retail bags in sushi area reach in cooler containing produce in direct contact with grocery/retail bags.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. To left of three compartment sink in dishroom, vacuum breaker missing from attached hose on threaded faucet. Also, at mop sink, splitter attached with vacuum breaker incorrectly installed at top of splitter. Vacuum breaker needed at attached hose on the left side of the splitter.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Three white cutting boards in prep area with black staining. Far left and far right soda nozzles have build up on the interior of the nozzles.
[31A-11-4] Handwash sink used for purposes other than handwashing. Clear container in hand wash sink in employee restroom.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. All employee training missing dates of birth and certification number of training person. Also, no proof of training for Pierre B. hired over 60 days ago per operator.
[41-17-4] Spray/squirt bottle containing toxic substance not labeled. Squirt bottle at bar three compartment sink with light green liquid not labeled. Employee labeled as "soap".

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cup in red container with seasoning on prep table. Bowls used as scoop in bucket with rice and yellow powder and brown powder in kitchen prep area.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Small tank in dry storage is unsecured.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard used to line shelves on right side in walk in cooler. Cardboard used to line shelving in dry storage.
[36-34-5] Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Floor under all cooking equipment in kitchen and under/around soda machine in service station are soiled. Multiple ceiling tiles, vents and light shields in kitchen, service area, storage areas and ware washing are soiled.
[32-12-5] Covered waste receptacle not provided in womens bathroom. No covered receptacle in the womens restroom.
[35A-03-4] Dead insects on premises. Two dead flying insects observed in light shield above soda machine.
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used on outside of food container with broccoli in the walk in cooler. Reach in cooler at service line has left door gasket torn. Interior top of microwave in the bar is in disrepair.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen. Operator moved beverage to appropriate location. Two carts with prepared food for hibachi customers in kitchen with employee beverages on carts next to food. Employees removed beverages. Observed employee eating at prep table in kitchen. Two employee beverages stored in bar cooler below television.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hand bag hanging on rack in dishroom with the bag touching clean plates. Employee clothing items hung above bags of rice and sauces in dry storage. Employee wrist watch on prep table at sushi area.
[08B-38-4] Food stored on floor. Bag of carrots and multiple sauce buckets on the floor in the walk in cooler. In dry storage area, multiple buckets of sauces stored on the floor. Observed employee place case of broccoli on the floor in kitchen and sit on an empty bucket to prep the broccoli. Inspector spoke to employee and broccoli was moved off the floor.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for the rice in the service station is in standing water at 101F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving below the flat grill and stove has heavy debris. Gasket on reach in freezer at sushi area is soiled.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Objectionable odor noted in employee bathroom.
[33-16-4] Open dumpster lid. Right dumpster lid open.
[22-16-4] Reach-in/Walk-in cooler interior/shelves have accumulation of soil residues. Shelving in walk in cooler has white mold-like substance on the shelving.
[24-11-4] Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Stacks of small bowls on dining room tables are not inverted. Two ice buckets on top of ice machine not inverted.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Take out cups on service line in dispenser with no covering on top to protect interior of cup.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped drinking straws stored with stirrers at bar top within customer reach.
[33-31-5] Unnecessary items/unused equipment on the premises. Large blue container beside garbage enclosure with garbage inside.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler, unwashed avocados and cucumbers stored above ready to eat broccoli, cooked noodles and cooked rice.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket with water in it at mop sink.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer solution in dishroom stored on the floor. Multiple wet towels on counters/tables in the kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple containers of dry ingredients, seasonings and powders in kitchen have no identifying labeling.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratch face then place ready to eat food for hibachi and handle clean utensils without washing hands. Observed cook remove raw salmon and shrimp with gloved hands from the cooler, place items on grill then handled clean utensils/spatulas without changing gloves and washing hands.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed multiple grocery bags with produce in direct contact with bags in sushi reach in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp on counter in sushi area at 83F. Per employee, shrimp prepared 3.25 hours prior. Employee moved shrimp to cooler. Retemp at 33F. Shrimp in walk in cooler at 69F. Employee states was out of the cooler for approximately 2.5 hours. Cut lettuce on prep table in kitchen at 71F. Employee states cut lettuce was prepped approximately 1.5 hours prior. Employee placed lettuce in walk in cooler. Retemp at 51F.
[03F-02-5] 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 held on time as a public health control has no time marking. Operator stated rice was made at 1:30 and added appropriate time marking.
[41-10-4] Toxic substance/chemical improperly stored. Two containers of gasoline stored directly and touching two bags of onions near back exit.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket in the service station tested at 200+ppm chlorine. Employee remade solution to 50ppm chlorine. Sanitizer bucket in the sushi area tested at 200+ppm chlorine. Employee remade solution to 50ppm chlorine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at prep table in kitchen, two boards in the walk in cooler, right board in sushi area and small board in the service station have black staining.
[31A-11-4] Handwash sink used for purposes other than handwashing. Clear container in hand wash sink in employee bathroom. Observed employee dump sanitizer water in hand wash sink in sushi area. Bowl in handwash sink in sushi area. Employee removed bowl.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof available. Operator has blank forms.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Multiple food handler certifications missing date of birth and trainers certified food manager certification number.
[41-17-4] Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles, one with yellow liquid and the other with orange liquid on rack by employee bathroom.
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. Two containers of gasoline stored near the back exit.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. For reporting purposes only. Small counter top fryer in sushi area. Sushi area has no hood system. Operator removed fryer.