SAMURAI JAPANESE STEAK HOUSE & SUSHI BAR

Name: SAMURAI JAPANESE STEAK HOUSE & SUSHI BAR
Address: 3720 NW 13 ST STE 1, GAINESVILLE, FL, 32609, US
Rating: 0

3720 NW 13 ST STE 1, GAINESVILLE, FL 32609

License #1103196

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 17, 2026 · 25 findings · 5 critical

Routine - Food

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Quick take

SAMURAI JAPANESE STEAK HOUSE & SUSHI BAR in GAINESVILLE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 16 times from Florida DBPR, with the most recent inspection on September 17, 2026. Across those visits, inspectors documented 189 total violations — 41 critical, 37 major, 111 minor.

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Inspections on file

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Latest clean pass

May 18, 2026

The latest inspection on September 17, 2026 shows 25 observation rows: 5 critical, 5 major, and 15 minor.

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Inspection coverage

63%

Inspector notes

189

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SAMURAI JAPANESE STEAK HOUSE & SUSHI BAR has a rough inspection history. Would you risk it?

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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

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Critical Major Minor

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Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked veggies (78F - Cold Holding); cooked chicken (72F - Cold Holding) items at room temperature on cooks line for 3 hours, employees stated they may place items on time control and discard after lunch hours.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked chicken in reach in cooler on cooks line, employees added moved raw below. Fish egg in portioned container over ice cream in reach in freezer located in storage room.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop on side ledge of ice machine that is soiled with dust.
[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. Employee scratched neck then grabbed wrapped margarine and placed back in cooler.
[14-45-4] Cardboard used to line nonfood-contact shelves. Soiled cardboard lining back table near back door.
[14-38-4] Food storage container/container lid cracked or broken. Lid on rice container is burnt/warped/no longer smooth and easily cleanable.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Floor drain under ice machine slow draining.
[31A-09-4] Handwash sink not accessible for employee use at all times. Sheet pan over Handwash sink by ice machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Strainer and container in Handwash sink on cooks line, employee moved items.
[31B-03-4] No soap provided at handwash sink. At Handwash sink in back of kitchen.
[41-10-4] Toxic substance/chemical improperly stored. Bleach next to mayo and sanitizer next to corn starch in dry storage room.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top shelf above server prep table in back kitchen, employees added moved drink.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Brown paper towels lining grease on plate of bacon.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink by ice machine.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back kitchen door sun shining through bottom indicating a gap.
[08B-38-4] Food stored on floor. Margarine bucket on floor in walk in cooler. Eggs on floor in walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease over flat top. Top shelf above server back prep soiled with dust. Handles on bulk seasoning containers soiled. Ice machine bottom of the lid is soiled. The door jam is soiled on walk in cooler door. Exterior of sauce dispenser by dish/prep area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior and exterior of ice chute on drink machine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink in back of kitchen. At Handwash sink in hibachi dining room.
[08B-12-5] Stored food not covered. Chicken in reach in cooler by dish area.
[14-01-5] Bowl or other container with no handle used to dispense food. No handle scoop in rice container.
[35A-03-4] Dead roaches on premises. 2 dead roaches on floor by reach in cooler at sushi bar.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves in dry storage not sealed.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles soiled with food splash in kitchen.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water at 122F on cooks line. Rice scoops in water by rice cookers.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine. Dish machine in dish area.
[14-05-4] Cardboard used to line food-contact shelves. Shelf next to back door where bags of onions are stored.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from cook line. Manager removed drink during inspection.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of cappuccino in reach-in cooler next to dish area. Manager removed cappuccino from cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and cigarettes stored on dish area table. Employee removed items during inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in dish area.
[14-11-5] Equipment in poor repair. Handle for cook line rice cooker in disrepair.
[08B-38-4] Food stored on floor. Cases of broccolini stored on kitchen floor. Employee placed broccoli on shelf.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop stored on kitchen ice machine. Manager moved ice scoop to dish area to be washed, rinsed and sanitized.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas on cook line stored in standing water, 87F. Manager returned spatulas to dish area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink next to kitchen ice machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler soiled with mold-like substance.
[33-16-4] Open dumpster lid. Dumpster on side of building. Manager closed lid.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employee cutting broccoli without washing broccoli. Manager had employee wash broccoli.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket of dirty water next to kitchen ice machine.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on cutting board in sushi area. Manager removed towel during inspection.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Item stored on cook line: cooked chicken (88F - Cooling). Manager stated chicken prepared at 10:00 am, temperature taken at 2:00 pm. Manager stated item was in the process of cooling as they planned to move chicken to walk-in cooler to continue cooling.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item stored on cook line: cooked chicken (88F - Cooling). Manager stated chicken prepared at 10:00 am, temperature taken at 2:00 pm. Manager stated item was in the process of cooling as they planned to move chicken to walk-in cooler to continue cooling.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over cucumbers in front counter reach-in cooler. Manager moved tuna to bottom shelf.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up cigarettes and phone then proceeded to prep broccoli without washing hands and changing gloves. Manager had employee wash hands and change gloves.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item stored in reach-in cooler across from three compartment sink: tofu (52F - Cold Holding). Manager stated tofu placed in cooler the previous day.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from three compartment sink: tofu (52F - Cold Holding). Manager stated tofu placed in cooler the previous day.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream cheese in storage area reach-in cooler. Employee stated cream cheese prepared the previous morning.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Salad lettuce in reach-in cooler across from three compartment sink was at 54F two hours after being prepared. Salad lettuce was at 52F three hours after being prepared. Manager moved lettuce to reach-in freezer to continue cooling, manager stated they would store lettuce in walk-in cooler going forward.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of kitchen ice machine soiled with mold like substance. Shelves in walk-in cooler soiled with mold like substance.
[31A-11-4] Handwash sink used for purposes other than handwashing. Towel and knife stored in hand washing sink next to kitchen entrance. Manager removed items from sink.
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer available. Manager purchased thermometer during inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of degreaser in dish area beneath dish machine.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. Two dead roaches in order of FACP room
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron and employee jacket stored on vegetable bag.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean stacked ( cups )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
[12B-06-4] Evidence of employee smoking in food preparation, food storage or warewashing area. Vape device charging on table with cups at serve station. Manager removed device
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap under both back doors of establishment
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwash sink sign missing at handwash sink next to ice machine. Inspector provided sign.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in freezer on cook line soiled with food debris. Manager cleaned gasket
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in-cooler shelves rusting.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device. Mop placed to hang dry
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 10pm CL
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs in reach in cooler stored above Ready-To-Eat dressing. Manager moved raw shelled eggs to bottom shelf. Raw steak stored over butter. Manager moved the butter.
[41-17-4] Bottle containing toxic substance not labeled. Red ketchup squeeze bottle containing soap not labeled. Manager labeled bottle.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Cup no handle in yum yum sauce in walk in cooler, manager moved cup.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee pastry on microwave, manager moved food.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet next to microwave and sauces on cooks line, employees moved wallet.
[36-73-4] Floor soiled/has accumulation of debris. Under soda box storage shelf.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer on cooks line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At Handwash sink by ice machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf of cutting board storage area. Under soup hot holding station. Food racks in walk in cooler. Fan guard in walk in cooler. Hood system on cooks line grease dripping.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee milkshake half drank on shelf in walk in cooler above broccoli, manager moved drink.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in Handwash sink by ice machine.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted on the surface.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee pulled up pants changed gloves no Handwash between old gloves and new gloves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over vegetables in reach in cooler on cooks line. Raw egg over cooked chicken in reach in cooler on cooks line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (49F - Cold Holding) item in server reach in cooler, item constantly being brought out of cooler during lunch. rice (49F - Cold Holding) item in walk in cooler, manager stated item was pulled out of cooler for lunch service, then placed back in cooler.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager on duty J.Robinson expired in 2018.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink by ice machine a sheet pan over sink. Handwash sink by Three compartment sink blocked by trash can. Manager moved items.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink by Three compartment sink. At Handwash sink in hibachi cooking area.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No certificates for any employees.
[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.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Multiple items listed on chart.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Raw sushi fish in storage reach in cooler not date marked.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Food dispensed ( yum yum sauce )with a bowl without a handle.
[14-45-4] Cardboard used to line nonfood-contact shelves. soiled cardboard in kitchen lining bottom shelf. Employee discarded cardboard
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open drink and bottled water stored above clean dishes in dishwash area
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean stacked (cups )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Both back door of establishment have gaps under the door.
[08B-38-4] Food stored on floor. Portioned Garlic butter stored in plastic container on the floor net to dishwash area. Manager placed containers on shelf.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service take out trays not inverted or protected. Trays were covered.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box ( zucchini, ) stored over ready-to-eat food ( Tofu ) in walk in cooler. Employee moved tofu
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Cook wearing gloves handled raw beef and shrimp and place on grill to cook, then wiped their hands on their soiled apron, then took a portion of cooked rice with spatula and gloved hand and placed in a take out tray for an order, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef in a tray stored above raw shrimp and salmon on trays in reach in cooler by dishwash area. employee placed raw beef under seafood.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored at an ambient air temperature greater than 45 degrees Fahrenheit, with a surface temperature of 55F. Manager advised that eggs had been taken out 30 minutes earlier. Two bins of rice at 73F, mgr advised that rice had been taken out of walk-in-cooler 45 minutes earlier. Eggs and rice were put in walk-in-cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Tea machine has white crust accumulated on tip of liquid discharge spout. Interior of ice dispenser of soft drink machine in server area, has mold like substance.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink by ice machine had a metal tray across the handwash sink. Handwash sink at bar had metal scrub pad and container lids. Manager removed all the items.
[31B-03-4] No soap provided at handwash sink. No soap or paper towels at handwash sink next to ice machine. Manager instructed employee to restock.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Food dispensed (Yum Yum sauce )with a bowl without a handle. Manager removed bowl
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wiping cloth stored on soft drink syrup boxes. Manager removed wiping cloth.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Male employee preparing food on cook line without a hair guard.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean stacked ( cups at server station )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
[08B-38-4] Food stored on floor. Container of butter and yum Yum sauce stored in plastic containers on floor of walk-in-cooler. Manager placed both on shelf.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk-in-freezer and reach in freezer in back room.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle touching ice. Scoop removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket soiled with mold like substance. Manager cleaned off gasket/
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box ( Avocados ) stored over ready-to-eat food ( portioned yum yum sauce ) in walk in cooler. Manager placed avocados on bottom shelf.
[14-06-4] Wood food-contact surface not properly sealed. Wood shelves in dry goods storage area not sealed.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used in container to absorb grease from tempura at sushi bar. Manager replaced with food grade paper.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw portioned fish in reach in freezer stored over ice cream container. Manager removed ice cream
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Tea machine has white crust accumulated on tip of liquid discharge spout
[41-17-4] Squeeze bottle containing toxic substance not labeled. Squeeze bottle with dishwashing liquid not labeled. Manager labeled bottle

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Food dispensed ( rice )with a bowl without a handle. Manager removed bowl.
[14-05-4] Cardboard used to line food-contact shelves. Soiled cardboard lines shelves in walk-in-cooler
[16-29-4] Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Employee wash off scoop, then dried scoop with soiled towel and place in rice bag
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Manager removed drink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Chef hats stored on top shelf with clean dishes in dishwash area. Keys and speaker stored above prep table on cookline. Manager removed items Employee hat, cell phone and water bottle stored on top of soft drink syrup boxes. Person in charge moved all items off the soft drink syrup boxes
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean stacked ( metal bins and drink cups )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
[08B-38-4] Food stored on floor. Container of garlic powder on floor in dry goods storage area
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up behind cooling unit in walk-in-freezer
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing handwash sink sign missing at at handwash sink by dishwash area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handles to reach in cooler soiled with accumulation of food.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee energy drink stored above cut onions in walk-in-cooler. Manager discarded drink.
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. Back door rusting at bottom corner allows light through
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored over beer bottles in dry goods storage area
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( green onions ) stored over ready-to-eat food ( ginger sauce ) in reach in cooler. Unwashed produce ( lemons ) stored over ready-to-eat food ( cooked noodles ) in walk in cooler
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. walk-in-cooler shelves rusting with pitted areas.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher wearing thick rubber gloves loads dishmachine then removes clean cooking equipment with same thick rubber gloves
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef in a pan stored over raw shrimp in a bowl in reach in cooler by dishwash area. Person in charge instructed employee to rearrange
[41-10-4] Toxic substance/chemical improperly stored. Hand sanitizer stored above paper towel rolls in dry goods storage area. Grill cleaner spray bottle stored above prep table. Manager removed spray bottle
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Food-contact surface of commercial can opener soiled with food debris, mold-like substance.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at dishwash area blocked with pan and nozzle has plastic wrap covering it so water can not be used. Manager advised that handwash sink does not work, but worked on it and handwash sink working, and removed items blocking
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Food handler certificates for J Robinson,S Nguyen,R Duncan missing Trainer CFPM certificate number
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( degreaser ), at dishmachine

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop bread crumbs on cook line.
[14-05-4] Cardboard used to line food-contact shelves. Shelves in dry storage room.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to microwave above prep table across from cook line fryers. Employee drink on top of reach-in cooler in wait station. Manager removed drinks during inspection.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating in front of walk-in freezer. Manager had employee discard food during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coat stored on top of onions across from kitchen ice machine. Employee removed coat during inspection.
[08B-38-4] Food stored on floor. Soy sauce stored on floor across from walk-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Walk-in cooler gasket. Area around soda nozzles of wait station soda machine.
[25-05-4] Single-service articles improperly stored. Napkins stored on floor in dry storage room. Manager placed napkins on shelf during inspection.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored in wait station. Manager placed wiping cloth in sanitizer solution.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over lettuce, beef stored over cut onions, salmon stored over cooked noodles in walk-in cooler. Manager had employee place all raw items underneath ready to eat items.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line: cheesecake (46F - Cold Holding). Employee stated cheesecake placed in cooler 2 hours prior to temperature being taken. Manager moved cheesecake to walk-in freezer to reduce temperature to 41F.
[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. Rice stored in sushi area. Manager stated rice was placed in sushi area at 11:00 am. Manager placed proper time marking on rice.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of WD 40 stored on top of soda box next to kitchen ice machine. Employee moved WD 40 to area where chemicals are stored.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table across from walk-in cooler. Ice chute of soda machine in wait station.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired on 10/24/2027.
[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 of employees being informed of their reporting responsibilities.
[31B-03-4] No soap provided at handwash sink. No soap and hand towels at hand washing sink next to mop sink.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked rice stored on cook line. Manager removed bowl from rice.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in reach-in cooler across from cook line. Employee removed drink during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes on shelf next to clean dishes in dish area. Employee removed cigarettes from shelf.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station. Containers stored in dish area.
[08B-38-4] Food stored on floor. Case of cooking oil stored on floor next to cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Area around nozzles of wait station soda machine.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Napkins stored on floor in dry storage area. To go containers on kitchen shelf not inverted.
[08B-12-5] Stored food not covered. Lobster tail stored in walk-in freezer.
[41-07-4] Container of medicine improperly stored. Bottle of Motrin stored on kitchen prep table next to microwave and above bread crumbs. Manager removed bottle of Motrin during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked chicken in reach-in cooler across from cook line. Manager placed cooked chicken on top shelf.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: cheesecake (50F - Cold Holding); shrimp (48F - Cold Holding); scallops (48F - Cold Holding). Manager stated items were at proper temperature at 10:00 am. Manager placed bags of ice on items to reduce temperature to 41F. Items stored in walk-in cooler: cream cheese (48F - Cold Holding); tofu (47F - Cold Holding); beef (48F - Cold Holding). Manager stated items were at proper temperature at 10:00 am. Manager placed bags of ice on items to reduce temperature to 41F.
[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. Cooked broccoli stored on cook line. Manager stated item was prepared at 11:00 am. Manager began holding broccoli on time with other items held on time.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of stainless steel cleaner stored on top of kitchen ice machine. Manager removed bottle of cleaner during inspection.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer in bucket stored in wait station, 200+. Manager had employee add water to bucket, 75 ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in sushi area. Blade of can opener on prep table next to dish area.

Disposition: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Dish machine in dish area.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic container used to scoop rice in barrel at end of cook line. Bowl used to scoop shrimp and beef in reach-in cooler across from cook line grill.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard lining shelves for beverages in dry storage area.
[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. Fish thawing in reach-in cooler next to dish area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups stored on shelf in wait station.
[08B-38-4] Food stored on floor. Rice stored on floor at end of cook line,
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler. Area around soda nozzles of soda machine in wait station.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf car from three compartment sink. Manager turned containers over.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler across from dish area.
[41-07-4] Container of medicine improperly stored. Advil stored over clean utensils in dish area. Manager removed Advil.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes ten proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over pitchers of tea in reach-in cooler across from cook line grill. Employee moved shrimp to bottom self. Shell eggs stored over dressing in reach-in cooler next to dish area. Manager moved eggs to bottom shelf.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cutting raw chicken and beef then proceeded to handle cooked rice without washing hands and changing gloves. Manager had employee wash hands, change gloves and reheat rice.
[01B-03-5] Stop Sale issued due to adulteration of food product. 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. Fish thawing in reach-in cooler next to dish area.
[41-10-4] Toxic substance/chemical improperly stored. Lysol stored on top of reach-in freezer in wait station. Manager placed bottle of Lysol on she with other chemicals.
[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. No written procedure available for establishment. Inspector provided operator with written procedure.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of ice machine. Water nozzle of tea machine in wait station. Shelves in walk-in cooler.
[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. Three employees missing proof of reporting responsibility.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three employees on duty no proof of training.