SOYA SUSHI BAR OF FLORIDA

Name: SOYA SUSHI BAR OF FLORIDA
Address: 11402 NW 41 ST UNIT 116-118, DORAL, FL, 33178, US
Rating: 0

11402 NW 41 ST UNIT 116-118, DORAL, FL 33178

License #2337524

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

March 17, 2026 · 14 findings · 1 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SOYA SUSHI BAR OF FLORIDA in DORAL 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 11 times from Florida DBPR, with the most recent inspection on March 17, 2026. Across those visits, inspectors documented 191 total violations — 28 critical, 47 major, 116 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 17, 2026 shows 14 observation rows: 1 critical, 2 major, and 11 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

191

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

SOYA SUSHI BAR OF FLORIDA has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine at kitchen area soiled.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a handless container used to portion cereal breading at fry station.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed CO tank at bar area not secured.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board at sushi line with deep marks and not easily cleaned.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drink and yogurt in reach in cooler at cold line at kitchen area.
[14-11-5] Equipment in poor repair. Observed gasket at reach in cooler at cook li e torn.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed three tongs on oven handle at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers at walk in cooler heavily soiled with dust debris.
[22-16-4] Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with mold like substance.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at cold line at kitchen area.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at handwashing sink at prep area with a slow drain.
[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. Observed Dishwasher (Chlorine 0ppm) at warewashing area. Dishwasher (Chlorine 0ppm); Dishwasher Bar Area(Chlorine 0ppm).
[31B-03-4] No soap provided at handwash sink. Observed no soap at handwashing sink at prep area. Manager provided soap.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment had no written plans for sushi rice. Emailed manager time as a public health control form.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed A/C vents throughout kitchen area soiled with debris.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board at sushi bar with deep grooves and not easily cleaned.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaging in food preparation at kitchen area wearing watches.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed an employee engaging in food preparation not wearing a beard guard.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at ware washing area wet nesting.
[14-11-5] Equipment in poor repair. Observed gaskets at sushi bar reach inn cooler torn and in poor condition.
[08B-38-4] Food stored on floor. Observed cases of bok choy, limes and lettuce stored on the floor at the walk in cooler. Observed a case of plastic water bottles stored on the floor at dry storage. Manager placed on shelf.
[22-16-4] Reach-in cooler/ Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with food debris.
[08B-12-5] Stored food not covered. Observed cheese cake at dessert reach in cooler at kitchen area not covered.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed COOKED RICE (63F - Cooling) at walk in cooler, as per manager prepared the night before.
[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. Observed dishwasher machine at ware washing area at 0ppm.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed COOKED RICE (63F - Cooling) at walk in cooler, as per manager prepared the night before.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwashing sink at preparation area with a cup in it. Employee removed item.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed handwashing sink at cook line and sushi bar with no paper towels.
[31B-03-4] No soap provided at handwash sink. Observed handwashing sink at cook line and sushi bar with no soap.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Observed over reach-in freezer at preparation area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents soiled at three compartment sink area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at front sushi counter cutting boards and cutting boards at cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee speaker stored above preparation table. Speaker was removed.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed 2 employees at cook line engaging in food preparation without a beard guard.
[14-11-5] Equipment in poor repair. Observed reach-in cooler gaskets in disrepair at cook line and reach-in coolers at sushi bar area.
[08B-38-4] Food stored on floor. Observed cases of avocados on floor next to walk-in cooler, plastic containers of soy sauce on floor at preparation area, and plastic containers of portioned sauces on floor at walk-in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed co Rainer of salt and sugar not labeled with common name at preparation area.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher (Chlorine 00ppm).
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over raw shrimp in reach-in cooler at cook line.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Krab sticks (125F - Hot Holding); maduros (119F - Hot Holding) at hot holding equipment at front counter. As per manager, less than 4 hours. Manager increase elevation for rapid reheating.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic container inside hand washing sink at cook line.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink at cook line.
[31B-03-4] No soap provided at handwash sink. Observed at hand washing sink at cook line.

Disposition: Warning Issued
[22-20-5] Observed accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-36-4] Ceiling tile missing. Observed over reachin freezer area
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at front sushi counter and rear of bar.
[13-07-4] Observed employee wearing watch at sushi station while doing food preparation.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed containers wet nesting at dish area.
[14-11-5] Observed torn gaskets at walk in cooler, side sandwich reach in cooler t kitchen area, and reach-in coolers at sushi bar area.
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed sushi rice being held in wooden bowl at kitchen area..
[08B-38-4] Food stored on floor. Observed cases of avocados on floor walk in cooler. Also observed oil and corn flakes stored on floor in dry storage.
[23-03-4] Gaskets in reach in freezer soiled at kitchen area.
[08B-12-5] Observed containers of salmon and cream cheeses croquettes not covered in cook line low boy.
[22-16-4] Walk- in cooler interior/shelves have accumulation of soil residues.
[21-12-4] uses. Observed wet wiping cloths not stored sanitizer bucket on cook line.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed main kitchen chlorine sanitizer reading at 00ppm.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed utensils in hand wash sink at rear bar. Observed front handwash sink being utilized as dump sink.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed no certified food manager in establishment.
[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/. Observed no currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
[31B-03-4] No soap provided at handwash sink. Observed at three compartment sink hand wash area and at rear bar sink.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed no date on water filter behind ice machine in kitchen.

Disposition: Warning Issued
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored sanitizer bucket on cook line.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black/green mold-like substance in the interior of the ice machine/bin. Informed manager.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed buildup of food debris/soil residue on reach in freezer handles.
[36-36-4] Ceiling tile missing. Observed over reachin freezer area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at front sushi counter and rear of bar.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle being stored on prep surface. Employee removed bottle.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cel phone stored above prep station. Employee removed.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch at sushi station while doing food preparation.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed 2 employees at sushi station engaging in food preparation without a beard guard.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed containers wet nesting at dish area.
[14-11-5] Equipment in poor repair. Observed torn gaskets at walk in cooler, side sandwich reach in cooler t kitchen area, and reach-in coolers at sushi bar area.
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed sushi rice being held in wooden bowl at kitchen area..
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed in dry storage area.
[08B-38-4] Food stored on floor. Observed cases of avocados on floor walk in cooler. Also observed oil and corn flakes stored on floor in dry storage.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in triple door upright reach in freezer at kitchen area.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at cook line. Chef removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in freezer soiled at kitchen area.
[29-08-4] Plumbing system in disrepair. Observed leak under dishwasher.
[08B-12-5] Stored food not covered. Observed containers of food not covered in cook line low boy.
[22-16-4] Walk - in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving soiled.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed main kitchen chlorine sanitizer reading at 00ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over scrambled eggs in low boy cook line cooler. Chef rearranged products.
[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. Observed first reading of chlorine sanitizer bucket at +200 ppm. Manager adjusted sanitizer to 100 ppm.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed utensils in hand wash sink at rear bar. Observed front handwash sink being utilized as dump sink.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed no certified food manager in establishment.
[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/. Observed no currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed by three compartment sink handwash sink. And in kitchen line hand wash sink.
[31B-03-4] No soap provided at handwash sink. Observed at three compartment sink hand wash area and at rear bar sink.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed no date on water filter behind ice machine in kitchen.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed Chef use bowl/plate with no handle to dispense sushi rice and rice held at kitchen area.
[51-11-4] Carbon dioxide/helium tanks not adequately secured located behind bar.
[36-36-4] Ceiling tile missing located above reach in freezer at corner/side kitchen area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on air vents located above warewashing area.
[14-09-4] Cutting board has cut marks and is no longer cleanable located at front sushi prep station.
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed large wooden sushi bowl used to prepare sushi rice, located at kitchen area. These bowls are made of soft woods such as cypress. Soft wood is not acceptable for use as a food-contact surface.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed boxes of citrus oranges and limes stored on floor inside walk in cooler.
[10-08-5] Ice scoop handle in contact with ice located behind bar. Employee placed handle of ice scoop in an upright position.
[10-20-4] In-use tongs stored on oven door handle between uses located at kitchen cookline.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed small spoons at sushi station stored in standing water at 64F.
[21-04-4] In-use wet wiping cloth/towel used under cutting board located at kitchen area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed food containers of panko bread crumbs, cornflakes, tempura batter, flour and tempura flakes not identified, stored next to kitchen cookline.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 3+ live fruit flies on counter near espresso machine and 5+ live fruit flies near floor drain behind bar counter.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed various food containers of raw shrimp and raw salmon, stored above boxes of vegetables inside walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed containers of raw chicken stored over containers of raw beef inside walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed masago (50F - Cold Holding); cream cheese (54F - Cold Holding); cooked octopus (51F - Cold Holding); krab salad w/ tempura flakes (55F - Cold Holding) located at sushi station due to double containers, food items not stored directly into reach in cooler unit. Observed white rice (75F - Cold Holding); raw shelled eggs (74F - Cold Holding) located at kitchen prep counter, holding at room temperature.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (109F - Hot Holding) located next to kitchen cookline. Observed sweet plantains (95F - Hot Holding); fried sushi roll (122F - Hot Holding); fried imitation krab (100F - Hot Holding) under hot lamp at sushi station. Observed white rice (95F - Hot Holding); fried rice (99F - Hot Holding); sunny side eggs (74F - Hot Holding) located at kitchen prep counter holding at room temperature.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed kitchen equipment stored in handwash sink located next to rice warmers at kitchen area. Chef removed kitchen equipment stored in sink.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed final rinse temperature at 110F located at hot water sanitizing dish machine at kitchen area.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None provided at time of inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[31B-03-4] No soap provided at handwash sink located next to rice cookers, near kitchen cookline.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed water filter with no date indicating when filter was last serviced, located behind kitchen ice machine.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured located behind bar.
[36-36-4] Ceiling tile missing located above reach in freezer at corner/side kitchen area.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed final rinse temperature at 110F located at hot water sanitizing dish machine at kitchen area.
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed large wooden sushi bowl used to prepare sushi rice, located at kitchen area. These bowls are made of soft woods such as cypress. Soft wood is not acceptable for use as a food-contact surface.
[14-09-4] Cutting board has cut marks and is no longer cleanable located at front sushi prep station.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed boxes of citrus oranges and limes stored on floor inside walk in cooler.
[10-08-5] Ice scoop handle in contact with ice located behind bar. Employee placed handle of ice scoop in an upright position.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed Chef use bowl/plate with no handle to dispense sushi rice and rice held at kitchen area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed food containers of panko bread crumbs, cornflakes, tempura batter, flour and tempura flakes not identified, stored next to kitchen cookline.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed masago (50F - Cold Holding); cream cheese (54F - Cold Holding); cooked octopus (51F - Cold Holding); krab salad w/ tempura flakes (55F - Cold Holding) located at sushi station due to double containers, food items not stored directly into reach in cooler unit. Observed white rice (75F - Cold Holding); raw shelled eggs (74F - Cold Holding) located at kitchen prep counter, holding at room temperature.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed various food containers of raw shrimp and raw salmon, stored above boxes of vegetables inside walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (109F - Hot Holding) located next to kitchen cookline. Observed sweet plantains (95F - Hot Holding); fried sushi roll (122F - Hot Holding); fried imitation krab (100F - Hot Holding) under hot lamp at sushi station. Observed white rice (95F - Hot Holding); fried rice (99F - Hot Holding); sunny side eggs (74F - Hot Holding) located at kitchen prep counter holding at room temperature.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on air vents located above warewashing area.
[10-20-4] In-use tongs stored on oven door handle between uses located at kitchen cookline.
[21-04-4] In-use wet wiping cloth/towel used under cutting board located at kitchen area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed small spoons at sushi station stored in standing water at 64F.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed water filter with no date indicating when filter was last serviced, located behind kitchen ice machine.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed kitchen equipment stored in handwash sink located next to rice warmers at kitchen area. Chef removed kitchen equipment stored in sink.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately fifteen live fruit flies/flying insects landing on ceiling pat back kitchen area above outer mop sink closet door. Observed at bar area approximately three live flying insects landing on dish machine.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef and raw beef stored over raw salmon located in walk in cooler. Observed in lowboy cooler at cookline drawer, raw chicken stored over raw beef ribs.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. At time of inspection observed dish machine operating as a hot water sanitizing unit, no measuring device provided.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at all sinks in establishment no paper towels available. Manager provided and stocked.
[31B-03-4] No soap provided at handwash sink. Observed at all sinks in establishment no soap available. Manager provided.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured located by bar.
[36-36-4] Ceiling tile missing above reach in freezers at kitchen area.
[24-03-4] Clean equipment and utensils not separated from soiled equipment and utensils at cook line prep area. Observed clean utensils stored in same container as soiled utensils. Manager removed utensils from prep area to be cleaned.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Observed next to reach in freezers sushi bowl on floor.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cups at bar area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at sushi prep area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in walk in cooler a 2 liter open bottle of soda stored next to almond milk. Observed at prep table employee charger in serving bowl. Observed at prep table employee cellphone store on table.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout kitchen area, floors are soiled. Observed drain at mop sink and bar area soiled.
[08B-38-4] Food stored on floor. Observed in walk in cooler yams, plastic bottles of soy sauce, avocados and soy beans stored on floor. Observed in dry storage closet bags of rice, bags of sugar, containers of oil all stored on floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer where ice cream is stored next to the office.
[10-08-5] Ice scoop handle in contact with ice. Observed at bar area ice bin. Manager placed scoop upright in ice.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at sink across from kitchen prep area, restrooms used by employees, bar area and sushi prep station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fryer and cooker soiled with food buildup. Observed hood filters soiled with grease build up. Observed kitchen fan next to prep area with an accumulation of dust.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels for tempura flakes on new container that was storing cooked white rice.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up, observed next to cookline prep area.
[25-05-4] Single-service articles improperly stored. Observed next to reach in freezer box of napkins on floor.
[08B-12-5] Stored food not covered. Observed in reach in freezer next to office, container of ice cream not covered.
[33-31-5] Unnecessary items/unused equipment on the premises. Observed soiled empty black crates, stacked on wall next to mop closet.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed in mop sink closet.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed a container of salt or sugar not label. Employee labeled sugar container located under kitchen counter.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately fifteen live fruit flies/flying insects landing on ceiling pat back kitchen area above outer mop sink closet door. Observed at bar area approximately three live flying insects landing on dish machine.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed no parasite destruction letter for swai used to make ceviche, which is offered raw. As per manager, raw fish is purchased from Restaurant Depot.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed in walk in cooler calamari stored over unwashed potatoes.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef and raw beef stored over raw salmon located in walk in cooler. Observed in lowboy cooler at cookline drawer, raw chicken stored over raw beef ribs.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed masago (52F - Cold Holding) located on prep table at sushi station, less than 4 hours. Advise to manager to place food items into reach in cooler to maintain temperatures at +or- 41F and below.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed breaded shrimp (120F - Hot Holding) located under heating lamp at sushi prep station, less than 4 hours. Advised to reheat.
[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. Print and emailed to operator at time of inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed at rear sink next to walk in cooler, sink blocked by ladder.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at hand wash sink across from prep area of kitchen, a sponge and ice cream scoop stored inside sink. Observed at sink in dish washing area a serving tray and tongs stored. Observed throughout establishment all hand washing sinks with items stored inside. Manager began removing items during inspection.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. At time of inspection observed dish machine operating as a hot water sanitizing unit, no measuring device provided.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at all sinks in establishment no paper towels available. Manager provided and stocked.
[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. Print and emailed to operator at time of inspection.
[31B-03-4] No soap provided at handwash sink. Observed at all sinks in establishment no soap available. Manager provided.
[16-59-1] Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed at bar area dish machine not dispensing due to no sanitizer available.
[27-16-4] Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink at sushi station, handle for hot water is loose, not allowing hot water to be turned on.