SUSHI BEAR & GRILL

Name: SUSHI BEAR & GRILL
Address: 4530 ST JOHNS AVE #9, JACKSONVILLE, FL, 32210, US
Rating: 0

4530 ST JOHNS AVE #9, JACKSONVILLE, FL 32210

License #2615101

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

January 23, 2026 · 13 findings · 3 critical

Routine - Food

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Quick take

SUSHI BEAR & GRILL in JACKSONVILLE 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 15 times from Florida DBPR, with the most recent inspection on January 23, 2026. Across those visits, inspectors documented 204 total violations — 45 critical, 27 major, 132 minor.

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Inspections on file

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Callback visits

Latest clean pass

July 25, 2025

The latest inspection on January 23, 2026 shows 13 observation rows: 3 critical, 2 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

80%

Inspector notes

204

Coverage note

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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: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout establishment.
[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. Observed multiple packs of raw tuna thawed in original reduced oxygen packaging in reach in cooler under sushi line. Package states to remove from package before thawing.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed multiple sauce bowls stored directly under paper towels at hand wash sink on server line. Inspector had to actively move bowls to prevent dripping water on to bowls reaching for paper towels.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table on cook line. Employee removed beverage.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives stored between reach in coolers on cook line. Person in charge removed both knives.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; grease build up on hood filters. Soiled door handle on walk-in cooler door.
[08B-12-5] Stored food not covered. Observed raw chicken and raw squid in containers with no lids in walk-in freezer. Person in charge placed lids on containers.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp being thawed at room temperature next to three compartment sink closest to rear exit. Person in charge put shrimp under running water.
[12A-20-4] Employee washed hands with no soap. Observed server handle soiled dishes and touch clothes then rinse hands in hand wash sink in server line without using soap. Inspector educated employee proper handwashing procedures.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed multiple frozen food items stored in plastic to-go bags in walk-in freezer.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed 1 employee with gloves on leave through rear exit and return a few minutes later then engage in food preparation without changing gloves and washing hands. Inspector educated employee proper handwashing procedures.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed 2 employees wash hands in three compartment sink near rear exit. Inspector educated employee proper handwashing procedures.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple ready to eat food items on sushi line with no date markings when opened or prepared.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed grease build up on ceiling tiles throughout kitchen area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean salad bowls stored under paper towels at hand wash sink in server station. Bowls were exposed to dripping hands when reaching for paper towels. Person in charge moved bowls away from paper towels.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on shelf across from walk-in cooler.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored above three compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; grease build up on hood filters above cook line. Soiled gaskets on walk-in cooler and walk-in freezer doors.
[14-52-4] Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed non food grade drill w/ paint mixture attachment used as a mixer for batter. Person in charge removed drill from service.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet wiping cloths stored on cutting boards and not in sanitizing solution in between uses behind sushi bar.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottle of oil with no label stored on shelf above flip top cooler closest to walk-in cooler.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw lobster stored over ready to eat krab sticks stored in walk-in freezer. Not all items in commercial packaging. Person in charge rearranged food items to proper storage levels.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed; employee wearing gloves leave through rear exit then return a few minutes later and engage in food preparation without changing gloves. Employee on cook line had hands in pockets while wearing gloves and then engage in food preparation without changing gloves and washing hands. Inspector educated person in charge proper handwashing procedures.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed containers of fried shrimp tempura and fried sushi rolls held on time as a public health control from night prior not discarded at end of timeframe and stored over night in reach in cooler on cook line.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed containers of fried shrimp tempura and fried sushi rolls held on time as a public health control from night prior not discarded at end of timeframe and stored over night in reach in cooler on cook line.
[41-10-4] Toxic substance/chemical improperly stored. Observed insect and roach repellent and bait stored over clean containers at end of dish machine. Person in charge removed repellent and bait and placed on chemical shelf.

Disposition: Warning Issued
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed multiple dead flying insects in flying insects hanging in flying insect traps throughout kitchen.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed ceramic bowl used to scoop food items in flip top cooler across from fryer station.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard lining shelves inside reach in cooler across from cook station.
[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. Observed raw tuna thawed in its unopened original commercial packaging in walk-in cooler. Package indicates to removed from package before thawing.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout kitchen area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple opened employee beverages stored on prep shelves above flip top coolers and on wire rack with dry food items near walk-in cooler.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed opened box of employee donuts stored directly on top of unwashed produce in walk-in cooler.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees engaging in food preparation while wearing watches.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging in food preparation with no hair restraint.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed flying insect sticky tape above cook line in kitchen.
[08B-38-4] Food stored on floor. Observed boxes of crunchies stored on floor by walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between reach in coolers on cook line. Employee removed knife.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloths used under cutting boards across from walk-in cooler.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink across from walk-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled door frames of all reach in cooler doors. Soiled hood filters above wok station. Soiled fan guards in walk-in cooler.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed multiple opened employee beverages stored in reach in coolers throughout kitchen and sushi bar.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed torn and soiled tin foil lining top and outside of rice cooker near walk-in cooler.
[08B-12-5] Stored food not covered. Observed large bowl of ready to eat krab sticks in walk-in freezer with no protective covering.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw fish items being thawed in standing water in three compartment sink.
[14-12-4] Utensils in poor condition. Observed knife with chipped tip hanging from knife rack next to walk-in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths stored on cutting board on cook line and not placed in sanitizing solution between uses.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed multiple containers of cooked noodles with temperatures of 74-81F in walk-in cooler. Person in charge stated noodles were cooked more than 2 hours prior. Cooked noodles (74-81F - 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. Observed multiple containers of cooked noodles with temperatures of 74-81F in walk-in cooler. Person in charge stated noodles were cooked more than 2 hours prior. Cooked noodles (74-81F - Cooling)
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed 2 employees exit through rear exit and return and don gloves then engage in food preparation without washing hands. Inspector educated employees proper handwashing procedures.
[35A-02-7] Live, small flying insects found Observed; 4 flying insects in kitchen around cook line. 2 flying insects in sushi bar.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish items stored over ready to eat krab sticks in walk-in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish items stored over ready to eat lettuce in walk-in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed multiple food items in walk-in cooler with temperatures of 51-56F. Person in charge stated they were aware walk-in cooler was not functioning properly and had placed food items in walk-in freezer day prior. Items were removed from walk-in freezer previous night. Ambient temperature of walk-in cooler was 56F. Raw chicken, cream cheese, cooked noodles (51-55F - Cold Holding); Ambient shell eggs (56F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items in walk-in cooler with temperatures of 51-56F. Person in charge stated they were aware walk-in cooler was not functioning properly and had placed food items in walk-in freezer day prior. Items were removed from walk-in freezer previous night. Ambient temperature of walk-in cooler was 56F. Raw chicken, cream cheese, cooked noodles (51-55F - Cold Holding); Ambient shell eggs (56F - Cold Holding)
[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 and the time removed from temperature control cannot be determined. See stop sale. Observed multiple foods held on time as a public health control with no time marker. Employee stated food items were placed on time in lieu of temperature 3 hours prior.
[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. Observed opened container of milk with no date marking when it was opened in walk-in cooler. Person in charge stated milk was opened 2 days prior.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knife stored on clean knife rack next to walk-in cooler. Person in charge placed knife in dish area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee rinse off sauce ramekins in hand wash sink by server station. Inspector educated employee specifics of hand wash sink.
[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 certified food manager on site at beginning of inspection. Certified food manager (operator) arrived from day off half-way through inspection.
[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. Observed 3 employees hired more than 60 days prior with no proof of state approved employee training.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date markings indicating date of preparation for any sushi item behind sushi bar held more than 24 hours.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout establishment.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[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. Observed one employee drinking beverage from an opened container.
[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 cell phone stored on prep shelf next to microwave across from fryer. Employee removed cell phone.
[33-20-4] Grease on the ground and/or pad around grease receptacle. Observed grease build up on ground outside rear exit of kitchen.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored between prep table and reach in cooler on cook line. Person in charge removed knives.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign at hand wash sink near walk-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled frames and gaskets on reach in cooler doors on cook line. Soiled hood filters above cook line. Soiled back plates around nozzles on soda tower in server station.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored over cooked broccoli in walk-in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed multiple unlabeled containers of white powdery substances stored on prep shelf across from cook line.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee exit through rear exit of kitchen then return and engage in food preparation without changing gloves and washing gloves. Inspector educated employee proper handwashing procedures.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple ready to eat food items in sushi display case with no date marking.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine. Observed mold like substance build up on interior of dish machine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed 2 unsecured CO2 tanks by soda syrup boxes on front line.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard lining shelf under bags of flour on cook line.
[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. Observed raw tuna thawed in original vacuum packaging in reach in cooler on sushi line. Package indicates to remove from packaging prior to thawing.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout kitchen.
[35A-03-4] Dead roaches on premises. Observed 2 dead roaches under prep table closest to walk-in cooler. Person in charge cleaned and discarded dead roaches.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened employee beverage with no lid stored on prep table on cook line. Employee voluntarily discarded.
[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. Observed employee drinking from opened container on cook line.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food items stored next to customer food items in walk-in freezer.
[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 lunch box stored on shelf next to customer food items in standing reach in cooler closest to walk-in freezer. Person in charge removed lunch box.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed one employee on cook line engaging in food preparation with no hair restraint.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored above three compartment sink.
[36-73-4] Floor, wall, and/or ceiling soiled/has accumulation of debris. Observed; soiled floors around oven and fryer stations on cook line. Soiled walls behind and under three compartment sink. Soiled ceiling tiles throughout kitchen area.
[08B-38-4] Food stored on floor. Observed container of ginger stored on floor by prep table with crunchies. Person in charge moved ginger to proper storage location.
[33-20-4] Grease on the ground. Observed grease build up on ground outside rear exit of establishment.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed in-use knives stored between two prep tables and between prep table and flip top cooler on cook line. Person in charge removed knives.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle for raw chicken in direct contact with product in flip top cooler on cook line. Employee removed scoop.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled gaskets on reach in cooler doors on cook line. Soiled gaskets and frame on walk-in cooler door. Soiled fan guards in walk-in cooler. Soiled back plates around nozzles on soda tower on server line.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed torn tin foil used as shelf cover on front line with pre-portioned sauces on top.
[33-31-5] Unnecessary items/unused equipment on the premises. Observed not-in-use reach in cooler stored outside rear exit of establishment.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk-in cooler have rust.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed in-use wet wiping cloth stored on cutting boards on cook line and not stored in between sanitizing solution between uses.
[41-24-4] Pesticide-emitting strip present in food prep area. Observed pesticide emitting strip on wall next to soda tower in server station.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed container of raw shrimp stored on top of unwashed avocados in walk-in cooler. Person in charge rearranged food items to proper storage levels.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed; 1 live roach on prep table closest to walk-in cooler. 1 live roach in between wall in disrepair at end of cook line by hand wash sink.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed; employee touch face with gloves on then engage in food preparation without changing gloves and washing hands. Inspector educated employees proper handwashing procedures. Employee return from outside while wearing gloves then engage in food preparation without changing gloves and washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items with temperatures of 59-63F stored on prep table across from cook line. Person in charge stated food items were removed from walk-in cooler 45 minutes and are left there until needed. Person in charge indicated food items were cooked Monday and were left out that day as well and not discarded at the end of a specific time frame. Fried krab sticks, cooked dumplings, cooked shrimp, cooked vegetables (59-63F - Cold Holding)
[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. Observed multiple sushi items at sushi counter with no date marking. Person in charge stated sushi items are replaced once every two days.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards on flip top coolers on cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee rinse wiping cloth in hand wash sink on cook line. Inspector educated person in charge requirements for hand wash sinks.
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed multiple sushi items in specialty sushi roll section containing fish egg not indicating raw food items present. 6. Fancy Dragon 7. Green Dragon 9. Volcano 20. Lady Gaga
[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. Observed one employee engaging in food preparation who has been employed for 3 years with no food handler certification.
[53B-11-4] Records/documents for required employee training appear to be falsified. Observed all food handler certifications written in pencil. There are indentations of previous employees on food handler certifications, indicating re-use of certifications.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with blue chemical inside employee stated was glass cleaner.

Disposition: Met Inspection Standards
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between two prep tables on cooks line
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of ice machine
[14-01-5] Bowl or other container with no handle used to dispense food. Clear bowl used to scoop Rice
[14-05-4] Cardboard used to line food-contact shelves. Card board used to line dry storage shelf
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Food debris on ceiling in kitchen area
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cut marks on long cutting board on cooks line, cut marks on two small yellow cutting boards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored on wall over open bag of rice
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop stored in soiled stainless bin
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop Cooked broccoli, employee removed scoop
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of Microwave
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black mold like substance on reach in cooler Gaskets on cooks line
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Light in walk in cooler turns off and on
[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. Dishwasher (Chlorine 0ppm) Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Manager called repair technician he showed up and fixed dish machine during inspection. 100ppm
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee preparing Salad lettuce with bare hands. Spoke with employee she washed her hands and put on gloves then remade salads.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towel used to line food containers on cooks line and sushi area

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed clear plastic bowl with no handle stored in milk wash under fryer station. Person in charge discarded cup.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board on flip top cooler across from fryer station with grooves and no longer easily cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on shelf above prep table across from rice cookers.
[12B-01-4] Employee eating while preparing food. Observed employee cookies stored on top shelf of flip top cooler. Person in charge voluntarily discarded cookies.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed one employee on cook line with no hair restraint.
[36-73-4] Floor soiled/has accumulation of debris. Observed; soiled ceiling tiles throughout kitchen area. Walls behind three compartment sink and cook line soiled. Floors in walk-in cooler soiled with food debris.
[08B-38-4] Food stored on floor. Observed multiple boxes of fish cakes stored on floor in walk in-freezer near three compartment sink.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave across from fryer station soiled with debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled hood filters. Soiled gaskets on reach in cooler across from fryer station. Soiled gaskets and door frame of walk-in cooler door.
[14-52-4] Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed non food grade drill with paint mixture attachment used as a mixer. Person in charge stated mixer is used for sauces.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on cook line not stored in sanitizing solution between uses.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizing solution testing at 200+ppm at server station across from sushi bar. Person in charge discarded sanitizer solution. Sanitizer Bucket (Chlorine 200+ppm)
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee on cook line remove gloves after changing tasks and don new set of gloves without washing hands. Inspector educated person in charge proper handwashing procedures after removing gloves.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen area by flour containers near rear exit of establishment.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed multiple food items in walk in-freezer stored in nonfood-grade plastic to go bags.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed opened raw fish items stored over opened package of ready to eat krab sticks in walk in-freezer near three compartment sink. Person in charge moved krab sticks to proper storage location.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on cook line use soiled wiping cloth and rinse in prep sink then begin food preparation. Inspector educated person in charge proper glove changing and handwashing procedures after changing tasks.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed two containers of raw chicken in walk-in cooler at temperatures of 51-54F. Employee stated they were placed in walk-in cooler more than 4 hours prior and were not removed from walk-in cooler for any reason. Raw chicken (51-54F - Cooling)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items person in charge stated were thawed and prepped 3.5 hours prior. Person in charge added ice to food items. Raw chicken, raw shrimp, raw scallops, raw beef, cut lettuce (44-50F - Cold Holding)
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed two containers of raw chicken in walk-in cooler at temperatures of 51-54F. Employee stated they were placed in walk-in cooler more than 4 hours prior and were not removed from walk-in cooler for any reason. Raw chicken (51-54F - Cooling)
[52-03-4] Establishment advertised crab on menu/menu board but served imitation crab. Observed Sushi Bear roll and Lady Gaga roll on menu with spicy crab as a topping but establishment uses imitation crab. 11. Sushi Bear 20. Lady Gaga Roll
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed; food debris in drain of hand wash sink on cook line. Multiple small porcelain cups stored in hand wash sink by server station. Employee removed cups.
[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 multiple food items on cook line person in charge stated were held on time and had time markings. Person in charge unable to provide written plan for time as a public health control.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed raw fish items in display case at sushi line and in reach in cooler below display case with no date marking. Person in charge stated it was placed in display case earlier in day.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with purple chemical person in charge stated was disinfectant. Person in charge labeled spray bottle.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. At flour container in kitchen, to go bowl used as scooper. Manager removed bowl.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Co2 tanks in kitchen not secure. Manager secured tanks with chain.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen above flat top and fryer grease build up.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several employee drinks on clean prep table next to flip top cooler. Manager removed drinks. Two employee phones above flip top cooler. Manager removed phones.
[36-73-4] Floor, walls and or ceilings soiled/has accumulation of debris. Floor next to Co2 tanks in kitchen has build up. Wall behind flat top grill has build up of grease. Ceiling by back door is soiled with old food.
[08B-38-4] Food stored on floor. Cooking oil on ground next to fryer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have build up of grease.
[33-16-4] Open dumpster lid. Dumpster lid open.
[29-11-4] Water leaking from pipe and/or faucet/handle. At hand wash station next to triple sink in kitchen, pipe leading to faucet leaking when turned on.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple wiping cloths not in use sitting on prep tables throughout kitchen. Operator removed rags.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, raw chicken (50F - Cooling). Employee stated chicken was from yesterday. Issuing stop sale. Operator voluntarily discarded.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. At walk in freezer, raw beef in to go bag.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk in cooler, raw chicken (50F - Cold Holding). Employee stated chicken was from yesterday. Issuing stop sale. Operator voluntarily discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board has dark mold-like coloring on surface. Operator had employee begin cleaning.
[31B-03-4] No soap provided at handwash sink. At hand wash station next to server station in kitchen, no soap. Manager supplied soap.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. To go soup bowl used as scooper for ice in storage bin under sushi bar. Operator removed.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Co2 tank in kitchen not secure.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[36-73-4] Floor, walls and or ceiling soiled/has accumulation of debris. Ceiling throughout kitchen soiled. Floors behind fryer and stove top soiled with grease build up.
[33-29-4] Grease receptacle lid open, broken, or missing. Grease receptacle lid open. Operator closed.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed two knifes in between kitchen equipment. Operator removed knifes.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at sushi station is soiled.
[33-16-4] Open dumpster lid. Dumpster lid open. Operator closed.
[14-12-4] Utensils in poor condition. Knife hanging above triple sink had chip in point of blade. Operator discarded knife.
[29-11-4] Water leaking from pipe and/or faucet/handle. At hand wash station by wok station in kitchen, leaky faucet.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Operator removed.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of salt, sugar and sesame seeds not labeled on spice rack.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler container of raw chicken temped 62F. According to manager, item was in cooler since last night. Item didnt cool properly. Manager discarded.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in freezer,Raw shellfish placed over ready to eat cheese cake. Operator placed shellfish below cheesecake. At walk in cooler, Raw lobster placed over ready to eat krab sticks. Operator removed lobster from above krab sticks.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler container of raw chicken temped 62F. According to manager, item was in cooler since last night. Item didnt cook properly. Manager discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Both cutting boards on prep table in kitchen soiled.

Disposition: Warning Issued
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly trap light on top shelf at end of cook line.
[14-01-5] Bowl or other container with no handle used to dispense food. In multiple sauce containers at cook line and sushi bar, plastic togo cups used as scoops. All cups removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, open employee bottle water on shelf above pass thru. Operator moved drink.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee rinsing plastic containers and placing on clean dish shelf.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. Wall behind cooking equipment has build up of grease.
[08B-38-4] Food stored on floor. At cook line, two sauce containers stored on floor. Employee moved to shelf.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. At cook line, 2 hood filters have slats missing and gap at end of hood filters by walk-in cooler.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At cook line, 3 knives stored in crack between tables and reach-in cooler. Employee removed all knives.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, multiple gaskets soiled. On cook line, hood filters over flattop have grease build up.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Employee washing green onions after cutting.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, cases of unwashed produce stored over cut broccoli and onions.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting green onions has one glove on, touching green onions with both hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In cook line reach-in cooler, raw salmon stored over krab rolls. In walk-in cooler, raw shrimp stored over cooked dynamite rolls. In walk-in freezer, plastic container of raw chicken stored over case of fish. Operator had all,items moved to proper storage levels.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep counter at cook line, holiday rolls (62F - Cold Holding). Operator placed rolls in cooler.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb under triple sinks by back door missing backflow preventer.
[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. Multiple employees present, hired less than 60 days, no proof of employee responsibilities. Operator reviewed with employees and had documentation signed.
[31B-03-4] No soap provided at handwash sink. Handwash sink at end of cook line by walk-in cooler, no soap. Also, at sushi bar, no handwash sign.