AMERICAN JAPA SUSHI
7430 BROOKLYN DR, Kissimmee FL 34747 · 4075012862
Last inspected Jul 24, 2026 · 14 visits since June 2024
JUN 24
SEP 24
FEB 25
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Sewage/wastewater backing up through floor drains. On drain at built in prep sink on prep counter and drain at built in handwash sink at cookline
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024047241 | Jun 25, 2024 | Jan 14, 2025 | $160 |
Inspection history
14 visits, newest first
Jul 24, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Nonfood-grade bags used in direct contact with food. Noodles in thank you bag in walk in freezer.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice, provided operator with written time plan.
Bowl or other container with no handle used to dispense food. Bowl in container of flour and sugar in dry storage.
Jun 1, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Noodles in thank you bag in walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over vegetable spring rolls in walk in cooler, operator moved items.
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All raw fish items on menu not identified.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice, provided operator with written time plan.
Bowl or other container with no handle used to dispense food. Bowl in container of flour and sugar in dry storage.
Standing water in bottom of reach-in-cooler. At sushi bar
May 21, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
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. Dish machine tested at 0ppm.
Non-food grade paper/paper towel used as liner for food container. Paper towel used to line tempura shrimp at sushi bar
Nonfood-grade bags used in direct contact with food. Noodles in thank you bag in walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over vegetable spring rolls in walk in cooler, operator moved items.
Stop Sale issued due to food not being in a wholesome, sound condition. Escolar1 1.94 oz Tuna 2 1lbs bags
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All raw fish items on menu not identified.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice, provided operator with written time plan.
Bowl or other container with no handle used to dispense food. Bowl in container of flour and sugar in dry storage.
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. Escolar and tuna thawed in ROP packaging in walk in cooler
Employee personal food not properly identified and segregated from food to be served to the public. Employee food not segregated in walk in cooler.
Standing water in bottom of reach-in-cooler. At sushi bar
May 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 7 high priority.
7 High priority7 Intermediate9 Basic
Show 23 findings ▾
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. Dish machine tested at 0ppm.
Non-food grade paper/paper towel used as liner for food container. Paper towel used to line tempura shrimp at sushi bar
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For tilapia used in ceviche and offered as carpaccio on menu.
Nonfood-grade bags used in direct contact with food. Noodles in thank you bag in walk in freezer.
Operating with an expired Division of Hotels and Restaurants license. Expired April 1st 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over vegetable spring rolls in walk in cooler, operator moved items.
Stop Sale issued due to food not being in a wholesome, sound condition. Escolar1 1.94 oz Tuna 2 1lbs bags
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All raw fish items on menu not identified.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink at bar and on cooks line. Operator placed paper towels at hand sink on cooks line.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
No soap provided at handwash sink. At hand sink located next to cooks line
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice, provided operator with written time plan.
Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser not labeled on cooks line and at bar hand sink.
Bowl or other container with no handle used to dispense food. Bowl in container of flour and sugar in dry storage.
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. Escolar and tuna thawed in ROP packaging in walk in cooler
Employee personal food not properly identified and segregated from food to be served to the public. Employee food not segregated in walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between 2 tables on cooks line. Operator removed knives.
Interior of oven/microwave has accumulation of black substance/grease/food debris. On cooks line.
No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler at sushi bar.
Standing water in bottom of reach-in-cooler. At sushi bar
Water leaking from pipe and/or faucet/handle. Faucet leaking at triple sink.
Working containers of food removed from original container not identified by common name. Flour no label at dry storage
Sep 15, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate15 Basic
Show 23 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 6 pieces of tuna
Toxic substance/chemical improperly stored. Butane on shelf with food items in dry storage area.
Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting no longer cleanable.
Handwash sink not accessible for employee use at all time Operator has glove on faucet. Per operator does not want to use the sink. Sink is operational. Sink on cook line pan inside sink sink on counter bucket in sink.
Handwash sink used for purposes other than handwashing. Observed employee filling container with water next to dry storage
No paper towels or mechanical hand drying device provided at handwash sink. Next to cooks line Sushi counter
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Next to cooks line Sushi counter
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. Scoops in flour, rice, and sugar
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. 6 pieces of tuna in reach in cooler.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. At make table in kitchen
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Equipment in poor repair. Left door of reach in cooler fell completely off when opening at sushi station.
Light not functioning. In dry storage area
No conspicuously located ambient air temperature thermometer in holding unit. All coolers.
Reach-in cooler interior/shelves have accumulation of soil residues. In reach in cooler at sushi station and make table in kitchen
Reach-in cooler shelves with rust that has pitted the surface.
Single-service articles not stored inverted or protected from contamination. Silverware not inverted in dry storage
Unnecessary items/unused equipment on the premises. In back storage area outside
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Sugar and flour in dry storage
Mar 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
5 High priority4 Intermediate14 Basic
Show 23 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Dried hands on towel
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 started to engage in food prep with no gloves, touched sushi roll with bare hands before putting on gloves
Nonfood-grade bags used in direct contact with food. Raw meat stored in grocery bag in walk in freezer
Sewage/wastewater backing up through floor drains. On drain at built in prep sink on prep counter and drain at built in handwash sink at cookline
Toxic substance/chemical improperly stored. Bottle of rubbing alcohol on prep table above clean dishes
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and holder soiled with food debris
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/ 5 employees on site, no certified manager Note: Repeat certified manager violations on subsequent inspections may result in Administrative Action.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At any handwashing sink
Soap dispenser at handwash sink not working/unable to dispense soap. At any handwashing sink
Drain cover(s) missing. 3 compartment sink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Clothes and bag hanging on storage rack with clean dishes in dry storage room
Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack
Equipment in poor repair. Built in cabinet door falling off on cabinet underneath prep table by handwash sink Gaskets torn on reach in cooler under cookline make table Cooler drawers under grill not working - not currently in use
Faucet/handle missing at plumbing fixture. Cold water faucet handle did not turn cold water on at built in handwash sink on cookline
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave heavily soiled with food debris Bottom oven heavily soiled with black debris
Light not functioning. Back storage area and in unisex restroom
No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler next to ice machine
No handwashing sign provided at a hand sink used by food employees. At handwash sink on cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler under cookline make table
Old labels stuck to food containers after cleaning. Several on clean dish rack
Outer openings not protected with self-closing doors. Hinge disconnected
Unnecessary items/unused equipment on the premises. 2 inoperable ice machines inside Fryer and other pieces of equipment outside of back door
Feb 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 7 high priority.
7 High priority5 Intermediate16 Basic
Show 28 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran 3 cycles, tested at 0
Employee dried hands on clothes/apron/soiled towel after washing. Dried hands on towel
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 started to engage in food prep with no gloves, touched sushi roll with bare hands before putting on gloves
Nonfood-grade bags used in direct contact with food. Raw meat stored in grocery bag in walk in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and beef over guava and chocolate rolls in reach in cooler under make table Operator moved
Sewage/wastewater backing up through floor drains. On drain at built in prep sink on prep counter and drain at built in handwash sink at cookline
Toxic substance/chemical improperly stored. Bottle of rubbing alcohol on prep table above clean dishes
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and holder soiled with food debris
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. Ceviche not prepared with heat not identified under consumer advisory on menu
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/ 5 employees on site, no certified manager Note: Repeat certified manager violations on subsequent inspections may result in Administrative Action.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At any handwashing sink
Soap dispenser at handwash sink not working/unable to dispense soap. At any handwashing sink
Drain cover(s) missing. 3 compartment sink
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee discarded
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Clothes and bag hanging on storage rack with clean dishes in dry storage room
Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack
Equipment in poor repair. Built in cabinet door falling off on cabinet underneath prep table by handwash sink Gaskets torn on reach in cooler under cookline make table Cooler drawers under grill not working - not currently in use
Faucet/handle missing at plumbing fixture. Cold water faucet handle did not turn cold water on at built in handwash sink on cookline
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave heavily soiled with food debris Bottom oven heavily soiled with black debris
Light not functioning. Back storage area and in unisex restroom
No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler next to ice machine
No handwashing sign provided at a hand sink used by food employees. At handwash sink on cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler under cookline make table
Old labels stuck to food containers after cleaning. Several on clean dish rack
Outer openings not protected with self-closing doors. Hinge disconnected
Stored food not covered. Several containers in dry storage Operator covered with plastic wrap
Unnecessary items/unused equipment on the premises. 2 inoperable ice machines inside Fryer and other pieces of equipment outside of back door
Sep 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded mozzarella cheese 70F time indeterminate, white fish ceviche (45F-58F - Cold Holding) on line more than 4 hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded mozzarella cheese 70F time indeterminate, white fish ceviche (45F-58F - Cold Holding) on line more than 4 hours per operator.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control. Sushi rice, operator states it was removed from temperature control 1 hour prior.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Salmon cooling in large 40qt pot in walk-in cooler. 98F less than 30 mins per operator. Advised operator to transfer to shallow pans to finish cooling.
Handwash sink used for purposes other than handwashing. Bar handwash sink, as evidenced by pitcher and utensils in sink basin.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has chlorine strips in the event of hot water sanitization working improperly, does not have temp measuring device. Showed operator examples.
Soap dispenser at handwash sink not working/unable to dispense soap. At warewashing handwash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Cleaned and sanitized equipment or utensils not properly stored. Ice bucket not stored inverted operator corrected
Cutting board has cut marks and is no longer cleanable. Green cutting board at bar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on prep table, cup on shelf above prep table.
Equipment in poor repair. Sushi bar reach-in cooler door fell off upon opening.
Ice buildup walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent baffles have grease accumulation.
Time/temperature control for safety food thawed in an improper manner. Octopus thawing in standing water, advised operator to place under running water.
Working containers of food removed from original container not identified by common name. Multiple unidentifiable flour like substances on prep table in kitchen not labeled.
Jun 25, 2024Call Back - Admin. complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Operator states boiler is in disrepair for the entire restaurant. Mop sink inaccessible. 80F-81F at 3-compartment sink, 1-compartment sink, bathroom sink.
Jun 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Both handwash sink in kitchen.
Soap dispenser at handwash sink not working/unable to dispense soap. Both handwash sink in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout cookline soiled, food debris in bottom of reach-in coolers on cookline, hood vent baffles soiled.
Jun 18, 2024Call Back - Extension given, pendingComplaint Investigation (Partial)
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Operator states boiler is in disrepair for the entire restaurant. Mop sink inaccessible. 80F-81F at 3-compartment sink, 1-compartment sink, bathroom sink.
Jun 17, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Operator states boiler is in disrepair for the entire restaurant. Mop sink inaccessible. 80F-81F at 3-compartment sink, 1-compartment sink, bathroom sink.
Jun 17, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
6 High priority9 Intermediate10 Basic
Show 25 findings ▾
Dishmachine not sanitizing properly. Temp dishmachine at 78F and backup chemical at 25ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Evidence of mop/cleaning wastewater dumped onto ground. Mop sink has stored items and equipment deeming it inaccessible. Operator stated, when asked where mop water is dumped, "out there" and gestured to sewage drains in lot behind restaurant.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna filets stored over lime juice.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings over raw shrimp in walk-in cooler.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw frozen breaded chicken cutlets stored over raw breaded frozen beef cutlets.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Multiple items in reach-in cooler dated 5/31.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form to operator.
No paper towels or mechanical hand drying device provided at handwash sink. Both handwash sink in kitchen.
No probe thermometer provided to measure temperature of food products.
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. Provided form to operator.n
No soap provided at handwash sink. Both handwash sink in kitchen.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator states time plan is used for sushi rice, provided operator with time plan.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Both handwash sink in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Soap dispenser at handwash sink not working/unable to dispense soap. Both handwash sink in kitchen.
Accumulation of black mold-like substance in the interior of the ice machine.
Clean equipment/utensils not stored at least 6 inches above the floor. Cutting boards and cambros on floor in dry storage area.
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. 20 ea tuna filets fully thawed in ROP in walk-in cooler and sushi cooler.
Current Hotel and Restaurant license not displayed. License is confirmed to be active.
Food stored on floor. Flour and panko in dry storage,
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline soiled with food debris.
Light not functioning. Multiple in hood vent and light on walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout cookline soiled, food debris in bottom of reach-in coolers on cookline, hood vent baffles soiled.
Single-service articles improperly stored. Single-service cups, lids, kids cups stored in bathroom outside.
Stored food not covered. Unlabeled Marinara, per operator, in walk-in cooler not covered.
Jun 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 7 high priority.
7 High priority10 Intermediate10 Basic
Show 27 findings ▾
Dishmachine not sanitizing properly. Temp dishmachine at 78F and backup chemical at 25ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Evidence of mop/cleaning wastewater dumped onto ground. Mop sink has stored items and equipment deeming it inaccessible. Operator stated, when asked where mop water is dumped, "out there" and gestured to sewage drains in lot behind restaurant.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna filets stored over lime juice.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings over raw shrimp in walk-in cooler.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw frozen breaded chicken cutlets stored over raw breaded frozen beef cutlets.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Multiple items in reach-in cooler dated 5/31.
Stop Sale issued due to food not being in a wholesome, sound condition. 20 each salmon filets fully thawed in ROP.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form to operator.
Handwash sink not accessible for employee use at all times. Kitchen handwash sink had table blocking it and pans inside basin.
No paper towels or mechanical hand drying device provided at handwash sink. Both handwash sink in kitchen.
No probe thermometer provided to measure temperature of food products.
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. Provided form to operator.n
No soap provided at handwash sink. Both handwash sink in kitchen.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator states time plan is used for sushi rice, provided operator with time plan.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Both handwash sink in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Soap dispenser at handwash sink not working/unable to dispense soap. Both handwash sink in kitchen.
Accumulation of black mold-like substance in the interior of the ice machine.
Clean equipment/utensils not stored at least 6 inches above the floor. Cutting boards and cambros on floor in dry storage area.
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. 20 ea tuna filets fully thawed in ROP in walk-in cooler and sushi cooler.
Current Hotel and Restaurant license not displayed. License is confirmed to be active.
Food stored on floor. Flour and panko in dry storage,
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline soiled with food debris.
Light not functioning. Multiple in hood vent and light on walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout cookline soiled, food debris in bottom of reach-in coolers on cookline, hood vent baffles soiled.
Single-service articles improperly stored. Single-service cups, lids, kids cups stored in bathroom outside.
Stored food not covered. Unlabeled Marinara, per operator, in walk-in cooler not covered.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.