ATO
640 E MAIN STREET, Lakeland FL 33801 · 813-418-0105
Last inspected Jul 8, 2026 · 8 visits since September 2023
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 45F cold holding Tunas 51F cold holding Operator placed lid over food and ice to reduce temperature.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
A return visit. The problems were not fixed yet and the kitchen was given more time.
Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Operator stated that ph testing was done only once per week.
pH meter used to test sushi rice not calibrated according to manufacturer's instructions/no buffer solution available. No record of calibration / no calibration log. Most recent log dated 12/2024.
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked asparagus (47F); raw tuna (51F); raw salmon (50F); imitation crab (58F); raw tuna (58F); minced tuna (56F) Operator placed bags of ice in containers. Discussed closing air gaps between containers allowing cold air to escape. Discussed following day callback with operator.
Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Operator stated that ph testing was done only once per week.
Handwash sink used for purposes other than handwashing. Rice cooker insert rinsed in hand sink.
pH meter used to test sushi rice not calibrated according to manufacturer's instructions/no buffer solution available. No record of calibration / no calibration log. Most recent log dated 12/2024.
pH meter used to test sushi rice not used according to manufacturer's instructions/no distilled water available. No distilled water available.
Current Hotel and Restaurant license not displayed.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over ready to eat items in walk in cooler. Operator rearranged items correctly.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves with out hands, and the prepared sushi
Current Hotel and Restaurant license not displayed.
Employee with ineffective hair restraint while engaging in food preparation. Long hair not contained.
Food stored on floor. Soy sauce on floor in Stockroom. manager moved to shelf.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food thawed in an improper manner. Fish cakes being thawed in standing water on counter.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 45F cold holding Tunas 51F cold holding Operator placed lid over food and ice to reduce temperature.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
In-use knife/knives stored in cracks between pieces of equipment. At front counter Operator removed knife.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Observed food debris in bottom of hand washing sink.
Food stored on floor. 2 cases of loins on walk-in freezer floor.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Pot of sauce cooling in hand washing sink. Employee moved to back kitchen
Ice buildup in walk-in freezer. Walk-in shared by all restaurants
Time/temperature control for safety food thawed in an improper manner. Thaw fish cakes at room temperature
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. temp at 89F
Ice buildup in walk-in freezer. Community walk in freezer
No conspicuously located ambient air temperature thermometer in holding unit. In marketable reachin cooler on cookline.
Wet wiping cloth not stored in sanitizing solution between uses. Table top by drink machine
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.