CANTON SUSHI MAKI DADELAND
6661 S. DIXIE HWY, Miami FL 33143 · 305-771-4425
Last inspected Aug 4, 2026 · 12 visits since August 2023
DEC 24
MAR 25
JUL 25
DEC 25
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. Observed 7 live flies on boxes of sponges and trash bags above rice cookers in kitchen area, next to triple sink. Observed 1 live fly outside of walk in cooler next to microwave in kitchen area. Observed 1 live fly in warewash area on counter I kitchen area. Observed 2 live flies on monitor across cook line above reach in lowboy cooler in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry food shelves across cook line.
Handwash sink used for purposes other than handwashing. Observed employee rinsing off cord in hand sink in kitchen.
Non-pitting surface rust on food-contact equipment. Observed on dish racks.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation throughout establishment.
Show the remaining 5 findings ▾
Cleaned and sanitized equipment or utensils not properly stored. Observed clean sheet trays on floor on warewash area.
Covered waste receptacle not provided in women's bathroom.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed interior walk in freezer.
No copy of latest inspection report available. Observed no copy printed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple equipment exterior soiled. Observed soiled gaskets in coolers across cook line.
Aug 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 5 high priority.
5 High priority3 Intermediate14 Basic
Show 22 findings ▾
Live, small flying insects found. Observed 7 live flies on boxes of sponges and trash bags above rice cookers in kitchen area, next to triple sink. Observed 1 live fly outside of walk in cooler next to microwave in kitchen area. Observed 1 live fly in warewash area on counter I kitchen area. Observed 2 live flies on monitor across cook line above reach in lowboy cooler in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in lowboy across cook line; raw bacon behind cooked peas and carrots.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 wahoo and 6 tuna filets thawed in ROP.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in across cook line with ambient temp of 54F. The following TCS foods stored inside for more than 4 hours: cooked carrot (60F - Cold Holding); raw beef (60F - Cold Holding); peas and carrots (57F - Cold Holding); raw bacon (59F - Cold Holding); cooked shrimp (62F - Cold Holding); shredded cabbage (62F - Cold Holding); bean sprouts (61F - Cold Holding); cooked pork (57F - Cold Holding). Observed reach in under flat top with ambient temp of 57F, the following TCS foods stored inside: edamame (60F - Cold Holding); raw chicken (57F - Cold Holding); tempura shrimp (55F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across cook line with ambient temp of 54F. The following TCS foods stored inside: cooked carrot (60F - Cold Holding); raw beef (60F - Cold Holding); cooked chicken (57F - Cooling); peas and carrots (57F - Cold Holding); scrambled egg (59F - Cooling); butter (59F - Cold Holding); raw bacon (59F - Cold Holding); cooked shrimp (62F - Cold Holding); shredded cabbage (62F - Cold Holding); bean sprouts (61F - Cold Holding); sushi roll (60F - Cooling); cooked pork (57F - Cold Holding). Observed reach in under flat top with ambient temp of 57F, the following TCS foods stored inside: edamame (60F - Cold Holding); raw chicken (57F - Cold Holding); tempura shrimp (55F - Cold Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry food shelves across cook line.
Handwash sink used for purposes other than handwashing. Observed employee rinsing off cord in hand sink in kitchen.
Non-pitting surface rust on food-contact equipment. Observed on dish racks.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Bowl or other container with no handle used to dispense food. Observed cup in sugar container. Operator removed during inspection.
Buildup of food debris/soil residue on equipment door handles. Observed microwave handle soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation throughout establishment.
Cleaned and sanitized equipment or utensils not properly stored. Observed clean sheet trays on floor on warewash area.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across cook line with ambient temp of 54F. The following TCS foods stored inside: cooked carrot (60F - Cold Holding); raw beef (60F - Cold Holding); cooked chicken (57F - Cooling); peas and carrots (57F - Cold Holding); scrambled egg (59F - Cooling); butter (59F - Cold Holding); raw bacon (59F - Cold Holding); cooked shrimp (62F - Cold Holding); shredded cabbage (62F - Cold Holding); bean sprouts (61F - Cold Holding); sushi roll (60F - Cooling); cooked pork (57F - Cold Holding). Observed reach in under flat top with ambient temp of 57F, the following TCS foods stored inside: edamame (60F - Cold Holding); raw chicken (57F - Cold Holding); tempura shrimp (55F - Cold Holding).
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. See stop sale. Observed 3 wahoo and 6 tuna filets thawed in ROP.
Covered waste receptacle not provided in women's bathroom.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed interior walk in freezer.
Improper storage of maintenance equipment that interferes with cleaning. Observed mop sink blocked by cases of beer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
No copy of latest inspection report available. Observed no copy printed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple equipment exterior soiled. Observed soiled gaskets in coolers across cook line.
Working containers of food removed from original container not identified by common name. Observed sugar with no label in dry storage area.
Dec 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate11 Basic
Show 12 findings ▾
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Cardboard used to line food-contact shelves. Observed cardboard used as liners on dry food racks.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust on ceiling throughout establishment.
Equipment in poor repair. Observed walk in cooler door with gap underneath. Observed torn gasket at reach in cooler across cook line.
Floor area(s) covered with standing water. Observed on floor in dry food storage area.
Food stored on floor. Observed cases of soy on floor in dry storage.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Working containers of food removed from original container not identified by common name. Observed sugar in dry storage missing label.
Dec 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority1 Intermediate14 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored above avocado and seaweed at sushi counter. Operator removed during inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 wahoo filets and 5 tuna filets completely thawed in ROP. Observed 5 packages of tuna poke completely thawed in ROP..
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in across warmer: egg roll (51F - Cold Holding); breaded chicken (48F - Cold Holding). As per operator, since prior day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed walk in cooler with ambient temp of 46F. The following tcs foods stored inside: sushi rolls (54F - Cold Holding); cooked beef (47F - Cold Holding); raw beef (48F - Cold Holding); biscuit dough (48F - Cold Holding); steak cooked (48F - Cold Holding); cream cheese (48F - Cold Holding). As per operator, they had a delivery 1 hour prior and door was held open for extended period of time for foods. Observed in reach in across warmer: egg roll (51F - Cold Holding); breaded chicken (48F - Cold Holding). As per operator, since prior day.
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 tapioca pearls under TPHC, with no time stamp. As per operator, less than 1 hour. Manager placed label with 4 hour mark during inspection.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
Bowl or other container with no handle used to dispense food. Observed deli cups used as scoops for rice, sugar, corn starch.
Cardboard used to line food-contact shelves. Observed cardboard used as liners on dry food racks.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust on ceiling throughout establishment.
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 2 wahoo filets and 5 tuna filets completely thawed in ROP.
Equipment in poor repair. Observed walk in cooler door with gap underneath. Observed torn gasket at reach in cooler across cook line.
Floor area(s) covered with standing water. Observed on floor in dry food storage area.
Food stored on floor. Observed cases of soy on floor in dry storage.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on back counter above hand sink. Operator moved to secure shelf.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Working containers of food removed from original container not identified by common name. Observed sugar in dry storage missing label.
Jul 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate14 Basic
Show 16 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves on dry dish rack and dry food racks. Observed soiled shelves on cook line where clean dishes and spices are.
Non-pitting surface rust on food-contact equipment. Observed on dry dish racks.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
Covered waste receptacle not provided in women's bathroom. Observed no receptacle cover for women's.
Food stored on floor. Observed MSG on floor, operator placed on shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed on floor at walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of warmer soiled on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in multiple reach in coolers. Observed under equipment on cook line heavily soiled.
Old labels stuck to food containers after cleaning.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers; rusted shelves.
Standing water in bottom of reach-in-cooler. Observed in beer cooler in dry storage.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple cloths throughout kitchen not in sanitizer solution.
Wiping cloth used for food spills also used for other purposes. Observed wiping cloths used at shelf liners across cook line and dry dish rack.
Jul 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 4 high priority.
4 High priority3 Intermediate21 Basic
Show 28 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in and reach in cooler: honey chicken (50F - Cooling); honey chicken (47F - Cooling); honey chicken (60F - Cooling). As per operator, made prior day.
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 in walk in and reach in cooler: honey chicken (50F - Cooling); honey chicken (47F - Cooling); honey chicken (60F - Cooling). As per operator, made prior day.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 7 tuna filet and 7 hamachi filet thawed in ROP. Observed tuna poke cubes thawed in ROP.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler: raw chicken (46F - Cold Holding). As per operator, door was left open during prep; less than 4 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves on dry dish rack and dry food racks. Observed soiled shelves on cook line where clean dishes and spices are.
No soap provided at handwash sink. Observed no soap at hand sink in kitchen; operator brought over during inspection.
Non-pitting surface rust on food-contact equipment. Observed on dry dish racks.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice chute at soda fountain soiled. Operator corrected and cleaned on site.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Observed oven doors handles; heavily soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
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 7 tuna filet and 7 hamachi filet thawed in ROP. Observed tuna poke cubes thawed in ROP.
Covered waste receptacle not provided in women's bathroom. Observed no receptacle cover for women's.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed food prep with rings and charm bracelet, observed cook with AirPod.
Food stored on floor. Observed MSG on floor, operator placed on shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed on floor at walk in freezer.
In-use tongs stored on equipment door handle between uses. Observed tongs on fryer doors handles.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of warmer soiled on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in multiple reach in coolers. Observed under equipment on cook line heavily soiled.
Old labels stuck to food containers after cleaning.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers; rusted shelves.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed above hand sink at front counter. Operator moved to safe shelf below.
Standing water in bottom of reach-in-cooler. Observed in beer cooler in dry storage.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple cloths throughout kitchen not in sanitizer solution.
Wiping cloth used for food spills also used for other purposes. Observed wiping cloths used at shelf liners across cook line and dry dish rack.
Working containers of food removed from original container not identified by common name. Observed cornstarch, flour and sugar with no label. Employee labeled during inspection.
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate11 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over sauce and herbs inside reach in cooler across from wok station. Operator relocated products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed boba pearls (74F - Cold Holding) at front counter, as per operator for less than one hour. Operator opting to utilize time as public health control moving forward.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment has no written procedures for using TPHC with tapioca pearls. Provided operator form, operator filled out form during inspection.
Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispenser unable to dispense soap at hand sink next to triple sink
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored not inverted. Operator inverted bucket
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee yogurt inside reach in cooler across from wok station. Operator removed food.
Floor soiled/has accumulation of debris. Observed floor underneath wok station and fryers heavily soiled.
Food stored on floor. Observed container of chicken stored on floor inside walk in cooler. Operator picked up chicken.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer on floor
In-use tongs stored on equipment door handle between uses. Observed tongs stored on fryer door handle. Operator removed tongs
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tongs stored inside raw beef container with handle in contact with food. Operator properly placed tongs.
In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board at prep table on cook line. Operator removed towel.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in between fryer and wok station heavily soiled with grease. Observed all reach in cooler gaskets soiled.
Single-service articles not stored inverted or protected from contamination. Observed to go containers not stored inverted on shelf above prep table. Operator inverted containers
Working containers of food removed from original container not identified by common name. Observed container of salt not labeled on shelf above prep table. Operator labeled salt
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler raw shelled eggs stored over cooked shrimp. Operator removed and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter boba tapioca (66F - Cold Holding). As per operator for 2 hours. Operator placed into ice to rapid cool.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved variance or HACCP plan. Observed records not recorded for sushi rice for current date. Operator completed chart.
Bowl or other container with no handle used to dispense food. Observed in a container of flour in dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed at end of cook line-soiled with grease build up.
May 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Observed no proof that any batch of sushi rice are tested.
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Observed the establishment render the sushi rice under 4.2 pH, no variance approved.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed the establishment render the sushi rice under 4.2 pH, no HACCP plan approved.
Exterior door has a gap at the threshold that opens to the outside. Observed back door with gap
Screen in door torn/in poor repair. Observed screen in door soiled at back of kitchen.
Silverware/utensils stored upright with the food-contact surface up. Observed utensils stored upright in position.
Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at three compartment sink and mop sink.
Mar 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded.
0 High priority5 Intermediate10 Basic
Show 15 findings ▾
Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Observed no proof that any batch of sushi rice are tested.
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Observed the establishment render the sushi rice under 4.2 pH, no variance approved.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Operator removed and sent to three compartment sink.
Handwash sink used for purposes other than handwashing. Observed utensils inside of hand wash sink kitchen area. Operator removed the utensils.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed the establishment render the sushi rice under 4.2 pH, no HACCP plan approved.
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 tuna and wahoo in individual vacuum packages inside reach in cooler sushi station. Operator opened the packages.
Exterior door has a gap at the threshold that opens to the outside. Observed back door with gap
Floor area(s) covered with standing water storage area under a shelf.
Food stored on floor. Observed bucket of salt stored on floor, operator relocated the product.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle inside of fried rice. Operator removed the utensil.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer located in reach in fridge at sushi station. Manager provided a thermometer inside reach in fridge.
Screen in door torn/in poor repair. Observed screen in door soiled at back of kitchen.
Silverware/utensils stored upright with the food-contact surface up. Observed utensils stored upright in position.
Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing at room temperature outside of walk in cooler. Operator relocated chicken to inside of walk in cooler.
Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at three compartment sink and mop sink.
Aug 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required.
Exterior door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled located at preparation area.
Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at three compartment sink.
Aug 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 6 high priority.
6 High priority3 Intermediate13 Basic
Show 22 findings ▾
Food placed in soiled container/equipment. Observed rices and flour inside of dirty containers. Manager removed the lid to be cleaned.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed shells eggs stored on top of sauces at walk-in cooler. Manager relocated the shells eggs.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw salmon. Operator relocated the products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed salmon sushi (50 F - Cold Holding); cooked ribs (52 F - Cold Holding); cooked pork (48 F - Cold Holding) as per operator since the night before. Manager discarded the product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (49 F - Cold Holding); garlic butter (56 F - Cold Holding); cooked chicken (49 F - Cold Holding) at reach in cooler located in front of the stove preparation area. As per operator for less than two hours. And sushi (50 F - Cold Holding); cooked ribs (52 F - Cold Holding); cooked pork (48 F - Cold Holding) as per operator since the night before. Operator moved the products to the walk in cooler for rapid cooling. Operator discarded the salmon sushi, cooked pork and ribs.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Tempura (77 F - Hot Holding) at hot lamp station. As per operator for less than one hour. Manager discarded the product.
Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required.
Handwash sink used for purposes other than handwashing. Observed an utensil inside of the hand wash sink located at preparation area. Operator removed the utensil.
No paper towels or mechanical hand drying device provided at handwash sink located at preparation area. Operator provided the paper.
Bowl or other container with no handle used to dispense food. Observed a dish used as scoop inside of sushi rice at sushi station.
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 Tuna with label not removed from ROP inside of reach in cooler at sushi station. Operator cut the individual packages.
Employee with no hair restraint while engaging in food preparation. At sushi station. Employee put the hair restraint.
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. Observed standing water on floor next to ice machine trough the exit door.
No handwashing sign provided at a hand sink used by food employees. At sushi station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled located at preparation area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed a reach in cooler very soiled inside with accumulation of food, debris and grease located in preparation area.
Screen in door soiled. Observed screen in door soiled with a heavy accumulation of grease.
Stored food not covered. Observed raw chicken not covered at reach in cooler preparation area.
Unclean building components, attachments or fixtures. Observed accumulation of grease and food between the fryers and stove at kitchen area.
Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at three compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel at preparation table sushi station. Operator moved the towel to sanitizer bucket.
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.