GRAND SUSHI HIBACHI BUFFET
10421 US HWY 19, Port Richey FL 34668 · 727-819-1866
Last inspected Jul 17, 2026 · 15 visits since July 2023
NOV 24
JUN 25
JUL 25
JUN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. 2 live spiders in storage closet by ice machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022057691 | Nov 14, 2022 | Jan 13, 2023 | $800 |
| 3--2021046590 | Sep 30, 2021 | Nov 9, 2021 | $400 |
| 3--2019048596 | Jul 26, 2019 | Jan 16, 2020 | $800 |
| 3--2018060954 | Oct 15, 2018 | Jan 4, 2019 | $200 |
| 3--2018023643 | Apr 2, 2018 | May 29, 2018 | $200 |
Inspection history
15 visits, newest first
Jul 17, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority8 Intermediate19 Basic
What the inspector wrote — 29 findingsThe state's own report →
Nonfood-grade containers used for food storage - direct contact with food. Plastic garbage tins used to contain food in kitchen.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink no vacuum breaker
Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator serves oysters for dinner service, clams every day.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles in wait station soiled with debris. Cutting boards in kitchen soiled with debris, can opener soiled.
Show the remaining 25 findings ▾
Handwash sink not accessible for employee use at all times. Handwash sink blocked by chair near kitchen entrance.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify raw items. Sashimi not marked on menu. Sushi items not marked on menu.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chemical test strips expired.
No probe thermometer provided to measure temperature of food products. Probe thermometer in disrepair. Not working
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on To go menu
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle in wait station.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door for employee restroom not self closing.
Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for sugar.
Cardboard used to line food-contact shelves. Card board lining food contact shelf in walk in coolers.n
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in women's room soiled
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen soiled
Equipment and utensils not properly air-dried - wet nesting. Wet nesting cups in wait station
Equipment in poor repair. Frier baskets in disrepair on cook line. Walk in cooler at rear exit broken and in disrepair.
Exterior door has a gap at the threshold that opens to the outside. Exterior door by ice machine has noticeable gap.
Floor area(s) covered with standing water. Standing water on floor of walk in cooler
Floor soiled/has accumulation of debris. Floors throughout kitchen soiled.
Floor tiles missing and/or in disrepair. Floor tiles in disrepair throughout kitchen.
Hole in or other damage to wall. Holes and other damage in walls throughout kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 70F in buffet and kitchen.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in walk in cooler.
Outer openings not protected with self-closing doors. Door near ice machine not self closing.
Plumbing system in disrepair. Hand sink near dish machine missing handle.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelve in lobby has rust pitting to surface.
Stored food not covered. Frozen rangoons not covered in reach in freezer in kitchen. Raw chicken, cooked chicken, mussels, dumplings not covered in reach in cooler near cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in coolers and freezers has rust pitted to surface in kitchen.
Jul 16, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 54 violations recorded, 15 high priority.
15 High priority12 Intermediate27 Basic
Show 54 findings ▾
Container of medicine improperly stored. Medicine stored over prep table in front part of kitchen
Dented/rusted cans present. See stop sale. Tomato ketchup 7lb can, pineapple chunks 2 4 lb cans. 2 3pt cans of gold label soy sauce, 2 60pz cans of double dark soy sauce, 5 5lb can of oyster sauce.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee touched food after frying it. No gloves or handwashing seen.
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 touching chicken bare handed at friers to check if it's cooked. Instructed operator to have employees wear gloves.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator acquired letter during visit.
Nonfood-grade containers used for food storage - direct contact with food. Plastic garbage tins used to contain food in kitchen.
Presence of insects, rodents, or other pests. 2 live spiders in storage closet by ice machine.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat sauces in walk in cooler. Raw chicken over cooked chicken in reach in cooler on cook line. Raw beef over ready to eat Krab in reach in cooler on buffet line Operator moved items.
Rodent activity present as evidenced by rodent droppings found. 6 rodent droppings in staff break room. Employees cleaned droppings and cleaned and sanitized area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse..5lb cut Cantalope measured
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..5lb cut Cantalope measured at 45F Krab salad at 51F, fish at 121F.
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. Krab salad at 51F, fish at 121F. Fish and Krab salad not discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Fish held at 121F on buffet line,
Toxic substance/chemical improperly stored. Sanitizer bucket stored in hand sink in wait station.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink no vacuum breaker
Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator serves oysters for dinner service, clams every day.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles in wait station soiled with debris. Cutting boards in kitchen soiled with debris, can opener soiled.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by chair near kitchen entrance.
Handwash sink used for purposes other than handwashing. Hand wash sink in wait station used to store sanitizer bucket.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify raw items. Sashimi not marked on menu. Sushi items not marked on menu.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chemical test strips expired.
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/
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink in employee rest room in kitchen. Operator added towels. Unable to dispense paper towels at hand sink In wait station
No probe thermometer provided to measure temperature of food products. Probe thermometer in disrepair. Not working
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form hr 5022
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on To go menu
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle in wait station.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door for employee restroom not self closing.
Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for sugar.
Cardboard used to line food-contact shelves. Card board lining food contact shelf in walk in coolers.n
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in women's room soiled
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen soiled
Dead roaches on premises. 1 dead roach in rear dry storage. Operator removed roach and cleaned and sanitized area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in front part of kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored over rice in storage area of kitchen near coolers. Operator moved jacket.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting cups in wait station
Equipment in poor repair. Frier baskets in disrepair on cook line. Walk in cooler at rear exit broken and in disrepair.
Exterior door has a gap at the threshold that opens to the outside. Exterior door by ice machine has noticeable gap.
Floor area(s) covered with standing water. Standing water on floor of walk in cooler
Floor soiled/has accumulation of debris. Floors throughout kitchen soiled.
Floor tiles missing and/or in disrepair. Floor tiles in disrepair throughout kitchen.
Hole in or other damage to wall. Holes and other damage in walls throughout kitchen.
In-use tongs stored on equipment door handle between uses. Tongs store on handle of deep frier. Operator moved tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 70F in buffet and kitchen.
No handwashing sign provided at a hand sink used by food employees. No handwash sign in women's room.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in walk in cooler.
Outer openings not protected with self-closing doors. Door near ice machine not self closing.
Plumbing system in disrepair. Hand sink near dish machine missing handle.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelve in lobby has rust pitting to surface.
Stored food not covered. Frozen rangoons not covered in reach in freezer in kitchen. Raw chicken, cooked chicken, mussels, dumplings not covered in reach in cooler near cook line.
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Measured at 80F.
Utensils in poor condition. Rubber spatulas in disrepair in kitchen
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in coolers and freezers has rust pitted to surface in kitchen.
Working containers of food removed from original container not identified by common name. Unlabeled squeeze bottles on cook line in buffet area. No labels on plastic bins in kitchen.
Jun 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Bucket in hand wash sink. Bucket was removed during inspection
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in dispenser. Operator supplied paper towels
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler with no date. Operator was able to determine the preparation date and dated during inspection
Bathroom door left open other than during cleaning or maintenance.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door not self closing.
Floor soiled/has accumulation of debris. Back storage area, restroom
Jul 24, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 21, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Oysters thawing in bus tub with standing water, water Temp 83F, opened oyster is 83F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line -Beef (45F - Cold Holding); Poultry (46F - Cold Holding); shrimp (45F - Cold Holding); krab (44F - Cold Holding) in cooler overnight, bottom of cooler temps are 41F, all moved to walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet- wings (112F - Hot Holding);fried banana (121F - Hot Holding), operat took back to kitchen to reheat
Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets
Identity of food or food product misrepresented. Operator has fish flavored scallops labeled as scallops at buffet, package states that they are scallop flavored pollock/ threadfin, or lizard fish goatfish.
Food stored on floor. Buckets of sauce- moved to shelf
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler door frames and gaskets on cook line
Opened employee beverage container in a cold holding unit with food to be served to customers. In glass door cooler on cook line, operator discarded. We discussed using straw or other mechanism to prevent lip to hand contact
Time/temperature control for safety food thawed in an improper manner. Oysters thawing in bus tub with standing water, water Temp 83F, opened oyster is 83F, see stop sale
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Opened bottle jug of milk in glass door cooler by front door, operator killed moved moved to walk in cooler
Jun 19, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 18, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority4 Intermediate2 Basic
Show 10 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. Sanitizer jug empty, operator put new jug in, 50 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. In glass door cooler on cook line- raw chicken over cooked chicken, operator moved to bottom shelf
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh garlic in oil (82F - Cold Holding), made 4 hours ago at 10:30
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On crash cart - fresh garlic in oil (82F - Cold Holding), made 4 hours ago at 10:30, see stop sale cut melon (56F - Cold Holding); rice noodles (57F - Cold Holding); shrimp (60F - Cold Holding); Beef (58F - Cold Holding)all put on buffet less than four hours ago, operator discarded all. Discussed using deeper pans or time control
Handwash sink not accessible for employee use at all times. Bucket in hand wash sink on end of cook line, operator removed
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/ 4 cooks, host, 2 sushi prep, 2 server, manager arrived during inspection
No paper towels or mechanical hand drying device provided at handwash sink. No soap or appear towels at hand wash sink on end of cook line. No paper towels at sink in expo area, No sign at sink in dish room
oyster tags not marked with last date served.
Insect control device installed over food preparation area. Bug zapper in dining room on top of buffet with jello and fruit, operator removed.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Open jug of milk in glass door cooler by host stand, operator removed milk
Feb 6, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2025Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Previous plans show hand wash sink in middle of buffet, buffet has been reconfigured to only rectangular tables.
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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Plans are from 2010, current plan has sushi bar in dining room by buffet, old plan does not. Flat top and hood at sushi bar have been added. Plans show circular buffet in between other buffet tables with hand wash, sink has been removed. 1 hand wash sink that was in kitchen along adjoining wall to buffet, has been moved. Ceiling tile over part of buffet is acoustic. Hand wash sink removed from dish room, removed from east end of cook line, mop sink removed from inside by dish area, is outside of back door.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In Buffett area over produce and desserts, water damaged acoustic tiles
Dec 4, 2024Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority5 Intermediate1 Basic
Show 7 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Previous plans show hand wash sink in middle of buffet, buffet has been reconfigured to only rectangular tables.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer
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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Plans are from 2010, current plan has sushi bar in dining room by buffet, old plan does not. Flat top and hood at sushi bar have been added. Plans show circular buffet in between other buffet tables with hand wash, sink has been removed. 1 hand wash sink that was in kitchen along adjoining wall to buffet, has been moved. Ceiling tile over part of buffet is acoustic. Hand wash sink removed from dish room, removed from east end of cook line, mop sink removed from inside by dish area, is outside of back door.
No running water at mop sink. Operator states that water faucets don't work.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In restrooms, 71/72 F.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In Buffett area over produce and desserts, water damaged acoustic tiles
Nov 26, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority6 Intermediate4 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. Two cans, #10, baby corn
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler - raw chicken and beef over shucked Oysters In walk in freezer - raw chicken over beef
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef (49F - Cold Holding); raw chicken (50F - Cold Holding); raw pork (51F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler at sushi bar - raw beef (49F - Cold Holding); raw chicken (50F - Cold Holding); raw pork (51F - Cold Holding)see stop sale, in cooler since yesterday. Operator unplugged cooler and put in back room cream cheese (46F - Cold Holding)in sushi cooler above reach in cooler moved to reach in cooler All sushi made at 10am, will discard at 2 pm if not used.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet - chicken on stick (123F - Hot Holding); fried shrimp (125F - Hot Holding)moved to kitchen to reheat, on buffet for 1.5 hours
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Previous plans show hand wash sink in middle of buffet, buffet has been reconfigured to only rectangular tables.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer
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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Plans are from 2010, current plan has sushi bar in dining room by buffet, old plan does not. Flat top and hood at sushi bar have been added. Plans show circular buffet in between other buffet tables with hand wash, sink has been removed. 1 hand wash sink that was in kitchen along adjoining wall to buffet, has been moved. Ceiling tile over part of buffet is acoustic. Hand wash sink removed from dish room, removed from east end of cook line, mop sink removed from inside by dish area, is outside of back door.
No running water at mop sink. Operator states that water faucets don't work.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided poster to operator. It was posted at sushi bar.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In restrooms, 71/72 F.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In Buffett area over produce and desserts, water damaged acoustic tiles
Damaged/spoiled/recalled food not properly segregated. Two cans, #10 baby corn
No handwashing sign provided at a hand sink used by food employees. At sink in sushi bar
Raw fruits/vegetables not washed prior to preparation. Lemons taken out of box and cut, not washed, discussed with operator
Feb 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 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. 0 ppm, operator primed machine, still 0 ppm
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer - raw chicken over beef, operator moved to chicken to bottom In glass door cooler on cook line -raw chicken over shrimp Glass door cooler at sushi bar- raw chicken and beef over sauces and shrimp
Roach activity present as evidenced by live roaches found. 2 live roaches in sticky trap on floor by sushi display case, operator discarded 1 live under vertical cooler on cook line
Dead roaches on premises. 6 dead roaches in sticky traps at sushi counter
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table next to food, moved to bottom shelf
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Open gallon of milk in glass door cooler in lobby, operator move milk to reach in cooler
Jul 13, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At sushi bar - greater than 200ppm, operator added water, corrected to 50 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple stained cutting boards in prep area and at sushi counter
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temperature gauge reads 103F, thermoworks thermometer 97F
Building components, attachments or fixtures in poor repair. Walk in cooler wall in disrepair
Floor tiles missing and/or in disrepair. In back prep area
Jul 12, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority3 Intermediate9 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale 4 dented cans of water chestnuts 6 lb 8 oz, one can sliced pears 6lb 10 oz
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. 0 ppm, no sanitizer comes out of tube when priming, operator will call for repairs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet-; cut melon (61F - Cold Holding); raw beef (51F - Cold Holding); cut watermelon (58F - Cold Holding); raw shrimp (60F - Cold Holding)
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. Multiple food items at buffet are not at temperature, manager says they are held for 4 hours and discarded if not sold. Items don't have time mark. Restaurant open at 11am at 3:45, changes to dinner items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet -(124F - Hot Holding); cooked potatoes (112F - Hot Holding) fried shrimp (126F - Hot Holding) operator states that food was put out at 11 am, is discarded every 4 hours but these items are not on written plan, operator put day stickers with times open front of pans.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At sushi bar - greater than 200ppm, operator added water, corrected to 50 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple stained cutting boards in prep area and at sushi counter
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temperature gauge reads 103F, thermoworks thermometer 97F
Building components, attachments or fixtures in poor repair. Walk in cooler wall in disrepair
Damaged/spoiled/recalled food not properly segregated. 4 dented cans of water chestnuts 6 lb 8 oz, one can sliced pears 6lb 10 oz
Floor tiles missing and/or in disrepair. In back prep area
No conspicuously located ambient air temperature thermometer in holding unit. In counter top sushi cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler
Stored food not covered. In walk in freezer
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Opened milk in glass door cooler at front counter, operator will move to kitchen
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. 2 at sushi counter
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.