MATSURI JAPANESE RESTAURANT
5759 SW 40 ST, Miami FL 33155 · (305)663-1615
Last inspected Feb 24, 2026 · 12 visits since November 2023
MAR 25
SEP 25
OCT 25
NOV 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed one live roach crawling on wall in back dry storage area. Observed one live roach crawling on chest freezer near dish machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025068985 | Sep 17, 2025 | Nov 3, 2025 | $400 |
Inspection history
12 visits, newest first
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 Basic
What the inspector wrote — 10 findingsThe state's own report →
Nonfood-grade basting brush used in food. Observed non food grade brush inside plastic container of spice near front counter display area.
Buildup of food debris/soil residue on equipment door handles. Observed black microwave in kitchen prep area with soiled door handle.
Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair window slide handle at the front sushi display area.
Floor soiled/has accumulation of debris. Observed floor near cook line soiled.
Show the remaining 6 findings ▾
Floor tiles missing and/or in disrepair. Observed floor tiles near ware wash area in disrepair.
Food stored on floor. Observed rice cooker containing sushi rice on floor near front counter prep area.
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under brown cutting board in kitchen prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer located in back dry storage area with soiled interior.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall located next to three compartment sink soiled.
Nov 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal beverage on top of food prep table in the kitchen. Operator discarded.
Equipment in poor repair. Observed reach in freezer located across dry storage shelf with torn gaskets.
Oct 15, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate9 Basic
Show 19 findings ▾
Employee washed hands with cold water. Observed female employee wash hands with cold water at the hand washing station near the cook line.
Pesticide/insecticide labeled for household use only present in establishment. Observed can of roach spray stored at the dry seasoning rack in the back storage area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw shrimp inside reach in cooler in back kitchen area. Operator moved products and placed in order based on cooking parameters.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed female servers drop off dirty dishes and cups to ware washing area and immediately grab clean dishes and utensils. Coached employee on proper hand washing.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice (81F - Hot Holding) located at the sushi bar area. As per operator, product was placed there about three hours ago. Operator discarded product on their own.
Toxic substance/chemical improperly stored. Observed bucket of chlorine sanitizer stored next to fish prep table. Operator removed.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at prep sink near back kitchen area.
Handwash sink used for purposes other than handwashing. Observed kitchen pots and pans inside hand wash sink near ware washing area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink located near cook line.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment uses sushi rice under time instead of temperature but does not have proper DBPR documentation. Provided form to operator.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board located across the cook line with cut marks and no longer cleanable.
Hole in or other damage to wall. Observed wall next to hand wash sink in disrepair.
In-use tongs stored on equipment door handle between uses. Observed ladle store on oven door handle.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching flour inside bin located in the back storage area of kitchen.
In-use wet wiping cloth/towel used under cutting board. Observed several wiping cloths under cutting boards through out kitchen area.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink located near cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Observed reach in cooler gaskets located in the back storage soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler in back storage area soiled.
Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler near main office with rust accumulation on shelves.
Sep 18, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling tile missing.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen area soiled.
Hole in or other damage to wall. Observed wall near public restrooms in disrepair.
Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler located in back prep area with rust accumulation on shelves.
Sep 17, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 34 violations recorded, 12 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
12 High priority5 Intermediate17 Basic
Show 34 findings ▾
Dented/rusted cans present. See stop sale. Observed dented can of sliced bamboo shoots in back dry storage.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server bring in dirty dishes to ware washing area and immediately touching clean plates without handwashing.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed female employee wash hands for less than 15 seconds near kitchen prep area.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed female employee wash hands and closed soiled faucet handle with clean hands.
Employee washed hands with cold water. Observed female employee wash hands near kitchen prep area with cold water.
Live, small flying insects found. Observed approximately 20+ flying insects in back dry storage area flying around and landing on food contact surfaces. Observed approximately 10+ flying insects flying around kitchen area landing on clean dishes and utensils.
Raw animal food stored over or with unwashed produce. Observed raw shelled eggs stored above unwashed produce inside reach in cooler in back prep area.
Roach activity present as evidenced by live roaches found. Observed one live roach crawling on wall in back dry storage area. Observed one live roach crawling on chest freezer near dish machine.
Roach excrement and/or droppings present. Observed roach excrement on wall in back dry storage area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles (49F - Cold Holding) inside reach in cooler in back prep area. As per operator, it was placed there about an hour ago.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice (81F - Hot Holding) next to sushi prep area.
Toxic substance/chemical improperly stored. Observed bucket of sanitizer containing chlorine solution next to bowl of sprouts.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed employee touch clean plate with dirty hands without washing hands.
Handwash sink used for purposes other than handwashing. Observed bowl inside hand washing stations being sink located near to go containers. Operator removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed DBPR provided form for Time as Public Health not filled out.
Non-pitting surface rust on food-contact equipment. Observed dry rack station near ware washing area with rust pitting the surface.
Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing cleaning solution near front service area with no label.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine with black mold like substance.
Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop inside of bin of shredded lettuce.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor at the cook line area.
Ceiling tile missing.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen area soiled.
Dead roaches on premises. Observed one dead roach stuck on wall in back dry storage area. Observed one dead roach stuck on wall next to ice machine. Observed one dead roach stuck wall near public restrooms. Observed one dead roach on floor near public restrooms.
Employee eating while preparing food. Observed male cook line employee eating plate of food across the cook line.
Floor area(s) covered with standing water. Observed standing water in ware washing and dry storage area.
Floors not constructed to be easily cleanable. Observed floors in kitchen and back prep area not easily cleanable.
Food stored on floor. Observed buckets of soy sauce on floor near sushi prep area.
Hole in or other damage to wall. Observed wall near public restrooms in disrepair.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice spoon near rice cooker in standing water at 74F.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under white cutting board near kitchen prep area.
Objectionable odors in bathroom or other areas of the establishment. Observed strong objectionable odor coming from grease trap near dry storage area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed several reach in coolers in kitchen prep area with soiled gaskets.
Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler located in back prep area with rust accumulation on shelves.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloths on cutting board at the sushi prep area.
Mar 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate16 Basic
Show 21 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked chicken inside reach in cooler in back. Operator removed immediately.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw tuna inside reach in cooler. Operator removed products and placed raw chicken under raw tuna.
Handwash sink used for purposes other than handwashing. Observed hand wash sink used to wash cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink. Operator restocked.
Non-pitting surface rust on food-contact equipment. Observed dry rack station with surface rust on shelves.
Bowl or other container with no handle used to dispense food. Observed bowl inside container of shredded lettuce used as a scoop.
Ceiling tile missing. Observed ceiling tile in back restroom area missing.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen ceiling vents soiled.
Cutting board has cut marks and is no longer cleanable. Observed several white cutting boards throughout establishment with cut marks and no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside. Observed gap under exit door in back prep area.
Floor tiles missing and/or in disrepair. Observed several cracked floor tiles in kitchen area.
In-use tongs stored on equipment door handle between uses. Observed a set of tongs on oven door handle.
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth underneath cutting board located across cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled located across the cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler in back prep area with soiled interior.
Reach-in cooler shelves with rust that has pitted the surface. Observed several reach in cooler in kitchen area with rusted shelves.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Unclean building components, attachments or fixtures. Observed hood filters and hood drip container covered in grease.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at the cook line soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths not stored in sanitizing solution at the cook line.
Working containers of food removed from original container not identified by common name. Observed several squeeze bottles containing oils and sauces es with no label at cook line.
Jan 30, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live, small flying insects resting on cooler containing raw fish at back storage room. Observed approximately 4 live flying insects resting on shelf above mop sink. Observed approximately 10 live flying insects flying in air at back storage room.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over ice cream back storage
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 sliding door at sushi display cooler cracked, leaving an opening. Observed krab sticks inside display cooler at sushi area at 53F Cold Holding.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back exit door.
Floor area(s) covered with standing water. Observed standing water on floor at back storage room.
Floor tiles in disrepair. Observed floor tiles cracked near back exit door and near 3 compartment sink.
Food stored on floor. Observed box of Daikon stored on floor at back preparation room. Observed plastic containers of soy sauce stored on floor at server's station. Observed plastic containers of pickled ginger stored on floor near sushi area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy accumulation of old food debris between fryer and stove at cook line.
Unclean building components, attachments or fixtures. Observed hoods soiled with heavy accumulation of grease at cook line.
Nov 14, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live, small flying insects resting on cooler containing raw fish at back storage room. Observed approximately 4 live flying insects resting on shelf above mop sink. Observed approximately 10 live flying insects flying in air at back storage room.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over ice cream back storage
Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice bin at server's station soiled with black substance.
Handwash sink missing in warewashing or food preparation area. Observed establishment added preparation area across from back exit door with preparation table. Observed container of plastic food wrap on preparation table and food debris on floor.
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/. Observed establishment added preparation area across from back exit door with preparation table. Observed container of plastic food wrap on preparation table and food debris on floor.
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 sliding door at sushi display cooler cracked, leaving an opening. Observed krab sticks inside display cooler at sushi area at 53F Cold Holding.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back exit door.
Floor area(s) covered with standing water. Observed standing water on floor at back storage room.
Floor tiles in disrepair. Observed floor tiles cracked near back exit door and near 3 compartment sink.
Food stored on floor. Observed box of Daikon stored on floor at back preparation room. Observed plastic containers of soy sauce stored on floor at server's station. Observed plastic containers of pickled ginger stored on floor near sushi area.
Hole in or other damage to wall. Observed hole in wall near entrance to sushi area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching rice inside container at mop room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy accumulation of old food debris between fryer and stove at cook line.
Unclean building components, attachments or fixtures. Observed hoods soiled with heavy accumulation of grease at cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with old food debris at server's station and cook line.
Nov 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 7 high priority.
7 High priority4 Intermediate12 Basic
Show 23 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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. Observed employee handling raw tuna with bare hands. As per employee, product will be served raw. Employee washed hands and donned gloves. Manager is aware that diced tuna must be cooked to at least 145F.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live, small flying insects resting on cooler containing raw fish at back storage room. Observed approximately 4 live flying insects resting on shelf above mop sink. Observed approximately 10 live flying insects flying in air at back storage room.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over ice cream back storage
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed employee handling raw tuna. As per employee, product will be served raw.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprout (58F - Cold Holding) at room temperature at cook line. As per employee, product placed at room temperature less than 30 minutes. Advised employee to add more ice to container. Observed krab sticks (53F - Cold Holding) inside display reach in cooler at sushi area. As per employee, product placed inside unit 15 minutes prior.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200 plus ppm) at kitchen. Employee took solution to dilute with water.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice bin at server's station soiled with black substance.
Handwash sink missing in warewashing or food preparation area. Observed establishment added preparation area across from back exit door with preparation table. Observed container of plastic food wrap on preparation table and food debris on floor.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink at kitchen employee replenished paper towels.
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/. Observed establishment added preparation area across from back exit door with preparation table. Observed container of plastic food wrap on preparation table and food debris on floor.
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 sliding door at sushi display cooler cracked, leaving an opening. Observed krab sticks inside display cooler at sushi area at 53F 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. Observed thawed raw diced tuna stored inside reduced oxygen packaging inside cooler at storage room. Discussed proper procedures with manager.
Employee with no hair restraint while engaging in food preparation. Observed food employees preparing sushi not wearing hair restraints.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back exit door.
Floor area(s) covered with standing water. Observed standing water on floor at back storage room.
Floor tiles in disrepair. Observed floor tiles cracked near back exit door and near 3 compartment sink.
Food stored on floor. Observed box of Daikon stored on floor at back preparation room. Observed plastic containers of soy sauce stored on floor at server's station. Observed plastic containers of pickled ginger stored on floor near sushi area.
Hole in or other damage to wall. Observed hole in wall near entrance to sushi area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching rice inside container at mop room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy accumulation of old food debris between fryer and stove at cook line.
Unclean building components, attachments or fixtures. Observed hoods soiled with heavy accumulation of grease at cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with old food debris at server's station and cook line.
Jun 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate10 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Spray hose at dish sink lower than flood rim of sink. Observed at ware washing area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork dumpling (52F - Cold Holding) at single door unit at cook line. As per employee, for approximately 1 hour. Advised employee to submerge container in ice or move to another unit. Observed cut cabbage (51F - Cold Holding) at room temperature at preparation area. As per employee, less than 1 hour.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200 plus ppm) at server station. Advised manager to dilute solution with water.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed Sanitizer Bucket (Chlorine 200 plus ppm).
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes time as a public health control for sushi rice.
Employee with ineffective hair restraint while engaging in food preparation. Observed food employees utilizing paper towels as hair restraints.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back exit door.
Food stored on floor. Observed plastic container of flour stored on floor near dry storage room. Observed container of sushi rice stored on floor near sushi area.
Ice buildup in reach-in cooler. Observed ice build up inside single door unit at cook line.
In-use tongs stored on equipment door handle between uses. Observed kitchen chopsticks stored on oven handle at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed storage cabinets soiled at server station.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of cooling units soiled with old food debris at back area.
Unclean building components, attachments or fixtures. Observed hood soiled with accumulated grease. Observed floor underneath fryer heavily soiled with old food debris.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall heavily soiled at back storage area and dry storage area and back fish preparation area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on preparation tables throughout kitchen and ware washing areas.
Jan 30, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Spray hose at dish sink lower than flood rim of sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (58F - Cold Holding) at room temperature near cook line. As per employee, less than 1 hour. Advised person in charge to submerge product in ice to rapidly chill.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards stained at cook line and at ware washing area. Observed cooking pot with heavy accumulation of food debris at dry storage area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes time as a public health control for sushi rice.
Nonfood-grade basting brush used in food. Observed non food grade brush stored inside sauce at sushi area.
Bowl or other container with no handle used to dispense food. Observed metal bowl stored inside container of cut cabbage at preparation area.
Buildup of food debris/soil residue on equipment door handles. Observed at reach in coolers and reach in freezer at back storage area. Observed top of fryer with heavy accumulation of grease at cook line.
Ceiling vents soiled with accumulated dust at back storage area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee shoes stored on shelf above cooking pots at dry storage area.
Floor tiles missing and/or in disrepair. Observed near back exit door and ware washing area.
Food stored on floor. Observed open box of raw fish stored on floor underneath preparation sink at back preparation area.
Outer openings not protected with self-closing doors. Observed self closing mechanism detached at back exit door.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at back storage area.
Nov 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 6 high priority.
6 High priority7 Intermediate12 Basic
Show 25 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee donned gloves without hand wash and began preparing vegetables at preparation area. Person in charge coached employee on proper hand washing procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over krab sticks at reach in cooler at sushi area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef at reach in cooler at back storage area.
Spray hose at dish sink lower than flood rim of sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 thawed raw tuna at room temperature at back preparation area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (58F - Cold Holding) at room temperature near cook line. As per employee, less than 1 hour. Advised person in charge to submerge product in ice to rapidly chill.
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.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed food manager certificate for Masayuki Suzuki expired on 8-4-22.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards stained at cook line and at ware washing area. Observed cooking pot with heavy accumulation of food debris at dry storage area.
Handwash sink missing in warewashing or food preparation area.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes time as a public health control for sushi rice.
Nonfood-grade basting brush used in food. Observed non food grade brush stored inside sauce at sushi area.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. Observed metal bowl stored inside container of cut cabbage at preparation area.
Buildup of food debris/soil residue on equipment door handles. Observed at reach in coolers and reach in freezer at back storage area. Observed top of fryer with heavy accumulation of grease at cook line.
Ceiling vents soiled with accumulated dust at back 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. Observed thawed raw tuna at room temperature at back preparation area. Discussed proper handling procedures with operator and employee.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee shoes stored on shelf above cooking pots at dry storage area.
Floor tiles missing and/or in disrepair. Observed near back exit door and ware washing area.
Food stored on floor. Observed open box of raw fish stored on floor underneath preparation sink at back preparation area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoopers stored inside water at 75F at kitchen.
No handwashing sign provided at a hand sink used by food employees. Observed at hand sink near ware washing area.
Outer openings not protected with self-closing doors. Observed self closing mechanism detached at back exit door.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at back storage area.
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.