MR SUSHI EXPRESS
5770 W IRLO BRONSON HWY #155, Kissimmee FL 34746 · 407.719.7108
Last inspected Sep 30, 2025 · 12 visits since October 2023
APR 24
AUG 24
APR 25
JUL 25
SEP 25
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 2 live roaches under middle freezer in back kitchen area across from walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025045550 | Apr 25, 2025 | Jul 14, 2025 | $200 |
| 4--2016022585 | Mar 7, 2016 | May 20, 2016 | $400 |
Inspection history
12 visits, newest first
Sep 30, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate11 Basic
What the inspector wrote — 15 findingsThe state's own report →
Live, small flying insects found 2 live small flying insects. One in kitchen area by triple sink. One at dry storage area.
Non-food grade paper/paper towel used as liner for food container. Used to line sushi fish and vegetables throughout facility.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on top of reach-in freezer by sushi station.
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at start of cookline towards entrance to kitchen. Operator provided paper towels.
Show the remaining 11 findings ▾
Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Several food equipment in bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf with clean dishes on cookline.
Food not stored at least 6 inches off of the floor. Case of oil, boxes of seasonings, bag of panko on floor in dry storage area. Box of fish on floor of walk-in freezer. Bag of onions in walk-in cooler.
Food storage container/container lid cracked or broken. Lid on bulk container of flour in dry storage area cracked.
In-use tongs stored on equipment door handle between uses. Pair of tongs and to labels hanging on oven door handle. Operator removed.
In-use wet wiping cloth/towel used under cutting board. Under cutting board on top of reach-in freezer at sushi bar area.
Light not functioning. 1 light under hood.
Stored food not covered. Bulk containers of flour in dry storage area with lids off. Operator closed lid.
Unnecessary items/unused equipment on the premises. Glassdoor cooler next to sushi bar area. 2 door standup cooler by walk-in cooler. Several food equipment in employee bathroom.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelving in walk-in cooler.
Water leaking from pipe and/or faucet/handle. Water leaking from vent in walk-in cooler.
Sep 24, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Live, small flying insects found 2 live small flying insects. One in kitchen area by triple sink. One at dry storage area.
Non-food grade paper/paper towel used as liner for food container. Used to line sushi fish and vegetables throughout facility.
Roach activity present as evidenced by live roaches found. 1 live roach seen crawling on picture frame on wall by license. Operator killed and discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on top of reach-in freezer by sushi station.
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at start of cookline towards entrance to kitchen. Operator provided paper towels.
Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Several food equipment in bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf with clean dishes on cookline.
Floor area(s) covered with standing water. At cookline.
Food not stored at least 6 inches off of the floor. Case of oil, boxes of seasonings, bag of panko on floor in dry storage area. Box of fish on floor of walk-in freezer. Bag of onions in walk-in cooler.
Food storage container/container lid cracked or broken. Lid on bulk container of flour in dry storage area cracked.
In-use tongs stored on equipment door handle between uses. Pair of tongs and to labels hanging on oven door handle. Operator removed.
In-use wet wiping cloth/towel used under cutting board. Under cutting board on top of reach-in freezer at sushi bar area.
Light not functioning. 1 light under hood.
Stored food not covered. Bulk containers of flour in dry storage area with lids off. Operator closed lid.
Unnecessary items/unused equipment on the premises. Glassdoor cooler next to sushi bar area. 2 door standup cooler by walk-in cooler. Several food equipment in employee bathroom.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelving in walk-in cooler.
Water leaking from pipe and/or faucet/handle. Water leaking from vent in walk-in cooler.
Sep 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority4 Intermediate12 Basic
Show 18 findings ▾
Live, small flying insects found 3 live flying insects by shelving outside of walk-in cooler.
Non-food grade paper/paper towel used as liner for food container. In several food items, tuna, cut vegetables in maketable.
Food-contact surface soiled with food debris, mold-like substance or slime.several cutting boards in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Both handwashing sinks in kitchen.
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. Rice for sushi and fried shrimp at room temperature on time control. Per operator they lost the written time plan. Emailed time plan to operator.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen and in dining room.
Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Several grills and ovens and other equipment stored in employee bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table across from cookline.
Floor area(s) covered with standing water. On cookline.
Food not stored at least 6 inches off of the floor. Boxes of food on floor of walk-in freezer.
Food storage container/container lid cracked or broken. Lid of container of flour in storage area by back exit door.
In-use tongs stored on equipment door handle between uses. Pair of tongs and ladle hanging on handle of oven on cookline.
Open dumpster lid.
Unnecessary items/unused equipment on the premises. Glass door cooler and low reach-in cooler in kitchen, grills and ovens in storage area and in employee bathroom.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, mop sink, underneath triple sink.
Water leaking from pipe and/or faucet/handle. Water leaking from vent in walk-in cooler
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On prep table on cookline.
Jul 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 36 recorded, 7 high priority.
7 High priority7 Intermediate22 Basic
Show 36 findings ▾
Container of medicine improperly stored. Mineral oil container stored on maketable for sushi.
Live, small flying insects found 3 live flying insects by shelving outside of walk-in cooler.
Non-food grade paper/paper towel used as liner for food container. In several food items, tuna, cut vegetables in maketable.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator found document.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler - raw chicken over unwashed vegetables, raw fish over cooked beef.
Toxic substance/chemical improperly stored. Chemical bottle stored over clean dishes by racks outside of walk-in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime.several cutting boards in kitchen.
Handwash sink not accessible for employee use at all times. Employee placed pans in handwashing sink at entrance to kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Both handwashing sinks in kitchen.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Rice for sushi and fried shrimp at room temperature on time control. Per operator they lost the written time plan. Emailed time plan to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Throughout kitchen, nothing labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen and in dining room.
Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Several grills and ovens and other equipment stored in employee bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table across from cookline.
Employee eating while preparing food. Employee on sushi maketable area drinking from open cup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table across from sushi maketable. Operator removed.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Hoods have accumulated grease.
Floor area(s) covered with standing water. On cookline.
Food not stored at least 6 inches off of the floor. Boxes of food on floor of walk-in freezer.
Food storage container/container lid cracked or broken. Lid of container of flour in storage area by back exit door.
In-use tongs stored on equipment door handle between uses. Pair of tongs and ladle hanging on handle of oven on cookline.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in flour at storage area by exit door touching flour.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in several coolers throughout kitchen.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of low reach-in cooler by handwashing sink at entrance to kitchen.
Silverware/utensils stored upright with the food-contact surface up. Clean Utensils by triple sink not inverted.
Time/temperature control for safety food thawed in an improper manner. Raw fish thawing in triple sink at room temperature.
Unnecessary items/unused equipment on the premises. Glass door cooler and low reach-in cooler in kitchen, grills and ovens in storage area and in employee bathroom.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, mop sink, underneath triple sink.
Water leaking from pipe and/or faucet/handle. Water leaking from vent in walk-in cooler
Wet mop not stored in a manner to allow the mop to dry. In front of mop sink.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On prep table on cookline.
Working containers of food removed from original container not identified by common name. Sugar on prep table next to handwashing sink at entrance to kitchen.
Apr 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over or with unwashed produce. -Raw chicken and raw fish over unwashed avocados in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over boba in walk in cooler
No paper towels or mechanical hand drying device provided at handwash sink. at hand sink next to dump sink
No probe thermometer provided to measure temperature of food products.
Floor soiled/has accumulation of debris. -In walk in cooler. -Grease on floor under stove and cook line - under coolers/freezers in bsck kitchen, - under triple sink - in dry storage area -under ice machine
Food not stored at least 6 inches off of the floor. -Case of noodles on walk in freezer floor - bucket of Ginger, pot of meat, bucket of soy sauce on floor in walk in cooler - cases of sushi season floor in back storage - sacks of panko on floor in back storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -Gaskets in reach in freezer under sushi station
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom Interior of clear glass cooler in back kitchen
Single-service articles improperly stored. Cases of Portion cups on floor in back storage
Unnecessary items/unused equipment on the premises. Stemwells,, coolers, stoves, grills, and other unused equipment
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avacados over ready to eat vegetables and krab in walk in cooler
Apr 25, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over or with unwashed produce. -Raw chicken and raw fish over unwashed avocados in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over boba in walk in cooler
Roach activity present as evidenced by live roaches found. 2 live roaches under middle freezer in back kitchen area across from walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. at hand sink next to dump sink
No probe thermometer provided to measure temperature of food products.
Floor soiled/has accumulation of debris. -In walk in cooler. -Grease on floor under stove and cook line - under coolers/freezers in bsck kitchen, - under triple sink - in dry storage area -under ice machine
Food not stored at least 6 inches off of the floor. -Case of noodles on walk in freezer floor - bucket of Ginger, pot of meat, bucket of soy sauce on floor in walk in cooler - cases of sushi season floor in back storage - sacks of panko on floor in back storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -Gaskets in reach in freezer under sushi station
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom Interior of clear glass cooler in back kitchen
Single-service articles improperly stored. Cases of Portion cups on floor in back storage
Unnecessary items/unused equipment on the premises. Stemwells,, coolers, stoves, grills, and other unused equipment
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avacados over ready to eat vegetables and krab in walk in cooler
Apr 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 6 high priority.
6 High priority5 Intermediate11 Basic
Show 22 findings ▾
Operating with an expired Division of Hotels and Restaurants license. OPERATOR PAID AT TIME OF INSPECTION
Raw animal food stored over or with unwashed produce. -Raw chicken and raw fish over unwashed avocados in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over boba in walk in cooler
Roach activity present as evidenced by live roaches found. 2 live roaches under middle freezer in back kitchen area across from walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In Clear door cooler: won-tonsheets, krab sticks, cream cheese 67F cold holding overnight per operator
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Clear door cooler: won-tonsheets, krab sticks, cream cheese 67F cold holding over night per operator. -Sushi bar:; raw salmon, tuna,; (45-51F - cold holding ) less than 4hrs per operator. Operator moved to other cooler. -Tea station : Ginger almond milk, boba, milk, 52F cold holding less than 4hrs per operator. Operator immediately removed to walk in cooler for temperature recovery
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. at hand sink next to dump sink
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Dead roaches on premises. - 1 live roache under middle freezer in back kitchen area across from walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees Drinks on prep table
Equipment in poor repair. Gasket torn in prep cooler on cook line
Floor soiled/has accumulation of debris. -In walk in cooler. -Grease on floor under stove and cook line - under coolers/freezers in bsck kitchen, - under triple sink - in dry storage area -under ice machine
Food not stored at least 6 inches off of the floor. -Case of noodles on walk in freezer floor - bucket of Ginger, pot of meat, bucket of soy sauce on floor in walk in cooler - cases of sushi season floor in back storage - sacks of panko on floor in back storage
In-use tongs stored on equipment door handle between uses. Tongs on oven door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -Gaskets in reach in freezer under sushi station
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom Interior of clear glass cooler in back kitchen
Single-service articles improperly stored. Cases of Portion cups on floor in back storage
Unnecessary items/unused equipment on the premises. Stemwells,, coolers, stoves, grills, and other unused equipment
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avacados over ready to eat vegetables and krab in walk in cooler
Aug 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.shelled eggs over cooked soup in the reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (50F - Cold Holding) operator states it's been in the cooler for 1 hour. chicken (50F - Cold Holding); beef (52F - Cold Holding); krab (47F - Cold Holding) advised him to put in the freezer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shrimp tempura (94F - Hot Holding); chicken tempura (70F - Hot Holding) operator states it's only bee. One hour, asked him to heat the products.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled
No paper towels or mechanical hand drying device provided at handwash sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice
Current Hotel and Restaurant license not displayed. 2024
Equipment and utensils not properly air-dried - wet nesting. Clean cookware
Food stored on floor. Box of avocados on the floor walk-in cooler
In-use tongs stored on equipment door handle between uses. In the kitchen on the grill
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled, ric gaskets
Old labels stuck to food containers after cleaning. Clean equipment
Reach-in cooler interior/shelves have accumulation of soil residues.walk in cooler
Apr 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - shrimp (68F - Cold Holding); - breaded chicken (68F - Cold Holding) Observed on counter at sushi station. Employee states < 1 hour. Advised to put into cooler. - tuna (47F - Cold Holding); - salmon (46F - Cold Holding); - white fish (52F - Cold Holding); - imitation crab (52F - Cold Holding) Small reach in cooler at sushi station. Employee states <3 hours. Employee moved to another cooler for better cooling
Vacuum breaker missing at hose bibb - faucet below hand wash sink
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - sushi rice
In-use tongs stored on equipment door handle between uses. - tongs on oven door handle
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink soiled - blender base - milk tea powder organizer - gasket on cook line coolers soiled - hood filter
Plumbing system in disrepair. - hand wash sink hot water turned off. Employee states valve leaking when turned on.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Apr 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority5 Intermediate10 Basic
Show 18 findings ▾
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 cutting tuna intended for raw consumption. No gloves, no AOP.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - shrimp (68F - Cold Holding); - breaded chicken (68F - Cold Holding) Observed on counter at sushi station. Employee states < 1 hour. Advised to put into cooler. - tuna (47F - Cold Holding); - salmon (46F - Cold Holding); - white fish (52F - Cold Holding); - imitation crab (52F - Cold Holding) Small reach in cooler at sushi station. Employee states <3 hours. Employee moved to another cooler for better cooling
Vacuum breaker missing at hose bibb - faucet below hand wash sink
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.
No paper towels or mechanical hand drying device provided at handwash sink. - hand wash sink at back
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. - hand wash sink at front
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - sushi rice
Buildup of food debris/soil residue on equipment door handles. - reach in freezer door handles
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phones and drinks on cook line counter
Floor soiled/has accumulation of debris. - below cook line coolers - below ice machine
Food stored on floor. - various items in walk in cooler
In-use tongs stored on equipment door handle between uses. - tongs on oven door handle
No conspicuously located ambient air temperature thermometer in holding unit. - cooler at boba staton
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink soiled - blender base - milk tea powder organizer - gasket on cook line coolers soiled - hood filter
Plumbing system in disrepair. - hand wash sink hot water turned off. Employee states valve leaking when turned on.
Reach-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Dec 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator using 101 bleach.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
Handwash sink not accessible for employee use at all times. Blocked by bowls
Buildup of food debris/soil residue on equipment door handles. Reach in and walk in cooler and freezer doors soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach cooler and freezer gaskets
Old labels stuck to food containers after cleaning. On the clean dish rack
Reach-in cooler interior/shelves have accumulation of soil residues.
Water leaking from pipe and/or faucet/handle. Pipe under the wash sink at the 3 comp sink leaking.
Oct 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority7 Intermediate6 Basic
Show 14 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator using 101 bleach.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
Handwash sink not accessible for employee use at all times. Blocked by bowls
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Buildup of food debris/soil residue on equipment door handles. Reach in and walk in cooler and freezer doors soiled
Food not stored at least 6 inches off of the floor. Tomatoes on the floor in the walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach cooler and freezer gaskets
Old labels stuck to food containers after cleaning. On the clean dish rack
Reach-in cooler interior/shelves have accumulation of soil residues.
Water leaking from pipe and/or faucet/handle. Pipe under the wash sink at the 3 comp sink leaking.
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.