SHIBUYA SUSHI
9651 CROSSHILL BLVD #102, Jacksonville FL 32222
Last inspected Aug 6, 2026 · 13 visits since September 2023
APR 25
SEP 25
OCT 25
JUN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies under sink in server station near kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Aug 6, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 32 violations recorded, 7 high priority.
7 High priority7 Intermediate18 Basic
What the inspector wrote — 32 findingsThe state's own report →
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 employee touch raw fish then handle clean utensils and pans without washing hands first. Operator coached employee and employee washed hands.
Employee washed hands with no soap. Cook did not use soap to wash hands. Operator coached employee and employee used soap.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed rice pot with soap and rinsed the pot. No sanitizer applied. Employee set up sanitizer and sanitized rice pot.
Raw animal food stored over/not properly separated from ready-to-eat food. Tray of cut raw beef stored over butter in flip top reach in cooler in kitchen. Also, trays of raw beef stored over fries in the walk-in freezer.
Show the remaining 28 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Nine packages of completely vacuum sealed and thawed tuna in sushi area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked tapioca at 78F at front counter. Operator states made at 12:40 and will now hold tapioca on time controls and add to current written procedures.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Eel held in toaster oven with no heat applied at 102F. Per employee, eel prepared 10 minutes earlier. Eel moved to reach-in cooler.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee washing dishes did not have knowledge of three compartment sink procedures and sanitizing of dishware. Inspector coached employee to set up of three compartment sink.
Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in three compartment sink.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment not maintaining 90 days of tags. Also, one tag does not have last day served marked.
Handwash sink used for purposes other than handwashing. Dishroom handwash sink has dirty spoons and utensils in the sink. Employee removed the items.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dish room handwash sink.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only server/front of the house certificates available. No proof of food handler training for any kitchen or sushi staff. Per operator, missing six proof of training and all have been employed over 60 days.
No soap provided at handwash sink. No soap at dish room handwash sink.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in bin of rice and salt. Operator removed the bowls.
Carbon dioxide/helium tanks not adequately secured. Multiple unsecured tanks by bag in box soda rack.
Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles in service station shows signs of water damage.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Nine packages of completely vacuum sealed and thawed tuna in sushi area.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook in kitchen chewing gum. Operator spoke with employee and employee disposed of gum.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Also, two cooks in kitchen drinking from open beverages.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing sushi with a watch on the wrist.
Equipment and utensils not properly air-dried - wet nesting. Observed dishwasher take wet plastic cups from the dishmachine and stack them on the clean rack without air drying first.
Equipment in poor repair. Torn gasket on salad reach-in cooler.
Floor/walk/ceiling/vent soiled/has accumulation of debris. Floor under kitchen equipment and in walk-in freezer is soiled. Two vents in kitchen with dust.
Food stored on floor. Buckets of mayonnaise stored on the floor by the bag in box sodas. Bag of sugar stored on the floor at dry storage rack. Bucket of ginger on the floor by walk-in cooler.
Food stored under dripping water line. Walk-in freezer fan is dripping water onto cases of fish.
No Heimlich maneuver/choking sign posted. No choking poster. Provided DBPR HR 5030-105.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler and walk-in freezer gaskets are soiled. Gasket on sushi reach-in cooler is soiled.
Plumbing system in disrepair. Plumbing is disconnected at the handwash sink in the dish room.
Reach-in/walk-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelving has white mold-like substance.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelving has rust.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board in sushi area.
Jun 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch clothing, hat, and personal beverage with no lid and then handle food items in walk-in cooler without washing hands. Inspector educated employee proper handwashing procedures.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef items stored over ready to eat dumplings in walk-in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat sauces in walk-in cooler. Person in charge rearranged food items to proper storage levels.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed none of the sushi items held more than 24 hours have date markings on sushi line display case and reach in cooler below.
Handwash sink used for purposes other than handwashing. Observed plastic pitcher stored in hand wash sink behind bar.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink on cook line. Person in charge provided paper towels.
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. Observed establishment serving raw oysters on buffet line with no oyster advisory. Inspector provided advisory and was posted at host stand.
Bowl or other container with no handle used to dispense food. Observed clear plastic bowl used as scooping mechanism in sauce container in walk-in cooler.
Carbon dioxide/helium tanks not adequately secured. Observed unsecured CO2 tank near rear exit.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on cutting board of flip top cooler on cook line. Employee removed beverage.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 3 employees engaging in food preparation while wearing a watch.
Floor, walls, and/or ceiling soiled/has accumulation of debris. Observed; mold like substance build up on floor at end of cook line near oven. Walls soiled with food debris and grease behind cook line. Ceiling tiles have grease laden vapor stains throughout kitchen.
Food stored on floor. Observed multiple boxes of food items stored on floor in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy mold like substance build up on walk-in cooler door gaskets.
Ripped/worn tin foil used as shelf cover. Observed torn tin foil used as shelf cover on bottom shelf of center prep table on back side of cook line.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed colorful unwrapped straws in self-service black straw holder at bar.
Wiping cloth sanitizing solution stored on the floor. Observed chlorine solution for wiping cloths stored on floor under hand wash sink by dish area.
Oct 9, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 9 high priority.
9 High priority3 Intermediate14 Basic
Show 26 findings ▾
Container of medicine improperly stored. On shelf in server hallway bottle of aspirin stored on shelf with condiment bottles and customer drink cups. Operator removed medicine from shelf.
Dented/rusted cans present. See stop sale. On dry storage shelves in back hallway, two cans of hoisin sauce dented on bottom edge of can.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, plastic tub of raw shrimp wrapped in plastic wrap stored over multiple bags of commercially packaged onion rings. Operator moved shrimp to bottom shelf and onion rings above.
Raw animal food stored over or with unwashed produce. In walk-in cooler, tray of raw shelled eggs stored on shelf above unwashed vegetables.
Raw animal food stored over/not properly separated from ready-to-eat food. In top of flip top reach in cooler, pan of raw beef stored behind ready to eat noodles. When used raw beef is lifted over ready to eat noodles. Operator switched raw beef and noodles in top of cooler. Also, in walk-in cooler container of raw chicken and raw octopus stored on shelf above multiple containers of cooked chicken. Operator stated she will have one of the cooks moved. Also, in walk-in cooler, container of raw chicken wings on shelf above cut oranges and cut melon. Operator moved container of raw chicken wings to bottom shelf. Also, in reach in cooler at sushi bar, container of raw fish eggs stored above cut lettuce. Operator moved fish eggs to bottom shelf.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in freezer, metal tray of raw beef covered in plastic wrap stored over plastic containers of commercially packaged raw salmon.
Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler at sushi bar, 1 vacuum package of escolar saku fully thawed without removed from packaging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, raw beef (47F - Cold Holding). Raw beef stored over the fill line of pan. Operator has employee removed some beef from pan to have all product under fill line.
Toxic substance/chemical improperly stored. On bottom shelf of prep table on other side of cook line, spray bottle of bug spray on shelf next to single service plastic wrap and paper. Operator removed bug spray from shelf. Also, on back single service storage rack in back hallway, container of tool bits on top of paper towels. Operator removed tools from shelf. Also, on bottom shelf at sushi bar under register, spray bottle of windex stored next to clean utensils. Operator moved windex bottle.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk-in cooler, gallon of milk opened yesterday morning for prep not date marked.
Handwash sink used for purposes other than handwashing. In handwash sink near dish machine, dirty utensils stored in sink. Operator removed utensils from sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at handwash sink next to ice machine. Operator restocked paper towels.
Bowl or other container with no handle used to dispense food. In stand up reach in cooler on expo side of kitchen, to go bowl used as scoop in sauce. Operator removed to go container from product. Also, on bottom shelf of table at end of cook line, multiple sauces in white containers with to go container in product as scoop. Also, on dry storage rack in hallways leading to back door, multiple containers of rice, sugar and flour have to go containers as scoops. Operator removed all.
Carbon dioxide/helium tanks not adequately secured. Next to bag- in- box soda rack across from bag door, two co2 tanks not secured but chain is present. Operator wrapped chain around tanks.
Ceiling tile missing. 1 ceiling tile missing above walk-in freezer/walk-in cooler.
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. In reach in cooler at sushi bar, 1 vacuum package of escolar saku fully thawed without removed from packaging.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two open employee drink cups on top of flip top reach in cooler on cook line. Operator had employee removed their drinks. Also, on shelving in server hallway two employee drinks in travel mugs on shelf next to clean plates. Operator removed drinks.
Equipment and utensils not properly air-dried - wet nesting. In server hallway on shelf, multiple red cups stacked before properly air drying.
Equipment in poor repair. Gaskets on reach in coolers on cook line and some gaskets on reach in coolers at sushi bar torn.
Floor, wall and/or ceiling soiled/has accumulation of debris. Wall behind cook line soiled with food debris. Also, wall behind dishwasher soiled with food debris. Also, floors under both reach in coolers on cook line soiled with food debris and build up. Also, floor under metal shelf in server hallway soiled with food debris and build up. Also, floors under both under ice machine soiled with build up.
Food not stored at least 6 inches off of the floor. In walk-in freezer, multiple commercially packaged salmon fillets stored on floor.
Ice scoop handle in contact with ice. Handle of ice scoop in ice at ice well in bar. Operator removed handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled with food debris. Also, interior of both toaster oven at sushi bar soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout establishment soiled. Also, table under flat top grill soiled with food debris.
Wet wiping cloths stored in detergent and sanitizer mixed together. In server hallway, sanitizer bucket has soap and bleach mixed. Operator had employee discard sanitizer bucket and make new with no soap.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. In server hallway, Sanitizer Bucket (Chlorine 0ppm). Manager had employee remake sanitizer bucket and rechecked at 50ppm.
Apr 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 5 high priority.
5 High priority10 Intermediate13 Basic
Show 28 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, open container of raw chicken stored on shelf above blocks of margarine. Manager moved raw chicken to bottom shelf and margarine to other side of reach in cooler with other ready to eat foods. Also, in walk-in cooler container of raw chicken stored on top of container of cooked shrimp. Manager moved the chicken away from cooked food. Also, in walk-in cooler multiple containers of raw shrimp stored on shelf above ready to eat cooked noodles. Manager stated she will have someone start working on moving products to correct store levels. Also, at sushi bar in reach in cooler raw vacuum packaged tilapia stored on shelf above ready to eat kale and shredded carrots. Manager switched fish to bottom shelf and ready to eat food to top shelf.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in freezer, open raw beef on sheet tray covered with plastic wrap on top of opened box of vacuum packaged raw fish.
Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar, in reach in cooler 7 packages of tuna filets and 8 packages of ground tuna thawed in vacuum sealed bags. Labeling on packages says removed from package before thawing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet line in dining area, cut melon (47F - Cold Holding).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet line in dining area, fried rice (130F - Hot Holding); chicken wing (122F - Hot Holding); beef and broccoli (112F - Hot Holding). Manager states all products have been put for approximately 2 hours and turn the warmers up to hear food properly.
Employee washed hands in a sink other than an approved handwash sink. Employee in kitchen washed hands in triple sink not handwash sink at beginning of inspection.
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. Provided establishment with DBPR Form 5030-104 through email.
Failure to maintain freezing records on nonexempt fish for 90 days. Manager only had couple of freezing records for the last 60 days. Manager stated owner has the records at home and will bring them up to establishment tomorrow.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler on cook line, noodles (50F - Cooling @ 1 hour, 46F @ 3 hours); cut cabbage (46F - Cooling @ 1 hour, 45 @ 3 hours). Manager stated both items were cooked at 10:30 am then put into reach in cooler to cool.
Handwash sink not accessible for employee use at all times. At bar, handwash sink has utensils stored in sink. Manager removed items.
Handwash sink used for purposes other than handwashing. Handwash sink in dish area used for dirty dishes. Manager removed dish from hand sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by dish area. No paper towels at handwash sink next to ice machine. No paper towels at handwash sink in bar 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. Manager states they talk with all employee about reporting being sick but no proof for employees that are hired less than 60 days. Provided manager DBPR Form 5030-103 health reporting responsibility form through email.
No soap provided at handwash sink. No hand soap at handwash sink by ice machine.
Records/documents for required employee training do not contain all of the required information. Per manager training certificate for one employee behind sushi bar, only information on certificate was establishment name, the trainer name and their training number.
Bowl or other container with no handle used to dispense food. At end of sushi bar on shelf, container of sesame seeds has to go container in it used as a scoop. Manager removed to go container from product.
Carbon dioxide/helium tanks not adequately secured. In back hallway in kitchen area multiple co2 tanks not secured.
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. At sushi bar, in reach in cooler 7 packages of tuna filets and 8 packages of ground tuna thawed in vacuum sealed bags. Labeling on packages says removed from package before thawing.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler on cook line. Manager removed drink. Also, two employee drinks on back shelf of sushi bar next to food products and single service items. Manager removed drinks. Also, employee drink on clean dish rack by dish machine. Manager removed drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In back hallway in kitchen area on dry storage rack, employee jacket and bag on shelf with food products. Manager removed employee belongings from shelf.
Equipment in poor repair. In kitchen, stand up reach in cooler on cook line, gaskets are torn. Also, at sushi bar couple gaskets torn on reach in cooler.
Floor soiled/has accumulation of debris. Under cook line equipment, food debris present.
Food not stored at least 6 inches off of the floor. On cook line by wok station, container of fry oil on floor. Manager removed product from floor and put on shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In hallway leading to back door, container or flour and sugar both with handles of the scoops in the product. Manager removed from product.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In walk-in cooler, tub of cooked shrimp had scoop and handled inside product. Manager removed handle from product.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled through out kitchen and sushi bar coolers. Also, at bar soda gun holder has build up of slime in bottom.
Open dumpster lid. On shared dumpster out side of establishment, lid is open.
Working containers of food removed from original container not identified by common name. On rack in hallway leading to back door, multiple containers of products removed from original containers and not labeled.
Aug 12, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash station in kitchen. Manager supplied.
No probe thermometer provided to measure temperature of food products. No prob thermometer. Operator stated will buy today.
No Heimlich maneuver/choking sign posted. No choking poster.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash station in kitchen.
May 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 6 high priority.
6 High priority5 Intermediate11 Basic
Show 22 findings ▾
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. Server clearing dirty guest dishes, placed dirty dishes in bus tub in server area, and immediately handled clean plates and silverware without washing hands. Manager coached employee on proper hand washing procedures.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies under sink in server station near kitchen.
Raw animal food stored in same container as ready-to-eat food. In flip top cooler on cook line, raw shelled eggs stored in same container with ready to eat margarine. Items moved and stored correctly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer, opened containers of raw-ready to eat roe stored over packaged ready to eat shrimp. Items moved and stored correctly.
Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked shell egg in flip top cooler on cook line. Egg discarded.
Stop Sale issued due to adulteration of food product. In bar area, bin of ice used for drinks with container of limes stored inside. Ice discarded.
Employee washed hands in a sink other than an approved handwash sink. Server washed hands in triple sink in kitchen. Manager coached employee on proper hand washing procedures.
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 plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea).
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple white cutting boards stored in prep area. Manager moved boards to dish area.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in sushi bar. Hand washing sink in dish machine area. Hand washing sink in server area. Towels provided.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training records are expired.
Carbon dioxide/helium tanks not adequately secured. Two red tanks near rear exit door. Tanks secured.
Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023.
Employee personal food not properly identified and segregated from food to be served to the public. Employee container of applesauce in flip top cooler with food items served to public. Container discarded.
Employee with no hair restraint while engaging in food preparation. Sushi cook in sushi bar preparing food. Cook placed hat on.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under bar top. Floor in server area by kitchen. Floor under cooking equipment in kitchen. Floor in back dry storage area. Wall under bar top. Wall under dish machine.
Food stored on floor. In walk in cooler, large white bucket of sauce stored on floor. Sauce moved and stored correctly.
In-use tongs stored on equipment door handle between uses. Tongs on handle for fryer on cook line in kitchen. Tongs moved.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop in ice bin in server station. Ice scoop in ice machine near server station. Both scoops moved and stored correctly.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in women's restroom in dining area. Manager says he has sign and will post.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage areas below drink station in server station. Gaskets for multiple reach in coolers/freezers. Mop sink area.
Single-service articles improperly stored. Case of plastic soufflé cups on floor in back kitchen storage area. Cups moved and stored correctly.
Dec 5, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 1, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Dead roaches on premises. 1 dead roach in corner of dining room by hibachi grill near bathrooms. Approximately 6 dead roaches in hand wash sinks and cabinets under hand wash stations in dining area next to hibachi grills, operator bang to clean up all dead roaches during inspection.
Hole in or other damage to wall. Holes in walls in cabinets under hand wash station in dining area near hibachi grills. Hole in wall under row of chairs in hallway leading to bathrooms.
Oct 2, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Dead roaches on premises. 1 dead roach in corner of dining room by hibachi grill near bathrooms. Approximately 6 dead roaches in hand wash sinks and cabinets under hand wash stations in dining area next to hibachi grills, operator bang to clean up all dead roaches during inspection.
Hole in or other damage to wall. Holes in walls in cabinets under hand wash station in dining area near hibachi grills. Hole in wall under row of chairs in hallway leading to bathrooms.
Sep 29, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Chlorine sanitizer in sanitation bucket not at proper minimum strength. Sanitation bucket next to hand wash station in server area reading 0ppm, operator remade to 100ppm
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish, removed from original packaging, stored over soup in walk in freezer. Raw fish, removed from original packaging, stored over seaweed salad in walk in freezer. Bags of raw chicken and raw beef, both removed from original packaging, stored mixed in with bags of noodles in walk in freezer. Also raw fish stored over bucket of soy sauce in walk in cooler. Also raw pork stored over cut cucumbers in walk in cooler. Operator began to rearrange all items during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (46F - Cold Holding); raw scallops (45F - Cold Holding) in reach in cooler near walk in cooler in kitchen, per operator cooler has been consistently opened for less the 1 hour, both retemps below 41F.
No paper towels or mechanical hand drying device provided at handwash sink. No soap or papaer towels at hand wash station next to dish machine, employee corrected during inspection.
Bowl or other container with no handle used to dispense food. In multiple containers of flour, rice, and soy sauce throughout kitchen, operator removed containers.
Dead roaches on premises. 1 dead roach in corner of dining room by hibachi grill near bathrooms. Approximately 6 dead roaches in hand wash sinks and cabinets under hand wash stations in dining area next to hibachi grills, operator bang to clean up all dead roaches during inspection.
Floor/walls/ceilings soiled/has accumulation of debris. Floors under cook line in kitchen. Floors under all hibachi grills in dining room. Floors under crates in back storage area in kitchen. Walls behind equipment on cook line. Walls around hibachi grills in dining area. Floor in walk in freezer. Wall under sink at bar area.
Food-contact surface not smooth and easily cleanable. Thin metal knife sleeves on carts in dining room.
Hole in or other damage to wall. Holes in walls in cabinets under hand wash station in dining area near hibachi grills. Hole in wall under row of chairs in hallway leading to bathrooms.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers and grills on cook line in kitchen. Surfaces between hibachi grills and table in dining area. Soda gun holster at bar area.
Working containers of food removed from original container not identified by common name. Two pitchers with sugar in window in kitchen.
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.