SILA THAI AND SUSHI
3828 49 ST N, Saint Petersburg FL 33709 · 727-498-8560
Last inspected Jul 31, 2026 · 11 visits since December 2023
DEC 24
MAR 25
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
1 Live, small flying insects found in dry-storage area. Fly did not land on food or food contact surfaces.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026012055 | Jan 30, 2026 | Apr 2, 2026 | $200 |
| 3--2021028642 | Apr 7, 2021 | Jul 27, 2021 | $200 |
Inspection history
11 visits, newest first
Jul 31, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
What the inspector wrote — 16 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice in walk in cooler cooked last night stored covered and stacked. rice (47F - Cooling) Stop sale issued.
Non-food grade paper/paper towel used as liner for food container. -Paper towels used in contact with sushi fish and cut vegetables Operator removed paper towels
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in walk in cooler cooked last night stored covered and stacked. rice (47F - Cooling) Sushi rice at sushi bar was cooked last night and stored at room temperature overnight, operator says they planned to use the rice until 3 PM today.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice at sushi bar was cooked last night and stored at room temperature overnight, operator says they planned to use the rice until 3 PM today. Stop Sale issued.
Show the remaining 12 findings ▾
Equipment drain line draining into handwash sink. -drains from sushi display cooler draining into handwash wash sink behind sushi bar
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice in walk in cooler cooked last night stored covered and stacked. rice (47F - Cooling) Stop sale issued.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cookline stained
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. -handles of reach in coolers and freezers and walk in cooler soiled
Cutting board has cut marks and is no longer cleanable. -cutting boards on cookline grooved
Dead roaches on premises. 1 dead roach in women's restroom Operator cleaned up
Food not stored at least 6 inches off of the floor. Bag of onions stored on wood plank a couple inches off floor in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Soiled gaskets on multiple reach in coolers and freezers
Reach-in coolers interior/shelves have accumulation of soil residues.
Stored food not covered. -partially cooked chicken stored in uncovered buckets in reach in freezers -soups, curries, sauces, vegetables, noodles stored uncovered in walk in cooler
Jul 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 28 violations recorded, 10 high priority.
10 High priority5 Intermediate13 Basic
Show 28 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice in walk in cooler cooked last night stored covered and stacked. rice (47F - Cooling) Stop sale issued.
Employee failed to wash hands before putting on gloves to initiate a task working with food. -sushi chef handled his hat and proceeded to engage in food preparation without changing gloves or washing hands I asked operator to tell him in Thai language that he needed to change his gloves and wash his hands He proceeded to change gloves without hand wash, then proceeded to wash hands without soap, then proceeded to wash hands with soap. Because sushi rice was being stored partially on top of hand wash sink, I observed his hands dripping into the sushi rice during this entire process.
Employee rubbed hands together for less than 10-15 seconds while washing hands. -sushi chef handled his hat and proceeded to engage in food preparation without changing gloves or washing hands I asked operator to tell him in Thai language that he needed to change his gloves and wash his hands He proceeded to change gloves without hand wash, then proceeded to wash hands without soap, then proceeded to wash hands with soap for about 1-2 seconds. Because sushi rice was being stored partially on top of hand wash sink, I observed his hands dripping into the sushi rice during this entire process.
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. -sushi chef handled his hat and proceeded to engage in food preparation without changing gloves or washing hands I asked operator to tell him in Thai language that he needed to change his gloves and wash his hands He proceeded to change gloves without hand wash, then proceeded to wash hands without soap, then proceeded to wash hands with soap. Because sushi rice was being stored partially on top of hand wash sink, I observed his hands dripping into the sushi rice during this entire process.
Employee washed hands with no soap. -sushi chef handled his hat and proceeded to engage in food preparation without changing gloves or washing hands I asked operator to tell him in Thai language that he needed to change his gloves and wash his hands He proceeded to change gloves without hand wash, then proceeded to wash hands without soap, then proceeded to wash hands with soap. Because sushi rice was being stored partially on top of hand wash sink, I observed his hands dripping into the sushi rice during this entire process.
Non-food grade paper/paper towel used as liner for food container. -Paper towels used in contact with sushi fish and cut vegetables Operator removed paper towels
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. Partially cooked chicken that appears pink and raw stored over raw shrimp in reach in freezer on cookline. Operator moved chicken.
Stop Sale issued due to food not being in a wholesome, sound condition. -sushi rice stored partially on hand wash sink behind sushi bar, I observed sushi chefs wet hands drip into the sushi rice after washing his hands, first without soap, then with soap. Stop sale issued.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in walk in cooler cooked last night stored covered and stacked. rice (47F - Cooling) Sushi rice at sushi bar was cooked last night and stored at room temperature overnight, operator says they planned to use the rice until 3 PM today.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice at sushi bar was cooked last night and stored at room temperature overnight, operator says they planned to use the rice until 3 PM today. Stop Sale issued.
Equipment drain line draining into handwash sink. -drains from sushi display cooler draining into handwash wash sink behind sushi bar
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice in walk in cooler cooked last night stored covered and stacked. rice (47F - Cooling) Stop sale issued.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cookline stained
Handwash sink not accessible for employee use at all times. -hand sink in wait station area blocked by tray Operator removed tray to unblock sink.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sushi chef has no proof of food handler training, operator says it dropped behind some equipment and she can't get to it
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. -handles of reach in coolers and freezers and walk in cooler soiled
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. -sushi display cooler temperature steadily increased throughout my inspection, up to 56F. Operator had recently stocked unit, but I had them move the fish to a different cooler because I was not comfortable with the increasing temperature. After removing the fish and leaving the unit closed, it slowly started going down in temperature but I only observed it get to 52F. I instructed operator not to use unit until it can hold temperatures of 41F and below, and it may need repair.
Cutting board has cut marks and is no longer cleanable. -cutting boards on cookline grooved
Dead roaches on premises. 1 dead roach in women's restroom Operator cleaned up
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -container of employee food stored on cutting board on makeline Operator removed and sanitized area
Food not stored at least 6 inches off of the floor. Bag of onions stored on wood plank a couple inches off floor in walk in cooler
No conspicuously located ambient air temperature thermometer in holding unit. -sushi display cooler had no secondary ambient thermometer. Operator put thermometer in unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Soiled gaskets on multiple reach in coolers and freezers
Reach-in coolers interior/shelves have accumulation of soil residues.
Stored food not covered. -partially cooked chicken stored in uncovered buckets in reach in freezers -soups, curries, sauces, vegetables, noodles stored uncovered in walk in cooler
Uncovered food stored near sink exposed to splash. -sushi rice stored partially on hand wash sink behind sushi bar, I observed sushi chefs wet hands drip into the sushi rice after washing his hands, first without soap, then with soap. Stop sale issued.
Feb 2, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked potatoes (48F - Cold Holding); cooked carrots (48F - Cold Holding); raw salmon (48F - Cold Holding) in walk in cooler Operator said they cooked and cooled these items last night and did temp checks this morning and everything was in-temp. Ambient thermometer reads 36F in walk in. Items have not left the walk in for any further prep this morning. Cannot determine how long they've been out of temp. Stop Sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked potatoes (48F - Cold Holding); cooked carrots (48F - Cold Holding); raw salmon (48F - Cold Holding) in walk in cooler Operator said they cooked and cooled these items last night and did temp checks this morning and everything was in-temp. Ambient thermometer reads 36F in walk in. Items have not left the walk in for any further prep this morning. Cannot determine how long they've been out of temp. Stop Sale issued.
Equipment drain line draining into handwash sink. -condensation line from sushi display cooler drains into hand wash sink behind sushi bar.
Food being cooled by nonapproved method. Foods in walk in cooler such as noodles being cooled with lids on. Large pots of sauces cooling in walk in cooler behind other items on shelves so they can't be readily monitored for cooling. Operator uncovered lids
Handwash sink used for purposes other than handwashing. -dishes set in hand wash sink in kitchen Operator removed.
Grease receptacle lid open.
Open dumpster lid.
Reach-in coolers and freezers interior/shelves have accumulation of soil residues. In kitchen and in back storage area with freezers.
Working containers of food removed from original container not identified by common name. -sauces and broths in walk in cooler not labeled with common name. Operator labeled.
Jan 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority4 Intermediate8 Basic
Show 17 findings ▾
Non-food grade paper/paper towel used as liner for food container. -paper towels used in contact with roe behind sushi bar. Operator removed and replaced with deli paper.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over chili paste in reach in cooler on cook line. Operator moved chicken to freezer.
Stop Sale issued due to food not being in a wholesome, sound condition. -Krab stick, ground tuna and escolar fully thawed in reduced oxygen packaging in walk in cooler. Stop Sale issued.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked potatoes (48F - Cold Holding); cooked carrots (48F - Cold Holding); raw salmon (48F - Cold Holding) in walk in cooler Operator said they cooked and cooled these items last night and did temp checks this morning and everything was in-temp. Ambient thermometer reads 36F in walk in. Items have not left the walk in for any further prep this morning. Cannot determine how long they've been out of temp. Stop Sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked potatoes (48F - Cold Holding); cooked carrots (48F - Cold Holding); raw salmon (48F - Cold Holding) in walk in cooler Operator said they cooked and cooled these items last night and did temp checks this morning and everything was in-temp. Ambient thermometer reads 36F in walk in. Items have not left the walk in for any further prep this morning. Cannot determine how long they've been out of temp. Stop Sale issued.
Equipment drain line draining into handwash sink. -condensation line from sushi display cooler drains into hand wash sink behind sushi bar.
Food being cooled by nonapproved method. Foods in walk in cooler such as noodles being cooled with lids on. Large pots of sauces cooling in walk in cooler behind other items on shelves so they can't be readily monitored for cooling. Operator uncovered lids
Handwash sink used for purposes other than handwashing. -dishes set in hand wash sink in kitchen Operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces and broths in walk in cooler not date marked. Operator date marked them.
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. -Krab stick, ground tuna and escolar fully thawed in reduced oxygen packaging in walk in cooler. Stop Sale issued.
Dead roaches on premises. 1 dead roach in utility room near mop sink. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee food in walk in cooler not labeled or segregated from restaurant food. Operator labeled employee food and segregated from restaurant food.
Grease receptacle lid open.
No conspicuously located ambient air temperature thermometer in holding unit. Sushi display cooler does not have secondary ambient thermometer. Operator put a thermometer inside cooler.
Open dumpster lid.
Reach-in coolers and freezers interior/shelves have accumulation of soil residues. In kitchen and in back storage area with freezers.
Working containers of food removed from original container not identified by common name. -sauces and broths in walk in cooler not labeled with common name. Operator labeled.
Aug 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected water faucet at mop sink without vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled with food debris between cracks.
Employee with no hair restraint while engaging in food preparation.
Floor tiles cracked on cooks line.
Ice buildup in all reach-in freezers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets non reach-in cooler and walk-in cooler doors.
Reuse of single-service chicken base containers on shelf above prep table on cooks line.
Wood food-contact surface used to store dry-good foods above prep table on cooks line not properly sealed
Working containers of food removed from original container not identified by common name. Salt and sugar stored in chicken base containers not labeled by common name.
Jul 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 34 recorded, 11 high priority.
11 High priority4 Intermediate19 Basic
Show 34 findings ▾
1 Live, small flying insects found in dry-storage area. Fly did not land on food or food contact surfaces.
Container of medicine improperly stored on container of curry powder in prep table on cooks line.
Dishmachine chlorine sanitizer not at proper minimum strength. Reading 10 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator setup chlorine sanitizer in three-compartment sink. Reading 50ppm.
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 bare-hand touch soiled dishes then retrieved clean dishes without first washing hands.
Non-food grade container used as liner for food container in reach-in freezer on cooks line. Operator removed cardboard.
Nonfood-grade bags used in direct contact with lime herbs in reach-in freezer on cooks line.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ground meat removed from packaging stored above pot stickers in reach-in freezer on cooks line. Operator placed raw meat bottom shelf. Raw pork stored above ice in reach-in freezer in dry-storage area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From cooks line at 12:50pm. Operator placed items in ice bath and reach-in freezer. Rechecked items a. rehydrated noodles (61F - Cold Holding) 50 f b. cut lettuce (45f-Cold Holding) 42f c. peanut cream sauce (45F - Cold Holding)39f d. sliced tomatoes (52f-Cold Holding) 45f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From prep table on cooks line at 1:16pm a. cooked rice and chicken (78F - Hot Holding) Observed operator discarded items. Stop sale not warranted. Discussed adding item to Time as a Public Health Control as an option.
Toxic substance/chemical improperly stored. Air fresheners stored next to cashews and raisins on dry-storage shelf. Operator removed items.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected water faucet at mop sink without vacuum breaker.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled with food debris between cracks.
Handwash sink not accessible for employee use at all times. Container of rice covering bowl of hand wash sink at sushi station. Employee removed item.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Reading 90f.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Single-serve bowls without handle used as a scoop in container of salt on prep table on cooks line, sugar and rice in dry-storage area. Operator removed bowls.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Clean glasses stored below soap dispenser at hand wash sink in kitchen. Operator removed glasses.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food not separated from food served to the public in walk-in cooler. Operator removed food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag stored on top of container cashews on prep table on cooks line. Operator removed bag.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers stored on shelf above three-compartment sink is wet nesting.
Floor tiles cracked on cooks line.
Food stored on floor. Container of cooking oil stored on floor on cooks line and dry-storage area. Operator removed item from floor.
Ice buildup in all reach-in freezers.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge not registering.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster on sushi line used more than 24 hours ago soiled with debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets non reach-in cooler and walk-in cooler doors.
Open dumpster lid.
Reuse of single-service chicken base containers on shelf above prep table on cooks line.
Stored food not covered in walk-in cooler. a. Cooked soup b. Cream sauce c. Rehydrated noodles
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Located non reach-in cooler on cooks line. Operator removed towel.
Wood food-contact surface used to store dry-good foods above prep table on cooks line not properly sealed
Working containers of food removed from original container not identified by common name. Salt and sugar stored in chicken base containers not labeled by common name.
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate14 Basic
Show 20 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. Employee washed dirty dishes then engaged with clean dishes without wash hands. Inspector educated management
Nonfood-grade bags used in direct contact with food. Food stored in thank you bags in stand up coolers and freezers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts (70F - Cold Holding); rice noodles (54F - Cold Holding) tuna (49F - Cold Holding); crab meat (49F - Cold Holding); cream cheese (51F - Cold Holding) Manager placed items in stand up freezer. rice noodles (41F - Cold Holding) Sprouts (43F - Cold Holding); tuna (42F - Cold Holding); crab meat (41F - Cold Holding); cream cheese (43F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (188F - Cooking); duck soup (103F - Cold Holding) Manager reheated soup chicken soup 175F and duck soup 180 F at 2:30pm
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple soup in walk-in cooler made more than 24 hours no date marking.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first in walk-in cooler.
Cardboard used to line food-contact shelves.
Current Hotel and Restaurant license not displayed. License displayed 2-1-2025
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cutting board on reach-in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cook line shelves
Floor soiled/has accumulation of debris throughout cook line.
Food stored on floor. Gallons of oil stored on floor in dry storage area.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toasted oven on sushi line soiled with food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris
Open dumpster lid.
Reuse of single-service or single-use articles. Shell egg trays reused on cook line. Reused food buckets for multiple items in coolers and cook line.
Wood food-contact surface not properly sealed. Wood used as a shelf liner in walk-in cooler.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked duck. Employee separated items.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dirty dish to clean plated food no hand wash. Educated employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (45F - Cold Holding) Employee placed item in freezer. Noodle 39F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Peanut sauce made 12-14-24 no date mark. Employee dated item.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee moved drink.
Floor soiled/has accumulation of debris.
Food stored on floor. Containers of oil on the floor on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris
Open dumpster lid.
Single-service articles not stored inverted or protected from contamination. Take out containers not inverted at sushi bar. Employee inverted.
Jun 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate15 Basic
Show 16 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Stove and wok surface soiled
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over sushi bar
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation. Male employee on cook line with no hair restraint
Floor soiled/has accumulation of debris. Under equipment in kitchen
Ice buildup in reach-in freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven soiled at sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Metal cart on cook line soiled Sides of fryers and stove soiled
Reuse of single-service or single-use articles. Shell egg trays reused on cook line
Stored food not covered. Multiple containers of food in walk-in cooler uncovered
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Behind coolers in kitchen
Wood food-contact surface not properly sealed. Unsealed wood lining shelves in walk-in cooler
Apr 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 34 recorded, 3 high priority.
3 High priority5 Intermediate26 Basic
Show 34 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, sanitizer bucket empty, operator replaced, 50ppm
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. Staff observed handling dirty dishes, then proceeded to removed clean dishes from dish machine without washing hands
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (127F - Hot Holding) on prep table, reheated on stove to minimum 165F
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Stove and wok surface soiled
Handwash sink not accessible for employee use at all times. Hand sink in wait station blocked by soiled equipment
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked egg rolls and chicken in reach in freezer not dated
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Plastic bowls in rice bins
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over sushi bar
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean equipment on shelves next to triple sink
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Employee eating while preparing food. Open soda can on prep table next to onions being prepped
Employee with no hair restraint while engaging in food preparation. Male employee on cook line with no hair restraint
Equipment in poor repair. Lid for ice machine broken Torn cooler gaskets
Floor soiled/has accumulation of debris. Under equipment in kitchen
Food stored on floor. Cooking oil on floor on cook line Bag of carrots on floor in dry storage
Ice buildup in reach-in freezer
In-use knife/knives stored in cracks between pieces of equipment. Inbetween coolers on cook line
In-use tongs stored on equipment door handle between uses. On oven door handles
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven soiled at sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Metal cart on cook line soiled Sides of fryers and stove soiled
Open dumpster lid.
Plumbing system in disrepair. Hand sink in kitchen not operable due to issues with plumbing
Reach-in cooler interior/shelves have accumulation of soil residues.
Reuse of single-service or single-use articles. Shell egg trays reused on cook line
Stored food not covered. Multiple containers of food in walk-in cooler uncovered
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Behind coolers in kitchen
Wood food-contact surface not properly sealed. Unsealed wood lining shelves in walk-in cooler
Dec 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate17 Basic
Show 23 findings ▾
Nonfood-grade bags used in direct contact with food. Food stored in thank you bags in kitchen.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach-in freezer on cooks line. Raw fish stored over egg rolls Open container of raw chicken stored over vegetables removed from packaging.
Shell eggs in use or stored with cracks or broken shells. See stop sale. One raw shell egg in container in reach-in cooler on cooks line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. a. sprouts (73F - Cold Holding); b. rice noodles (68F - Cold Holding) Operator placed ice on items. Reach-in cooler at 1:20pm a. cooked shrimp (46F - Cold Holding); b. raw chicken (48F - Cold Holding) Re temp at 1:55pm a. sprouts 50f b. rice noodle 43f c. cooked shrimp 39f d. raw chicken 41f
Handwash sink used for purposes other than handwashing. Scrubbing brush and pad inside bowl of hand wash sink at kitchen entrance. Operator removed items.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in cooler items prepared more than 24 hours ago a. Coconut soup b. Curry
Accumulation of debris on exterior of warewashing machine.
All cutting boards in kitchen has cut marks and is no longer cleanable.
All three reach-in coolers on cooks line and at sushi bar interior/shelves have accumulation of soil residues.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean glasses stored on drainboard exposed to splash from hand wash sink.
Damaged/spoiled/recalled food not properly segregated. One raw shell egg in container in reach-in cooler on cooks line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cutting board on reach-in cooler on cooks line. Operator removed drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored with containers being served to public above reach-in cooler on cooks line. Operator removed phone.
Employee with no hair restraint while engaging in food preparation. Three employees in kitchen engaging in food preparation without hair restraint.
Equipment in poor repair. Reach-in cooler door on cooks line gasket is partially removed.
Food stored on floor. 5 gallons of cooking oil stored on floor on cooks line. Operator removed oil from floor.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling and floor in side of wok grill.
Ice buildup in reach-in freezer on cooks line.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door. Operator removed tongs from door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler door gaskets on cooks line are soiled.
Stored food not covered. Reach-in freezer on cooks line a. Egg rolls b. Dumplings c. Raw chicken Walk-in cooler a. Raw chicken b. Curry c. Pineapple d. Coconut soup e. Pumpkin f. Shredding carrots g. Sliced onions.
Walk-in cooler shelves with rust that has pitted the surface.
Wood food-contact surface not properly sealed. Wood used as a shelf liner in walk-in cooler.
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.