SUSHI Q JAPANESE RESTAURANT
5010 GATE PARKWAY SUITE 6, Jacksonville FL 32256 · 904-755-5986
Last inspected Jul 22, 2026 · 18 visits since August 2023
JUL 25
NOV 25
MAR 26
MAY 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Toxic substance/chemical improperly stored. Rodent bait in bucket stored on bucket of tempura crisps. Person in charge removed bait from interior of establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024019707 | Jan 30, 2024 | May 2, 2024 | $800 |
Inspection history
18 visits, newest first
Jul 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. Shopping bags. Used to store food in walk in freezer. Meats.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk in cooler: Tofu 49°. 48°. Cooked chicken 50°. 50°. Per Person In Charge. Times placed about noon. Moved by manager to another cooler.
Handwash sink not accessible for employee use at all times. Hand Wash Sink blocked by equipment. Kitchen.
Handwash sink used for purposes other than handwashing. Pan in kitchen Hand Wash Sink. Moved by manager.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Dish machine line Hand Wash Sink.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
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. Per technician, Walk in cooler condenser frozen. Foods at between 48-50°.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn, loose gaskets to coolers in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen.
Reach-in cooler shelves with rust that has pitted the surface. Rusty Reach in cooler shelves. Kitchen cooler.
Stored food not covered. Uncovered seafood in walk in freezer. Shrimp. Fish.
Time/temperature control for safety food thawed in an improper manner. Raw frozen pork thawing at room temperature in kitchen. Raw shrimp thawing in standing water in sink. 40°.
May 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 21, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler at 57F ambient during inspection. Cream cheese, tofu, shrimp, chicken, cooked chicken, raw shell eggs, noodles, cut lettuce at 49-62F. Person in charge states unit was at 50F this morning upon arrival, called for service prior to inspectors arrival. Repair service on site by end of inspection.
May 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In sushi reach in cooler raw ready to eat salmon stored over ready to eat sauces, garnishes. In walk in freezer raw salmon no longer commercially packaged stored over ready to eat items. Person in charge began rearranging.
Stop Sale issued due to food not being in a wholesome, sound condition. Tilapia, eel thawed in sealed rop package that indicated to remove fish from package immediately after thawing.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler at 57F ambient during inspection. Cream cheese, tofu, shrimp, chicken, cooked chicken, raw shell eggs, noodles, cut lettuce at 49-62F. Person in charge states unit was at 50F this morning upon arrival, called for service prior to inspectors arrival. Repair service on site by end of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler at 57F ambient during inspection. Cream cheese, tofu, shrimp, chicken, cooked chicken, raw shell eggs, noodles, cut lettuce at 49-62F. Person in charge states unit was at 50F this morning upon arrival, called for service prior to inspectors arrival. Repair service on site by end of inspection. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice, masago, kale held on time per time paperwork with no time marking. Person in charge marked appropriately.
Handwash sink used for purposes other than handwashing. Observed pan lid stored in back hand wash sink. Lid was removed.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink closest to ice machine with stripped hot water handle, not able to turn on.
Cardboard used to line nonfood-contact shelves. Visible soiled cardboard observed on shelf under cook line.
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. Tilapia, eel thawed in sealed rop package that indicated to remove fish from package immediately after thawing.
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. Several employee drinks stored uncovered on shelf above prep area. Person in charge removed.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food items stored along side, with, above food to be served to customers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease accumulation. Shelves in walk in cooler with mold like substance accumulation. Fan in glass door reach in cooler with debris accumulation.
Mar 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
Food stored in ice used for drinks. Observed container of lemons stored in drink ice at server station. Person in charge removed.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over case of zucchini. Observed raw fish stored on container of sauce. Raw fish stored no longer commercially packaged stored over ready to eat items in walk in freezer. Person in charge began rearranging.
Stop Sale issued due to food not being in a wholesome, sound condition. Tuna with instructions to remove from packaging thawed in walk in cooler with oxygen introduced, but not totally removed from packaging. Provided new Rop Fish handout during inspection.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice on line held on time with no time mark. Person in charge marked.
Handwash sink not accessible for employee use at all times. Pots stored in back hand wash sink by triple sink. Hand wash sink at sushi line blocked by large pan of shrimp. Person in charge made accessible.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employee trainings expired 1.2026.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink closest to ice machine with no hot water due to faucet stripped. Person in charge states has ordered new one.
Bowl or other container with no handle used to dispense food. Multiple to go containers used as scoops in bulk goods without handle.
Cloth used as a food-contact surface. Observed cloth in direct contact with cut cabbage in makeline. Person in charge removed.
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. Tuna with instructions to remove from packaging thawed in walk in cooler with oxygen introduced, but not totally removed from packaging. Provided new Rop Fish handout during inspection.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table in reach in cooler at make table. Also, handle touching ice in server ice well. Person in charge removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease accumulation.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in back prep sink. Person in charge turned on running water.
Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping cloths stored on prep tables. Person in charge removed.
Nov 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority3 Intermediate7 Basic
Show 16 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook on cook line crack shell eggs with gloved hands, then handle scoop and scoop rice without hand wash. Person in charge had employee removed gloves and wash hands. Also, observed employee on sushi line on personal phone with gloved hands, then handle food without hand wash. Person in charge had employee remove gloves and wash hands.
Food stored in ice used for drinks. Observed container of cut lemons stored in drink ice in back soda dispenser area. Person in charge removed.
Food-contact surfaces not sanitized after cleaning. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse dirty bus tub, then place to air dry without sanitizing. Person in charge pulled to be recleaned and sanitized.
Raw animal food stored over or with unwashed produce. Raw shell eggs over package of unwashed carrots in walk in cooler. Raw pork stored on open bucket of sweet potatoes in walk in cooler. Person in charge began rearranging.
Stop Sale issued due to food not being in a wholesome, sound condition. Ground tuna with instructions to remove from packaging prior to thawing thawed in packages in walk in cooler.
Toxic substance/chemical improperly stored. Rodent bait in bucket stored on bucket of tempura crisps. Person in charge removed bait from interior of establishment.
Handwash sink used for purposes other than handwashing. Observed pots stored in back hand wash sink by triple sink. Observed employee utilize hand wash sink to fill pot at cook line. Person in charge removed pots in back hand wash sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Kale used as garnish held on time per person in charge not indicated on time paperwork. Person in charge added during inspection.
Nonfood-grade utensil used in food. Non food grade drill with whisk attached in back kitchen used to stir sauces per person in charge.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with debris buildup.
Bowl or other container with no handle used to dispense food. To go pints used as scoops in bulk goods in back kitchen. Person in charge began removing.
Cloth used as a food-contact surface. Observed wiping cloth stored in direct contact on top of cut cabbage in make line reach 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. Ground tuna with instructions to remove from packaging prior to thawing thawed in packages in walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks with no lids on prep areas in front kitchen and back kitchen. Person in charge removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves with white debris buildup. Hood filters with grease buildup.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths in kitchen and in sushi bar area not stored in sanitizer buckets. Not set up at time of inspection. Person in charge began setting up.
Jul 31, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In makeline reach in cooler raw beef stored in pan over cooked broccoli. Also in walk in cooler, glass door reach in cooler raw sushi fish stored over ready to eat items. Person in charge began rearranging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make-line reach in cooler fish, Krabmeat, chicken at 47-58F. Person in charge states items were moved from walk in cooler less than four hours ago. Person in charge called for service, repair service on site during inspection. Person in charge began moving items to walk in cooler.
Jul 29, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. One dented can of oyster sauce observed with dent along seam.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on cook line crack raw shell egg with gloves hands, then handle clean single service items without hand wash. Spoke to employee who washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In makeline reach in cooler raw beef stored in pan over cooked broccoli. Also in walk in cooler, glass door reach in cooler raw sushi fish stored over ready to eat items. Person in charge began rearranging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make-line reach in cooler fish, Krabmeat, chicken at 47-58F. Person in charge states items were moved from walk in cooler less than four hours ago. Person in charge called for service, repair service on site during inspection. Person in charge began moving items to walk in cooler.
Handwash sink used for purposes other than handwashing. Items stored in back hand wash sink by triple sink, at front hand wash sink. Person in charge removed.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at cook line and at back hand wash sink. Person in charge provided.
Dead roaches on premises. Observed three dead roaches in the back hand wash sink by triple sink. Person in charge cleaned and discarded.
Drain cover(s) missing. Missing from drain at dishmachine.
Food stored on floor. Cases of food stored on floor in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior handle of walk in freezer, gaskets to walk in cooler/ freezer with debris buildup. Hood filters with grease buildup.
Single-service articles not stored inverted or protected from contamination. Interior of lids used for sushi packaging exposed, not inverted at sushi bar.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Visibly soiled tool stored on shelving with food/ beverage storage. Person in charge removed.
Working containers of food removed from original container not identified by common name. Observed white powder in mayonnaise container. Person in charge states is MSG. Labeled appropriately.
Jun 24, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 23, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 22 violations recorded, 8 high priority.
8 High priority4 Intermediate10 Basic
Show 22 findings ▾
Priority: High Priority- Observed: Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored on container of cut lettuce. In sushi reach in cooler raw fish stored over ready to eat items. In walk in freezer raw chicken no longer commercially packaged stored over no longer commercially packaged beef. Person in charge began rearranging.
Priority: High Priority- Observed: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice and fried items held on time with no time mark. Person in charge marked during inspection.
Priority: High Priority-Observed: Container of medicine improperly stored. Ointment and isopropyl alcohol stored on shelf above make line. Person in charge removed.
Priority: High Priority-Observed: Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee on cook line handle raw beef with gloved hands, then handle container with ready to eat vegetables without hand wash. Spoke to employee who removed gloves and washed hands.
Priority: High Priority-Observed: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle peeled and cut avocado with bare hands. Person in charge spoke to employee.
Priority: High Priority-Observed: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash rice cooker pot in triple sink with no sanitize step, then place back to be utilized. Spoke to employee about ware washing steps. Person in charge pulled item to properly sanitize.
Priority: High Priority-Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Observed bag of raw tuna stored in ice machine used for drink ice.
Priority: High Priority-Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish eggs on sushi line in container at room temperature at 53F. Person in charge states has been out of unit less than 1 hour, moved to reach in cooler.
Priority: Intermediate-Observed: Handwash sink used for purposes other than handwashing. Items stored in back cook line hand wash sink. Also observed employee wash cloth in hand wash sink. Items were removed. **Corrective Action TakenRepeat Violation**
Priority: Intermediate-Observed: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof of CFM for establishment due to one provided is expired.
Priority: Intermediate-Observed: No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at front hand wash sink at sushi bar. Person in charge provided.
Priority: Intermediate-Observed: No probe thermometer provided to measure temperature of food products. Person in charge unable to provide probe thermometer.
Priority: Basic- Observed: Cardboard used to line nonfood-contact shelves. Cardboard lining shelf under cook line.
Priority: Basic- Observed: Employee personal food not properly identified and segregated from food to be served to the public. Several items identified as personal food in walk in freezer/ cooler not separated from food to be served to customers.
Priority: Basic- Observed: Food stored on floor. Multiple food items cases, buckets stored on the floor in walk in freezer. Buckets of food stored on floor at sushi bar. Also, multiple items uncovered stored in walk in cooler.
Priority: Basic-Observed: Bowl or other container with no handle used to dispense food. Multiple to go containers with no handle used as scoop in dry goods. Person in charge began removing.
Priority: Basic-Observed: Cloth used as a food-contact surface. Observed cloth in direct contact with cut cabbage in make line.
Priority: Basic-Observed: 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. Observed two employee drinks with no lid or straw stored with/ by food.
Priority: Basic-Observed: Floor area(s) covered with standing water. Standing water on floor to left of dishmachine.
Priority: Basic-Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Exterior of fliptop in kitchen with debris buildup. Exterior of walk in freezer door with debris buildup. Mold like substance buildup observed on walk in cooler shelving.
Priority: Basic-Observed: Reuse of single-service or single-use articles. Observed egg cartons reused to line shelf in walk in cooler. Also, to go containers not inverted at sushi bar. Food contact side of lid stored exposed.
Priority: Basic-Observed: Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths at sushi bar and in kitchen not stored in sanitizer solution.
Feb 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over or with unwashed produce. In walk in cooler raw shell eggs stored on case of zucchini. In walk in freezer raw chicken no longer commercially packaged stored over no longer commercially packaged fish. Person in charge began rearranging.
Stop Sale issued due to food not being in a wholesome, sound condition. Tuna thawed in walk in cooler with instructions to remove from packaging with no oxygen introduced.
Toxic substance/chemical improperly stored. Chemical spray bottle stored on shelf above make line. Person in charge moved to appropriate location.
Handwash sink used for purposes other than handwashing. Pans stored in back hand wash sink by triple sink. Person in charge removed.
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. Tuna thawed in walk in cooler with instructions to remove from packaging with no oxygen introduced.
Dead roaches on premises. Observed three dead roaches in back hand wash sink by triple sink. Person in charge cleaned and discarded.
Equipment in poor repair. Interior of microwave melted, bubbling, missing pieces of plastic on ceiling.
Food stored on floor. Multiple cases of food product stored on floor in walk in freezer.
Grease on the ground and/or pad around grease receptacle. Observed large amount of grease in shared dumpster enclosure. Person in charge called landlord during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters either grease buildup. Exterior and gaskets of walk in freezer with debris buildup. Person in charge began cleaning. Mold like substance observed n shelves in walk in cooler.
Reuse of single-service or single-use articles. Reuse of shell egg cartons to line shelves in walk in cooler.
Single-service articles not stored inverted or protected from contamination. To go sushi boxes stored with interior lid not inverted.
Aug 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
Raw animal food stored over or with unwashed produce. Observed case of raw shell eggs stored over unwashed bag of onions in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler tofu, whipped cream, beef, shrimp, tuna, cream cheese, chicken, eggs 54-59F Ambient temperature of unit 57F during inspection. Person in charge states has been having temperature issues since last night, unsure how long food has been out of temperature. Person in charge has repair service called by end of inspection. Will be at location in approximately 1 hour.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler tofu, whipped cream, beef, shrimp, tuna, cream cheese, chicken, eggs 54-59F Ambient temperature of unit 57F during inspection. Person in charge states has been having temperature issues since last night, unsure how long food has been out of temperature. Person in charge has repair service called by end of inspection. Will be at location in approximately 1 hour. In fliptop gyoza, spring roll 56F ambient temperature of unit 54F. Person in charge states has had open for lunch rush. Person in charge moved items to other unit holding temperature, iced other items down.
Toxic substance/chemical improperly stored. Observed air freshener stored on case of rice. Person in charge removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes chlorine for dishmachine, unable to provide test strips.
No probe thermometer provided to measure temperature of food products. Person in charge unable to provide probe thermometer.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds sushi rice and fried sushi rolls, tempura on time. Person in change unable to provide time paperwork. Provided to operator who began filling out during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior door and side especially left side of ice machine with debris buildup.
Bowl or other container with no handle used to dispense food. To go containers with no handles used in multiple bulk items in kitchen. Person in charge removed.
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. Thawed tuna in walk in cooler with instructions to removed from packaging with no oxygen introduced.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes stored on shelf with dry storage products. Person in charge removed.
Food stored on floor. Observed cases of food stored on floor in walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and reach in cooler in kitchen. Person in charge removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance buildup on shelving in walk in cooler. Also, hood filters with grease buildup.
Jan 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Container of medicine improperly stored. Observed 2oz to go cup with unmarked pills stored on shelf above prep line. Also, observed container of Medina stored on tea urn in kitchen. Person in charge moved to appropriate location.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee garnish drink with lemon with bare hands. No AOP present for establishment.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw fish stored over whipped cream. Also, in fliptop raw chicken stored over prepped vegetables. Person in charge moved to appropriate location.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at hose bibb on far right of cookline with black hose attached.
Handwash sink used for purposes other than handwashing. Lids stored in back hand wash sink by triple sink. Also observed employee utilize front hand wash sink to rinse rag out in.
Identity of food or food product misrepresented. Observed white tuna on menu under special rolls #44 and #67 on menu. Person in charge states escolar is served. Escolar identified on other sections of the menu.
No soap provided at handwash sink. Paper towel dispenser not working at hand wash sink by dishmachine. Also, no soap at hand wash sink on far right of sushi line.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Fried sushi roll held on time per person in charge not indicated on time paperwork. Person in charge added.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance buildup.
Dead roaches on premises. Observed 4 dead roaches in back hand wash sink by triple sink. Observed one dead roach in internal mechanical component of ice machine. Person in charge cleaned and discarded.
Food stored in a prohibited area. Observed case of water and case of avocados stored under front sushi hand wash sink and under hand wash sink by dishmachine.
Food stored on floor. Container of ginger stored on floor in walk in cooler. Person in charge raised.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan and shelving in walk in cooler with mold like substance buildup. Fan in glass door salad cooler with mold like substance buildup.
Aug 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority5 Intermediate6 Basic
Show 16 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 handled cooked ready to eat broccoli with bare hands and placed on plate and served. Establishment does not have an approved AOP. Discussed with employee. Employee washed hands and put on gloves.
Non-food grade paper/paper towel used as liner for food container. Raw fish and washed vegetable rolled up in direct contact of non food grade paper towel. Operator removed paper towels from both foods.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw salmon in walk-in-cooler. Operator removed beef to properly store.
Toxic substance/chemical improperly stored. Spray bottle containing toxic substance stored next to container of soy sauce at bottom shelf of counter across from sushi making table. Operator removed spray bottles of windex to properly store.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from threaded hose bibb on side of wok station.
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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at flip top reach-in cooler across from wok station soiled/ stained.
Handwash sink used for purposes other than handwashing. Two employees used two different hand wash sinks to rinse out wet wiping cloths. Discussed with operator.
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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection and operator had employees that were working fill out form.
No soap provided at handwash sink. No soap at hand wash sink next to triple sink. Operator replenished soap at hand wash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine and deflector plate in ice machine near kitchen entry door soiled.
Bowl or other container with no handle used to dispense food. Cups without handles used to dispense flour, sugar, starch. Operator removed cups from foods.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belongings stored on counter across from sushi making table and on top of box of single service plastic forks. Operator removed employees cell phone and purse to properly store.
Food stored on floor. Multiple boxes and buckets in walk in freezer stored on floor. Also, container of oil and container of lemon juice stored on floor in front of wok station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler across from wok station soiled. Also, walk-in-cooler gasket soiled. Also, filters in hood above wok station soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open beverage stored in bottom of reach-in cooler across from wok station. Employee removed opened energy drink to properly store
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.