SUSHI RUNNER
17331 S DIXIE HWY, Palmetto Bay FL 33157
Last inspected Dec 17, 2024 · 4 visits since July 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
3 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the sushi line observed raw salmon (50 F - Cold Holding); raw krab sticks (47F - Cold Holding); Raw tuna (48F - Cold Holding); raw shrimp (46F - Cold Holding), as per chef for less than 4 hours. Employee added ice under the containers to rapidly cool down.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over vegetables at reach in freezer, located by the exit door.
Handwash sink not accessible for employee use at all times. Observed black container with clean kitchen utensils stored on front of hand sink. During the inspection employee removed it.
No paper towels or mechanical hand drying device provided at handwash sink, located near the three compartment sink. During the inspection operator placed a new paper towel.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen areas,
Show the remaining 4 findings ▾
Ice buildup in chest freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed plastic container inside salt container with handle in contact with product at kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris, located at preparation area.
Wet mop not stored in a manner to allow the mop to dry.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked chicken, cooked beef at cook line.
Food not stored at least 6 inches off of the floor. Observed a case of raw chicken stored on the floor at cook line, employee picked it up from the floor and placed it in the walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of small oven with grease buildup at preparation area by the hand sink.
Reach-in freezer interior/shelves have accumulation of soil residues freezer located at cook line. Observed reach in cooler interior soiled at cook line under the sushi bar.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the sushi line observed raw salmon (50 F - Cold Holding); raw krab sticks (47F - Cold Holding); Raw tuna (48F - Cold Holding); raw shrimp (46F - Cold Holding), as per chef for less than 4 hours. Employee added ice under the containers to rapidly cool down.
Handwash sink used for purposes other than handwashing. Observed an ice scoop stored in the hand sink located next to the 3 comp Sink.
Bowl or other container with no handle used to dispense food. In the flour container, located in the food storage shelves.
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 cooler glass door broken.
In-use tongs stored on equipment door handle between uses. Oven door handles
Time/temperature control for safety food thawed in an improper manner. Observed raw tuna thawing at room temperature. Employee placed fish under cold running water.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth used to wipe tableware or carry-out containers.
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.