TUPTIM THAI RESTAURANT & SUSHI BAR
1228 W UNIVERSITY AVE, Gainesville FL 32601 · 8033727916
Last inspected Aug 5, 2026 · 20 visits since July 2023
AUG 25
DEC 25
MAY 26
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 6 live roaches on the backside of reach in coolers on cooks line some hiding behind cove molding and sink fixture. 2 on reach in cooler gaskets of same coolers on cooks line. 5 crawling on wall/piping behind/under dish machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025014726 | Dec 4, 2024 | Jul 22, 2025 | $1,160 |
| 5--2022043262 | Jul 1, 2022 | Nov 7, 2022 | $600 |
Inspection history
20 visits, newest first
Aug 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority0 Intermediate7 Basic
What the inspector wrote — 10 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Observed : the license expired on 6-1-2026.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : in the wait station glass front reach-in cooler., 1/2 1/2, 49°. This had been left on the counter after being opened. This was placed in the walk-in freezer with the lid off, 42° in 10 minutes.
Toxic substance/chemical improperly stored. Observed : yellow spray sanitizer bottle stored next to single serve lids in dry storage. The lids were moved above.
Ceiling/ceiling tile shows damage or is in disrepair. Observed : multiple ceiling tiles out of place or removed.
Show the remaining 6 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed : a purse and drink on the cook line prep table. The cup was moved below.
Food stored on floor. Observed : a case of food on the floor of the walk-in freezer.
Garbage can located outside has no lid or lid open/broken. Observed the dumpster lids are open/comprimised.
Hole in or other damage to wall. Observed : the wall in the hallway has a square hole cut in it.
In-use tongs stored on equipment door handle between uses. Observed : the tongs are protruding in the cook line walkway. The tongs were adjusted in.
Worn, torn and/or soiled floors. Observed : the floor of the walk-in freezer has an accumulation of spills.
Jul 14, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 18, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floors not maintained smooth and durable. Metal flooring in walk in cooler the metal is peeling back. Metal cove molding outside of walk in freezer door in disrepair.
May 7, 2026Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 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, unable to prime line.
Floors not maintained smooth and durable. Metal flooring in walk in cooler the metal is peeling back. Metal cove molding outside of walk in freezer door in disrepair.
May 6, 2026Administrative 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 ▾
Establishment removed/covered/defaced closure sign posted by the division. Establishment covered orange closure sign with their own sign stating "closed for remodel."
May 2, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 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, unable to prime line.
Roach activity present as evidenced by live roaches found. Approximately 3 live roaches behind soap dispenser on cooks line. 1 roach egg sack in between ceiling tile above door way between dry storage and hallway to dish area.
Dead roaches on premises. 1 dead roach behind reach in cooler behind unused bar by dish area.
Floors not maintained smooth and durable. Metal flooring in walk in cooler the metal is peeling back. Metal cove molding outside of walk in freezer door in disrepair.
May 1, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 24 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority3 Intermediate15 Basic
Show 24 findings ▾
Container of medicine improperly stored. Container of D3 pills on top of ice machine, employee moved.
Dented/rusted cans present. See stop sale. 1 can of corn on dry storage shelf.
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, unable to prime line.
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. Employee adjusted hat on head then continued cooking at the wok.
Roach activity present as evidenced by live roaches found. Approximately 3 live roaches behind soap dispenser on cooks line. 1 roach egg sack in between ceiling tile above door way between dry storage and hallway to dish area.
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 and the time removed from temperature control cannot be determined. On sushi rice.
Handwash sink used for purposes other than handwashing. Plastic containers in Handwash sink on cooks line, employee removed containers.
No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink on cooks line.
Spray bottle containing toxic substance not labeled. Spray bottle on bottom shelf of sushi area with blue liquid no label.
Bathroom door left open other than during cleaning or maintenance. Both employee bathrooms within the kitchen doors are open.
Bowl or other container with no handle used to dispense food. Container with no handle in rice vinegar behind sushi counter.
Ceiling tile missing. Above dry storage across from ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cooks line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted by ice machine. Clean pot on floor in back storage area.
Dead roaches on premises. 1 dead roach behind reach in cooler behind unused bar by dish area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat on rack above canned food on dry storage shelf, employee removed.
Equipment in poor repair. Sushi case sliding door is cracked/chipped. Green board with deep cut marks.
Floors not maintained smooth and durable. Metal flooring in walk in cooler the metal is peeling back. Metal cove molding outside of walk in freezer door in disrepair.
Food stored on floor. Bucket of noodles on floor in walk in cooler.
In-use tongs stored on equipment door handle between uses. 2 pairs of tongs on oven door handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard soiled in walk in cooler.
Ripped/worn tin foil used as shelf cover. Multiple shelves in prep area.
Single-service articles improperly stored. Box of Togo boxes on floor in back hallway.
Unnecessary items/unused equipment on the premises. Sushi case and 2 reach in freezers not in use stored in back room unused.
Dec 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Container of medicine improperly stored. Cold/flu medication on slicer in walk in freezer hallway.
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, employee primed line, retested at 100ppm.
Nonfood-grade bags used in direct contact with food. Pork in togo bags touching bag directly on cooks line.
Handwash sink used for purposes other than handwashing. Large pan over the top of Handwash sink by ice machine.
Bathroom door left open other than during cleaning or maintenance. Employee bathroom in the back.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents on ceiling on cooks line soiled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket by ice machine not inverted.
Floors not maintained smooth and durable. Inside the walk in cooler the metal lining is peeling up.
Food stored on floor. Multiple items on floor in walk in freezer.
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink on cooks line.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelving in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard soiled in walk in cooler. Food racks in walk in cooler soiled.
Old labels stuck to food containers after cleaning. On metal containers on shelf above prep sink.
Aug 11, 2025Administrative 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
Show 16 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, operator primed line, retested at 50ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over imitation crab in walk in cooler. Raw chicken over drinks in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallop (49F - Cold Holding); shrimp (48F - Cold Holding) items in reach in cooler on cooks line filled with water from the tap, operator added ice to food items. Retemped items below 41F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at faucet on the side of building facing hotel.
Handwash sink not accessible for employee use at all times. Bowl inside Handwash sink on cooks line, removed. Handwash sink by ice machine blocked by bulk containers, operator moved items.
No paper towels or mechanical hand drying device provided at handwash sink. Missing behind bar, operator placed paper towels at sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and cooked duck in walk in cooler. Half and half in server reach in cooler, opened previous days. Operator dated.
Bowl or other container with no handle used to dispense food. Cup in msg container, operator removed cup.
Dead roaches on premises. One dead roach on floor in side storage room across from dish room, operator cleaned area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over potatoes in dry storage hallway. Phone and drink over reach in cooler on cooks line. Operator moved all employee items.
Floors not maintained smooth and durable. Flooring in walk in cooler the metal is peeling up.
Food stored on floor. Onions and canned coconut milk on floor in storage room. Box of fish on floor in walk in freezer. Operator placed items on shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 80F by rice cooker. 2 pairs of tongs on oven door handles, operator moved tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in freezer door seal/jam, employee cleaned during inspection.
Single-service articles improperly stored. Box of napkins on floor in storage room, operator placed on table.
Stored food not covered. Egg rolls in walk in freezer no cover. Operator covered.
Feb 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority4 Intermediate10 Basic
Show 19 findings ▾
Container of medicine improperly stored. 2 bottles of medicine pills over bin of flour on cooks line, manager moved medicine away from food.
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, tube not all the way in sanitizer liquid, operator pushed tube all the way down into liquid, primed line and retested at 100ppm.
Nonfood-grade containers used for food storage - direct contact with food. Cardboard box used to store cooked tofu in walk in cooler, manager moved food to metal container.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice cooling overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (49F - Cold Holding) item sitting at room temperature, operator placed item in bowl of ice. tofu (63F - Cold Holding) item in walk in cooler, employee stated she had item out of cooler for 2 hours, when inspector arrived employee had placed back in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sushi rice (77F - Cooling)employee stated item has been cooling in rice warmer overnight with warmer turned off, there is no way to see if rice actually cooled down within the proper perimeters, see stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board at sushi area.
Handwash sink not accessible for employee use at all times. Cooler and container blocking the way to the Handwash sink in dish area, employee moved items.
No paper towels or mechanical hand drying device provided at handwash sink. At has behind bar which employees do not use as a bar.
Bowl or other container with no handle used to dispense food. No handle containers in bulk rice and cornstarch bins, employee removed cups.
Dead roaches on premises. One dead roach on floor behind unused bar. Roach excrement on wall above dish machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table above bin of flour on cooks line, manager moved item away from food.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food on table above bin of flour on cooks line, manager moved all employee items away from food.
Floors not maintained smooth and durable. Metal lining on floor in walk in cooler is deteriorating.
In-use knife/knives stored in cracks between pieces of equipment. 2 knives under sushi display cooler, employee moved knives. One pair of tongs hanging on oven door handle on cooks line.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pallets in walk in cooler used to keep food off of the floor not sealed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 2 hood filters soiled above stove top. Bulk seasonings exterior is soiled. Fan guard walk in cooler.
Single-service articles not stored inverted or protected from contamination. Togo boxes behind sushi bar with the food contact surface facing upwards, employee flipped over.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler.
Dec 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 9, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate0 Basic
Show 2 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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (44,45,48F - Cold Holding) items in reach in cooler with the lids kept open constantly, operator closed lids. rice (75F - Cold Holding); tomatoes (54F - Cold Holding) items sitting out on reach in cooler cutting board, operator placed items in cooler. cabbage (53,70F - Cold Holding) items sitting on table in prep area, operator placed in walk in cooler. half and half cream (48F - Cold Holding) item in sliding door cooler by drink machine, operator stated cream is constantly taken out of cooler to make Thai tea during lunch service.
Dec 7, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 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.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 in varies areas of kitchen(around drain in dish room, around drain under Three compartment sink, and around mop sink located in kitchen).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (44,45,48F - Cold Holding) items in reach in cooler with the lids kept open constantly, operator closed lids. rice (75F - Cold Holding); tomatoes (54F - Cold Holding) items sitting out on reach in cooler cutting board, operator placed items in cooler. cabbage (53,70F - Cold Holding) items sitting on table in prep area, operator placed in walk in cooler. half and half cream (48F - Cold Holding) item in sliding door cooler by drink machine, operator stated cream is constantly taken out of cooler to make Thai tea during lunch service.
Dead roaches on premises. 3 dead roaches in water heater room. 1 dead in back dry storage/extra storage room. 3 dead on floor behind reach in coolers on cooks line. 15 on floor in dish machine room on floor.
Dec 6, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 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.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 in varies areas of kitchen(around drain in dish room, around drain under Three compartment sink, and around mop sink located in kitchen).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (44,45,48F - Cold Holding) items in reach in cooler with the lids kept open constantly, operator closed lids. rice (75F - Cold Holding); tomatoes (54F - Cold Holding) items sitting out on reach in cooler cutting board, operator placed items in cooler. cabbage (53,70F - Cold Holding) items sitting on table in prep area, operator placed in walk in cooler. half and half cream (48F - Cold Holding) item in sliding door cooler by drink machine, operator stated cream is constantly taken out of cooler to make Thai tea during lunch service.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. 3 dead roaches in water heater room. 1 dead in back dry storage/extra storage room. 3 dead on floor behind reach in coolers on cooks line. 15 on floor in dish machine room on floor.
Dec 5, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 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.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 in varies areas of kitchen(around drain in dish room, around drain under Three compartment sink, and around mop sink located in kitchen).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (44,45,48F - Cold Holding) items in reach in cooler with the lids kept open constantly, operator closed lids. rice (75F - Cold Holding); tomatoes (54F - Cold Holding) items sitting out on reach in cooler cutting board, operator placed items in cooler. cabbage (53,70F - Cold Holding) items sitting on table in prep area, operator placed in walk in cooler. half and half cream (48F - Cold Holding) item in sliding door cooler by drink machine, operator stated cream is constantly taken out of cooler to make Thai tea during lunch service.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. 3 dead roaches in water heater room. 1 dead in back dry storage/extra storage room. 3 dead on floor behind reach in coolers on cooks line. 15 on floor in dish machine room on floor.
Dec 4, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 25 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority7 Intermediate12 Basic
Show 25 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.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 in varies areas of kitchen(around drain in dish room, around drain under Three compartment sink, and around mop sink located in kitchen).
Nonfood-grade bags used in direct contact with food. Togo bags containing raw meat located inside walk in freezer.
Roach activity present as evidenced by live roaches found. 6 live roaches on the backside of reach in coolers on cooks line some hiding behind cove molding and sink fixture. 2 on reach in cooler gaskets of same coolers on cooks line. 5 crawling on wall/piping behind/under dish machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (44,45,48F - Cold Holding) items in reach in cooler with the lids kept open constantly, operator closed lids. rice (75F - Cold Holding); tomatoes (54F - Cold Holding) items sitting out on reach in cooler cutting board, operator placed items in cooler. cabbage (53,70F - Cold Holding) items sitting on table in prep area, operator placed in walk in cooler. half and half cream (48F - Cold Holding) item in sliding door cooler by drink machine, operator stated cream is constantly taken out of cooler to make Thai tea during lunch service.
Toxic substance/chemical improperly stored. Refrigerant cans on shelf above dried seaweed and sesame seeds on shelf across from ice machine, employee moved.
Establishment advertised crab on menu/menu board but served imitation crab. Crab rangoons containing imitation crab meat on the menu.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line stained. Interior small reach in cooler behind sushi bar.
Handwash sink used for purposes other than handwashing. Employee washing pot at Handwash sink on cooks line.
No paper towels or mechanical hand drying device provided at handwash sink. Also no soap at sink behind bar.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Carbon dioxide/helium tanks not adequately secured. Located in back storage room.
Dead roaches on premises. 3 dead roaches in water heater room. 1 dead in back dry storage/extra storage room. 3 dead on floor behind reach in coolers on cooks line. 15 on floor in dish machine room on floor.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table located on cooks line, employee moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table located on cooks line.
Equipment in poor repair. Drying dish rack located next to dish machine with the surface starting to rust. Cutting board on cooks line with multiple cut marks. Reach in cooler door next to Handwash sink on cooks line the gasket is torn.
Floors not maintained smooth and durable. Metal flooring in walk in cooler is in disrepair.
Food stored on floor. Noodles soaking in water on floor in hallway in kitchen. Cooking oil on floor in same hallway.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water at 75F. Knife in between reach in cooler flip top lid stored in manner that is not easily cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment on cooks line. Small reach in cooler gaskets located behind sushi bar.
Ripped/worn tin foil used as shelf cover. Bottom shelf on table across from walk in freezer.
Single-service articles improperly stored. Box of plastic containers on floor in back storage room, employee placed on shelf.
Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line next to mop sink.
Jul 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority8 Intermediate6 Basic
Show 19 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. Operator switched chemical dispensing lines around correctly, primed rinse aid out of sanitizer line, retested at 100ppm.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scooped sauce into gloved hand, tasted sauce with tongue touching glove, then continued touching clean container lids, inspector stopped employee and had her wash hands and change gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over krab salad in walk in cooler. Raw sushi fish over avocados in small reach in cooler behind sushi counter. Manager moved all raw items to the bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (78F - Cold Holding) item sitting out at room temperature, operator stated it sits there throughout lunch and when ordered it is placed in the wok. Spoke to operator about using time as a public health control.
Toxic substance/chemical improperly stored. Spray car cleaner by bulk rice container. Clorox spray and air freshener above clean utensils in dish room, manager moved all chemicals to chemical storage rack.
Establishment advertised crab on menu/menu board but served imitation crab. Crab ragoons on menu, kitchen manager stated there is no real crab used in that food item.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Par cooked chicken in reach in cooler on cooks line.
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. Manager printed and posted clean up procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior table top oven in sushi area.
Handwash sink used for purposes other than handwashing. Trash can blocking Handwash sink in middle prep room, sodas in Handwash sink by ice machine, and container with soapy water inside sushi counter Handwash sink.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Utilizing chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. Or hand soap at Handwash sink at back bar.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Raw sushi fish in reach in cooler located behind sushi counter.
Dead roaches on premises. Multiple on floor in air conditioning/water heater room. 1 on floor behind ice machine.
Food stored on floor. Noodles and bean sprouts on floor in walk in cooler. Multiple pieces of meat in containers on floor in walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 77F by rice cooker.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf in side prep room and wooden pallets in dry storage room.
Old labels stuck to food containers after cleaning. On multiple metal and plastic containers throughout kitchen.
Stored food not covered. Ducks inside walk in freezer.
Dec 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 17, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 5 high priority.
5 High priority5 Intermediate16 Basic
Show 26 findings ▾
Employee switched from working with raw food to ready-to-eat food/ clean utensils without washing hands. Employee touched raw shrimp then proceeded to touch handles of wok pan and ladle handles to sauces/spices.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in dish room drank from employee drink then began putting away clean dishes.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sushi fish over sauces in walk in cooler. Operator moved fish to the bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mussels (51F - Cold Holding); scallops (48F - Cold Holding); squid (64F - Cold Holding) inside reach in cooler, operator stated that employee had pulled thawed items at room temperature. Employee placed ice on items.
Toxic substance/chemical improperly stored. Spray bottle of blue cleaning chemical on prep table next to cutting board across from walk in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave behind bar.
Handwash sink not accessible for employee use at all times. Handwash sink next to ice machine the pipes underneath are not connected.
Handwash sink used for purposes other than handwashing. Utensil in Handwash sink in dish room. Container in Handwash sink by ice machine.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink by bar.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sticky rice in walk in cooler made a few previous days no date.
Cleaned and sanitized equipment or utensils not properly stored. Ice bucket on floor by ice machine.
Dead roaches on premises. 1 on floor behind bar. 3 on floor in room with air unit and water heater.
Equipment and utensils not properly air-dried - wet nesting. Drinking cups stacked together before air drying.
Floor area(s) covered with standing water. In back storage area.
Food stored on floor. Sauce containers and vinegar in back storage room. Sauce and noodles on floor in hallway leading to the back of kitchen. A few items on floor in walk in freezer ( fish and chicken.)
Hood filter missing from automatic fire suppression/exhaust system. All hood filters missing above cooks line.
Ice buildup in reach-in freezer and/or walk-in freezer. Small reach in freezer near sushi making area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop and spoons is water at 89F by rice cooker. Tongs on oven door handle on cooks line.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf above table in plating area/room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hood area is soiled.
Old labels stuck to food containers after cleaning. On multiple containers some containing a different food than labeled and other containers on clean dish rack near Three compartment sink.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee iced coffee drink in reach in cooler on cooks line.
Single-service articles improperly stored. Togo cups on floor and Togo boxes not inverted in back storage room.
Standing water in bottom of reach-in-cooler. Behind bar area.
Stored food not covered. Dumplings in walk in freezer no cover.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature on shelf on cooks line. Operator stated mussels, squid, and scallops were also thawed at room temperature indicated by temperatures that were taken.
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate16 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. Employee placed soiled dishes in dishwasher then started putting away clean dishes with the same gloves.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting carrots in prep room no gloves. Operator had employee placed gloves on hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (112F - Hot Holding) in container on cutting board of reach in cooler on cooks line, item was finished before retemps could be taken.
Toxic substance/chemical improperly stored. 2 bottles of cleaner by clean plates on rack in warewashing room. Chemical moved.
Handwash sink not accessible for employee use at all times. Large chemical containers in front of Handwash sink in warewashing area making the sink inaccessible. Green plant in container of water inside the same hand washing sink.
No paper towels or mechanical hand drying device provided at handwash sink. At sink behind bar. Employee placed at bar.
Bowl or other container with no handle used to dispense food. Scoops in dry rice and corn starch.
Ceiling/ceiling tile shows damage or is in disrepair. In small hallway behind walk in freezer.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket by ice machine not inverted.
Dead roaches on premises. Multiple dead in room with water heater inside across from employee bathroom.
Duct tape used to repair nonfood-contact surface. The sliding doors of the sushi fish cases. Rice bulk container lid in disrepair.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on storage racks in hallway between kitchen and dish area. Drink on shelf above clean dishes on rack in dish machine room.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack in warewashing room.
Floor soiled/has accumulation of debris. In the back storage room.
Food stored on floor. Bean sprouts in walk in cooler. Multiple items in walk in freezer. Noodles in water soaking on floor in hallway outside of kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water at 74F in prep room. Operator removed all water.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves in walk in freezer and in the back dry storage area. Shelf in prep area that is wooden and not sealed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in freezer gasket soiled. The top of water heater.
Old labels stuck to food containers after cleaning. Multiple plastic containers in warewashing room on clean dish rack. Some containers on clean dish rack over Three compartment sink in prep room.
Single-service articles improperly stored. Togo boxes on floor in back storage room.
Time/temperature control for safety food thawed in an improper manner. Raw sushi fishes thawing at room temperature behind bar, employee placed fish in reach in cooler.
Unnecessary items/unused equipment on the premises. Unused extra pots and reach in cooler by back door in storage room.
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.