UMAI SUSHI
1600 MISSOURI AVE N, STE 180, Largo FL 33770 · 727-754-1651
Last inspected Apr 13, 2026 · 19 visits since August 2023
NOV 24
JAN 25
DEC 25
FEB 26
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Rodent activity present as evidenced by rodent droppings found. 12 dropping found on bottom shelf in back area storage room. 4 droppings found under mop sink. Operator is cleaning and sanitizing area. No other dropping observed in other areas of kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026013435 | Feb 10, 2026 | Jul 27, 2026 | $800 |
| 3--2025089349 | Dec 8, 2025 | May 15, 2026 | $800 |
| 3--2025000607 | Nov 20, 2024 | May 16, 2025 | $400 |
| 3--2019031848 | Jun 6, 2019 | Jul 12, 2019 | $400 |
| 3--2018004254 | Jan 12, 2018 | Apr 30, 2018 | $400 |
Inspection history
19 visits, newest first
Apr 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority4 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Ac'd on callback from 4/13/2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked pasta in reach in line cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Rice cooker holder soiled.
Handwash sink not accessible for employee use at all times.
Show the remaining 3 findings ▾
Spray bottle containing toxic substance not labeled. Yellow liquid in unlabeled spray bottle.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Apr 13, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Ceiling tile missing. Back area.
Feb 10, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/Joel Peralta 12/11/2020
Ceiling tile missing. Back area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Batter shelf soiled with old batter next to fryer.
Feb 10, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Rodent activity present as evidenced by rodent droppings found. 3 dropping in back by office door. 10 Droppings behind coke cooler in kitchen. 4 dropping left of hand sink behind flat top grill. 3 dropping under mop sink. 5 droppings in sushi area under counter. 8 droppings on shelf under ice maker.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/Joel Peralta 12/11/2020
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned on hot water valve. Next to cooks line.
Ceiling tile missing. Back area.
Floor soiled/has accumulation of debris. Under batter shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Batter shelf soiled with old batter next to fryer.
Dec 8, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Nonfood-grade bags used in direct contact with food. Raw proteins stored in non food grade backs in reach in chest freezer.
Dec 8, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Raw proteins stored in non food grade backs in reach in chest freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked pasta.
Rodent activity present as evidenced by rodent droppings found. 12 dropping found on bottom shelf in back area storage room. 4 droppings found under mop sink. Operator is cleaning and sanitizing area. No other dropping observed in other areas of kitchen.
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. Time stamp added for sushi rice.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned on at valve.
Bowl or other container with no handle used to dispense food. Scoop for flour, sugar and rice..
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop.
Interior of microwave has accumulation of black substance/grease/food debris.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Nonfood-grade bags used in direct contact with chicken and beef in reach-in freezers.
Raw animal food stored over or with unwashed produce. Raw salmon stored above onions in walk-in cooler. Operator placed raw salmon on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 2:50pm. Operator placed items in reach-in freezer. a. cooked pasta (48F - Cold Holding) b. butter (68F - Cold Holding) Discussed adding items to time as a public health control as an option.
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. No time mark for cooked rice at sushi bar. Operator time marked rice.
No soap provided at handwash sink next to three-compartment sink. Operator provided soap.
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.
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. Diodro Cruz expired on 09-05-2024.
Bathroom doors left open other than during cleaning or maintenance.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Carbon dioxide tanks in kitchen not adequately secured.
Dead roaches on premises. 4 dead roaches on floor near hand wash sink at sushi bar. 1 dead roach on floor underneath sushi bar. 1 dead roach on floor near CO2 tanks in the kitchen. 4 dead roaches underneath reach-in cooler in kitchen. Operator discarded roaches cleaned and sanitized the area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of prep table across from three-compartment sink.
Food stored on floor. Container of soy sauce stored on floor in walk-in cooler. Operator placed item on shelf.
Ice buildup in reach-in freezers.
In-use tongs stored on equipment door handle between uses.
Walk-in cooler shelves with rust that has pitted the surface.
Nov 29, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food ( sushi rice ) identified in the written procedure as a food held using time as a public health control has no time marking. Manager time marked sushi rice
Bathroom door left open other than during cleaning or maintenance.
Duct tape used to repair nonfood-contact surface lid of freezer next to walk in cooler
Employee with no hair restraint while engaging in food preparation at sushi bar
Equipment in poor repair. Torn gaskets on freezer chest next to walk in cooler
Ice buildup in reach-in freezer near walk in cooler
Nov 27, 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. 8 violations recorded, 2 high priority.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Roach activity present as evidenced by live roaches found -10 live roaches inside plastic wrap holder on mop sink in food prep area -3 live roaches inside mop sink in food prep area -2 live roaches on floor under prep table near triple sink -2 live roaches on shelf under prep table opposite triple sink -1 live roach on wall near food prep table - 3 live roaches on shelf below prep tables with steam tables -1 live roach on underside of shelf above reach in cooler opposite stove - 1 live roach near electric outlet at sushi bar
Time/temperature control for safety food ( sushi rice ) identified in the written procedure as a food held using time as a public health control has no time marking. Manager time marked sushi rice
Bathroom door left open other than during cleaning or maintenance.
Dead roaches on premises. - 2 dead roaches on floor in corner opposite mop sink - 1 dead roach on floor at hostess counter -1 dead roach on floor by exit door near restrooms
Duct tape used to repair nonfood-contact surface lid of freezer next to walk in cooler
Employee with no hair restraint while engaging in food preparation at sushi bar
Equipment in poor repair. Torn gaskets on freezer chest next to walk in cooler
Ice buildup in reach-in freezer near walk in cooler
Nov 26, 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. 8 violations recorded, 2 high priority.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Roach activity present as evidenced by live roaches found -10 live roaches inside plastic wrap holder on mop sink in food prep area -3 live roaches inside mop sink in food prep area -2 live roaches on floor under prep table near triple sink -2 live roaches on shelf under prep table opposite triple sink -1 live roach on wall near food prep table - 3 live roaches on shelf below prep tables with steam tables -1 live roach on underside of shelf above reach in cooler opposite stove - 1 live roach near electric outlet at sushi bar
Time/temperature control for safety food ( sushi rice ) identified in the written procedure as a food held using time as a public health control has no time marking. Manager time marked sushi rice
Bathroom door left open other than during cleaning or maintenance.
Dead roaches on premises. - 2 dead roaches on floor in corner opposite mop sink - 1 dead roach on floor at hostess counter -1 dead roach on floor by exit door near restrooms
Duct tape used to repair nonfood-contact surface lid of freezer next to walk in cooler
Employee with no hair restraint while engaging in food preparation at sushi bar
Equipment in poor repair. Torn gaskets on freezer chest next to walk in cooler
Ice buildup in reach-in freezer near walk in cooler
Nov 25, 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. 9 violations recorded, 2 high priority.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Roach activity present as evidenced by live roaches found -10 live roaches inside plastic wrap holder on mop sink in food prep area -3 live roaches inside mop sink in food prep area -2 live roaches on floor under prep table near triple sink -2 live roaches on shelf under prep table opposite triple sink -1 live roach on wall near food prep table - 3 live roaches on shelf below prep tables with steam tables -1 live roach on underside of shelf above reach in cooler opposite stove - 1 live roach near electric outlet at sushi bar
Time/temperature control for safety food ( sushi rice ) identified in the written procedure as a food held using time as a public health control has no time marking. Manager time marked sushi rice
Bathroom door left open other than during cleaning or maintenance.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. - 2 dead roaches on floor in corner opposite mop sink - 1 dead roach on floor at hostess counter -1 dead roach on floor by exit door near restrooms
Duct tape used to repair nonfood-contact surface lid of freezer next to walk in cooler
Employee with no hair restraint while engaging in food preparation at sushi bar
Equipment in poor repair. Torn gaskets on freezer chest next to walk in cooler
Ice buildup in reach-in freezer near walk in cooler
Nov 23, 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. 9 violations recorded, 2 high priority.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Roach activity present as evidenced by live roaches found -10 live roaches inside plastic wrap holder on mop sink in food prep area -3 live roaches inside mop sink in food prep area -2 live roaches on floor under prep table near triple sink -2 live roaches on shelf under prep table opposite triple sink -1 live roach on wall near food prep table - 3 live roaches on shelf below prep tables with steam tables -1 live roach on underside of shelf above reach in cooler opposite stove - 1 live roach near electric outlet at sushi bar
Time/temperature control for safety food ( sushi rice ) identified in the written procedure as a food held using time as a public health control has no time marking. Manager time marked sushi rice
Bathroom door left open other than during cleaning or maintenance.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. - 2 dead roaches on floor in corner opposite mop sink - 1 dead roach on floor at hostess counter -1 dead roach on floor by exit door near restrooms
Duct tape used to repair nonfood-contact surface lid of freezer next to walk in cooler
Employee with no hair restraint while engaging in food preparation at sushi bar
Equipment in poor repair. Torn gaskets on freezer chest next to walk in cooler
Ice buildup in reach-in freezer near walk in cooler
Nov 22, 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. 10 violations recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Roach activity present as evidenced by live roaches found -10 live roaches inside plastic wrap holder on mop sink in food prep area -3 live roaches inside mop sink in food prep area -2 live roaches on floor under prep table near triple sink -2 live roaches on shelf under prep table opposite triple sink -1 live roach on wall near food prep table - 3 live roaches on shelf below prep tables with steam tables -1 live roach on underside of shelf above reach in cooler opposite stove - 1 live roach near electric outlet at sushi bar
Time/temperature control for safety food ( sushi rice ) identified in the written procedure as a food held using time as a public health control has no time marking. Manager time marked sushi rice
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at cook line
Bathroom door left open other than during cleaning or maintenance.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. - 2 dead roaches on floor in corner opposite mop sink - 1 dead roach on floor at hostess counter -1 dead roach on floor by exit door near restrooms
Duct tape used to repair nonfood-contact surface lid of freezer next to walk in cooler
Employee with no hair restraint while engaging in food preparation at sushi bar
Equipment in poor repair. Torn gaskets on freezer chest next to walk in cooler
Ice buildup in reach-in freezer near walk in cooler
Nov 22, 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. 10 violations recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Roach activity present as evidenced by live roaches found -10 live roaches inside plastic wrap holder on mop sink in food prep area -3 live roaches inside mop sink in food prep area -2 live roaches on floor under prep table near triple sink -2 live roaches on shelf under prep table opposite triple sink -1 live roach on wall near food prep table - 3 live roaches on shelf below prep tables with steam tables -1 live roach on underside of shelf above reach in cooler opposite stove - 1 live roach near electric outlet at sushi bar
Time/temperature control for safety food ( sushi rice ) identified in the written procedure as a food held using time as a public health control has no time marking. Manager time marked sushi rice
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at cook line
Bathroom door left open other than during cleaning or maintenance.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. - 2 dead roaches on floor in corner opposite mop sink - 1 dead roach on floor at hostess counter -1 dead roach on floor by exit door near restrooms
Duct tape used to repair nonfood-contact surface lid of freezer next to walk in cooler
Employee with no hair restraint while engaging in food preparation at sushi bar
Equipment in poor repair. Torn gaskets on freezer chest next to walk in cooler
Ice buildup in reach-in freezer near walk in cooler
Nov 21, 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. 14 violations recorded, 4 high priority.
4 High priority1 Intermediate9 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food in freezer chest near walk in cooler
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 near walk in cooler. Reviewed with manager
Roach activity present as evidenced by live roaches found -10 live roaches inside plastic wrap holder on mop sink in food prep area -3 live roaches inside mop sink in food prep area -2 live roaches on floor under prep table near triple sink -2 live roaches on shelf under prep table opposite triple sink -1 live roach on wall near food prep table - 3 live roaches on shelf below prep tables with steam tables -1 live roach on underside of shelf above reach in cooler opposite stove - 1 live roach near electric outlet at sushi bar
Time/temperature control for safety food ( sushi rice ) identified in the written procedure as a food held using time as a public health control has no time marking. Manager time marked sushi rice
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at cook line
Bathroom door left open other than during cleaning or maintenance.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. - 2 dead roaches on floor in corner opposite mop sink - 1 dead roach on floor at hostess counter -1 dead roach on floor by exit door near restrooms
Duct tape used to repair nonfood-contact surface lid of freezer next to walk in cooler
Employee with no hair restraint while engaging in food preparation at sushi bar
Equipment in poor repair. Torn gaskets on freezer chest next to walk in cooler
Exterior door has a hole where a door knob once was in the exit door that opens to the outside near restrooms
Ice buildup in reach-in freezer near walk in cooler
No Heimlich maneuver/choking sign posted.
Nov 20, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 24 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority3 Intermediate16 Basic
Show 24 findings ▾
Nonfood-grade bags used in direct contact with food in freezer chest near walk in cooler
Pesticide/insecticide labeled for household use only present in establishment in kitchen areas
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 near walk in cooler. Reviewed with manager
Roach activity present as evidenced by live roaches found -10 live roaches inside plastic wrap holder on mop sink in food prep area -3 live roaches inside mop sink in food prep area -2 live roaches on floor under prep table near triple sink -2 live roaches on shelf under prep table opposite triple sink -1 live roach on wall near food prep table - 3 live roaches on shelf below prep tables with steam tables -1 live roach on underside of shelf above reach in cooler opposite stove - 1 live roach near electric outlet at sushi bar
Time/temperature control for safety food ( sushi rice ) identified in the written procedure as a food held using time as a public health control has no time marking. Manager time marked sushi rice
Handwash sink used for purposes other than handwashing.Pot with soapy water stored in hand wash sink at cook line. Reviewed with person in charge hand wash sinks are for washing hands only and must be accessible at all time. Employee relocated pot
No paper towels or mechanical hand drying device provided at handwash sink at cook line. Employee placed paper towels at hand wash sink
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at cook line
Bathroom door left open other than during cleaning or maintenance.
Cardboard used to line food-contact shelves inside glass door reach in cooler in kitchen
Cardboard used to line nonfood-contact shelves in kitchen
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. - 2 dead roaches on floor in corner opposite mop sink - 1 dead roach on floor at hostess counter -1 dead roach on floor by exit door near restrooms
Duct tape used to repair nonfood-contact surface lid of freezer next to walk in cooler
Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler
Employee with no hair restraint while engaging in food preparation at sushi bar
Equipment in poor repair. Torn gaskets on freezer chest next to walk in cooler
Exterior door has a hole where a door knob once was in the exit door that opens to the outside near restrooms
Ice buildup in reach-in freezer near walk in cooler
In-use tongs stored on equipment door handle between uses at cook line
In-use utensil stored in standing water less than 135 degrees ( 79 F) Fahrenheit next to rice warmer in kitchen.
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
Soiled wet wiping cloth placed in use with fresh solution on cutting board in food prep area.
Jan 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees hired over 60 days. 1. Dora Luz 2. Alberta Cross
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sink next to three-compartment sink,
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ice buildup in reach-in freezer.
Jan 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 4 high priority.
4 High priority9 Intermediate9 Basic
Show 22 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee wearing gloves touch raw chicken then touch cooked pasta in bowl without removing gloves and washing hands. Pasta did not get cooked to 165f. Discussed with operator proper hand-hygiene techniques.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drop utensil on floor then pick up utensil and continued to engage in food preparation without washing hands and changing gloves. Discussed with operator proper hand-hygiene techniques.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee wearing gloves touch raw chicken then touch cooked pasta in bowl without removing gloves and washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line at 11:30am and walk-in cooler at 11:45am. operator moved item to reach-in freezer. Re temp at 12:15pm a. butter (64f - 50f Walk-in cooler a. cooked pasta cooked pasta (45F - Cold Holding) 42f Discussed with operator adding butter to time as a public health control.
Failure to maintain freezing records on nonexempt fish for 90 days.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon not identified on menu as raw or undercooked.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink next to three-compartment sink. Operator provided paper towels.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees hired over 60 days. 1. Dora Luz 2. Alberta Cross
No proof provided that 4 food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
No soap provided at handwash sink in kitchen next to three-compartment sink. Operator placed soap at hand wash sink
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sink next to three-compartment sink,
Carbon dioxide/helium tanks not adequately secured. Co2 tanks not secured. Operator secured tanks.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
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.
Food stored on floor. Two 5 gallon containers of soy sauce on floor in kitchen. Two 5 gallon containers of cooking oil on floor in kitchen. Two 5 gallon containers of soy sauce stored on floor in walk-in cooler. Two 5 gallon containers of soy sauce on floor in dry-storage room.
Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Observed employee place cooked chicken breast on cutting that previously was used to cut raw beef on. Operator discarded chicken.
Ice buildup in reach-in freezer.
In-use tongs stored on equipment door handle between uses.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored over cooked pasta in walk-in cooler.
Working containers of food removed from original container not identified by common name. Flour stored on bottom shelf of prep table removed from original packaging not labeled. Operator labeled item.
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate13 Basic
Show 22 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee return to kitchen, put on gloves and begin food preparation without washing hands first. Educated employee on proper hand hygiene practices.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Operator bread stored inside rice cooker with rice being served to the public.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Raw shell egg cracked in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line at 1:45pm Butter 77f Reach -in cooler at 1:45pm Cooked pasta (53F - Cold Holding Operator moved items to reach-in freezer Re temped at 2:38pm Butter 45f Cooked pasta 43f
Handwash sink used for purposes other than handwashing. Pan stored in hand wash sink next to 3 compartment sink.
No hot running water at three-compartment sink. No running hot water at hand wash sink located next to 3 compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to 3 compartment sink.
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. Establishment has no proof for recently hired employees of their responsibility to report health and related food borne illnesses. Operator have the form but not yet signed by employees
No soap provided at handwash sink. At hand wash sink next to 3 compartment sink. Operator installed soap.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in flour container underneath prep table. Operator removed bowl.
Carbon dioxide/helium tanks not adequately secured. C02 tanks next to reach-in freezer near dry-storage not secured.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen food preparation area.
Current Hotel and Restaurant license not displayed. Establishment has expired license displayed. 01/23/2023
Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen and sushi bar.
Employee personal food not properly identified and segregated from food to be served to the public. Employee bread stored in rice cooker with rice being served to the public. Employee discarded bread.
Food stored on floor. Case of shrimp stored on floor in walk-in cooler. Two 5 gallon buckets of soy sauce stored on floor behind reach-in cooler in kitchen. 1 five gallon bucket of soy sauce stored on floor in dry-storage room. Two five gallons of cooking oil stored on floor near dry-storage.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in all reach-in freezers in kitchen.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave used more than 24 hours ago in dry-storage soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of reach-in cooler on cook line.
Working containers of food removed from original container not identified by common name. Seasoning stored above reach-in cooler on cook line not labeled.
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.