- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used to line food-contact shelves. At dry foods storage
- Basic - Cloth used as a food-contact surface. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. Hats, cigarettes, jackets, aprons with dry foods storage
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in small reach in cooler by dry food storage **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork chops **Corrected On-Site**
- Basic - Reach in cooler gasket torn/in disrepair. At sushi area
- Basic - Soda gun holster with accumulated slime/debris. At bar
- Basic - Soiled reach-in cooler gaskets. All gaskets at reach in cooler
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in freezer gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, at sushi area **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour and other seasonings
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - 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
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs on carts temp at 63°, less than 4 hours. Advised
- High Priority - Potentially hazardous (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. Garlic in oil, batter,
- High Priority - Raw animal food stored over ready-to-eat food. In reach in cooler of cook line, raw shrimp over ready to eat
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. On the surface of ice machine lid (exterior and interior)
- Intermediate - Handwash sink used for purposes other than hand wash sink. Evidence by food debris in hand wash sink **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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07/31/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. At reach in cooler for pre-portion salad
- Basic - Wiping cloth sanitizing solution stored on the floor. At Sushi area
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. At sushi display case time/temperature control for safety foods temp between 44° to 48°, advised
- Intermediate - No certified food manager for establishment.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Sushi display cases
- Marked exit/path to marked exit blocked. For reporting purposes only.
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
- Basic - In-use tongs stored on oven door handle.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors. Self closer is broken
- Basic - Reach-in cooler gasket torn/in disrepair. At reach in cooler of Sushi area
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 300ppm
- Basic - Wood food-contact surface not properly sealed.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw shell eggs next to lemon at cook line reach in cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Plastic warp for Sushi bamboo mat
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In kitchen, in Sushi area
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment in poor repair. Microwave's plate broken
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Soil residue build-up on nonfood-contact surface. On surface of soda gun
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Food stored in ice used for drinks. **Corrected On-Site** **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing some employees
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm [SEE SPECIAL NOTE ON COMMENT SECTIION]
- Critical - Observed a beverage containers on a food preparation table or over/next to clean equipment/utensils. On same shelf with dry storage
- Critical - Observed food-contact surfaces encrusted with mold like substance . Sushi rice wood spatular, and sushi rice wood mixing bowl.
- Observed gaskets with slimy/mold-like build-up. Gasket at the small reach in cooler for eggs
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In soy sauce, MSG using scoop with no handle Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic in oil temp at 55 degree , less than 4 hours, Advised
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine for wiping cloth at 400ppm
- Critical - Outer openings not protected with self-closing doors. Self closer is broken
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 400ppm
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Plastic wrap for sushi mat needs to change every four hours
- Critical - Handwashing cleanser lacking at handwashing lavatory. At ladies' handicap bathroom
- Critical - Handwashing cleanser lacking at handwashing lavatory. Wait station
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Prep table shelves
- Critical - Observed dented/rusted cans.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Sushi chef did not wash hands before putting gloves
- Observed gaskets with slimy/mold-like build-up. At small reach in cooler by dry storage
- Critical - Observed handwash sink used for purposes other than handwashing. Observed a stainless wool pad in sink-cookline
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw egg shell next to lemons Corrected On Site.
- Critical - Observed missing/inaccurate/damaged gauges on dishmachine.
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5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ToFu temp at 50 degree, C/A put ice in water, Corrected On Site. TuFu temp at 42 degree
- Critical - Violation: 08A-11-1 Observed food stored in ice used for drinks. At wait station
- Critical - Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw shrimp over vegetable in reach in cooler at cookline Repeat Violation.
- Critical - Violation: 08A-28-1 Observed food stored on floor. On walk in freezer floor Repeat Violation.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Whip at cookline
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice. At wait station
- Critical - Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wait staff and dishwasher
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Sushi chef did not wash hands before putting gloves on
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. At reach in cooler of Sushi bar Repeat Violation.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Single cutting boards
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. Grocery bags Repeat Violation.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. At Sushi bar
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. All cutting boards
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. Dish racks
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. Got a tub of water in sink at Sushi bar
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. Use to wash towels at Sushi bar
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12/2/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Food-contact surface not smooth and easily cleanable. Sushi rice paddle
- Critical - Hand wash sink lacking proper hand drying provisions. Sushi bar Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. Got a tub ofvwater in sink at Sushi bar
- Critical - Hot water not provided/shut off at employee hand wash sink. At hand sink of wait station
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. At Sushi bar
- Observed build-up of mold-like substance on surface of nonfood-contact surface. On gasket of reach in cooler at Sushi bar
- Observed cutting board grooved/pitted and no longer cleanable. Single cutting boards
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Sushi chef did not wash hands before putting gloves on
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wait staff and dishwasher
- Critical - Observed food being cooled by nonapproved method. Shredded crab meat cover during ambient cooling, [C/A uncover] Corrected On Site. Observed temperature at 54 degree
- Critical - Observed food stored in ice used for drinks. At wait station
- Critical - Observed food stored on floor. On walk in freezer floor Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. All cutting boards
- Observed gaskets/seals on cold holding unit in poor repair. At reach in cooler of Sushi bar Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Use to wash towels at Sushi bar
- Observed ice scoop with handle in contact with ice. At wait station
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw shrimp over vegetable in reach in cooler at cookline Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Whip at cookline
- Critical - Observed interior of microwave soiled. Cookline
- Observed nonfood-grade containers used for food storage. Grocery bags Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ToFu temp at 50 degree, C/A put ice in water, Corrected On Site. TuFu temp at 42 degree
- Observed residue build-up on nonfood-contact surface. Dish racks
- Observed residue build-up on nonfood-contact surface. On surface of soda nozzle
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Mayo jugs Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Garlic in oil
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Re-use single use gloves
- Wet wiping cloth not stored in sanitizing solution between uses. At Sushi bar
- Critical - Working containers of food removed from original container not identified by common name. Sushi fish container Repeat Violation.
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9/20/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/16/2011 | Complaint Partial | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 200ppm
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site. At cookline
- Critical - Hand wash sink lacking proper hand drying provisions. At Sushi bar
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Raw wood throughout wait station and bar area Repeat Violation. 3 times
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Making Sushi with bare hand Corrected On Site. Gloves Repeat Violation.
- Critical - Observed food stored on floor. In walk in freezer
- Observed gaskets/seals on cold holding unit in poor repair. At reach in cooler of Sushi bar area
- Critical - Observed handwash sink used for purposes other than handwashing. At wait station Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chickens over raw beef in walk in cooler
- Observed nonfood-grade containers used for food storage. Grocery bag
- Observed nonfood-grade containers used for food storage. Re-used Mayo jug, vinegar jug
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Garlic in oil
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sushi containers
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice Advised
- Critical. Working containers of food removed from original container not identified by common name. In English
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic in oil & butter spread at room temperature between 75 to 78 degree
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. In walk in cooler, raw chickens over beef
- Critical. Observed food stored on floor. Cases of oil, buckets
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Advised Corrected On Site.
- Observed ice scoop with handle in contact with ice. At wait service station in dining room
- Food-contact surface not smooth and easily cleanable. Raw wood
- Observed nonfood-grade containers used for food storage. Advised
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Wet wiping cloth not stored in sanitizing solution between uses. Kitchen & wait service station
- Critical. Observed handwash sink used for purposes other than handwashing. Used as a prep sink at sushi bar
- Critical. Covered waste receptacle not provided in women's bathroom.
- No Heimlich maneuver sign posted.
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9/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. [used on sushi rice]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [butter sauce/dressing was 55 F, in kitchen ] Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [sushi rice was 89 F] Corrected On Site / discarded.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. / in WIC
- Critical. Observed food stored on floor. [in kitchen , WIC, WIF]
- Critical. Observed non-food gradw paper towels contacting ready-to-eat food. [to cover pre-portion salad bowls in Turbo Air Cooler]
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. [open drink cups at wait station and sushi bar]
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / at dry storage
- Observed cutting board grooved/pitted and no longer cleanable. [at sushi bar]
- Food-contact surface not smooth and easily cleanable. [bamboo sushi mats to use to wrap sushi , at sushi bar
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soiled material on cutting board. / at sushi bar
- Critical. Hand wash sink lacking proper hand drying provisions / handwash sign. / at sushi bar
- Critical. Handwashing cleanser lacking at handwashing lavatory. [ at wait station]
- No suitable facilities provided to store employee clothing and other possessions. [cell phone on a cutting board, at sushi bar]
- Observed jacket stored with food. / at dry storage
- Critical. Observed toxic item stored by utensils. [ bottle of vitamin next to food /utensils , At sushi bar]
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
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4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. [bamboo matts for making/forming sushi]
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. [in hibachi dining room]
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. [Menu advertises WHITE TUNA. According to operator, escolar is actually used/substituted. Menu also advertises crabmeat items. Imitation crab meat is actually used/substituted.]
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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11/12/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. [Fresh salmon, smoke mackerel, fresh bass, fluke all received fresh and served as raw sushi items] Fish must be served cooked or discarded.
- Critical. Working containers of food removed from original container not identified by common name. [flour container, at cookline]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [raw eggs, butter 70 F, in kitchen, less than 4 hours[ Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [batter at 69 F, in kitchen ] Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [sushi rics at 75 F, at sushi bar] Operator discarded product.]
- Critical. Observed food stored on floor. [in dry storage / walk-in cooler] Corrected On Site.
- Critical. Observed paper towel used as a food-contact surface.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. [in bulk rice container] Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice. [at sushi bar] Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. [in kitchen ] Corrected On Site.
- Food-contact surface not smooth and easily cleanable. [bamboo matts for makIng/forming sushi]
- Food-contact surface not smooth and easily cleanable. [ sea shells used as plate decoration]
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. [raw wood at shelving / rack in kitchen
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Hot water not provided/shut off at employee hand wash sink. [in hibachi dining room]
- Critical. Hot water not provided at a minimum of 100 F [tested 85 F]
- Critical. Hot / cold water not provided/shut off at mopsink
- Critical. No handwashing sign provided at a handsink used by food employees. [ at sushi bar]
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed hole/gap/space in kitchen ceiling.
- No suitable facilities provided to store employee clothing and other possessions. [clothing, personal bag stored with food items, at dry storage ]
- Critical. Current Hotel and Restaurant license not properly displayed.
- Critical. Identity of food or food product misrepresented. [Menu advertises WHITE TUNA. According to operator, escolar is actually used/substituted. Menu also advertises crabmeat items. Imitation crab meat is actually used/substituted.]
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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9/9/2009 | Routine - Food | Warning Issued |
| No report available. | 6/29/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Robata Japanese Steakhouse, 1500 Oakley Seaver Dr #5, Clermont, FL »