- Basic - Build-up of food debris, dust or dirt on equipment shelves across from wok and n walk in cooler handle.
- Basic - Carbon dioxide/helium tanks not adequately secured. (In wait station area.) **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor area(s) covered with standing water by water heater.
- Basic - Food stored in holding unit not covered between layers. Salad bowls prepped and triple stacked in cooler with bottoms of bowls resting on lettuce.
- Basic - Food stored on floor. (Box of avocados on floor at front line sushi prep area.) **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. (Spatula lying in butter in walk in cooler.)
- Basic - No handwashing sign provided at a hand sink used by food employees. (At front line. Sign was buried on a shelf near the sink. Sign missing in restroom.) **Corrected On-Site**
- Basic - Plumbing system in disrepair. (Hot water tank is dripping from rusted bottom.)
- Basic - Soil residue build-up on microwave handle at front line. Underside of wok station on pipes.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Dented/rusted cans present. See stop sale. (1 oyster sauce)
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. (WD-40 stored by spatulas and grill scrapers on shelf above seasoning containers.) **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. (Rice bags stored next to bleach bottles in storage rom.) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. (Wait station.)
- Intermediate - Accumulation of food debris/grease inside reach in freezers.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. (Milk)
- Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. ( Hot water 146°F at front line, 82°F cold water.)
- Intermediate - Hot water and cold water -separate handles -not provided/shut off at employee handwash sink at dish machine area. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (Dish machine area.) **Corrected On-Site** **Repeat Violation**
- Intermediate - Nonfood-grade basting brush used in food. (Observed soiled with food at front prep line by box of foil.)
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. (At hand sink area for sushi prep.)
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 29°F in ice bath. **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris. Tray of knives, blade sharpener and other it. (Front line.)
|
09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
07/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Reach in cooler gaskets on deli style cooler in the kitchen area. **Warning**
- Basic - Build-up of grease on nonfood-contact surface.Hood filters in kitchen **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured.Server area at back dining room **Warning**
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.Server area **Warning**
- Basic - Cardboard used to line food-contact shelves. Kitchen shelf containing onions **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable.Soiled and grooved at the warewashing area. **Warning**
- Basic - Equipment in poor repair.Fryer baskets on the cook line have wire peices unwinding. **Warning**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.Kitchen area **Warning**
- Basic - Grease accumulated under cooking equipment.Cook line **Warning**
- Basic - Waste line missing at soda gun holster.Bar area.
- High Priority - Raw animal food stored over ready-to-eat food.Raw swai fish in the reach in cooler **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.raw beef stored over raw scallops and shrimp. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface.Fryer baskets **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.Bar sink has a drink glass in the bowl **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Dish machine area and the bar area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.throughout. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
5/20/2014 | Routine - Food | Warning Issued |
- Basic - Condensation or other drainage not disposed of according to law. Dripping condensation forming ice buildup , walk in freezer
- Intermediate - Cutting board(s) stained/soiled.
|
2/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Side of fryer
- Basic - Build-up of soil/debris on the floor under shelving. Under racks, dry storeroom
- Basic - Clean utensils or equipment stored on dirty rack.
- Basic - Condensation or other drainage not disposed of according to law. Dripping condensation forming ice buildup , walk in freezer
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris. Multiple locations: sushi bar and kitchen
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Pillow and mattress under sushi bar
- Basic - Potentially hazardous (time/temperature control for safety) food thawing in standing water. Scallops, shrimp thawing in bucket of water , walk in cooler
- Basic - Soil residue build-up on nonfood-contact surface. Under coca cola machine , next to iced tea brewer
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No current invoice on site to verify parasite destruction **Warning**
- High Priority - Raw animal food stored over cooked food. Raw shrimp above steamed potstickers
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish above prepped cabbage , True cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef above raw shrimp and scallops , inside True cooler
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. We 40 brand, tubes of silicone caulking on shelf above clean utensils
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Wait station
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. Knife, green scrubbie, in handwash sink , bar area
- Intermediate - Manager lacking proof of food manager certification.operator has 60 days to obtain , 24 February , 2014 **Warning**
- Intermediate - No soap provided at handwash sink. Multiple locations
|
12/23/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. **Warning**
- Basic - Ceiling tile missing. **Warning**
- Basic - Hole in wall.under dish machine **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.sushi bar **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.bar **Warning**
|
5/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.reach in freezer, shelves by fryers **Warning**
- Basic - Case/container/bag of food being prepared on floor in kitchen.employee using mixer on floor than dumping into bucket on floor **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Ceiling tile missing. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Dust **Warning**
- Basic - Food stored on floor.in dry storage **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hole in wall.under dish machine **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.in beef base **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.both rest rooms **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.on cart by freezer, outside of buckets **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Working containers of food removed from original container not identified by common name.sugar, corn starch **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.walk in cooler rice 51?, pasta 48? , garlic in margarine 46?, soup 53? all moved to working coolers **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.sushi bar **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface.shelves above and below prep tables **Warning**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.crab Rangoon on board and lunch menu**Warning** **Warning**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish.escolar **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.bar **Warning**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. **Warning**
- Intermediate - Metal stem-type thermometer soiled. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bar **Warning**
- Intermediate - No soap provided at handwash sink.bar **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.rice, soup pasta **Warning**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. **Warning**
|
5/22/2013 | Routine - Food | Warning Issued |
- Ceiling tile missing. in dinning room
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 4 gallons beef stock 47 degrees in walk in cooler cooked on 10/9/12
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 ppm note all items must be sanitized prior to use
- Light not functioning. several in kitchen area
- Critical - No conspicuously located thermometer in holding unit. missing in small reach in cooler in kitchen area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on food containers stored under prep table
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on top of reach in cooler in sushi bar area
- Observed build-up of grease on nonfood-contact surface. on hood filters
- Observed hole in ceiling. in laundry room
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over produce in walk in cooler
- Observed residue build-up on nonfood-contact surface. old food build up on door handles of coolers in kitchen area
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). beef stock
- Critical - Vacuum breaker mising at hose bibb. missing on hose bib under employee hand sink near dishwasher
- Wet wiping cloth not stored in sanitizing solution between uses. in sushi area
|
10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. teriaki sauce cooked with beef and chicken sat at room temperature since last night product temp 84 degrees note stop sale issued 6 gallons
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven door
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - No handwashing sign provided at a handsink used by food employees. missing at several employee hand sinks in dinning room
- Critical - Observed dead roaches on premises. on floor in several areas about 30
- Observed grease accumulated under cooking equipment.
- Observed hole in wall. under dishwasher area
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. gallon milk
- Observed residue build-up on nonfood-contact surface. old food build up on baby high chairs
- Observed residue build-up on nonfood-contact surface. old food build up on food carts used for table service
- Critical - Observed roach activity as evidenced by live roaches found observed 5 live roaches on storage shelf in kitchen
- Critical - Observed rodent activity as evidenced by rodent droppings found. observed 5 old dry rodent droppings in bambo sushi rice bowl on shelf in kitchen note bowl has not been used
- Critical - Observed rodent activity as evidenced by rodent droppings found. observed about 10 old dry rodent droppings in kitchen on floor near large reach in cooler
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). teriaki sauce
- Critical - Working containers of food removed from original container not identified by common name. condiment containers in sushi bar area not labeled of contents
|
3/29/2012 | Routine - Food | Warning Issued |
- Ceiling tile missing. On steakhouse side of restaurant in front of restroom area. multiple tiles.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. utensils stored handle down in dish area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. At sink beside dry storage
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Butter in walk in and flour in dry storage.
- Light not functioning. In kitchen area multiple lights blown.
- No copy of latest inspection report.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On handle of stand up cooler in kitchen. Top shelf of dish storage area dirty.
- Observed build-up of grease on nonfood-contact surface. On towel dispenser and shelves behind hibatchi cook stations beside hand sink.
- Critical - Observed buildup of slime in the interior of ice machine. Machine in servers area.
- Observed employee with no hair restraint. employee cooking/preping without hair restraint.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hands in 3 compartment sink. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Chopping cabbage with no gloves.
- Critical - Observed food stored on floor. Shrimp on floor in freezer.
- Critical - Observed handwash sink used for purposes other than handwashing. Food collander in hand wash sink on sushi line.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowls in rice sugar.
- Critical - Observed interior of microwave soiled. Beside back door.
- Observed nonfood-contact equipment in poor repair Walk in door does not have emergency exit push bar/button.
- Observed nonfood-grade containers used for food storage. Grocery bags used as storage container in stand up freezer in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tempura batter held at 78 degrees. Corrected On Site.
- Observed utensils stored in crevices between equipment. Stock pot lid stored between pipe and wall beside kitchen entrance.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. Back screen door. hole in bottom left corner.
- Critical - Working containers of food removed from original container not identified by common name. condiment bottles with water, soy sauce on cooks line.
|
10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatories.
- Critical - No conspicuously located thermometers in kitchen coolers.
- Critical - No handwashing signs provided at handsinks used by food employees.
- Critical - Observed bleach bottles improperly stored in storeroom.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed fry vat food-contact surfaces encrusted with grease and/or soil deposits.
- Observed garbage on the ground and/or pad around dumpster.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed interiors of reach-in coolers soiled with accumulation of food residue.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Observed unnecessary items on the premise. Clean and organize storage areas on premises.
- Observed walls soiled with accumulated food debris.
- Critical - Working containers of food removed from original container not identified by common name.
|
4/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed uncovered food in kitchen coolers between use.
- 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.
- Critical. Observed interior of sushi bar microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food / ice residue.
- Critical. Observed interiors of reach-in coolers soiled with accumulation of food residue.
- Observed build-up of grease on hood filters above grill line.
- Observed build-up of food debris, dust or dirt on kitchen storage shelves.
- Critical. Observed kitchen handwash sink not clean.
- Critical. No handwashing signs provided at waitress station / dining room handsinks used by food employees.
- Critical. Waitress station hand wash sink lacking proper hand drying provisions.
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease accumulated under cooking equipment.
- Observed walls soiled with accumulated food debris.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed unnecessary items on the premise. Remove excess clutter stored in bar area.
|
12/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed uncovered shrimp in sushi bar cooler between use.
- Observed employees with no hair restraints.
- Observed mop/service sink not accessible.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interiors of microwaves soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interiors of reach-in coolers soiled with accumulation of food residue.
- Observed build-up of grease on hood filters above wok line.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. No handwashing signs provided at handsinks used by food employees.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed walls soiled with accumulated food debris.
- Observed dining room ceiling tiles in disrepair.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Observed unlabeled spray bottle.
- Observed unnecessary items on the premise. Clean and organize storage room.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
|
8/30/2010 | 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. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Observed employee with no hair restraint.[sushi chef]
- Food-contact surface not smooth and easily cleanable.[Sushi mat]
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[exterior surfaces of equipment ]
- Observed floor area(s) covered with standing water.[near dishmachine ]
- Critical. Exit signs not properly illuminated. For reporting purposes only.
- No copy of latest inspection report.
|
2/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.[sushi rice]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.[rice in large container from 8/12/09] Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.[reachin /make table]
- Critical. No conspicuously located thermometer in holding unit.[Sushi display cooler]
- Critical. Observed raw animal food stored over ready-to-eat food.[eggs over produce]
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.{VEGETABLES}
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.[too strong]
|
8/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/21/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/3/2009 | Routine - Food | Warning Issued |
| No report available. | 8/12/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Edo Japanese Tapanyaki Stkhous, 4500 N 66 St, St Petersburg, FL »