- Basic - Food stored on floor. Peanut oil **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 84°F, **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Admin Complaint** **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
|
10/02/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Food debris/dust/soil residue on dry storage shelves. Above steamers **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Warning**
- 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. **Warning**
|
5/9/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In sauce in reach in cooler **Warning**
- Basic - Cloth used as a food-contact surface. In sushi rice **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair. Reach in cooler two door in kitchen ambient air 50°F, **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. Above steamers **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles in reach in reach in cooler **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice 117°F, **Warning**
- High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Wet cloth soiled and using as scoop in sushi rice **Warning**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 51°F, milk 49°F, **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over RTE. Reach in cooks line **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw chicken 51°F, milk 49°F, **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. **Warning**
- 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. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of pooled water. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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. Mizo base **Warning**
|
5/7/2014 | Routine - Food | Warning Issued |
- Basic - Food stored on floor. Oil, next to stove
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Rice bin
- Basic - Silverware/utensils stored upright with the food-contact surface up.
|
10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen. Oil next to stove
- Basic - Food storage container/container lid cracked or broken. Rice container on prep table
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use tongs stored on cart handle
- Basic - Old labels stuck to food containers after cleaning. Above three compartment sink
- Basic - Wet mop not stored in a manner to allow the mop to dry. In bucket
- Basic - Working containers of food removed from original container not identified by common name. Flour, next to fryer
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef over peas in reach in cooler next to stove
- Intermediate - Food manager certification expired.
|
6/28/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen. Oil, next to stove
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at sushi bar
- Basic - Working containers of food removed from original container not identified by common name. Flour, next to fryer
- Intermediate - Handwash sink used for purposes other than hand washing. Pan in sink next to three compartment sink
|
3/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. food containers above three compartment sink
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. wait arrea, no lid
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint. cook
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in three compartment sink
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. put on gloves, also filled out AOP FORM
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. frying pan in hand sink next to three compartment sink
- Critical - Observed food stored on floor. oil, next to stove
- Observed old labels stuck to food containers after cleaning. above three compartment sink
- Wet mop not hung to dry. in bucket
|
11/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. shrimp on prep table
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle
- Observed employee with no hair restraint. cook
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over apples in reach in cooler next to stove
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. dishmachine
- Wet wiping cloth not stored in sanitizing solution between uses. on prep table in kitchen
- Wet wiping cloth not stored in sanitizing solution between uses. sushi bar
|
1/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. tongs on oven handle
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. oil
- 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. rice
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoon for rice
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoons at sushi bar
- Wet wiping cloth not stored in sanitizing solution between uses.
|
10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint...kitchen prep cook.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit...rice scoops
- Critical - Observed raw animal food stored over ready-to-eat food...raw eggs stored above ready to eat foods==cooler by stove
|
3/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location...tongs hung on oven door handle Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit...rice scoop
- Observed door gaskets with slimy/mold-like build-up...freezer by back door.
- Observed grease accumulated under cooking equipment...behind fryer
|
11/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food...raw eggs stored above vegetable--cooler by cooking area Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.--tongs hung on oven door handle.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit...rice scoop at rice warmer in kitchen--water temp=85 F.
- Observed build-up of grease on side of fryer.
- Observed grease accumulated under cooking equipment...behind fryer.
|
8/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Fruits/vegetables not washed prior to preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.[raw eggs over seafood in sushi bar reachin ]
- Critical. Observed raw animal food stored over ready-to-eat food.[raw eggs over vegetable in kitchen reachin ]
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.[washed in 3 compartment sink]
- Critical. Observed employee dry hands on clothes/apron after washing.[in kitchen ]
- Critical. Observed employee wash hands with no soap.[in kitchen ]
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.[peeling carrots in kitchen ]
- 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.[in light shields dead bugs]
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.[improper handwashing and vegetable washing in kitchen ]
|
4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.ceiling light shields
|
2/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish invoices do not state information that the fish has undergone proper parasite destruction. This information must be available This violation must be corrected by : 2/23/2010.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.in rice Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.ceiling light shields
- Critical. No handwashing sign provided at a handsink used by food employees.at either sink Corrected On Site.inspector gave one
- Critical. Identity of food or food product misrepresented.escolar listed as White Tuna and crab is listed and imitation krab is used. Operator will change spelling and add the word escolar to the menu.
|
12/21/2009 | Routine - Food | Warning Issued |
| No report available. | 4/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/26/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Sakura Restaurant, 3438 16 E Lake Rd, Palm Harbor, FL »