- Basic - Grease from exhaust dripping onto ground- outside, back.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- 113°. Owner adjusted crockpot thermostat.
- Basic - Kitchen ceiling soiled with accumulated grease/oil.
- Basic - Open dumpster lids.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Vacuum breaker missing at hose bibb- outside, back.
- Intermediate - Kitchen handwash sink used as dump sink.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again- springrolls. Explained policy. **Repeat Violation**
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09/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In rice container. **Corrected On-Site** **Repeat Violation**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. In kitchen.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in freezers.
- Basic - Exterior door (in kitchen) has a gap at the threshold that opens to the outside. **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor. Under reach in coolers and reach in freezers
- Basic - Working containers of food (tempura and rice) removed from original container not identified by common name. **Corrected On-Site**
- 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 corrected to 50ppm. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food (green onion used as a garnish) with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lo mein noodles 45 °F, rice noodles 45 °F, and batter 63 °F. Operator discarded. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food (bacon) stored over/with ready-to-eat food (lemongrass) in reach-in freezer - not all products commercially packaged.
- High Priority - Raw animal foods (beef and chicken) not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to items (pan) stored in the sink. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler and reach in freezer soiled with accumulation of food residue.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food (spring rolls) prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **Repeat Violation**
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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair. Multiple places in dining area and restrooms. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Kichen **Warning**
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2/4/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Sugar on crashcart bowl with no handle **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of tempura container. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Side of fryer and cookline. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. Noodles, tempura **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Chicken, noodles **Warning**
- Basic - Ceiling in disrepair. Multiple places in dining area and restrooms. **Warning**
- Basic - Dead roaches on premises. 3 dead roaches on floor under makeline table next to cookline. 2 dead roaches on floor in between reach in freezer and makeline table. 5 dead roaches found in reach in cooler used for dry storage and as table for sushi bar at front counter. **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. Gaskets on chest freezer. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Kichen **Warning**
- Basic - Floor soiled/has accumulation of debris. Under makeline table in kitchen by cookline. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Threshold to kitchen area. **Warning**
- Basic - Floor under dishmachine or three-compartment sink area soiled. **Warning**
- Basic - Floors not maintained smooth and durable. Threshold to kitchen area. **Warning**
- Basic - Food debris accumulated on kitchen floor. Under all reach in coolers **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Makeline **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 66 °F water. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken **Warning**
- Basic - Reach-in freezer gaskets soiled with slimy/mold-like build-up. All reach in freezers and chest freezer. **Warning**
- Basic - Single-service items stored on floor. Toothpicks. **Warning**
- Basic - Soiled reach-in cooler gaskets. All reach in coolers **Warning**
- Basic - Wall soiled with accumulated grease. Behind prep table next to cookline. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Egg drop soup 81 °F, owner stated soup was made at 10am. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 68 °F, butter 70 °F, chicken 48 °F, noodles 54 °F, all prepared at 10am, shrimp 60 °F, roe 66 °F, less than 1 hour. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches found on/in containers of spices and single service items on shelf above makeline table next to cookline. 1 live roach found in gasket of reach in freezer next to makeline table. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Egg drop soup 81 °F made at 10am, garlic in oil 68 °F, butter 70 °F, chicken 48 °F, and noodles 54 °F, all out since 10am **Warning**
- Intermediate - Cutting board(s) stained/soiled. Makeline kitchen by back door. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Spoon in handwash sink by 3 Compartment Sink **Warning**
- 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**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Spring rolls in reach in freezer. **Warning**
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1/31/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area, rice in storage room. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered, rice. **Corrected On-Site**
- Basic - Minor grease accumulated under cooking equipment, habatchi grill right side.
- 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, 10ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked has exceeded it's marked time. Sushi rice marked for 10:45am observed time was 3:20pm.
- 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 (food temperature was 41 degrees Fahrenheit or less or 135 degrees Fahrenheit or above when time began). Sushi rice marked for 10:45am, observed time was 3:20, product discarded.
- High Priority - Toxic substance/chemical improperly stored. Grill cleaner hanging on side of dishmachine. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Egg drop soup, corrected by putting in upright cooler. **Corrected On-Site**
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8/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Uncovered food containers in waitress area, fried onions, mushrooms. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter on cookline at 67?f for less than 4 hours.
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0ppm.
- Critical - Observed cigerette container in food preparation or other non-designated area. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing, rinsing towel in frontline handsink.
- Observed ice scoop with handle in contact with ice, ice bin. Corrected On Site.
- Observed leaking pipe at 3-compartment sink.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over noodles walkin cooler. Repeat Violation.
- Critical - Observed toxic item improperly stored, window cleaner next to portion cups waitress area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses, cookline.
- Critical - Working containers of food removed from original container not identified by common name, flour. Repeat Violation.
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11/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times, pan utensils in cookline. Corrected On Site.
- Critical - License expired within 30 days after expiration date.
- Critical - Observed handwash sink used for purposes other than handwashing, scrubber in frontline handsink. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over cocunut milk. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, flour cookline.
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6/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, sushi rice. Repeat Violation.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in walkin cooler.
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over beef in upright freezer. Repeat Violation.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Violation: 32-05-1 Observed handsink draining slowly, frontline.
- Violation: 51-16-1 No plan review submitted and renovations in progress. Establishment is adding habachi tables, construction has begun.
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4/9/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - No conspicuously located thermometer in walkin cooler.
- No plan review submitted and renovations in progress. Establishment is adding habachi tables, construction has begun.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed handsink draining slowly, frontline.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over beef in upright freezer. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, sushi rice. Repeat Violation.
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2/2/2012 | Routine - Food | Warning Issued |
- Violation: 14-33-1 Observed chest freezer lid, inside detaching exposing insulation/wiring.
- 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.
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9/26/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0ppm.
- 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.
- Observed chest freezer lid, inside detaching exposing insulation/wiring.
- Observed dusty vent covers, walkin cooler.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken/beef over vegetables both upright freezer.
- Critical - Observed rodent activity as evidenced by rodent droppings found. 10 hard dishwashing area, 5 hard floor storage area, 2 hard on storage tubs. This violation must be corrected by : 9-23-11.
- Critical - Observed sushi items in display case not labeled.
- Plates/bowls not properly protected or inverted to prevent contamination, cookline.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, sushi rice.
- Critical - Working containers of food removed from original container not identified by common name, flour.
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9/22/2011 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Yummy Japanese Steakhouse, 2387 W Hwy 98 Ste-E, Mary Esther, FL »