- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of glass cooler in rear prep area.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tile missing. Above ice machine.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on prep table near plastic wrap. **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Bags on cups at wait station. **Corrected On-Site**
- Basic - Hole in wall behind washing machine.
- Basic - Ice scoop handle in contact with ice at wait station and at front bar. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 80°F **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Cut carrots in to go bag on WIC.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar. **Repeat Violation**
- Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef over raw fish in glass door cooler in rear prep area.
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Throughout.
- Basic - Build-up of mold-like substance on nonfood-contact surface. Dish machine racks.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on prep table in kitchen.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 79°F.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish cakes salmon and shrimp at sushi bar counter. **Repeat Violation**
- Basic - Soda gun holster with accumulated slime/debris. At bar.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar. **Repeat Violation**
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. HWS Blocked by dishes at dish machine and next to 3CS.
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4/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing.
- Basic - Fan cover and ceiling in walk-in cooler has accumulation of dust/debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish cakes at sushi bar defrosting at room temperature without running water.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- 3 compartment sink right side faucet is inoperable. Water does not turn in, faucet broken.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. [Single serve bowl floating in closed soy sauce container.] Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. [cookline] Corrected On Site.
- Critical - Observed cloth used as a food-contact surface on sushi rice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. [Scoops for cooked rice in 79degF water.] Corrected On Site.
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit. 105degF at 3 compartment sink.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Raw shell eggs over raw beef] Corrected On Site.
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10/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided. [Provided on dinner and sushi menus but not on lunch menu where hibschi steak is offered.]
- Violation: 23-03-1 Observed build-up of grease and rice alongside some of the dining area hibachi grills.
- Violation: 29-08-1 Plumbing system in disrepair. [3 compartment sink has 2 faucets. Left side faucet does not reach far right bay. Right side faucet is inoperable.]
- Violation: 29-17-1 Waste line at sushi bar missing at soda gun holster. Unit is positioned to drip onto 3 compartment sink drain board where clean equipment is stored.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. [Women's employee restroom]
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. [cookline area, sushi bar at multiple hand sinks, 3 compartment sink area]
- Violation: 37-02-1 Observed 4 inch by 8 inch hole in wall behind sauce containers near ice machine. 6inch by 30 inch hole in wall behind washing machine.
- Critical - Violation: 45-38-2 Portable fire extinguisher not fully charged. For reporting purposes only. [Near hibachi number 1]
- Critical - Violation: 53B-08-1 Incomplete 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. [Half of employee training cards provided do not have dates of training entered. One card has manager signature with no name or date provided.]
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7/10/2012 | Complaint Full | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. [Women's employee restroom]
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. [Probe thermometer at cookline reads 20degF ambient air in cooler when ambient air is 40degF]
- Critical - Hand wash sink lacking proper hand drying provisions. [cookline area, 3 compartment sink area] Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. [Blocked by tray of clean dishes seated on basin] Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. [employees woman restroom] Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. [82degF at wait station near soda machine, 91degF at dish machine area]
- Critical - Incomplete 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. [Half of employee training cards provided do not have dates of training entered. One card has manager signature eith no nsme or date provided.]
- Light not functioning in back enclosed storage room where cardboard boxes of equipment are stored. Room unable to be properly cleaned or observed without light source.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. [5 food handling employees present]
- Critical - No handwashing sign provided at a handsink used by food employees. [cookline area, sushi bar at multiple hand sinks, 3 compartment sink area]
- Critical - Observed 1 dead roaches on floor near trash can in dish machine room. 6 dead roaches in back storage room where many cardboard boxes are stored. 1 dead roach on floor next to wadhing machine.
- Observed 4 inch by 8 inch hole in wall behind sauce containers near ice machine. 6inch by 30 inch hole in wall behind washing machine.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. [Food catch below rinse sink at dish machine full of foid from previoys evening.] Corrected On Site.
- Observed build-up of food debris, dust or dirt on/under cookline burners.
- Observed build-up of grease and rice alongside some of the dining area hibachi grills.
- Critical - Observed container of dietary supplement stored on can storage shelving. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food stored on floor. [Frozen duck in box on floor of walk in freezer.] Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. [Single service bowl in cookline hand sink.]
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit. [101degF]
- Critical - Observed raw animal food stored over ready-to-eat food. [Raw chicken over raw greens that won't be cooked in upper cookline cooler.] Corrected On Site.
- Plumbing system in disrepair. [3 compartment sink has 2 faucets. Left side faucet does not reach far right bay. Right side faucet is inoperable.]
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. [Near hibachi number 1]
- Critical - Required consumer advisory for raw/undercooked animal food not provided. [Provided on dinner and sushi menus but not on lunch menu where hibschi steak is offered.]
- Single serve bowls without handles used in sauce containers throughout establishment.
- Critical - Thermometers not calibrated according to manufacturer's specifications. [Cookline]
- Waste line at sushi bar missing at soda gun holster. Unit is positioned to drip onto 3 compartment sink drain board where clean equipment is stored.
- Wet wiping cloth not stored in sanitizing solution between uses. [Stored on sushi bar counter] Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. [MSG identified by cook is stored in soy sauce container, not labeled.] Corrected On Site.
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7/9/2012 | Complaint Full | Warning Issued |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit-rice scoop
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink-wait station
- Violation: 37-04-1 Observed wall soiled with heavily accumulated black debris in dishwashing area.
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12/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions, hibachi grill
- Critical - Hand wash sink lacking proper hand drying provisions-dishwash area, wait station and back prep area , and employee restroom Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory hibachi handsink
- Critical - Hot water not provided/shut off at employee hand wash sink-wait station
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching ready to eat foods with barehands. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surfaces(shelf holding grill at cookline, shelves in back holding sugar, flour and rice bags, shelves holding blue containers filled with rice and sugar/flour substancess.
- Critical - Observed dead roaches on premises. Observed two dead roaches inside reach in cooler. Observed two dead roaches at dry storage area shelf. Observed one dead roach on floor at dishwash area. Observed two dead roaches on floor by back exit door. Observed two dead roaches under reach in cooler. Observed two deadnon food prep pan. Observed one dead roach next to chop sticks storage area.
- Critical - Observed food stored on floor in walk in cooler Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed bus bin stored on top of handsink at dishwash area Corrected On Site.
- Observed ice scoop with handle in contact with ice at bar
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit-rice scoop
- Critical - Observed roach activity as evidenced by live roaches found. Observed one live roach on food storage tray at cookline and on live on kitchen floor.
- Critical - Observed toxic item stored by food-cookline
- Observed wall soiled with heavily accumulated black debris in dishwashing area.
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12/21/2011 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions next to three compartment sink. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions-dishwash area Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink-next to dishwash machine
- Critical - No handwashing sign provided at a handsink used by food employees-kitchen Corrected On Site.
- Critical - No handwashing sign provided at both handsinks used by food employees(sushi prep station/bar) Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee chopping onions while touching onion with barehands. Corrected On Site by putting on sanitary gloves.
- Observed employee with no hair restraint and preparing food
- Observed ice scoop with handle in contact with ice at bar. Corrected On Site.
- Observed in-use utensil (rice scoop)stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of microwave soiled with encrusted food debris
- Critical - Observed potentially hazardous food (seafood)thawed at room temperature. Corrected On Site.
- Observed soiled cardboard used as a shelf cover under grill.
- Critical - Two Hand wash sinks at bar/sushi prep station lacking proper hand drying provisions Corrected On Site.
- Waste line missing at soda gun holster at bar
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10/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions-next to three compartment sink.
- Critical - Hand wash sink lacking proper hand drying provisions-womens employee handsink (restroom not in use)
- Critical - No handwashing sign provided at a handsink used by food employees-sushi station.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching ready to eat Vegetables with barehands. Corrected On Site.
- Critical - Observed food stored on floor. Observed bag of onions and carrots stored on floor
- Observed grease and food debris accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed dishes stored in handsink next to three compartment sink.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed pan holding dishes stored in handsink at cookline
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit(rice scoops)
- Observed single-service items stored on floor. Observed box of to go containers stored on floor in back storage area
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated grease-cookline area
- Waste line missing at soda gun holster at bar.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed employees using same utensil to handle raw and cooked product. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee switch from working with raw food to touching a clean plate. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory-employee restroom
- Observed utensil used for scooping uncooked rice laking handle.
- Critical. Hot water not provided/shut off at employee hand wash sink-dishwash area
- Waste line missing at soda gun holster.
- Critical. No handwashing sign provided at a handsink used by food employees-kitchen handsink
- Critical. No handwashing sign provided at a handsink used by food employees-sushi bar
- Critical. Handwashing cleanser lacking at handwashing lavatory-employee restroom
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10/14/2010 | Routine - Food | Not available electronically |
- No Violations Were Observed
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10/14/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed food stored on floor-batter mix Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Observed spoon and wisk stored on empty egg crate along cookline.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice at bar.
- Observed plastic containers used for scooping rice lacking handle.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Cold water not provided/shut off at employee handwash sink-handsink next to three compartment sink.
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink-dishwash area.
- Critical. Hot water not provided/shut off at employee hand wash sink at handsink next to three compartment sink.
- Critical. Observed handwash sink used for purposes other than handwashing. Observed pan stored in handsink at cookline.
- Critical. Observed handwash sink used for purposes other than handwashing. Observed dishes stored in handsink at dishwash area.
- Critical. Observed handwash sink used for purposes other than handwashing. Observed items stored in handsink next to three compartment sink.
- Critical. No handwashing sign provided at a handsink used by food employees-handsink next to three compartment sink at bar.
- Critical. No handwashing sign provided at a handsink used by food employees-cookline
- Critical. Hand wash sink lacking proper hand drying provisions-drink station.
- Critical. Hand wash sink lacking proper hand drying provisions at handsink next to three compartment sink.
- Critical. Hand wash sink lacking proper hand drying provisions-womens employee restroom
- Critical. Hand wash sink lacking proper hand drying provisions-mens employee restroom
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Identity of food or food product misrepresented. Establishment advertising White tuna sushi role on menu. When inspector asked to see "white tuna" that is used for white tuna sushi roll, operator showed inspector package in walk in freezer labeled "escolar". Menu fails to indicate that white tuna is actually escolar.
- Critical. Identity of food or food product misrepresented. Observed establishment advertising several crab filled sushi roles and "crab stick" on menu. When inspector asked operator to see crab meat, operator showed inspector package with the brand label "osaki brand fish cake" which operator indicated is used for the crab meat that is advertised on menu. "osaki brand fishcake" does not indicate that it contains crab meat on ingredient list on package. Menu fails to indicate that crab meat is not actually used in food items advertising crab meat.
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7/7/2010 | Routine - Food | Administrative complaint recommended |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink-dishwash area
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4/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-wrapped meats in walk in cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching cooked rice and cut vegetables with bare hands 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 bar.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed single-service items stored on floor. Observed box of straws and foam cups stored in floor of back storage area.
- Critical. Hot water not provided/shut off at employee hand wash sink-dishwash area
- Critical. Handwash sink not accessible for employee use at all times-in dishwash area.
- Critical. No handwashing sign provided at a handsink used by food employees-prep area
- Critical. No handwashing sign provided at a handsink used by food employees-next to three compartment sink.
- Critical. No handwashing sign provided at a handsink used by food employees-dishwash area
- Critical. No handwashing sign provided at a handsink used by food employees-drink station
- Critical. Hand wash sink lacking proper hand drying provisions-prep area Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions-next to three compartment sink.
- Critical. Hand wash sink lacking proper hand drying provisions-dishwash area
- Critical. Hand wash sink lacking proper hand drying provisions-drink station
- Critical. Hand wash sink lacking proper hand drying provisions-handsink by hibachi station.
- Critical. Handwashing cleanser lacking at handwashing lavatory-dishwash area
- Carbon dioxide/helium tanks not adequately secured-in back storage area.
- No plan review submitted and renovations in progress. Observed addition of bar and sushi prep area to establishment without submitting and receiving approved plans from Division of Hotels and resturaunts. Please contact plan review at 1-850-488-1133.
- Critical. Manager lacking proof of Food Manager Certification. Operator using same certified food manager at two separate licensed establishments.
- Critical. No Certified Food Manager for establishment.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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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2/25/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-reach in cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food-container of rice in reach in cooler Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Observed clean utensils/equipment stored in dirty vestibules . Observed clean spatula s, spoons, and other utensils stored in wire rack lined with dirty cardboard and utensils in contact with the dirty cardboard. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.-kitchen handsink Corrected On Site. Repeat Violation.
- Critical. Outer openings not protected. Observed back kitchen door open to outside parking lot without a screen door used as protection from contamination or entry of rodents or Bugs. Repeat Violation.
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11/19/2009 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Samurai Japanese Steak House & Sushi Bar, 3611 1 St Ste# 110, Bradenton, FL »