Bonito Grill & Sushi, 614 Centre St, Fernandina Bch, FL - Restaurant inspection findings and violations

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Business Info

Restaurant: BONITO GRILL & SUSHI
Address: 614 Centre St, Fernandina Bch, FL 32034-3939
Type: Permanent Food Service
License #: 5500342
Total inspections: 8
Last inspection: 08/09/2010

Restaurant representatives - add corrected or new information about Bonito Grill & Sushi, 614 Centre St, Fernandina Bch, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice 50F in walk-in, from yesterday, discarded Corrected On Site.
  • Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. 2 thermometers broken, reachin by cook line, reachin at storage area
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour Corrected On Site.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. sushi bar Corrected On Site.
  • Nonfood-contact equipment not designed and constructed. using cloth towel under cutting board at cook line
  • Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine or bucket. not checking bucket, too much sanitizer
  • Wet wiping cloth not stored in sanitizing solution between uses. on salad cooler Corrected On Site. Repeat Violation.
  • Critical. Observed buildup of slime in the interior of ice machine.
  • Critical. Observed food-contact surfaces encrusted with dust and/or soil deposits. vent in upright reachin cooler
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. dust on ice machine vents and fan in back of kitchen Repeat Violation.
  • Observed gaskets with slimy/mold-like build-up. walk-in cooler
  • Observed single-service articles stored without protection from contamination. boxes of gloves next to chemicals, chemicals shelf Corrected On Site.
  • Observed leaking pipe at plumbing fixture. 3 comp sink at bar and prep sink by cook line Repeat Violation.
  • Critical. Handwash sink not accessible for employee use at all times. blocked with rice stand, sushi bar Corrected On Site.
  • Critical. Observed handwash aids at a non-handwash sink. handwashing sign at prep sink, sushi bar Corrected On Site.
  • Lights missing the proper shield, sleeve coatings or covers. missing end caps in storage area Repeat Violation.
  • Critical. Observed sanitizing solution exceeding the maximum concentration allowed. more than 200ppm in bucket at sushi bar
  • Carbon dioxide/helium tanks not adequately secured. bar Corrected On Site.
  • Critical. Certified Food Manager unable to answer basic Food Code questions. didn't know how to calibrate thermometer
08/09/2010Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
6/29/2010Routine - FoodAdmin. Complaint Callback Complied
  • No Violations Were Observed
4/12/2010Routine - FoodCall Back - Complied
  • Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Salmon
  • Critical. Food removed from original container not identified by common name. food on display sushi cooler Repeat Violation.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salmon in drawers and dumplings and sour cream 50F on ice; added more ice Corrected On Site. Repeat Violation.
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice, explained time as public health control, wrote time Corrected On Site.
  • Critical. No conspicuously located thermometer in holding unit. reachin by ice machine
  • Critical. Observed raw animal food stored over ready-to-eat food. raw fish over sauces in sushi cooler; raw duck over veggies; shelled eggs over melon in reachin
  • Critical. Observed food stored on floor. boxes of food in walk-in freezer
  • Critical. Observed cloth used as a food-contact surface. on sushi rice Corrected On Site.
  • In-use utensil for food not stored in a clean, protected location. tongs on pipe Corrected On Site.
  • Observed ice scoop with handle in contact with ice. at bar Corrected On Site.
  • Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. changing gloves without washing hands; explained them 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. touched avocado, making sushi; got gloves Corrected On Site. Repeat Violation.
  • Observed gaskets/seals on cold holding unit in poor repair. one door on sushi cooler
  • Observed nonfood-grade containers used for food storage. shoe boxes for food, sushi cooler, breads by cook line; rice and cornstarch bulk containers
  • Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Chlorine
  • Wet wiping cloth not stored in sanitizing solution between uses. on sushi cutting board
  • Critical. Observed interior of microwave soiled. interior top Repeat Violation.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. on floor fan by office
  • Observed single-service articles stored without protection from contamination. straws at bar Corrected On Site.
  • Critical. Hot water not provided/shut off at employee hand wash sink. employee restroom
  • Observed leaking faucet at plumbing fixture. 3 comp sink
  • Critical. Vacuum breaker mising at hose bibb. under handsink, where red hose is attached
  • Critical. Lack of signage on bathrooms. employee restroom
  • Critical. Covered waste receptacle not provided in women's bathroom. employee restroom Repeat Violation.
  • Critical. No handwashing sign provided at a handsink used by food employees. handsink at bar and restrooms in dining room Repeat Violation.
  • Observed attached equipment soiled with accumulated dust. vent in walk-in
  • Lights missing the proper shield, sleeve coatings or covers. in kitchen
  • Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket
  • 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. 2 people have it only
2/10/2010Routine - FoodAdministrative complaint recommended
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Dairy
  • Critical. Working containers of food removed from original container not identified by common name. Bulk flour.
  • Critical. Working containers of food removed from original container not identified by common name. Sushi cooler.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp 45f, half/half 46 Corrected On Site.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk container.
  • Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Sushi Corrected On Site.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
  • Critical. Observed interior of microwave soiled.
  • Critical. Observed buildup of slime in the interior of ice machine.
  • Critical. Observed encrusted, soiled material on slicer.
  • Critical. Cold water not provided/shut off at employee handwash sink. Handsink byy dish machine.
  • Critical. Covered waste receptacle not provided in women's bathroom. Employee bathroom.
  • Critical. No handwashing sign provided at a handsink used by food employees. Handsink by dish machine.
  • Critical. Handwashing cleanser lacking at handwashing lavatory. Handsink by dish machine.
  • Critical. Outer openings not protected with self-closing doors. Rear door. Corrected On Site.
  • Critical. Outer openings of establishment cannot be properly sealed when not in operation. Open spaces around rear screen door.
  • Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. Bycoffee machine in kitchen, by slicer in rear room.
9/15/2009Routine - FoodInspection Completed - No Further Action
No report available. 1/26/2009Routine - FoodInspection Completed - No Further Action
No report available. 9/9/2008Routine - FoodCall Back - Complied
No report available. 9/8/2008Routine - FoodWarning Issued

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