Hiro's Sushi Cafe, 4120 Little Road, New Port Richey, FL - Restaurant inspection findings and violations



Business Info

Name: HIRO'S SUSHI CAFE
Type: Permanent Food Service
Address: 4120 Little Road, New Port Richey, FL 34655
License #: 6113202
Total inspections: 15
Last inspection: 2/12/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Accumulation of debris on drainboards or equivalent.
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
  • Basic - Build-up of soil/debris on the floor under shelving.
  • Basic - Buildup of food debris/soil residue on equipment door handles.
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
  • Basic - Ceiling tile missing.
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • Basic - Clean knives/utensils stored in crevices between equipment.
  • Basic - Cove molding at floor/wall juncture broken/missing.
  • Basic - Floor area(s) covered with standing water. In front of walkin cooler
  • Basic - Floor tiles cracked, broken or in disrepair.
  • Basic - Grease accumulated under cooking equipment.
  • Basic - Ice buildup in walk-in freezer.
  • Basic - Ice scoop handle in contact with ice.
  • Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
  • Basic - Outer openings of establishment cannot be properly sealed when not in operation.
  • Basic - Soda gun holster with accumulated slime/debris.
  • Basic - Soil residue build-up on nonfood-contact surface. Containers
  • Basic - Stored food not covered in walk-in cooler.
  • Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 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.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Handwash sink used for purposes other than handwashing.
2/12/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of grease on nonfood-contact surface. Fryers
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
  • Basic - Ceiling tile missing.
  • Basic - Clean cups/glasses not properly air dried - wet nesting. Near dishmachine
  • Basic - Floor area(s) covered with standing water. Throughout kitchen
  • Basic - Food debris/dust/grease/soil residue on exterior of oven.
  • Basic - Food stored in dry storage area not covered. Sugar
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - No copy of latest inspection report available.
  • Basic - Single-service articles not stored inverted or protected from contamination. To go boxes, sushi bar
  • Basic - Stored food not covered in walk-in cooler. Vegetables
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over butter
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 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 in reach in cooler
  • Intermediate - Handwash sink used for purposes other than handwashing. Storage, next to dishmachine
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dining room
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in walk in cooler
10/17/2013Complaint FullInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food.
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
  • Basic - Clean cups/glasses not properly air dried - wet nesting.
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • Basic - Exterior door has a gap at the threshold that opens to the outside.
  • Basic - Floor drains/drain covers heavily soiled.
  • Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
  • Basic - Single-service articles improperly stored. Straws at the bar
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Stored food not covered in walk-in cooler. Rice
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • Intermediate - Handwash sink used for purposes other than handwashing.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
9/6/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Accumulation of debris inside warewashing machine.
  • Basic - Accumulation of debris on exterior of warewashing machine.
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
  • Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
  • Basic - Case/container/bag of food stored on floor in kitchen.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Floor under dishmachine or three-compartment sink area soiled.
  • Basic - Food debris accumulated on kitchen floor.
  • Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
  • Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
  • Basic - Stored food not covered in walk-in cooler.
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Live flies in kitchen.
  • High Priority - Raw animal food stored over cooked food. Raw eggs over cooked rice
  • 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.
  • Intermediate - Handwash sink used for purposes other than handwashing.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
5/7/2013Routine - FoodInspection Completed - No Further Action
  • Fixed equipment does not allow enough space for cleaning above, below, and on the sides of the equipment. Knife sleeve on metal chart
  • Critical - No conspicuously located thermometer in holding unit.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Observed floor area(s) covered with standing water.
  • Critical - Observed handwash sink used for purposes other than handwashing. Beverage station
  • Critical - Observed raw animal food stored over ready-to-eat food. Eggs over sliced carrots
  • Observed soda gun holster with accumulated slime/debris. Bar area
  • Critical - Observed soil residue in storage containers.
  • Critical - Observed toxic item improperly stored.
  • Critical - Observed uncovered food in holding unit/dry storage area. Rice bin
  • Critical - Outer openings of establishment cannot be properly sealed when not in operation.
  • Wet wiping cloth not stored in sanitizing solution between uses.
12/17/2012Routine - FoodInspection Completed - No Further Action
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
  • Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
  • Critical - No conspicuously located thermometer in holding unit. kitchen
  • No copy of latest inspection report.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Critical - Observed cloth used as a food-contact surface.
  • Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
  • Critical - Observed food stored on floor.
  • Observed garbage on the ground and/or pad around dumpster.
  • Observed grease accumulated under cooking equipment.
  • Critical - Observed hand wash sink used for purpose other than washing hands.
  • 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 reach-in cooler soiled with accumulation of food residue.
  • Critical - Observed live flies in kitchen. 2
  • Observed open dumpster lid.
  • Critical - Observed potentially hazardous food thawed in standing water.
  • Critical - Observed toxic item improperly stored.
  • Observed utensils stored in crevices between equipment.
  • Observed wall soiled with accumulated black debris in dishwashing area.
  • Critical - Outer openings of establishment cannot be properly sealed when not in operation.
  • Wet mop not hung to dry.
  • Wet wiping cloth not stored in sanitizing solution between uses.
6/13/2012Routine - FoodInspection Completed - No Further Action
  • Equipment and utensils not properly air-dried.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
  • Critical - No conspicuously located thermometer in holding unit.
  • Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Critical - Observed encrusted material on can opener.
  • Critical - Observed food stored on floor.
  • Observed gaskets with slimy/mold-like build-up.
  • Observed grease on the ground and/or pad around grease receptacle.
  • 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 soil residue in storage containers.
  • Critical - Observed uncovered food in holding unit/dry storage area.
  • Critical - Observed unlabeled spray bottle.
  • Observed unnecessary items stored in garbage enclosure.
  • Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
  • Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • Wet mop not hung to dry.
  • Wet wiping cloth not stored in sanitizing solution between uses.
3/30/2012Routine - FoodInspection Completed - No Further Action
  • Ceiling tile missing. kitchen
  • Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
  • 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.
  • Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
  • Critical - Observed food stored on floor.
  • Observed gaskets with slimy/mold-like build-up.
  • Critical - Observed hand wash sink used for purpose other than washing hands.
  • 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.
  • Observed leaking pipe at plumbing fixture. restroom
  • Observed single-service articles stored without protection from contamination.
  • Critical - Observed soil residue in storage containers.
  • Critical - Observed uncovered food in holding unit/dry storage area.
  • Observed unnecessary items on the premise.
  • Observed unnecessary items stored in garbage enclosure.
  • Critical - Outer openings of establishment cannot be properly sealed when not in operation.
  • Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
  • Wet wiping cloth not stored in sanitizing solution between uses.
11/15/2011Routine - FoodInspection Completed - No Further Action
  • Equipment and utensils not properly air-dried.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
  • Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical - No conspicuously located thermometer in holding unit.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
  • Critical - Observed food stored on floor.
  • Observed gaskets with slimy/mold-like build-up.
  • Critical - Observed hand wash sink used for purpose other than washing hands.
  • Observed hole in wall. rear of building
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
  • Critical - Observed soiled reach-in cooler gaskets.
  • Critical - Observed toxic item improperly stored.
  • Critical - Observed uncovered food in holding unit/dry storage area.
  • Observed unnecessary items on the premise.
  • Observed unnecessary items stored in garbage enclosure.
  • Critical - Outer openings of establishment cannot be properly sealed when not in operation.
  • Wet wiping cloth not stored in sanitizing solution between uses.
6/14/2011Routine - FoodInspection Completed - No Further Action
  • Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
  • Critical - Hotel and Restaurant license not properly displayed.
  • Critical - No conspicuously located thermometer in holding unit.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Observed grease accumulated under cooking equipment.
  • Observed grease on the ground and/or pad around grease receptacle.
  • Critical - Observed hand wash sink used for purpose other than washing hands.
  • Observed ice scoop with handle in contact with ice.
  • Critical - Observed live flies in kitchen.
  • Observed nonfood-grade containers used for food storage.
  • Observed open dumpster lid.
  • Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
  • Observed single-service articles stored without protection from contamination.
  • Critical - Observed soil residue in storage containers.
  • Critical - Observed uncovered food in holding unit/dry storage area.
  • Observed unnecessary items stored in garbage enclosure.
  • Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • Wet wiping cloth not stored in sanitizing solution between uses.
3/23/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Original container: properly labeled, date marking
  • Critical. Thermometers provided and conspicuously placed
  • In use food dispensing utensils properly stored
  • Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
  • Food contact surfaces designed, constructed, maintained, installed, located
  • Wiping cloths clean, used properly, stored
  • Critical. Food contact surfaces of equipment and utensils clean
  • Non-food contact surfaces clean
  • Single service items properly stored, handled, dispensed
  • Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
  • Critical. Outer openings protected from insects, rodent proof
  • Critical. False/misleading statements published or advertised relating to food/beverage
7/1/2010Complaint FullInspection Completed - No Further Action
  • Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
  • Critical. No conspicuously located thermometer in holding unit.
  • Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
  • Critical. Observed food stored on floor.
  • Critical. Observed uncovered food in holding unit/dry storage area.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
  • Critical. Observed hand wash sink used for purpose other than washing hands.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed soil residue in storage containers.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.
  • Observed gaskets with slimy/mold-like build-up.
  • Equipment and utensils not properly air-dried.
  • Observed single-service items stored on floor.
  • Observed single-service articles improperly stored.
  • Observed single-service articles stored without protection from contamination.
  • Observed leaking faucet at plumbing fixture. 3-comp sink
  • Observed grease on the ground and/or pad around grease receptacle.
  • Critical. Observed live flies in kitchen.
  • Critical. Outer openings of establishment cannot be properly sealed when not in operation.
  • Observed grease accumulated under cooking equipment.
  • Critical. Observed toxic item improperly stored.
  • Critical. Observed unlabeled spray bottle.
  • dirty mop water left in mop bucket.
  • Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
  • Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
3/23/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed opened/prepared container/package of ready-to-eat potentially hazardous food that does not bear a consume/sell by date/label. Food may not be served.
  • Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
  • Critical. No conspicuously located thermometer in holding unit.
  • Critical. Observed uncovered food in holding unit/dry storage area.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
  • 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.
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
  • Observed ice scoop with handle in contact with ice.
  • Critical. Observed hand wash sink used for purpose other than washing hands.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed soil residue in storage containers.
  • Critical. Observed soil residue in storage containers.
  • Critical. Observed interior of microwave soiled.
  • Observed soda gun holster with accumulated slime/debris.
  • Equipment and utensils not properly air-dried.
  • Observed single-service articles stored without protection from contamination.
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Missing drain plug at dumpster.
  • Observed open dumpster lid.
  • Critical. Observed small flying insects in bar area.
  • Observed dusty ceiling tiles and/or air conditioning vent covers.
  • Lights missing the proper shield, sleeve coatings or covers.
  • Critical. Observed unlabeled spray bottle.
  • Wet mop not hung to dry.
  • Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
  • Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
  • Critical. Identity of food or food product misrepresented. This violation must be corrected by : 11/6/09.
10/6/2009Routine - FoodInspection Completed - No Further Action
No report available. 4/27/2009Routine - FoodInspection Completed - No Further Action
No report available. 12/22/2008Food-Licensing InspectionInspection Completed - No Further Action

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