Origami Sushi, 3647 W Hillsborough Ave, Tampa, FL - Restaurant inspection findings and violations

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Business Info

Name: ORIGAMI SUSHI
Type: Permanent Food Service
Address: 3647 W Hillsborough Ave, Tampa, FL 33614
License #: 3911170
Total inspections: 15
Last inspection: 1/29/2014

Restaurant representatives - add corrected or new information about Origami Sushi, 3647 W Hillsborough Ave, Tampa, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Bowl or other container with no handle used to dispense food. **Warning**
  • Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
  • Basic - Raw animal food stored above unwashed produce. Raw beef **Warning**
  • Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
  • High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**
  • High Priority - Toxic substance/chemical stored by or with food. Dish washing liquid next to thawing chicken in sink **Warning**
1/29/2014Routine - FoodCall Back - Admin. complaint recommended
  • Basic - Bowl or other container with no handle used to dispense food. **Warning**
  • Basic - Case/container/bag of food stored on floor in dry storage area. **Warning**
  • Basic - Case/container/bag of food stored on floor in kitchen. **Warning**
  • Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
  • Basic - Employee personal items stored in or above a food preparation area. Cigarettes **Warning**
  • Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
  • Basic - Equipment in poor repair. Reach in cooler door not attached to hinges. **Warning**
  • Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
  • Basic - Light not functioning. Kitchen **Warning**
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
  • Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
  • Basic - Outer openings not protected with self-closing doors. **Warning**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Warning**
  • Basic - Raw animal food stored above unwashed produce. Raw beef **Warning**
  • Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
  • Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
  • Basic - Soil residue build-up on kitchen equipment **Warning**
  • Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
  • High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**
  • High Priority - Toxic substance/chemical stored by or with food. Dish washing liquid next to thawing chicken in sink **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. **Warning**
  • Intermediate - Handwash sink used for purposes other than hand washing, rinse utensils **Warning**
  • Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
  • Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
  • Portable fire extinguisher gauge in red zone. For reporting purposes only. **Warning**
11/26/2013Routine - FoodWarning Issued
  • Basic - Bowl or other container with no handle used to dispense food.
  • Basic - Build-up of grease 4 burner stove
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Equipment in poor repair. Coffin/chest freezer lid cracked
  • Basic - Exterior door has a gap at the threshold that opens to the outside.
  • Basic - Food stored in dry storage area not covered.
  • Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
  • Basic - Mats and duckboards not removable or easily cleanable. Behind sushi bar
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
  • Basic - Ripped/worn tin foil used as food-contact shelf cover.
  • Basic - Soiled reach-in cooler gaskets.
  • 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.
  • Basic - Working containers of food removed from original container not identified by common name. Bottles and bulk items
  • High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.
  • High Priority - Pesticide/insecticide labeled for household use only present in establishment.
  • High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
  • High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over produce and sauces in reach in cooler
  • 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.
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
  • Portable fire extinguisher is inaccessible. For reporting purposes only. By back door
7/11/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Floor tiles missing.
  • Basic - Food stored on floor. **Corrected On-Site**
  • Basic - Hood soiled with accumulated flour/food debris.
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - Wall soiled with accumulated grease.
4/11/2013Routine - FoodInspection Completed - No Further Action
  • Critical - No handwashing sign provided at a handsink used by food employees.
  • Critical - Observed a designated employee eating/drinking area located in a food preparation or other restricted area.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
  • Critical - Observed food stored on floor. shortening
  • Critical - Observed raw animal food stored over ready-to-eat food. eggs over produce Corrected On Site.
7/6/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions.
  • Light not functioning. kitchen
  • Critical - No conspicuously located thermometer in holding unit.whute refrigerator
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Critical - Observed food stored on floor. oil, soy sauce in kitchen
  • Observed ice scoop with handle in contact with ice.
  • 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 in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
12/1/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Cold holding white whirlpool refrigerator equipment incapable of maintaining potentially hazardous food at proper temperatures.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Critical - Observed food stored on floor.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sauces
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
  • Critical - Observed uncovered food in holding unit/dry storage area. bulk
  • Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.rice
  • Wet mop not hung to dry.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical - Working containers of food removed from original container not identified by common name.vinegar
8/10/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
  • Critical - No conspicuously located thermometer in holding unit.
  • No suitable facilities provided to store employee clothing and other possessions.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Observed employee with no hair restraint. Corrected On Site.
  • Critical - Observed handwash sink used for purposes other than handwashing. dumping ice
  • 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 in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Critical - Observed raw animal food stored over ready-to-eat food. fish over produce
  • Observed residue build-up on stove fryer
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Wet mop not hung to dry. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical - Working containers of food removed from original container not identified by common name.
3/24/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Violation: 08A-28-1 Observed food stored on floor. storage area, soda bottles
  • Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.
10/19/2010Routine - FoodCall Back - Complied
  • Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. all fresh fish rec'd from vendor
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
  • Critical. Working containers of food removed from original container not identified by common name. mislabeled
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dressing, batter
  • Critical. No conspicuously located thermometer in holding unit. reachin
  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
  • Critical. Observed food stored on floor. storage area, soda bottles
  • Critical. Observed uncovered food in holding unit/dry storage area.
  • Critical. Observed cloth used as a food-contact surface.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. ice
  • 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.
  • 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.
  • Observed employee with no hair restraint.
  • Observed employee with no hair restraint.
  • Observed ripped/worn tin foil used as shelf cover.
  • Observed a nonfood-grade sushi mat used in food.
  • Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. Dishmachine chlorine sanitizer not at proper strength. Tested over 200 ppm
  • 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 interior of reach-in cooler soiled with accumulation of food residue.
  • Observed residue build-up on all kitchen equipment
  • Critical. Handwash sink not accessible for employee use at all times.
  • Critical. Hand wash sink lacking proper hand drying provisions. bar, kitchen
  • Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen
  • Critical. Outer openings of establishment cannot be properly sealed when not in operation.
  • Floors not maintained smooth and durable. tiles broken
  • Observed grease accumulated under cooking equipment.
  • Observed wall soiled with accumulated black debris in dishwashing area.
  • Observed wall soiled with accumulated food debris. kitchen
  • Light not functioning. storage
  • No suitable facilities provided to store employee clothing and other possessions.
  • Critical. Observed toxic item stored by food. server area
  • Critical. Observed container of medicine improperly stored. server area
  • Critical. Observed sanitizing solution exceeding the maximum concentration allowed. dishwasher
  • Wet mop not hung to dry.
  • Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. manager went to get his certification from home
  • Critical. Employees have not received training related to their assigned duties.
8/18/2010Routine - FoodWarning Issued
  • No Violations Were Observed
4/19/2010Routine - FoodCall Back - Complied
  • Critical. No conspicuously located thermometer in holding unit.
  • Critical. Observed food stored on floor. box of fresh salmon on floor by back door.
  • Critical. Observed cloth used as a food-contact surface. cloth under cutting board
  • Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
  • Dishware/utensils soaking in mopsink
  • Critical. Hand wash sink lacking proper hand drying provisions. front
  • Observed attached equipment soiled with accumulated grease. hood filters dripping grease
  • No copy of latest inspection report.
  • Critical. Identity of food or food product misrepresented. escolar listed as white tuna, imitation crabmeat listed as real crab on in house menus and takeout menus.
3/3/2010Routine - FoodAdministrative complaint recommended
  • Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
  • Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
12/28/2009Routine - FoodCall Back - Complied
  • Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
  • Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. over prep area next to soup.
  • Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner.bamboo sushi mat
  • Violation: 14-41-1 Food-contact surface not smooth and easily cleanable.shelves with spongy covering
  • Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
  • Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. sake cups on cloth
  • Violation: 36-11-1 Floors not maintained smooth and durable.
  • Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
  • Violation: 37-05-1 Observed wall soiled with accumulated food debris.
  • Critical. Violation: 48-13-2 Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
  • Critical. Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.due to administrative complaint regarding misrepresentation.
  • Critical. Violation: 52-01-1 Identity of food or food product misrepresented. Escolar for white tuna, imitation crab for real crab.
10/27/2009Routine - FoodCall Back - Admin. complaint recommended
  • Critical. Working containers of food removed from original container not identified by common name.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
  • Critical. No conspicuously located thermometer in holding unit.
  • Critical. Observed uncovered food in holding unit/dry storage area. rice in dry storage room
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. using glass to scoop ice
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. over prep area next to soup.
  • Equipment or utensils not designed or constructed in a durable manner.bamboo sushi mat
  • Food-contact surface not smooth and easily cleanable.shelves with spongy covering
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Observed gaskets with slimy/mold-like build-up.front reachins
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. sake cups on cloth
  • Critical. Observed handwash sink used for purposes other than handwashing.getting water to boil, draining seafood
  • Critical. No handwashing sign provided at a handsink used by food employees.
  • Floors not maintained smooth and durable.
  • Observed food debris accumulated on kitchen floor.
  • Observed wall soiled with accumulated food debris.
  • Critical. Observed toxic item stored by food.Windex with bags of sesame seeds
  • Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
  • Critical. Establishment operating without a current Hotel and Restaurant license.due to administrative complaint regarding misrepresentation.
  • Critical. Identity of food or food product misrepresented. Escolar for white tuna, imitation crab for real crab.
10/26/2009Routine - FoodAdministrative complaint recommended

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