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Restaurant: ROBATA JAPANESE STEAKHOUSE
Address: 1500 Oakley Seaver Dr #5, Clermont, FL 34711
Type: Permanent Food Service
License #: 4508439
Total inspections: 5
Last inspection: 09/27/2010
Inspection findings | Inspection Date | Type | Disposition |
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- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice Advised
- Critical. Working containers of food removed from original container not identified by common name. In English
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic in oil & butter spread at room temperature between 75 to 78 degree
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. In walk in cooler, raw chickens over beef
- Critical. Observed food stored on floor. Cases of oil, buckets
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Advised Corrected On Site.
- Observed ice scoop with handle in contact with ice. At wait service station in dining room
- Food-contact surface not smooth and easily cleanable. Raw wood
- Observed nonfood-grade containers used for food storage. Advised
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Wet wiping cloth not stored in sanitizing solution between uses. Kitchen & wait service station
- Critical. Observed handwash sink used for purposes other than handwashing. Used as a prep sink at sushi bar
- Critical. Covered waste receptacle not provided in women's bathroom.
- No Heimlich maneuver sign posted.
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09/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. [used on sushi rice]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [butter sauce/dressing was 55 F, in kitchen ] Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [sushi rice was 89 F] Corrected On Site / discarded.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. / in WIC
- Critical. Observed food stored on floor. [in kitchen , WIC, WIF]
- Critical. Observed non-food gradw paper towels contacting ready-to-eat food. [to cover pre-portion salad bowls in Turbo Air Cooler]
- 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 not stored with handle above the top of potentially hazardous food and the container.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. [open drink cups at wait station and sushi bar]
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / at dry storage
- Observed cutting board grooved/pitted and no longer cleanable. [at sushi bar]
- Food-contact surface not smooth and easily cleanable. [bamboo sushi mats to use to wrap sushi , at sushi bar
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soiled material on cutting board. / at sushi bar
- Critical. Hand wash sink lacking proper hand drying provisions / handwash sign. / at sushi bar
- Critical. Handwashing cleanser lacking at handwashing lavatory. [ at wait station]
- No suitable facilities provided to store employee clothing and other possessions. [cell phone on a cutting board, at sushi bar]
- Observed jacket stored with food. / at dry storage
- Critical. Observed toxic item stored by utensils. [ bottle of vitamin next to food /utensils , At sushi bar]
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
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4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. [bamboo matts for making/forming sushi]
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. [in hibachi dining room]
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. [Menu advertises WHITE TUNA. According to operator, escolar is actually used/substituted. Menu also advertises crabmeat items. Imitation crab meat is actually used/substituted.]
- 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. Pro
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11/12/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. [Fresh salmon, smoke mackerel, fresh bass, fluke all received fresh and served as raw sushi items] Fish must be served cooked or discarded.
- Critical. Working containers of food removed from original container not identified by common name. [flour container, at cookline]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [raw eggs, butter 70 F, in kitchen, less than 4 hours[ Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [batter at 69 F, in kitchen ] Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. [sushi rics at 75 F, at sushi bar] Operator discarded product.]
- Critical. Observed food stored on floor. [in dry storage / walk-in cooler] Corrected On Site.
- Critical. Observed paper towel used as a food-contact surface.
- 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 bulk rice container] 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 sushi bar] Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. [in kitchen ] Corrected On Site.
- Food-contact surface not smooth and easily cleanable. [bamboo matts for makIng/forming sushi]
- Food-contact surface not smooth and easily cleanable. [ sea shells used as plate decoration]
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. [raw wood at shelving / rack in kitchen
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Hot water not provided/shut off at employee hand wash sink. [in hibachi dining room]
- Critical. Hot water not provided at a minimum of 100 F [tested 85 F]
- Critical. Hot / cold water not provided/shut off at mopsink
- Critical. No handwashing sign provided at a handsink used by food employees. [ at sushi bar]
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed hole/gap/space in kitchen ceiling.
- No suitable facilities provided to store employee clothing and other possessions. [clothing, personal bag stored with food items, at dry storage ]
- Critical. Current Hotel and Restaurant license not properly displayed.
- Critical. Identity of food or food product misrepresented. [Menu advertises WHITE TUNA. According to operator, escolar is actually used/substituted. Menu also advertises crabmeat items. Imitation crab meat is actually used/substituted.]
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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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9/9/2009 | Routine - Food | Warning Issued |
| No report available. | 6/29/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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