Sushi Alive!, 15451 N Dale Mabry Hwy, Tampa, FL - Restaurant inspection findings and violations



Business Info

Name: Sushi Alive!
Type: Permanent Food Service
Address: 15451 N Dale Mabry Hwy, Tampa, FL 33618
License #: 3915934
Total inspections: 8
Last inspection: 11/18/2010

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Inspection findings

Inspection Date

Type

Disposition

  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. Working containers of food removed from original container not identified by common name. bottles, bulk
  • Critical. Observed raw animal food stored over ready-to-eat food. raw chicken/beef over peas
  • Critical. Observed food stored on floor. cooler
  • 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. sauces
  • 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
  • In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sauces
  • 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 employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
  • Observed employee with ineffective hair restraint.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Observed clean equipment stored on floor. ice buckets, pots/pans
  • Critical. Handwash sink not accessible for employee use at all times. Repeat Violation.
  • Critical. Employees have not received training related to their assigned duties.
11/18/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Working containers of food removed from original container not identified by common name. bottles
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
  • Critical. No conspicuously located thermometer in holding unit. reachin
  • Critical. Observed food stored on floor. cooler
  • Critical. Observed cloth used as a food-contact surface.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Observed dirty cardboard and cloth napkins used as shelf cover.
  • Observed nonfood-grade containers used for food storage. sugat
  • Observed clean equipment stored on floor.
  • Critical. Handwash sink not accessible for employee use at all times.
  • Critical. No handwashing sign provided at a handsink used by food employees.
  • Floors not maintained smooth and durable. under dishwasher
  • Observed wall soiled with accumulated food debris. kitchen
  • Observed dusty ceiling tiles and/or air conditioning vent covers.
  • Light not functioning. hood
  • Critical. Observed container of medicine improperly stored. vitamins saline
  • Critical. Observed sanitizing solution exceeding the maximum concentration allowed. towels
  • Critical. Portable fire extinguisher blocked/not easily accessible. For reporting purposes only.
  • Carbon dioxide/helium tanks not adequately secured.
07/28/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
6/28/2010Routine - FoodAdmin. Complaint Callback Not Complied
  • Critical. Food protection during storage, preparation, display, service, transportation
  • Critical. Cross-contamination, equipment, personnel, storage
  • In use food dispensing utensils properly stored
  • In use food dispensing utensils properly stored
  • Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Food contact surfaces of equipment and utensils clean
  • Critical. Toilet and handwashing facilities, number, convenient, designed, installed
  • Facilities to maintain product temperature
6/28/2010Routine - FoodAdministrative complaint recommended
  • Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna at 46F, sushi rice at 74F, salmon at 45F.
  • Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.left hand sushi case
  • Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. wooden bamboo mats
  • Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
3/23/2010Routine - FoodCall Back - Admin. complaint recommended
  • Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. salmon
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
  • Critical. No conspicuously located thermometer in holding unit.
  • Critical. Observed potentially hazardous food thawed in standing water.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 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
  • Food-contact surface not smooth and easily cleanable. bamboo mats, wooden sushi rice bowl
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm
  • Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. clean glasses inverted on paper
  • Critical. Hand wash sink lacking proper hand drying provisions.sushi area
  • Critical. Observed toxic item improperly stored. chemical spray bottle on shelf next to single service containers
  • Critical. Identity of food or food product misrepresented. imitation crab listed as real crabstick on menu.
1/21/2010Routine - FoodAdministrative complaint recommended
No report available. 2/18/2009Routine - FoodInspection Completed - No Further Action
No report available. 7/9/2008Routine - FoodInspection Completed - No Further Action

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