Tokyo Sushi, 1499 Se 17 St, Fort Lauderdale, FL - Restaurant inspection findings and violations

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Business Info

Name: TOKYO SUSHI
Type: Permanent Food Service
Address: 1499 Se 17 St, Fort Lauderdale, FL 33316-1719
License #: 1617447
Total inspections: 17
Last inspection: 08/05/2014

Restaurant representatives - add corrected or new information about Tokyo Sushi, 1499 Se 17 St, Fort Lauderdale, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Bathroom door not self-closing. Men's room
  • Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Intermediate - Handwash sink used for purposes other than handwashing. Front counter front Counter
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter
08/05/2014Routine - FoodInspection Completed - No Further Action
  • Basic - 3 Leaking pipes at plumbing fixture, waste lines under 3 compartment sink and 2 under hanwash sinks, kitchen and front line.
  • High Priority - License expired within 30 days after expiration date.
2/13/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Floor tiles missing. Kitchen
  • Basic - Working containers of food removed from original container not identified by common name. Misu paste
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Fish over Sea weed salad,
  • High Priority - Raw animal food stored over ready-to-eat food. Fish over Seaweed Salad,
9/12/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Food stored on floor.
  • Basic - Leaking pipe at plumbing fixture.
  • Intermediate - Handwash sink used for purposes other than handwashing.
5/14/2013Routine - FoodInspection Completed - No Further Action
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Critical - Observed food stored on floor.
  • 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.
  • Wet wiping cloth not stored in sanitizing solution between uses.
10/16/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. Several items in walk in cooler
  • Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. Walk in cooler shelves
  • Critical - Violation: 31-07-1 Hand sink missing at dishwashing machine or area.
  • Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area. By server and cook line prep area
7/25/2012Routine - FoodCall Back - Admin. complaint recommended
  • Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above.Cooked shrimp at 65 * FStop sale
  • Critical - Covered waste receptacle not provided in women's bathroom.
  • Critical - Hand sink missing at dishwashing machine or area.
  • Critical - Hand sink missing in food preparation room or area. By server and cook line prep area
  • In-use utensil not stored with handle above the top of potentially hazardous food and the container.
  • Critical - No parasite destruction reccords for raw or undercooked fish- This violation must be corrected by : 07/10 /12.
  • Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 07/10/12.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Server and dishwasher Corrected On Site.
  • Critical - Observed food stored in a prohibited area. Bean sprout above trash Repeat Violation.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Walk in cooler shelves
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beans sprout-60* -Stop sale
  • Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over ready to eat in reach in cooler-
  • Critical - Observed raw animal food stored over ready-to-eat food. Several items in walk in cooler
  • Observed ripped/worn tin foil used as shelf cover.
  • Observed single-service articles stored without protection from contamination. Straws
  • Critical - Observed soil buildup inside ice bin.
  • Critical - Observed soiled reach-in cooler gaskets. By sushi area
  • Critical - Observed uncovered food in holding unit/dry storage area. Several items in walk in cooler
  • Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).Bean sprout- Vegetables - Cooked Chicken and cooked shrimp-
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical - Working containers of food removed from original container not identified by common name. Sugar
5/10/2012Routine - FoodWarning Issued
  • Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. reach in cooler at sushi station and flip-top cooler in server station.
9/20/2011Routine - FoodCall Back - Complied
  • Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.bleached out sanitizer test strip.
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sushi station display cooler at 45 degrees. airflow was blocked by plastic mats. mats were taken out immediately and temperature was taken at 40 degrees. Corrected On Site. Repeat Violation.
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.flip top cooler at servers station at 52 degreese ambient air temperature. Repeat Violation. This violation must be corrected by : 09/12/2011.
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00ppm. Corrected On Site.
  • Critical - No conspicuously located thermometer in holding unit. reach in cooler at sushi station and flip-top cooler in server station.
  • Observed ceiling in disrepair. water damage stains in kitchen.
  • Critical - Observed cloth used as a food-contact surface.rice covered with towel at sushi station .
  • Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.unsealed wood tabletop/food contact surface on front cookline.
  • Critical - Observed food stored in a prohibited area.cooked pasta stored unprotected directly above garbage can. Corrected On Site.
  • Critical - Observed food stored on floor.lettuce in walk-in cooler.
  • Observed gaskets with slimy/mold-like build-up.Walk in cooler and several reach in coolers.
  • Observed gaskets/seals on cold holding unit in poor repair.several reach in cooler
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop. Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tofu and homemade spicy mayo sauce in server station flip-top cooler both at 52 degrees in server station fliptop cooler. stop sale issued. Corrected On Site. Repeat Violation.
  • Critical - Observed raw animal food stored over cooked food.raw chicken over carrots and cut vegetables in reach in cooler at cookline .
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw shell eggs above raw fish walk in cooler .
  • Critical - Observed unlabeled spray bottle. bleach water in windex bottle in dishwash area.
  • Critical - Outer openings not protected with self-closing doors. Backdoor.
  • Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
  • Wet wiping cloth not stored in sanitizing solution between uses. sushi station
7/11/2011Routine - FoodWarning Issued
  • Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
2/23/2011Routine - FoodCall Back - Complied
  • Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish 49,50,51,49 degrees in reach in cooler Corrected On Site.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fish held at 49, 50, 51.49 degrees in reach in cooler .
  • Observed nonfood-grade containers used for food storage. shopping bags in walk in cooler
  • Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Equipment and utensils not properly air-dried.
  • Equipment and utensils not properly air-dried. glass in storage area
  • Critical. Hand wash sink lacking proper hand drying provisions. in sushi station
  • Observed wall soiled with accumulated black debris in dishwashing area.
  • Critical. License expired within 30 days after expiration date. This violation must be corrected by : 02/21/11.
12/21/2010Routine - FoodWarning Issued
  • Critical. Working containers of food removed from original container not identified by common name. flour container on frontline
  • Critical. Observed food stored on floor. bags of rice stored on floor in hallway by bathrooms and unprotected/accessable to public.
  • Critical. Observed food stored on floor. seafoods on floor in pre/waitress station
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. waitress touching cut lemons Repeat Violation.
  • 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 flour container on frontline
  • Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in sushi-station prep sink. Corrected On Site.
  • Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. food handler just wiped hands on wet wiping cloths on frontline station. Corrected On Site.
  • Critical. Observed employee improperly washing hands. all food handlers repeatedly during Inspection. Corrected On Site.
  • Critical. Observed employee dry hands on clothes/apron after washing. Corrected On Site.
  • Critical. Observed empolyee wash hands with no hot water. frontline
  • Critical. Observed employee wash hands with no soap. in sushi station prep sink
  • Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. NO gloves worn at any station, touching ready to eat foods throughout. Inspector observed no proof of AOP. Note: Food handlers MUST wear gloves when touching ready to eat foods. Corrected On Site. Repeat Violation.
  • Observed ripped/worn and soiled cardboard used as shelf cover on frontline shelf under fryer
  • Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.cleaning/ rinsing knifes/utensils in prep sink at sushi station and wiping/drying it on soiled wiping cloths Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses. several throughout all stations Repeat Violation.
  • Observed build-up of grease and dust on nonfood-contact surface. hoodfilters on frontline
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. walk-in cooler shelfs and ceiling
  • Observed gaskets with slimy/mold-like build-up. frontline
  • Critical. Hot water not provided/shut off at employee hand wash sink. at frontline handwash sinks
  • Critical. No handwashing sign provided at a handsink used by food employees. frontline handwash sink
  • Critical. Hand wash sink lacking proper hand drying provisions. frontline Repeat Violation.
  • Observed ceiling in disrepair. water damage stain on ceiling tiles in kitchen
  • Observed ceiling and A/C ventsnsoiled with accumulated food debris and dust. kitchen and dishwash area
  • Critical. Observed unlabeled spray bottle. blue liquid
  • Critical. Observed unlabeled spray bottle. orange liquid
  • No copy of latest inspection report.
10/5/2010Routine - FoodAdministrative complaint recommended
  • Critical. Thermometers not calibrated according to manufacturer's specifications.
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. 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. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates in kitchen
  • Critical. Handwash sink not accessible for employee use at all times.
  • Critical. Observed handwash sink used for purposes other than handwashing. in sushi areas
  • Critical. Hand wash sink lacking proper hand drying provisions. in sushi station
  • Critical. Handwashing cleanser lacking at handwashing lavatory. in sushi station
  • Floors not maintained smooth and durable. in service area
  • Observed ceiling soiled with accumulated grease. throughout kitchen
4/5/2010Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
11/12/2009Routine - FoodCall Back - Complied
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. seafood
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sushi
  • Critical. Observed packaged food not labeled as specified by law. containers of various seasonings throughout kitchen
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi rice Corrected On Site.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi seafood Corrected On Site.
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken next to raw seafood used\for sushi in walkin cooler
  • Critical. Observed improper vertical separation of raw animal foods. raw beef over raw seafood used for sushi.
  • Critical. Observed raw animal food stored over ready-to-eat food. raw beef over raw seafood for sushi in walkin cooler
  • Critical. Observed uncovered food in holding unit/dry storage area. seafood in walkin cooler
  • Critical. Observed uncovered food in holding unit/dry storage area. veggies in walkin cooler
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. sushi cook prepping raw seafood for sushi Corrected On Site.
  • Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.prep worker wiping sweat off face and proceed to handle raw sushi without washing hands and wearing gloves. Corrected On Site.
  • Critical. Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. prep worker. Corrected On Site.
  • Critical. Observed employee improperly washing hands. prep worker washing hands with gloves on. 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. cook prepping foods with bare hands Corrected On Site.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Observed nonfood-grade containers used for food storage. napkins and plastic shopping bags used to store raw seafood in walkin cooler
  • Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. This violation must be corrected by : 11/01/2009.
9/1/2009Routine - FoodWarning Issued
No report available. 3/23/2009Routine - FoodInspection Completed - No Further Action
No report available. 10/7/2008Routine - FoodInspection Completed - No Further Action

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