- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cigarettes on cooks line **Corrected On-Site**
- Basic - Floor under dishmachine area soiled.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash. Rice at sushi bar **Corrected On-Site** **Repeat Violation**
- Basic - Unnecessary items on the premise. Unused equipment stored outside
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sushi bar **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site**
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cove molding at floor/wall juncture broken/missing. In dish washing area.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Left reach-in cooler on cook line not holding temp.
- Basic - Floors not maintained smooth and durable. Walk-in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach-in coolers, cook line.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Single-service items stored on floor. Chopsticks.
- Basic - Soiled reach-in cooler gaskets. Cook line.
- Basic - Stored food not covered in walk-in cooler. Chicken.
- Basic - Wall in disrepair. Behind dish machine.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth sanitizing solution stored on the floor. Kitchen.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 51° and 63°. Corrective action: items placed into different cooler.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Strainer in sink at sushi bar.
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5/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning**
- Intermediate - Cutting board(s) stained/soiled. Cook line. **Warning**
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2/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of mold-like substance on nonfood-contact surface. On faucet at bar hand sink, and mold-like build up in hand wash sink at bar. **Warning**
- Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Sushi bar. **Warning**
- Basic - Ceiling tile missing. Over walk in cooler. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. iPad on microwave. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dry rack. **Warning**
- Basic - Floor tiles missing. Dish washing area. **Warning**
- Basic - Hole in ceiling. Around several sprinkler heads. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. Cook line. **Warning**
- Basic - Large amount of unused equipment/supplies present. In exterior outer area. **Warning**
- Basic - Objectionable odor in establishment. Bar area and men's restroom. **Warning**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open - flies present. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Frozen fish in large tub with water running over it. Water not fully covering food. **Warning**
- Basic - Reuse of single-service articles. Egg crates reused to store cooking utensils on. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. On cook line. **Warning**
- Basic - Soda gun holster with accumulated slime/debris. Bar area. **Warning**
- Basic - Soda gun stored in standing water less than 135 degrees Fahrenheit. Bar area. **Corrected On-Site** **Warning**
- Basic - Soiled reach-in cooler gaskets. Cook line. **Warning**
- Basic - Spoon handle in contact with food. Several containers in walk in cooler. **Warning**
- Basic - Spray bottle containing a food product not labeled. Cook line. **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning**
- Basic - Uncovered food stored near sink exposed to splash. Rice at sushi bar. **Warning**
- Basic - Utensils in poor condition. Chipped bowl in dish washing area. **Warning**
- Basic - Wall soiled with accumulated cob webs, kitchen **Warning**
- Basic - Water leaking from faucet/faucet handle. Bar area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Sushi rice bowl. **Warning**
- 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. Rise at sushi bar. Rice made at 12pm, discard at 4pm. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked rice in sushi bar. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw fish over green beans. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Warning**
- High Priority - Small flying insects in bar area and throughout kitchen. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Outside. **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar area. **Warning**
- Intermediate - Cutting board(s) stained/soiled. Cook line. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Bar area. **Warning**
- Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Sushi bar. **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Nonservice animals in the food establishment or on premises. Cat in outside lounge area. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Throughout kitchen. **Warning**
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12/11/2013 | Routine - Food | Warning Issued |
- Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At sushi area **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. At sushi station sink blocked with bowl and collander. And at bar handwash sink has glass scrubber in it.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At HWS beside dish area and at bar handsink.**Corrected On-Site**
- Intermediate - Per operator, establishment does parasite destruction onsite. Freezing time/temperatures not recorded. No proof of parasite destruction for nonexempt fish available. Fish must be fully cooked or discarded.
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.steel pans on clean utensil shelf have wet nesting in the corners.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.Lights not working in the ladies bathroom.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.tongs on oven handle at cook line.
- Critical - No handwashing sign provided at a handsink used by food employees.Mens bathroom
- Critical - Observed food stored on floor.Assorted cases of seafood in the walkin freezer.
- Critical - Observed handwash sink used for purposes other than handwashing.Observed towel bucket in hand washing sing in server area.
- Critical - Observed raw animal food stored over ready-to-eat food.Raw whole shell eggs over produce in the walk in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chicken over raw beef and seafood in the reach in cooler.
- Observed reach-in cooler gasket torn/in disrepair.cook line.
- Observed wall soiled with accumulated black debris in dishwashing area.
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12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Displayed food not properly protected from contamination.lemons in drink area
- Critical - Hand wash sink lacking proper hand drying provisions. women
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle
- Critical - Observed buildup of slime on soda dispensing nozzles. alcohol bar
- Observed employee with no hair restraint. cook
- Critical - Observed food stored on floor. oil,neae coffee maker
- Observed ice scoop with handle in contact with ice. wait area
- Wet wiping cloth not stored in sanitizing solution between uses. cookline
- Wet wiping cloth not stored in sanitizing solution between uses. drink area
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5/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-35-1 Duct tape on inner section of reachin cooler door--cook's line
- Violation: 29-17-1 Waste line missing at soda gun holsters...bar
- Violation: 37-05-1 Observed wall soiled with accumulated food debris...sodabox rack area
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10/20/2011 | Routine - Food | Call Back - Complied |
- Duct tape on inner section of reachin cooler door--cook's line
- 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.
- Critical - Observed cloth used as a food-contact surface...at rice warmer at sushi bar.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit...scoop--cook's line
- Critical - Observed rodent activity as evidenced by dry rodent droppings found...under sodabox rack--7 droppings. notified supervisor
- Critical - Observed small flying insects in sushi bar area...by white bucket on floor by toaster oven.
- Critical - Observed the accumulation of dead flies in ceiling lightshields in kitchen
- Observed utensils stored in crevices between equipment...knives between metal sheet---and wall---by 3bay sink Corrected On Site.
- Observed wall soiled with accumulated food debris...dishwasher area.
- Observed wall soiled with accumulated food debris...sodabox rack area
- Waste line missing at soda gun holsters...bar
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10/19/2011 | Routine - Food | Warning Issued |
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (F) In a container of water if the water is maintained at a temperature of at least 135 degrees Fahrenheit and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
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8/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. bar
- No plan review submitted and renovations in progress. added a sushi bar next to existing bar
- Observed gaskets/seals on cold holding unit in poor repair. across from stove
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed single-service articles improperly stored. to go cartons not inverted, sushi bar
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/29/2011 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Ocean Blue Japanese Restaurant & Sushi Bar Llc, 2475 N Mcmullen Booth Rd #m, Clearwater, FL »