SUSHIMAS

Violations (7)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked eel (51F - Cold Holding) in cold holding prep unit. Per operator, placed there at 11am. **Warning**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs over krab, cut scallions, sauces inside reach in cooler. Also observed at prep table reach in cooler, raw beef and raw pork above raw salmon and noodles. Operator placed eggs on the bottom shelf and switched beef and pork below salmon and noodles. **Corrected On-Site** **Warning**

  High Priority

• 41-17-4

  Spray bottle containing toxic substance not labeled.

  Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing blue liquid with no label identifying contents. **Warning**

  Intermediate

• 14-01-5Corrected on site

  Bowl or other container with no handle used to dispense food.

  Basic - Bowl or other container with no handle used to dispense food. Observed being used as scoops paper bowls got sugary sesame seeds, crispy onions, rice crackers. Operator discarded bowls. **Corrected On-Site** **Warning**

  Basic

• 53A-03-7

  Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/

  Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ observed a Matias P. expired 08/05/2026. **Warning**

  Intermediate

• 03F-10-5

  No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

  Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for 4 hour sushi rice. Provided Time as Public Health form to operator. **Warning**

  Intermediate

• 16-46-4Corrected on site

  Old labels stuck to food containers after cleaning.

  Basic - Old labels stuck to food containers after cleaning. Observed old label on clean food pans stored in kitchen area. Operator removed labels. **Corrected On-Site** **Warning**

  Basic