Licensing Portal - Inspection Details

Log On

Search for a Licensee

Apply for a License

View Application Status

Find Exam Information

File a Complaint

   AB&T Delinquent
    Invoice & Activity
    List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee

Name:	HIRO'S TOKYO JAPANESE STEAK HOUSE & SUSHI BAR	License Number:	SEA6216283
Rank:	Seating	License Expiration Date:	02/01/2015
Primary Status:	Current	Secondary Status:	Active
Location Address:	5250 4 ST N ST. PETERSBURG, FL 33703

Inspection Information

Inspection Type	Inspection Date	Result	Critical Violations	Non-Critical Violations
Routine - Food	05/04/2012	Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.	20	4

Violations:

A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violation		Observation
51-11-1		Carbon dioxide/helium tanks not adequately secured.
03D-05-1		Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.(rice cooked last night ast 9pm checked at 57 degrees f during inspection, see stop sale) Corrected On Site.
20A-10-1		Critical - Dishmachine chlorine sanitizer not at proper minimum strength.(0 ppm of chlorine)
32-16-1		Critical - Hand wash sink lacking proper hand drying provisions.(sushi bar) Repeat Violation.
32-17-1		Critical - Handwashing cleanser lacking at handwashing lavatory.(sushi bar) Repeat Violation.
32-15-1		Critical - No handwashing sign provided at a handsink used by food employees.(sushi bar) Repeat Violation.
16-03-1		Critical - Observed accumulation of debris in warewashing machine and associated equipment. Repeat Violation.
41A-07-1		Critical - Observed container of medicine improperly stored.(in drawer of non working drawer cooler on cooks line, meds and 1st aid supplies are above utensils) Repeat Violation.
12B-06-1		Critical - Observed evidence of employee smoking in food preparation or other non-designated area.(cigarette butt on prep table in kitchen ) Repeat Violation.
36-15-1		Observed food debris accumulated on kitchen and dining room floor.
34-10-1		Observed garbage on the ground and/or pad around dumpster. Repeat Violation.
09-01-1		Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(in bulk food bins throughout ) Repeat Violation.
22-28-1		Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.(on cooks line)
09-03-1		Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.(employee cutting steaks with no gloves)
08A-27-1		Critical - Observed raw animal food stored over cooked food.(in walk in cooler) Repeat Violation.
08A-24-1		Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(raw beef over raw seafood, in glass door reach in cooler) Repeat Violation.
06-03-1		Critical - Observed thawed portions of ready-to-eat potentially hazardous food above 41 degrees Fahrenheit while being thawed under running water .(scallops being thawed under running water at 71 degrees f, scallops removed from water and ice was added and they were placed into the walk in cooler) Corrected On Site. Repeat Violation.
08A-29-1		Critical - Observed uncovered food in holding unit/dry storage area.(slices of cheese cake in reach in freezer on cooks line) Repeat Violation.
37-04-1		Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
35B-03-1		Critical - Outer openings not protected with self-closing doors.(back kitchen door propped open while food is being prepped in kitchen )
53A-17-1		Critical - Person in charge failed to insure proper cooling.
03B-03-1		Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.(rice left in rave warmer over night at 100 degrees f, see stop sale)
01B-16-1		Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).(rice not properly cooled, rice left in warmer over night)
02-26-1		Critical - Working containers of food removed from original container not identified by common name.(througghtout kitchen ) Repeat Violation.

1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395