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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 High Priority Violations Intermediate Violations Basic Violations
Complaint Full 07/16/2013 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 9 22
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. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. 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
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine and 3 compartment sink area. Thick debris buildup of tan mold-like or waste food on drainage pipe exteriors of 3 compartment sink. **Warning**
16-23-4    Basic - Accumulation of lime scale on the inside of the dishmachine and on dish machine racks. **Warning**
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Bowl in ice. **Corrected On-Site** **Warning**
23-06-4    Basic - Build-up of food debris, dust or dirt on cookline burner unit, walls, light covers, exterior of ice machine, sushi bar storage shelving **Warning**
36-75-4    Basic - Build-up of soil/debris on the floor under shelving. **Warning**
23-24-4    Basic - Buildup of food debris/soil residue on equipment door, handles and top shelf of cookline make table. **Warning**
51-11-4    Basic - Carbon dioxide/helium tanks (qty 2) not adequately secured near hibachi side entrance to kitchen. **Warning**
24-14-4    Basic - Clean pan lids, whisk and strainer stored between soiled pipe and wall near cookline make table. **Warning**
24-06-4    Basic - Clean utensils or equipment stored in dirty drawer below burner unit of stove. **Warning**
21-32-4    Basic - Cloth used as a cover for produce in walk in cooler. **Warning**
14-11-4    Basic - Equipment in poor repair. Sushi bar countertop cooler doors have all been broken and are on order. (4 doors total). Sushi chef covers openings with plastic wrap. Ambient air in unit in use during inspection is 59°F. **Warning**
36-73-4    Basic - Floor soiled/has accumulation of debris. **Warning**
36-19-4    Basic - Floor under dishmachine or three-compartment sink area soiled and along wall under sushi prep sink. **Warning**
10-08-4    Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
36-70-4    Basic - Objectionable odor in establishment in dish wash room. Water not observed backing up. Walls and equipment are heavily soiled with slimy and mold-like buildup. **Warning**
29-08-4    Basic - Plumbing system in disrepair. Mop sink faucet not installed. Unable to test mop sink for hot water. **Warning**
23-05-4    Basic - Soil residue build-up on multiple surfaces throughout kitchen. Crumbs, debris, dust, grease. **Warning**
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on countertop. Wet towel stored in pot of water with spoon at sushi bar, 0ppm sanitizer. **Warning**
21-11-4    Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength where towel is stored in pot of water at sushi bar. **Warning**
21-10-4    Basic - Wiping cloth/towel used under cutting board at sushi bar. **Warning**
02D-01-4    Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles in kitchen. **Warning**
08B-57-4    High Priority - Food container stored in ice used for drinks. Beverage bottle removed from ice. Ice immediately discarded. **Corrected On-Site** **Warning**
35A-08-4    High Priority - Observed approximately 7 small flies in kitchen dish wash room over mop sink. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauce in large stock pot at 66°F on table by rice cookers. Battered cooked meat on cookline counter. **Corrected On-Site** **Warning**
03A-19-4    High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit at sushi bar. 49°F for all items where sushi counter cooler doors are missing and openings are covered with plastic wrap.. Sushi cooler items put on ice. **Warning**
08A-05-4    High Priority - Raw shell eggs stored on top shelf over battered cooked food and over various raw meats and seafood in glass door cooler. **Corrected On-Site** **Warning**
05-05-4    Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Cookline make table cooler ambient air is 36°F. Thermometer reads 49°F. **Warning**
53A-10-4    Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Procedures for calibrating thermometers. **Warning**
22-28-4    Intermediate - Interior of reach-in cookline make table cooler soiled with accumulation of food residue. **Warning**
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
05-08-4    Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. **Corrected On-Site** **Warning**
02B-02-4    Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. (Not written on takeout menus but is included on in-house dining menus). **Warning**
53B-09-4    Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
22-18-4    Intermediate - Soil residue in food storage containers next to fryer on wheeled rack. **Warning**
45-05-4    Portable fire extinguisher missing from its designated location. Sushi bar extinguisher stored on floor. For reporting purposes only. **Warning**
45-02-4    Portable fire extinguisher mounted at the back door has gauge in red zone. For reporting purposes only. **Warning**
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395