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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 08/22/2013 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 10 15
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
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On motor part of reach in cooler beside fryer.
36-06-4    Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. I sushi area.
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Krab stick stored on floor in walk in cooler.
12B-12-4    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. Over server station
12B-03-4    Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Coffee in bar area.
36-73-4    Basic - Floor soiled/has accumulation of debris. Throughout kitchen
36-15-4    Basic - Food debris accumulated in sushi area under prep sink.
08B-38-4    Basic - Food stored on floor. Boxes of white vinegar and mirin sauce on floor in kitchen.
33-19-4    Basic - Garbage on the ground and/or pad around dumpster.
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. *in ladies restroom. *Corrected On-Site**
36-70-4    Basic - Objectionable odor in establishment. Under prep sink on sushi line out front.
33-16-4    Basic - Open dumpster lid.
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. On shelves holding microwaves under sushi station.
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi station. And throughout kitchen.
35A-02-4    High Priority - Live, small flying insects in food preparation area. In sushi area beside bar, and in bar area. 10 small flying insects. 20 under prep sink in sushi area.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salmon 50°, tuna 48°, eel 48°, whitefish 53°, shrimp 53°, tofu 50° corrective action taken. Foods sent to walk in cooler. **Corrected On-Site**
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Fried sweet potato 70°, tempura grouper 72°. Item under 2 hours. Refried items to 165° **Corrected On-Site**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Eggs over seafood in Pepsi cooler on cooks line.
22-21-4    Intermediate - Accumulation of black/green mold-like substance inside the ice bin. In dish area.
31A-13-4    Intermediate - Employee used handwash sink as a dump sink. In bar area. Colander in sink. **Corrected On-Site**
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked by large rice storage containers.
52-01-4    Intermediate - Identity of food or food product misrepresented. Menu says Tuna. According to manager if guest asks for white tuna they get escolar. Escolar found on food invoices.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handsink in bar.
31B-03-4    Intermediate - No soap provided at handwash sink. Beside servers area handwash station. **Corrected On-Site**
03F-10-4    Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Trying to hold fried grouper and fried pumpkin at sushi station under TPHC.
03D-17-4    Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Fried pumpkin, fried grouper on trays wrapped in plastic. **Corrected On-Site**
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. On sushi menu. **Corrected On-Site**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Fried prepped items in walk n not labeled.
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395