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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 02/10/2014 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 7 29
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
23-15-4    Basic - Accumulation of food debris/soil residue on handwash sink. Cooks line
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Rice
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
23-24-4    Basic - Buildup of food debris/soil residue on equipment door handles. Pull out drawers, and microwave handles.
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured. At bar and storage room
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Raw chicken, bag of onions, soy sauce.
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Carrots, beef, salmon , crab , various items
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Small Plates next to grill at cooks line, pans on shelve by dish machine.
12B-02-4    Basic - Employee eating in a food preparation or other restricted area. Employee food plate stored on top of ice machine.
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Employee personal liquor stored in reach in freezer.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
36-15-4    Basic - Food debris accumulated on kitchen floor. Plates, food debris, shell eggs, utensils etc. throughout kitchen floor and under equipment.
23-22-4    Basic - Food debris/dust/soil residue on dry storage shelves. Heavy dust buildup on shelves in kitchen
33-19-4    Basic - Garbage on the ground and/or pad around dumpster. Unbagged garbage, old paint buckets, etc.
21-10-4    Basic - In-use wet wiping cloth/towel used under cutting board.
22-19-4    Basic - Interior of microwave soiled with encrusted food debris. Cooks line and prep station.
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar
16-46-4    Basic - Old labels stuck to food containers after cleaning. Multiple containers stacked in kitchen
33-16-4    Basic - Open dumpster lid. **Corrected On-Site**
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. In kitchen sink. moved to walk in cooler **Corrected On-Site**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. At sushi bar.
23-09-4    Basic - Soiled reach-in cooler gaskets. Sushi bar and cook line
08B-13-4    Basic - Stored food not covered in walk-in cooler. Mushrooms, onions, broccoli, various items
08B-14-4    Basic - Stored food not covered in walk-in freezer. Corn, pees
36-72-4    Basic - Walk-in cooler/walk-in freezer floor soiled. Heavy food debris in walk in freezer
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.
21-38-4    Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
02D-01-4    Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line.
22-41-4    High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
12A-07-4    High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
10-05-4    High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop **Corrected On-Site**
35A-02-4    High Priority - Live, small flying insects in food preparation area. In dish washing area, sushi bar, bar storage 2 closet. Too many flys to count. **Admin Complaint**
03F-02-4    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. See stop sale. Sushi rice **Corrected On-Site**
41-27-4    High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine exceeded 200ppm **Corrected On-Site**
52-07-4    Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Invoice states escolar, customers are given white tuna tataki. **Admin Complaint**
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
53A-05-4    Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar
53B-01-4    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. **Admin Complaint**
31B-03-4    Intermediate - No soap provided at handwash sink. Sushi bar
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. Breaded chicken, rice, etc in walk in cooler
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395