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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: Ownership Changed Secondary Status:
Location Address: 5250 4 ST N
ST. PETERSBURG, FL 33703

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 10/28/2014 Met Inspection Standards
During This Visit
More information about inspections.
 		7 15 53
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
02D-10-4    Basic - Bag/container of unrecognizable prepared food not identified by common name. In walk in cooler and reach in cooler's.
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On all reach in coolers.
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
24-10-4    Basic - Clean knives/utensils stored in dirty knife holster.
24-06-4    Basic - Clean utensils or equipment stored in dirty drawer or rack. Under cook line.
24-14-4    Basic - Clean utensils stored between equipment and wall. Cook line on a pipe.
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. Kitchen.
35A-03-4    Basic - Dead roaches on premises. 1 dead in unsealed wall behind bar near kitchen door.
36-43-4    Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen.
12B-03-4    Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Drinking cook line.
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. In dish area. Trays on cook line.
14-11-4    Basic - Equipment in poor repair. Ice machine. Reach in cooler near walk in cooler, near rice cooker.door broken on reach in cooler behind bar.
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
36-73-4    Basic - Floor soiled/has accumulation of debris. Behind bar.
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. Behind bar.
36-11-4    Basic - Floors not maintained smooth and durable. Storage.
36-15-4    Basic - Food debris accumulated on kitchen floor. Perimeter of kitchen. **Repeat Violation**
23-20-4    Basic - Food debris/dust/grease/soil residue on exterior of cook line equipment.
23-21-4    Basic - Food debris/dust/grease/soil residue on exterior of microwave.
23-19-4    Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Reach in cooler near walk in cooler.
23-22-4    Basic - Food debris/dust/soil residue on dry storage shelves. Rice shelf. **Repeat Violation**
08B-12-4    Basic - Food stored in holding unit not covered. Chest freezer in kitchen.
08B-38-4    Basic - Food stored on floor. Rice bin in kitchen
14-43-4    Basic - Gaskets/seals on holding unit in poor repair. Most.
36-13-4    Basic - Grease accumulated under cooking equipment.
36-24-4    Basic - Hole in wall. Behind bar. Liquor storage.
14-68-4    Basic - Ice buildup in chest freezer. In storage area and kitchen.
21-10-4    Basic - In-use wet wiping cloth/towel used under cutting board. Behind bar. **Corrected On-Site** **Repeat Violation**
22-19-4    Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
14-40-4    Basic - Nonfood-contact equipment in poor repair. Dish sprayer.
36-70-4    Basic - Objectionable odor in establishment. Drain in dish area.
29-08-4    Basic - Plumbing system in disrepair. Under hand wash sink in kitchen and behind bar.
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
14-33-4    Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler near walk in cooler, behind bar, near rice cooker.
23-14-4    Basic - Shelf under preparation table soiled with food debris. Kitchen prep area.
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Ice machine exterior.
23-09-4    Basic - Soiled reach-in cooler gaskets. All. **Repeat Violation**
08B-13-4    Basic - Stored food not covered in walk-in cooler. Veggies. **Repeat Violation**
23-10-4    Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
23-12-4    Basic - Walk-in cooler shelves soiled with encrusted food debris.
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
36-72-4    Basic - Walk-in cooler/walk-in freezer floor soiled. Both. **Repeat Violation**
23-11-4    Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
23-13-4    Basic - Walk-in freezer shelves soiled with encrusted food debris.
36-25-4    Basic - Wall in disrepair. Behind bar near door.
36-26-4    Basic - Wall soiled with accumulated black debris in liquor storage near ceiling. **Repeat Violation**
36-27-4    Basic - Wall soiled with accumulated food debris. Through out kitchen. Behind bar.
36-28-4    Basic - Wall soiled with accumulated grease. Behind cook line.
29-23-4    Basic - Water leaking from faucet/faucet handle. In kitchen and behind bar.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen prep table. **Corrected On-Site** **Repeat Violation**
14-06-4    Basic - Wood food-contact surface not properly sealed. Behind bar.
02D-01-4    Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle behind bar. **Repeat Violation**
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. Chlorine 00 ppm. **Repeat Violation**
12A-07-4    High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Repeat Violation**
12A-06-4    High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork dumplings 48 degrees farenheit, reach in cooler. Cook line. **Repeat Violation**
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
35A-07-4    High Priority - Small flying insects in bar area.
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pork dumplings, 148 degrees farenheit, in reach in cooler cook line.
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-24-4    Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Kitchen.
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Severely soiled toaster ovens behind and under bar.
01D-02-4    Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times.
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. In kitchen and behind bar. **Repeat Violation**
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Behind bar.
16-37-4    Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher.
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler near walk in cooler, near rice cooker, near cook line.
53A-05-5    Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site** **Repeat Violation**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At 3 hand wash sink. **Repeat Violation**
31B-03-4    Intermediate - No soap provided at handwash sink. At 3 hand wash sink. **Repeat Violation**
02C-04-4    Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk in freezer.
22-16-4    Basic - Intermediate - Reach-in cooler shelves soiled with food debris. Reach in cooler cook line, near rice cooker, behind 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. In walk in cooler and reach in cooler's **Repeat Violation**
22-01-4    Intermediate - Soda gun soiled.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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