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Licensee
Name:
SUSHI NAIYA JAPANESE-THAI
License Number:
SEA6602897
Rank:
Seating
License Expiration Date:
04/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
1136 PORT ST LUCIE BLVD PORT ST LUCIE, FL 34952
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
10/31/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
5
10
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.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. tofu (51°F - Cold Holding); raw shrimp (52°F - Cold Holding); raw lobster (50°F - Cold Holding); won tons (52°F - Cold Holding)- unknown amount of time at this temperature **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. tofu (51°F - Cold Holding); raw shrimp (52°F - Cold Holding); raw lobster (50°F - Cold Holding); won tons (52°F - Cold Holding); miso paste (51°F - Cold Holding); soft crab (51°F - Cold Holding)- in cooler at this temperature for unknown amount of time **Warning**
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.cream cheese opened 10/29, at sushi bar **Warning**
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/hotels-restaurants/food-lodging/food-manager/- violation has occurred on last 3 inspections, was corrected on site last 2 inspections, if is a violation on next inspection, even if corrected on site, will result in an Administrative Complaint **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
