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Licensee
Name: GRAND SUSHI HIBACHI BUFFET License Number: SEA6100646
Rank: Seating License Expiration Date: 02/01/2022
Primary Status: Current Secondary Status: Active
Location Address: 10421 US HWY 19
PORT RICHEY, FL 34668

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 08/29/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 8 14
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
16-23-4    Basic - **Accumulation of lime scale on the inside of the dishmachine.and on drainboards. **exterior of ware washer Repeat Violation** **Repeat Violation** **Warning**
23-07-4    Basic - *Gaskets with slimy/mold-like build-up. Reach in coolers and walk in coolers *doors of coolers **Repeat Violation** **Warning**
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured. In back storage room near bag in a box **Repeat Violation** **Warning**
36-36-4    Basic - Ceiling tiles missing in kitchen and bottom of wall not complete during repairs . **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water and cups of tea on shelf over reach in cooler Cookline make station Corrected on Site: discarded **Corrected On-Site** **Warning**
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. Back doora'bottom, top and right sides **Warning**
08B-38-4    Basic - Food stored on floor. *bulk oil in prep area *cases in walk in freezer **Repeat Violation** **Warning**
10-03-4    Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Corrected on Site: water turned up **Corrected On-Site** **Warning**
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler at cook line and sushi cooler **Warning**
14-52-4    Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. 1/2 jug cut for scoop Corrected on Site: discarded **Corrected On-Site** **Repeat Violation** **Warning**
08B-04-4    Basic - Open condiments provided for self-service not properly protected. *picked ginger *wasabi *fried noodles Corrected on Site: moved under sneeze guard **Corrected On-Site** **Warning**
08B-13-4    Basic - Stored food not covered in *walk-in freezer: crab legs *glass double door reach in cooler ; egg rolls **Warning**
21-07-4    Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. :200 ppm chlorine Corrected on Site: 50 ppm chlorine **Corrected On-Site** **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Chicken powder for soup, msg, salt **Warning**
41-12-4    High Priority - Medicine stored in refrigerator/cooler with food. Advil and Pepcid on shelf over make station over Cookline reach in cooler Corrected on Site: removed **Corrected On-Site** **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Sushi bar: ; raw salmon (46°F - Cold Holding); raw tuna (47°F - Cold Holding); tomago (47°F - Cold Holding); cream cheese (47°F - Cold Holding) out approximation 1 hour Potentially hazardous food brought to walk in cooler to chill. **Hibachi station ; raw chicken (56°F - Cold Holding); raw shrimp (56°F - Cold Holding); noodles (65°F - Cold Holding); bean sprouts (69°F - Cold Holding); shell eggs (68°F - Cold Holding) Potentially hazardous food brought to walk in cooler to chill. Out approximately 1 hour **Buffet line: ; cut cantaloupe (51°F - Cold Holding); cut honey dew (51°F - Cold Holding) Out approximately 1 hour, brought to walk in cooler to chill. ** Glass double door in kitchen: fried chicken (50°F - Cold Holding); fried chicken (55°F - Cold Holding) Potentially hazardous food in cooler greater than 12 hours, see stop sale. **Warning**
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Buffet line steam tables: white fish (113°F - Hot Holding); cooked egg (117°F - Hot Holding); dumplings (111°F - Hot Holding); Poultry (117°F - Hot Holding); chicken wings (102°F - Cold Holding); butter (78°F - Cold Holding); shrimp (123°F - Hot Holding) Removed from buffet line. **Warning**
08A-21-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. *raw chicken over raw fish *raw chicken over raw beef Corrected on Site: safe refrigerator storage **Corrected On-Site** **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. * Glass double door in kitchen: fried chicken (50°F - Cold Holding); fried chicken (55°F - Cold Holding) Potentially hazardous food in cooler greater than 12 hours, see stop sale. **Warning**
41-02-4    High Priority - Toxic substance/chemical stored by or with food. 2 cans of cleanser in shelf above makestation reach in cooler Cookline, Corrected on Site: removed **Corrected On-Site** **Warning**
22-20-4    Intermediate - *Accumulation of black/green mold-like substance in the interior of the ice machine. *can opener **Warning**
31B-02-4    Intermediate - *No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar *soap at sushi bar, Corrected on Site: provided. **Corrected On-Site** **Warning**
01C-05-4    Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
53A-02-6    Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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. Corrected on Site: completed and emailed **Corrected On-Site** **Warning**
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. Egg rolls, fried chicken, fried shrimp **Repeat Violation** **Warning**
53B-10-4    Intermediate - Records/documents for required employee training do not contain all of the required information. Book safe on premises but not completed. **Warning**
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