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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Name: IRON SUSHI License Number: SEA2331148
Rank: Seating License Expiration Date: 10/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 16350 WEST DIXIE HWY

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 02/18/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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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
23-03-4    Basic - Build-up of grease on nonfood-contact surface. Exterior of all deep freezers, refrigerator,
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance.
08B-47-4    Basic - Container of ginger not stored at least 6 inches off of the floor. Operator placed on shelf.
08A-26-4    Basic - Cooked chicken stored above banana, and vegetables produce in the refrigerator. Operator placed on the bottom shelf. **Corrected On-Site**
13-04-4    Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment
22-19-4    Basic - Interior of microwave soiled with encrusted food debris.
14-31-4    Basic - Nonfood-grade bags used in direct contact with vegetables in the refrigerator.
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) frozen shrimp thawed at room temperature is the kitchen hand wash sink.
14-20-4    Basic - Ripped/worn tin foil used as food-contact shelf cover.
23-09-4    Basic - Soiled reach-in cooler gaskets. Accumulation of food debris/soil residue on handwash sink, exterior of microwave, dry storage shelves, and Shelf under preparation table soiled with food debris. and equipment door handles.
08B-13-4    Basic - Stored breaded tilapia, and beef not covered in reach-in cooler.
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust.
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
02D-01-5    Basic - Working containers of miso broth, bread crumbs, cooking oil, black pepper removed from original container not identified by common name.
12A-07-4    High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with sushi. Employee washed hands.
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. On stove, rice cooker, grill, and table deep fryer.
12A-03-4    Intermediate - Employee washed hands in a three compartment sink other than an approved handwash sink. Employee washed hands in three compartment sink.
31A-02-4    Intermediate - Handwash sink in the kitchen not accessible for employee use due to being blocked by garbage can.
22-30-4    Intermediate - Interior of refrigerator soiled with accumulation of food residue.
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products.
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. Operator unable to provide TPHC forms for cooked white rice held at 68°F in a clean cooler.
22-16-4    Intermediate - Reach-in cooler shelves soiled with food debris.
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) cooked chicken prepared onsite and held more than 24 hours not properly date marked, in the refrigerator.
22-18-4    Intermediate - Soil residue in food storage containers. Soy sauces, soy salt, and rice.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395