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Licensee
Name: URBAN HIBACHI License Number: SEA5812811
Rank: Seating License Expiration Date: 06/01/2020
Primary Status: Ownership Changed Secondary Status:
Location Address: 3120 S KIRKMAN ROAD
ORLANDO, FL 32811

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 10/02/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 11 24
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
14-01-4    Basic - Bowl or other container with no handle used to dispense food. In salt, a single serve cup with no handle used as scoop **Warning**
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. Above Hibachi grill, **Warning**
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in freezer. **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. On top of reach in cooler at cook line and hibachi area **Repeat Violation** **Warning**
29-18-4    Basic - Drain cover(s) missing. By mop sink **Repeat Violation** **Warning**
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler, an employee drink stored with public's foods In walk in cooler, personal foods mixed with foods for public **Warning**
40-07-4    Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone, glasses on the shelf of cook line, Pocket book on the same shelf with dry foods storage, 2 purses stored with single serve items inside cabinet at sushi area, **Warning**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
08B-38-4    Basic - Food stored on floor. A big container of sauce stored on floor at cook line **Corrected On-Site** **Warning**
14-42-4    Basic - Hood filter missing from automatic fire suppression/exhaust system. At cook line, **Warning**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. A plastic spoon in standing water, **Warning**
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing inside sushi fish display case, **Warning**
36-70-4    Basic - Objectionable odor in establishment. At the back hall way leading to both bathrooms, **Warning**
29-08-4    Basic - Plumbing system in disrepair. At the hand sink of Hibachi area, the faucets are loose **Warning**
08A-26-4    Basic - Raw animal food stored next to unwashed produce. Raw beef, raw shrimp stored next to onions, carrots in walk in cooler **Repeat Violation** **Warning**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. At the reach in cooler at Hibachi area **Repeat Violation** **Warning**
25-32-4    Basic - Reuse of single-service articles. Plastic jugs **Warning**
25-05-4    Basic - Single-service articles improperly stored. Plastic forks and spoons stored in a non smooth, non absorbent baskets **Warning**
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. On the outside of rice cooker **Warning**
08B-13-4    Basic - Stored food not covered in walk-in freezer. **Warning**
32-23-4    Basic - Toilet/urinal not flushing/functioning properly. Inside men's room **Warning**
23-12-4    Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line, **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Seasonings **Warning**
01B-01-4    High Priority - Dented/rusted cans present. Ketchup can Dented at body and seam, stop sales issued **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp at 57°, more 4 hours, stop sales issued **Warning**
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. Sushi rice has no time marking **Warning**
12A-02-4    High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Dish washer **Warning**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Inside the toaster oven at sushi area **Warning**
11-07-4    Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. As evidenced of ice inside hand wash sink in kitchen, **Warning**
27-23-4    Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At the hand sink at Hibachi area **Warning**
02B-01-4    Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On both sushi menus, **Warning**
31B-05-4    Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At cook line **Warning**
02B-02-4    Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
53B-10-4    Intermediate - Records/documents for required employee training do not contain all of the required information. Missing trainer information **Warning**
22-07-4    Intermediate - Slicer blade guard soiled with old food debris. **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Red liquid, **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

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.