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Name: GRAND SUSHI HIBACHI BUFFET License Number: SEA6100646
Rank: Seating License Expiration Date: 02/01/2023
Primary Status: Current Secondary Status: Active
Location Address: 10421 US HWY 19

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 07/25/2019 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
14-09-4    Basic - *Cutting board has cut marks and is no longer cleanable. *bus tub with mushrooms cracked **Warning**
21-04-4    Basic - *In-use wet wiping cloth/towel used under cutting board. While cutting raw chicken, Corrected on Site: removed from all 3 boards. *cloths on prep tables, Corrected on Site: removed **Corrected On-Site** **Repeat Violation** **Warning**
14-01-4    Basic - Bowl or other container with no handle used to dispense food. In bulk bins and salt at cook line **Repeat Violation** **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils Drinks on prep tables near food and equipment . Corrected on Site: removed **Corrected On-Site** **Repeat Violation** **Warning**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. *Jackets, shirts and aprons hanging I. Shelves and speed rack , removed *keys in prep shelf **Corrected On-Site** **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
36-22-4    Basic - Floor area(s) covered with standing water. In walk in cooler **Warning**
36-71-4    Basic - Floor drains/drain covers heavily soiled. **Warning**
08B-38-4    Basic - Food stored on floor. *Salt, and oil at cook line. *boxes of beef in walk in cooler **Repeat Violation** **Warning**
36-47-5    Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**
35B-06-4    Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Bug zapper over prep table while chopping chicken, removed **Corrected On-Site** **Warning**
36-62-4    Basic - Light not functioning. Store rooms and near chest freezers **Warning**
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Approximately 50 lbs of salmon, moved to walk in cooler **Corrective Action Taken** **Repeat Violation** **Warning**
08B-39-4    Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms and cabbage. **Repeat Violation** **Warning**
14-33-4    Basic - Shelf under prep table with rust that has pitted the surface. **Warning**
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. *gaskets *coolers doors and framing *shelving *shelf under dredging table and prep tables **Warning**
29-20-5    Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. *Hand wash sink at sushi bar *ladies room, left side sink **Warning**
08B-13-4    Basic - Stored food not covered in walk-in cooler or reach in cooler shrimp, chicken, crab **Repeat Violation** **Warning**
08B-63-4    Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. *glass door refrigerator in entrance of restaurant with open bottles of milk and juices. Manager discarded products. Only packaged grab and go in reach in cooler **Corrected On-Site** **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish pit and cook line **Warning**
29-11-4    Basic - Water leaking from pipe in walk in cooler behind condenser, water dripping in food. Corrective Action Taken: food moved from back shelf. * leaking hand wash sink at prep hand wash sink **Repeat Violation** **Warning**
21-07-4    Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Corrected on Site: 100 ppm **Corrected On-Site** **Warning**
12A-20-4    High Priority - Employee washed hands with no soap. No soap or paper towels at hand wash sink at sushi bar, employee put on gloves after rinsing hands.educated on hand washing techniques . Soap and paper towels supplied. **Corrected On-Site** **Admin Complaint**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi bar: ; salmon (45°F - Cold Holding); tuna (45°F - Cold Holding); cream cheese (45°F - Cold Holding) Thermostat lowered and sliding doors will be kept shut when not in use Cold buffet ice bath: ; shrimp (51°F - Cold Holding); vanilla pudding (50°F - Cold Holding); crab salad (51°F - Cold Holding); cut tomatoes (51°F - Cold Holding); cut melon (64°F - Cold Holding); cut honey dew (64°F - Cold Holding) **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. Restaurant opened at 11, time sticker applied. **Corrected On-Site** **Admin Complaint**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. raw pork over cooked shrimp, raw chicken over washed beens, Raw chicken and raw fish over bulk sauces in walk in cooler * Raw squid and beef over cut carrots and noodles at hibachi station. **Admin Complaint**
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 **Admin Complaint**
22-05-4    Intermediate - *Cutting board(s) stained/soiled. *can opener *pots and pans with black residue *reach in coolers and glass door coolers **Repeat Violation** **Warning**
31B-02-4    Intermediate - *No paper towels or mechanical hand drying device provided at handwash sink., sushi bar and kitchen. *difficulty dispensing paper towels in ladies room *no paper towel in kitchen **Warning**
01C-03-4    Intermediate - Clam/mussel/oyster tags not marked with last date served. Not consistent **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. *green Scrubbie in hws in kitchen *dump sink at sushi bar **Repeat Violation** **Warning**
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. *Hand wash sink on right side in ladies room *hand wash sink in prep area, turned on, Corrected on Site: **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. Duck, chicken, crab Rangoon mix, cut melons **Repeat Violation** **Admin Complaint**
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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 2007-2010 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.