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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 06/16/2020 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
9 8 17
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. **Repeat Violation** **Warning**
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in kitchen over prep table outside walk in cooler soiled. **Warning**
12B-02-4    Basic - Employee eating in a food preparation or other restricted area. Manager drinking behind hibachi grill
13-07-4    Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee with watch and bracelet serving and preparing food **Warning**
36-41-4    Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. **Repeat Violation** **Warning**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen **Warning**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing room temperature water on top of cold table in kitchen **Repeat Violation** **Warning**
32-05-4    Basic - Ladies Bathroom facility in disrepair out of service **Warning**
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler under sushi case Cold table in kitchen **Repeat Violation** **Warning**
36-64-4    Basic - Objectionable odors in bathroom. **Warning**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. Reach in right door to the left of ice machine Reach in door right side across from grill **Repeat Violation** **Warning**
25-05-4    Basic - Single-service articles improperly stored. Cases of take out cups and containers syotrd on floor by restrooms **Repeat Violation** **Warning**
23-05-4    Basic - Soil residue build-up on nonfood-contact surface exterior of rice cooker and single burner stove top **Repeat Violation** **Warning**
08B-17-4    Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery stored milk ver prepped ready to eat cut vegetable **Warning**
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on top of prep table not in use. **Repeat Violation** **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. 3 containers under prep table with different dry powder ingredients not marked **Repeat Violation** **Warning**
12A-20-4    High Priority - Manager washed hands with no soap. **Warning**
50-17-2    High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. shell eggs raw unpasteurized (66°F - Cold Holding) cut raw beef (48°F - Cold Holding) raw shrimp (46°F - Cold Holding) all Less than 4 hour per operator and relocated to walk in cooler to reduce to 41° **Corrective Action Taken** **Repeat Violation** **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. See stop sale. Sushi rice without time per operator 1 hour and added time mark. **Repeat Violation** **Warning**
08A-20-4    High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef stored on top of raw shrimp in walk in cooler **Corrected On-Site** **Repeat Violation** **Warning**
01B-14-4    High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked raw shell unpasteurized located in walk in cooler See stop sale **Warning**
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee eating and drinking with gloved Hands and then touching clean sanitized wiping cloth and cutting boards without wash hands and changing gloves **Warning**
41-02-4    High Priority - Toxic substance/chemical stored by or with food. Gallon of bleach stored next to cooking oil on bottom shelf next to swindle No violations observed door out to hibachi grill **Warning**
12A-17-4    High Priority - manager rubbed hands together for less than 10-15 seconds while washing hands. **Warning**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled on cold table top in kitchen **Warning**
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Server Lisa dumped cup of ice and water in hand sink in the kitchen next to rice cooker and filled tea pot in hand sink by hibachi grill **Repeat Violation** **Warning**
53A-07-6    Intermediate - No certified food manager for establishment. 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**
16-36-4    Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer quaternary **Warning**
53A-05-6    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/ **Warning**
22-01-4    Intermediate - Soda gun soiled. **Repeat Violation** **Warning**
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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.