ROBONGI SUSHI WOK & GRILL Inspection – March 28, 2025

High Priority 1

#4High Priority08A-05-6

High Priority – Raw animal food stored over ready-to-eat food. Observed raw shrimp and tuna stored over cooked chicken in walk in cooler

Intermediate 4

#5Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Hand sink at sushi station has Sani bucket in it. Manager removed **Corrected On-Site**

Corrected On-Site

#6Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At sushi station

#7Intermediate11-26-1

Intermediate – No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

#8Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and shrimp in walk in cooler

Basic 3

#1Basic08B-38-4

Basic – Food stored on floor. Observed buckets of sauces stored on floor in walk in cooler. Oil on floor on cook line

#2Basic36-62-4

Basic – Light not functioning. In server station and dry storage

#3Basic25-32-4

Basic – Reuse of single-service or single-use articles. Shelled egg cartons being reused to drain oil from cooked chicken

Florida Food Watch