HAWAII GRILL AND SUSHI Inspection – August 15, 2025

High Priority 2

#6High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. Holding carrots in reach in cooler under make table closest to register

#7High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cucumbers in reach in cooler under make table next to grill Raw salmon over mayonnaise tubs in reach in cooler near entrance to kitchen **Repeat Violation**

Repeat Violation

Intermediate 2

#8Intermediate53A-03-7

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Yuen issued 1-16-20

#9Intermediate03F-10-5

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For rice in back storage area Emailed operator time plan paperwork

Basic 5

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. In bowl of breading near dry storage

#2Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep area

#3Basic12B-13-4

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler under make table closest to register

#4Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Wall near prep table in kitchen

#5Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Several on cookline Operator placed in sanitizer bucket **Corrected On-Site**

Corrected On-Site

Florida Food Watch