NAGASAKI JAPANESE RESTAURANT Inspection – December 16, 2025

High Priority 1

#7High Priority03F-02-5

High Priority – 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. Not marked with today's time on chart

Intermediate 2

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Sides of ice machine soiled with black mold like substance on side walls

#9Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Used to wash cloths and knives inside of handsink at bar

Basic 6

#1Basic06-09-1

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna thawed in pack in sushi station cooler

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal open Red Bull energy drink on prep table next to rice warmer

#3Basic08B-49-4

Basic – Employee personal food not properly identified and segregated from food to be served to the public. In reach in freezer bagged cut fish in Togo bags. Manager states it's personal

#4Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi chef wearing a watch while making rolls

#5Basic08B-38-4

Basic – Food stored on floor. Large pan on cut vegetables on floor of walk in cooler

#6Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in water 76f water discarded **Corrected On-Site**

Corrected On-Site

Florida Food Watch