IZZY PUB AND SUSHI BAR Inspection – June 22, 2026

High Priority 1

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient shell eggs 53f, shrimp 48f, sausage 48f. Per operator placed in there from another reach in 20 min ago, temperatures high because prep cook is constantly in and out of that fridge.

Intermediate 4

#7Intermediate31B-02-4

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

#8Intermediate31B-03-4

Intermediate – No soap provided at handwash sink.

#9Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

#10Intermediate02C-02-5

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

Basic 5

#1Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack stored in box with onions.

#2Basic05-09-4

Basic – No conspicuously located ambient air temperature thermometer in holding unit.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of steam well. **Repeat Violation**

Repeat Violation

#4Basic29-20-5

Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink behind bar slow draining.

#5Basic38-02-4

Basic – Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.

Florida Food Watch