SAMURAI JAPANESE STEAKHOUSE & SUSHI BAR Inspection – November 30, 2023

High Priority 1

#6High Priority08A-04-5

High Priority – Raw animal food stored over or with unwashed produce. Upon inspection observed raw chicken over cucumbers in walk in cooler.

Intermediate 1

#7Intermediate03G-50-1

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Upon inspection observed establishment using vinegar to render sushi rice non time/temperature controlled for safety. Operator does not have approved HACCP plan in place. Establishment will hold rice by time moving forward.

Basic 5

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upon inspection observed plate guard with debris present.

#2Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Upon inspection observed cup with no handle present resting in large container of rice near cook line.

#3Basic21-05-5

Basic – Cloth used as a food-contact surface. Upon inspection observed cloth resting on top of sushi rice in sushi bar area. Operator removed cloth during inspection. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#4Basic14-69-4

Basic – Ice buildup in walk-in freezer. Indoor walk in freezer with ice build up present. **Repeat Violation**

Repeat Violation

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt or dust. Upon inspection observed dust build up on screen cover of fan in walk in cooler.

Florida Food Watch