LANNA THAI AND SUSHI

Name: LANNA THAI AND SUSHI
Address: 4871 PARK ST NO, ST. PETERSBURG, FL, 33709, US
Rating: 0

4871 PARK ST NO, ST. PETERSBURG, FL 33709

License #6216591

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 24, 2026 · 9 findings · 0 critical

Routine - Food (follow-up)

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LANNA THAI AND SUSHI in ST. PETERSBURG currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 21 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 280 total violations — 25 critical, 52 major, 203 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 25, 2024

The latest inspection on September 24, 2026 shows 9 observation rows: no critical rows, 1 major, and 8 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

95%

Inspector notes

280

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

LANNA THAI AND SUSHI has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Cutting boards on prep coolers and behind sushi bar grooved
[21-12-4] Wet wiping cloth on cookline not stored in sanitizing solution between uses.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -acoustic ceiling tiles throughout kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles in kitchen stained with water damage
[36-73-4] Floor soiled/has accumulation of debris. -floors in walk in cooler and freezer soiled
[08B-12-5] Stored food not covered. -open containers of sauces, vegetables, and noodles in walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on prep coolers and behind sushi bar stained
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -reach in freezer is down and not currently in-use. Ambient temperature 60F. -walk in cooler ambient temp 49F. Operator icing all foods and technician is coming today to fix. -sushi cooler behind sushi bar ambient temperature 50F. Sushi bar had been set up recently, so all sushi items were ambient cooling. Sushi chef originally told me that the sushi cooler was 44F when he arrived, but after I pointed out that was not a good temperature and we would need to issue a stop sale on all items, he said that it was actually 40F when he arrived and had gone up to 44F. Ambient temperature of cooler at time of inspection 53F. Operator moved all items in sushi cooler to freezer to cool. Operator iced all foods in walk in cooler. Technician arrived during inspection.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -Ice buildup in reach in cooler behind sushi bar -Reach in freezer in back storage room - Reach in freezer in front dining area

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[08A-05-6] Raw ground beef stored over vegetables in walk in cooler Ground beef was stop sales and removed from cooler.
[14-74-7] Walk in cooler ambient temp 55F. Operator has some foods on ice, but it is failing to keep foods at 41F and below.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Cutting boards on prep coolers and behind sushi bar grooved
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -Ice buildup in reach in cooler behind sushi bar -Reach in freezer in back storage room - Reach in freezer in front dining area
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles in kitchen stained with water damage
[36-73-4] Floor soiled/has accumulation of debris. -floors in walk in cooler and freezer soiled
[08B-12-5] Stored food not covered. -open containers of sauces, vegetables, and noodles in walk in cooler
[03A-02-5] Reach in sushi cooler- Raw salmon (36F - Cold Holding); spicy tuna (38F - Cold Holding) Walk in cooler- ambient temperature 55F Chili sauce with cooked bell pepper (54 - Cold Holding); cooked chicken (44F - Cold Holding) raw chicken (48F - Cold Holding), raw pork (54 - Cold Holding); bean sprouts (54 - Cold Holding); cream cheese (54 - Cold Holding); cooked rice (54 - Cold Holding); Stop sales issued on all TCS foods in walk in cooler. Operator will not use walk in cooler to store temperature controlled foods until it is repaired and able to hold foods at 41F and below.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on prep coolers and behind sushi bar stained
[21-12-4] Wet wiping cloth on cookline not stored in sanitizing solution between uses.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -acoustic ceiling tiles throughout kitchen

Official DBPR inspection report ↗

Disposition: Warning Issued
[21-12-4] Wet wiping cloth on cookline not stored in sanitizing solution between uses.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on prep coolers and behind sushi bar stained
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink in prep kitchen Operator put out paper towels
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -acoustic ceiling tiles throughout kitchen
[36-73-4] Floor soiled/has accumulation of debris. -floors in walk in cooler and freezer soiled
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -bag of raw shrimp stored directly on top of cut vegetables in walk in cooler
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Cutting boards on prep coolers and behind sushi bar grooved
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -Ice buildup in reach in cooler behind sushi bar -Reach in freezer in back storage room - Reach in freezer in front dining area
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -in sushi display cooler behind sushi bar Operator put thermometer in
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler- curry sauce (45F - Cold Holding, retemped at 47F); cooked chicken (45F - Cold Holding, retemped at 45F); bean sprouts (45F - Cold Holding, ); raw scallops (45F - Cold Holding, retemped at 45F) garlic in oil (48F - Cold Holding) Operator says cooler was at 40F this morning when they arrived for food prep, however thermometer was stored in coldest part of cooler and all foods temped 45F and above. They said they had been in the unit frequently for food prep. Additionally, when I moved the thermometer the reading stayed at 40F. I set up my probe thermometer and a different ambient thermometer and both read 49/50F. With attached walk in freezer down, and no room to move foods to other units, operator began icing all foods.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -bottle of lotion stored on shelf above prep cooler on cookline Operator removed bottle of lotion.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles in kitchen stained with water damage
[08B-12-5] Stored food not covered. -open containers of sauces, vegetables, and noodles in walk in cooler
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -reach in freezer is down and not currently in-use. Ambient temperature 60F. -walk in cooler ambient temp 49F. Operator icing all foods and technician is coming today to fix. -sushi cooler behind sushi bar ambient temperature 50F. Sushi bar had been set up recently, so all sushi items were ambient cooling. Sushi chef originally told me that the sushi cooler was 44F when he arrived, but after I pointed out that was not a good temperature and we would need to issue a stop sale on all items, he said that it was actually 40F when he arrived and had gone up to 44F. Ambient temperature of cooler at time of inspection 53F. Operator moved all items in sushi cooler to freezer to cool. Operator iced all foods in walk in cooler. Technician arrived during inspection.
[31B-03-4] No soap provided at handwash sink. -hand wash sink in prep kitchen Operator put out soap

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Establishment using acoustic ceiling tiles in food prep, ware washing, and food storage areas.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards at sushi bar have cut marks and is no longer cleanable
[35A-03-4] 1 dead roach inside oven doorway 2 dead roaches under shelf holding rice cooker on expo line 1 roach egg sac under shelf holding rice cooker on expo line Operator cleaned and sanitized all areas.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Grease from hood system accumulating and dripping over food cooking area
[36-73-4] Floor soiled/has accumulation of debris in walk in cooler and under cook line equipment
[08B-47-4] Food not stored at least 6 inches off of the floor. Multiple foods stored on 1 inch high platform in walk in cooler
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-69-4] Ice buildup in walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and shelving at end of cook line.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[08B-12-5] Stored food not covered. Noodles cold holding in walk in cooler are stored uncovered.
[35A-05-4] 1 live roach at opening of oven door Operator killed and discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cook line has stains and cut marks.
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Establishment using acoustic ceiling tiles in food prep, ware washing, and food storage areas.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting boards at sushi bar have cut marks and is no longer cleanable.
[35A-03-4] 1 live roach on prep table/shelf leg on cook line by expo window 1 dead roach on clean dish rack about 3 compartment sink 2 dead roaches under shelf holding condiments at end of cook line 1 dead roach under wok stove 1 dead roach under ovens 1 roach egg sac Operator killed live roach, cleaned up all dead and egg sac.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Grease from hood system accumulating and dripping over food cooking area
[36-73-4] Floor soiled/has accumulation of debris in walk in cooler
[08B-47-4] multiple foods stored on 1 inch high platform in walk in cooler
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-69-4] Ice buildup in walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and shelving at end of cook line.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[08B-12-5] Noodles cold holding at 40F in walk in cooler stored uncovered.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cook line has stains and cut marks.
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Establishment using acoustic ceiling tiles in food prep, ware washing, and food storage areas.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards at sushi bar have cut marks and is no longer cleanable
[35A-03-4] Dead roaches on premises. 1 dead roach on clean dish rack about 3 compartment sink 2 dead roaches under shelf holding condiments at end of cook line 1 dead roach under wok stove 1 dead roach under ovens 1 roach egg sac Operator cleaned up all dead roaches and egg sac.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Grease from hood system accumulating and dripping over food cooking area
[36-73-4] Floor soiled/has accumulation of debris in walk in cooler and under cook line equipment
[08B-47-4] Food not stored at least 6 inches off of the floor. Multiple foods stored on 1 inch high platform in walk in cooler
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-69-4] Ice buildup in walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and shelving at end of cook line.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[08B-12-5] Stored food not covered. Noodles cold holding in walk in cooler are stored uncovered.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach on prep table/shelf leg on cook line by expo window. Operator killed and discarded roach.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cook line has stains and cut marks.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 3 kitchen workers, 1 sushi chef, and 2 waitresses are working with no Certified Food Manager present.
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Establishment using acoustic ceiling tiles in food prep, ware washing, and food storage areas.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting boards at sushi bar have cut marks and is no longer cleanable.
[35A-03-4] 3 dead roaches under prep table in back of kitchen near dish storage 1 dead roach hanging from spiderweb above doorway to walk in cooler 1 dead roach on hand wash sink at end of cook line 1 dead roach on wall next to hand wash sink at end of cook line 2 dead roaches in cobwebs under handwash sink at end of cook line 4 dead roaches under expo window on cook line where clean dishes are being stored 2 dead roaches under table with rice cooker on expo line 1 dead roaches on floor in corner of dry storage room 1 dead roaches under shelf in dry storage room 1 roach egg sac on shelf on end of expo line holding napkins Operators are in the process of cleaning and sanitizing all areas, including dishes stored on soiled shelf.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Grease from hood system accumulating and dripping over food cooking area
[36-73-4] Floor soiled/has accumulation of debris in walk in cooler
[08B-47-4] multiple foods stored on 1 inch high platform in walk in cooler
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-69-4] Ice buildup in walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and shelving at end of cook line.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[08B-12-5] Noodles cold holding at 40F in walk in cooler stored uncovered.
[03A-02-5] Raw minced garlic in oil being stored by oven 90F.
[01D-02-4] Operator produced last 3 months of sushi invoices with parasite destruction.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cook line has stains and cut marks.
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Establishment using acoustic ceiling tiles in food prep, ware washing, and food storage areas.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting boards at sushi bar have cut marks and is no longer cleanable.
[35A-03-4] 30 dead roaches in the soap dispenser by hand wash sink near dry storage behind cook line - 1 dead roach on floor under hose next to hand wash sink in dry storage area -1 dead roach under dish rack in dry storage area -2 dead roaches under rack holding mop bucket in dry storage area -1 dead roach under handwash sink on wait line -1 dead roach visible from behind crack in the wall on wait line Operator cleaned up ones from floor, but are waiting on manager to remove soap dispenser from wall to clean it out. -1 roach egg sac in box of cling wrap. Operator discarded.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee food stored unprotected on cook line, in same container as in-use utensils.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Grease from hood system accumulating and dripping over food cooking area
[36-73-4] Floor soiled/has accumulation of debris in walk in cooler
[08B-47-4] Food not stored at least 6 inches off of the floor. -buckets of sauce and bean sprouts stored less than 6 inches off floor in walk in cooler -chicken, shrimp, boxes of food stored less than 6 inches off floor in walk in freezer
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-69-4] Ice buildup in walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and shelving at end of cook line.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs, scissors, fry strainer stored on empty egg carton along with employee food item on cook line next to fryers. Operator removed all utensils, washed and sanitized.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[08B-12-5] Stored food not covered. Multiple items throughout walk in cooler not covered
[03A-02-5] Tomatoes cut at 11AM 50F Cold Holding, stacked too high in reach in deli cooler Tofu stored on top of other items in reach in deli cooler 50F Cold Holding. Operator stored correctly to ambient cool.
[01D-02-4] Not being kept on premises, operator said shed email them to me, she did not. I told her they need to be kept on file at the restaurant.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cook line has stains and cut marks.
[31A-11-4] Ware wash equipment stored around and towels stored on left hand wash sink at sushi bar. It also has drinking water attachment.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has extended sushi bar area and added two new sinks that are being used for both handwashing and other purposes.
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Establishment using acoustic ceiling tiles in food prep, ware washing, and food storage areas.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting boards at sushi bar have cut marks and is no longer cleanable.
[35A-03-4] Dead roaches on premises. 1 dead roach on wall under sushi bar behind reach in cooler
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee food stored unprotected on cook line, in same container as in-use utensils.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Grease from hood system accumulating and dripping over food cooking area
[36-73-4] Floor soiled/has accumulation of debris in walk in cooler
[08B-47-4] Food not stored at least 6 inches off of the floor. -buckets of sauce and bean sprouts stored less than 6 inches off floor in walk in cooler -chicken, shrimp, boxes of food stored less than 6 inches off floor in walk in freezer
[08B-38-4] Food stored on floor. -pad Thai sauce and cooking oil stored on floor at end of cook line - bucket containing seafood stored on floor in walk in freezer
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-69-4] Ice buildup in walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and shelving at end of cook line.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs, scissors, fry strainer stored on empty egg carton along with employee food item on cook line next to fryers. Operator removed all utensils, washed and sanitized.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[08B-12-5] Stored food not covered. Multiple items throughout walk in cooler not covered
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked tofu (71F - Cooling) Operator said shed cooked it this morning, she placed in freezer to rapid chill.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Tuna filets thawed in vacuum sealed packaging that specifies on its box to remove from bag before thawing.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice (90F - Hot Holding) was cooked and put out this morning with no time stamp. Operator discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. massaman curry (53F - Cold Holding) in reach in cooler Operator moved to walk in freezer to rapid chill, retemped at 43F
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice (90F - hot holding ) Was cooked and put out at room temp this morning around 10:30 AM. Stop Sale issued and operator discarded.
[01D-02-4] Failure to maintain freezing records on nonexempt fish for 90 days. Could not produce most recent freezing records, but did have some from last month.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cook line has stains and cut marks.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink at sushi bar has no running water. Other handwash sink at sushi bar still available.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ware wash equipment stored around and towels stored on hand wash sinks at sushi bar.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has extended sushi bar area and added two new sinks that are being used for both handwashing and other purposes.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sinks at sushi bar. Operator put soap out
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired 2023 except one that is dated that it was completed next year.

Disposition: Met Inspection Standards
[31B-03-4] No soap provided at handwash sink. No soap at hand sink in sushi bar. Employee refilled soap. .
[16-21-4] Accumulation of debris on exterior of warewashing machine. Exterior of dish machine soiled with debris.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in kitchen.
[35A-03-4] Dead roaches on premises. 1 dead roach on floor in dry storage room. Employee removed cleaned and sanitized area.
[14-11-5] Equipment in poor repair. Gaskets torn on cook line reach in cooler.
[36-73-4] Floor soiled/has accumulation of debris. Floor in prep area soiled.
[08B-38-4] Food stored on floor. Container of oil on floor in dry storage. Employee moved to shelf.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in standing water 80F. Employee removed spoon.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line soiled with burnt on food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on cook line reach in cooler.
[33-16-4] Open dumpster lid. Dumpster lids open.
[01B-01-4] Dented/rusted cans present. See stop sale. Dented can of pineapple on dry storage shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut leafy greens (45F - Cold Holding); raw shrimp (47F - Cold Holding); cut tomato (45F - Cold Holding) employee moved items to walk in cooler for quick chill. Retemped 20 minutes later cut leafy greens (41F - Cold Holding); raw shrimp (42F - Cold Holding); cut tomato (42F - Cold Holding)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area stained, can opener soiled. Employee cleaned both areas.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in sushi bar. Employee refilled paper towels.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Frozen foods prepared onsite no date tracking. Employee dated foods in freezer.

Disposition: Emergency order recommended
[16-21-4] Accumulation of debris on exterior of warewashing machine. Exterior of dish machine soiled with debris.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in kitchen and dish area.
[35A-03-4] Dead roaches on premises. I dead roach in the pan in wait station.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Employee removed drink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and purse on cutting board in kitchen. Employee removed items.
[14-11-5] Equipment in poor repair.
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled on cook line.
[08B-31-4] Food stored in undrained ice. Shrimp in undersigned ice on cook line.
[08B-38-4] Food stored on floor. Bucket of rice noodles on floor in walk in cooler. Employee moved to riser.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife in between wall and counter in wait station.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with debris.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of ice machine soiled with limes cake and debris. Gaskets on deli reach in cooler soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple containers of in house made sauces no labels.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live large flies in sushi bar area 1 small live fly in dry storage office area 2 small live flies in the wait station 3 live flies in dish storage area in rear of kitchen
[35A-05-4] Roach activity present as evidenced by live roaches found. 2 live roaches in oven in kitchen on cook line 3 live roaches in crack in wall at roof line in dry storage
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings on electrical outlet in wait station 5 rodent droppings on shelf in wait station pass thru area under single service silverwear 10 rodent droppings in closet at end of server station
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee washed container in hand sink in wait station. Educated employee.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.frozen foods no dates made and frozen on-site.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of blue cleaner in clean dish pass thru area.

Disposition: Emergency order recommended
[16-21-4] Accumulation of debris on exterior of warewashing machine. Dish machine exterior soiled.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in kitchen.
[35A-03-4] Dead roaches on premises.1 dead roach on floor in server station.
[14-11-5] Equipment in poor repair. Torn gaskets on reach in cooler on cook line.
[36-73-4] Floor soiled/has accumulation of debris. Floors soiled with debris under equipment on cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven doors.
[08B-12-5] Stored food not covered. Noodles in walk in cooler not covered.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. thawing chicken in kitchen at room temperature. Employee turned on water to thaw under running water.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple foods no labels.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings in storage area near cook line, 2 rodent droppings under prep table in server station, 2 rodent droppings on floor next to ice machine, 5 rodent droppings on floor beside reach in cooler with sauces and beer, 2 rodent droppings on floor behind chest in dining room, 2 Rodent droppings on floor in hall near ladies restroom, 1 rodent dropping on floor under sushi bar, 1 rodent dropping on shelf in sushi bar, 2 rodent droppings under table in dining room, 1 rodent dropping in alter in front of restaurant, 2 rodent droppings on shelf in dining room behind statue, 3 rodent droppings on floor near rear door to kitchen, 1 rodent dropping on floor in dry storage area, 6 rodent droppings under prep table in rear prep area of kitchen, 2 rodent droppings on top of dish machine, 9 rodent droppings under reach in freezer in office area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee filled pitcher in hand sink. Educated employee.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink on sushi bar. Employee replaced paper towels.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employe

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl in rice bin
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not properly dispensing sanitizer, operator set up triple sink chlorine 50ppm
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in kitchen, removed
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic containers on storage shelves. Staff observed drying equipment after removing from dish machine
[14-11-5] Equipment in poor repair. Torn cooler gaskets
[08B-38-4] Food stored on floor. Soy sauce buckets and containers of noodles on floor of walk-in cooler
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door handles on line
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour
[16-46-4] Old labels stuck to food containers after cleaning. Plastic containers on storage shelves
[21-10-4] Soiled dry wiping cloth in use. On oven door handles
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Maintenance tools on dry storage shelves with food
[08B-12-5] Stored food not covered. Stuffed pastry in walk in freezer not covered
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over cooked food in walk-in cooler
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sushi bar 0ppm, corrected 50ppm
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on cook line touched raw beef and shrimp with bare hands then touched vegetables without washing hands, discussed proper procedures with staff
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched clothing with bare hands then continued to handle food without washing hands
[03F-02-5] 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. Sushi rice at bar, time added
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate provided (expired)
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk-in cooler without dates, all prepared less than 7days