Mikato Japanese Steak Seafood Improves its Sanitary Rating

Intermediate - - From inspection on 2016-11-21: Intermediate - Establishment advertised white tuna on the menu ( New York roll ) but serving escolar . **Admin Complaint** - From follow-up inspection on 2016-11-22: Same conditions **Admin Complaint** - From follow-up inspection on 2016-11-22: Same conditions **Admin Complaint** - From follow-up inspection on 2016-11-23: At callback, Operator said they are not serving escolar at all and completely removed the product from inventory. **Admin Complaint**

Basic - - From inspection on 2016-11-21: Basic - 4 dead roaches on premises by sushi display cooler , 12 dead on shelf by alcohol bottles , 12 dead roaches on wall in employee restroom , 6 dead roaches under hand wash sink in sushi bar area , 1 dead roach in rice cooker room . **Warning** - From follow-up inspection on 2016-11-22: 3 dead roaches under sushi bar, 2 dead roaches in rice cooking area, 4 dead roaches behind cooling equipment in kitchen. **Time Extended**

Basic - - From inspection on 2016-11-21: Basic - Carbon dioxide/helium tanks not adequately secured in bar area . **Warning** - From follow-up inspection on 2016-11-22: same conditions. **Time Extended**

High Priority - - From inspection on 2016-11-21: High Priority - Nonexempt fish offered raw or undercooked salmon - has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning** - From follow-up inspection on 2016-11-22: Same conditions **Time Extended**

High Priority - - From inspection on 2016-11-21: High Priority - Roach activity present as evidenced by 3 live roaches found on floor of sushi bar area , 2 live roaches on storage shelf in sushi bar , 1 live roach on wall by walk in cooler under hand sink , and 2 live roaches on wall in kitchen by ice cream freezer . **Warning** - From follow-up inspection on 2016-11-22: 1 live roach by ice cream machine. **Time Extended**

Intermediate - - From inspection on 2016-11-21: Intermediate - Establishment advertised white tuna on the menu ( New York roll ) but serving escolar . **Admin Complaint** - From follow-up inspection on 2016-11-22: Same conditions **Admin Complaint**

Intermediate - - From inspection on 2016-11-21: Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory for the sushi menu . **Warning** - From follow-up inspection on 2016-11-22: Same conditions **Time Extended**

Basic - - From inspection on 2016-11-21: Basic - 4 dead roaches on premises by sushi display cooler , 12 dead on shelf by alcohol bottles , 12 dead roaches on wall in employee restroom , 6 dead roaches under hand wash sink in sushi bar area , 1 dead roach in rice cooker room . **Warning** - From follow-up inspection on 2016-11-22: 3 dead roaches under sushi bar, 2 dead roaches in rice cooking area, 4 dead roaches behind cooling equipment in kitchen. **Time Extended** - From follow-up inspection on 2016-11-22: 2 dead in wait station. **Time Extended**

Basic - - From inspection on 2016-11-21: Basic - Carbon dioxide/helium tanks not adequately secured in bar area . **Warning** - From follow-up inspection on 2016-11-22: same conditions. **Time Extended** - From follow-up inspection on 2016-11-22: Same conditions **Time Extended**

High Priority - - From inspection on 2016-11-21: High Priority - Nonexempt fish offered raw or undercooked salmon - has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning** - From follow-up inspection on 2016-11-22: Same conditions **Time Extended** - From follow-up inspection on 2016-11-22: Same conditions **Time Extended**

High Priority - - From inspection on 2016-11-21: High Priority - Roach activity present as evidenced by 3 live roaches found on floor of sushi bar area , 2 live roaches on storage shelf in sushi bar , 1 live roach on wall by walk in cooler under hand sink , and 2 live roaches on wall in kitchen by ice cream freezer . **Warning** - From follow-up inspection on 2016-11-22: 1 live roach by ice cream machine. **Time Extended** - From follow-up inspection on 2016-11-22: 2 live roaches, one on coffee filters in wait station and one under co2 in wait station. **Time Extended**

Intermediate - - From inspection on 2016-11-21: Intermediate - Establishment advertised white tuna on the menu ( New York roll ) but serving escolar . **Admin Complaint** - From follow-up inspection on 2016-11-22: Same conditions **Admin Complaint** - From follow-up inspection on 2016-11-22: Same conditions **Admin Complaint**

Intermediate - - From inspection on 2016-11-21: Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory for the sushi menu . **Warning** - From follow-up inspection on 2016-11-22: Same conditions **Time Extended** - From follow-up inspection on 2016-11-22: Same conditions **Time Extended**

Basic - 4 dead roaches on premises by sushi display cooler , 12 dead on shelf by alcohol bottles , 12 dead roaches on wall in employee restroom , 6 dead roaches under hand wash sink in sushi bar area , 1 dead roach in rice cooker room . **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured in bar area . **Warning**

High Priority - Nonexempt fish offered raw or undercooked salmon - has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**

High Priority - Roach activity present as evidenced by 3 live roaches found on floor of sushi bar area , 2 live roaches on storage shelf in sushi bar , 1 live roach on wall by walk in cooler under hand sink , and 2 live roaches on wall in kitchen by ice cream freezer . **Warning**

Intermediate - Establishment advertised white tuna on the menu ( New York roll ) but serving escolar . **Admin Complaint**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory for the sushi menu . **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured in dry storage room. **Corrected On-Site**

Basic - Cove molding at floor/wall juncture broken/missing,across from ice reach in cooler in back area.

Basic - Floor tiles cracked, broken or in disrepair, waitress station. **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**

Basic - Open dumpster lid.

Basic - Floor tiles cracked, broken or in disrepair, in waitress station.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, over the dish machine.

Basic - Wall soiled with accumulated grease,in the hibachi areas. **Corrected On-Site**

Basic - Water leaking from pipe and/or faucet/handle, next to rice cooker.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.

Basic - Stored food not covered in reach -in cooler. Observed salad not covered inside waitress station.

Basic - Working containers of food removed from original container not identified by common name.salt on the cook line. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**

Basic - Leaking pipe at plumbing fixture. Cook line hand sink

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in freezer and dish area .

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

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over sauce **Corrected On-Site**

Intermediate - Employee used handwash sink as a dump sink. Dish wash area .

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. ( 120° f )Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

No Violations Were Observed

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Bowl or other container with no handle used to dispense salt . **Warning**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**

Basic - Leaking pipe at cook line hand sink . **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site** **Warning**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice at 44° F, made last night . **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. scallops 43° F, chicken 43° F. **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**

High Priority - Toxic substance/chemical stored by or with single-service items.( Plastic cups) **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site** **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**

Intermediate - Soda gun soiled. **Warning**

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dishwasher area.

Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Dishware in dishwasher area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit next to ice machine

Basic - Leaking pipe at plumbing fixture on the cook line hand sink.

Basic - Working containers of food removed from original container not identified by common name.oil bottle on carts not labeled.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on the cook line. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**

Basic - Leaking pipe at plumbing fixture.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than hand washing .

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. krab , tuna , shrimp

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed buildup on soda machine in wait station.

Equipment and utensils not properly air-dried. cups in wait station

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.

Floors not maintained smooth and durable-missing floor tile.

Critical - Employee training has expired as of 12/9/11. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name, flour cornstarch. Corrected On Site.

Critical - Observed food stored on floor, shrimp walkin freezer. Corrected On Site.

Critical - Observed uncovered food in ice cream freezer, ice cream.

Critical - Observed trays of vegetables stacked on top of each other without protection, walkin cooler. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees, waitress area.

Critical - Handwashing cleanser lacking at handwashing lavatory, employee restroom. Corrected On Site.

Critical - Observed toxic item stored by utensils, cleaner next to cutting board sushi bar.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed, 200+ towels. Corrected On Site.

Critical - Violation: 35A-05-1Observed roach activity as evidenced by 2 live roaches found in sushi bar area.

Critical - Violation: 35A-05-1Observed roach activity as evidenced by 4 live roaches found in dishwash area.This violation must be corrected by : 3/30/11.

Critical - Observed uncoverd butter in walkin cooler. Corrected On Site.

Critical - Observed dead roaches on premises in ice machine room on and under shelving. Corrected On Site.

Critical - Observed dead roaches on premises in sushi bar area and in dishroom.

Critical - Observed roach activity as evidenced by 1 live roaches found on wall in kitchen. This violation must be corrected by : 3/30/11.Corrected On Site.

Critical - Observed roach activity as evidenced by 2 live roaches found in sushi bar area.

Critical - Observed roach activity as evidenced by 4 live roaches found in dishwash area.This violation must be corrected by : 3/30/11.

Critical - Pesticide use not in accordance with manufacturer's directions. raid for household use only

Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.

Critical - Required consumer advisory for raw/undercooked animal food not provided not provided on menu.

Critical - Failure to maintain freezing records on nonexempt fish for 90 days.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sushi rice, 86, for 2 hours, must dicard at 4 hour limit.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.

Critical - Observed live flies in kitchen, by dish area.

Critical - No handwashing sign provided at a handsink used by food employees in the bar area.

Critical - Observed buildup of slime in the interior of ice machine.

Observed ceiling tiles has water damage in pickup room.

Observed ceiling tiles has water damage in room 1.

Observed dusty ceiling tiles and/or air conditioning vent covers in the kitchen area.

Observed hole in the kitchen behinded the grill area.

Observed single-service articles stored without protection from contamination.Straws not individual wrapped at the bar area.

Critical - Observed uncovered food in holding unit/dry storage area.Observed lemon and cherries and limes not covered at the bar. Corrected On Site.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.Observed the front door not sealed correctly.

Critical - Working containers of food removed from original container not identified by common name.rice by the waterheater container not lobby.

Critical - Covered waste receptacle not provided in mens bathroom.

Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location ice scoop on top of the ice machine in the waitress station. Repeat Violation.

Critical - No handwashing sign provided at a handsink used by food employees in the womens restrooms.

Critical - No handwashing sign provided at a handsink used by food employees mens restrooms.

Observed ceiling tiles has water damage in each dinning room areas.

Observed ceiling tiles is broken infront of the fish tank.

Observed dusty ceiling tiles and/or air conditioning vent covers in the dinning rooms areas.

Observed dusty ceiling tiles and/or air conditioning vent covers in the diswashing area.

Observed grease accumulated under the waitress work station.

Observed leaking pipe at plumbing fixture under the bar area.

Critical - Observed live flies in kitchen. Repeat Violation.

Critical - Observed packaged food not labeled as specified by law onions ,rice,shrimp,beef in the walkin cooler need to be labeled with common name.Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.