Question 1

How many health inspections has MAKS ASIAN KITCHEN AND SUSHI had?

Accepted Answer

MAKS ASIAN KITCHEN AND SUSHI has had 24 inspections according to Florida DBPR records.

Question 2

Has MAKS ASIAN KITCHEN AND SUSHI ever been shut down?

Accepted Answer

No, MAKS ASIAN KITCHEN AND SUSHI has no emergency closures on record.

Question 3

What are the most common violations at MAKS ASIAN KITCHEN AND SUSHI?

Accepted Answer

The most frequently cited violations at MAKS ASIAN KITCHEN AND SUSHI are: Proper hand/arm washing, Clean multi-use utensils, Employee health reporting.

Question 4

What does Florida violation V01 (Management awareness) mean?

Accepted Answer

MANAGEMENT FAILURE: CDC data shows establishments without active managerial control have 3x more critical violations. The person in charge must demonstrate knowledge of foodborne illness prevention, HACCP principles, and Florida food safety law. Without oversight, violations go uncorrected, creating compounding risk of multi-pathogen outbreaks. Person in charge must be present during ALL hours of operation and must demonstrate knowledge of: foodborne illness risk factors, proper cooking temperatures, handwashing procedures, allergen management, and employee health policy. Must hold a valid Food Manager Certification per Florida Statute 509.039.

Question 5

What does Florida violation V06 (Handwashing facilities) mean?

Accepted Answer

HYGIENE INFRASTRUCTURE FAILURE: Without adequate handwashing facilities, proper hand hygiene is impossible. Studies show handwashing compliance drops to 5% when sinks are inaccessible or poorly equipped. No hot water means grease and biofilms remain on hands. No soap reduces bacterial removal from 99.9% to 25%. No towels means wet hands spread 1,000x more bacteria. Provide handwashing facilities with: hot and cold running water (minimum 100°F), soap in dispensers, single-use paper towels or air dryers, waste receptacle. Sinks must be accessible at all times — never blocked by equipment, supplies, or used for other purposes. Install handwashing signs in employee language(s).

Question 6

What does Florida violation V12 (Shell stock requirements) mean?

Accepted Answer

SHELLFISH TRACEABILITY: Shellfish (oysters, clams, mussels) are high-risk foods consumed raw or lightly cooked. Without proper identification tags, contaminated shellfish cannot be traced during outbreaks. Vibrio vulnificus from Gulf shellfish has a 50% fatality rate in at-risk populations. Norovirus in shellfish causes 50% of shellfish-related illnesses. Proper tags enable rapid recall during outbreaks. Maintain shellfish tags for 90 days from date of sale/service. Tags must include: harvester name and certification number, harvest date and location, quantity, dealer information. Store shellfish in original tagged container until empty. Record date on each container when last shell is removed. Never commingle shellfish from different lots.

MAKS ASIAN KITCHEN AND SUSHI

Inspection History (24)

High Priority Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

High Priority Violations

High Priority Violations

Intermediate Violations

High Priority Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

Intermediate Violations

High Priority Violations

High Priority Violations

High Priority Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Basic Violations

Basic Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

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