Amy Star Izakaya Siesta Key

230 Avenida Madera, Siesta Key, FL 34242 · Permanent Food Service · License 6805704

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

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.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
2 high priority (fixed on the spot), 6 intermediate (3 fixed on the spot), 5 basic (1 repeat)
-27
Complaint after follow-up on Oct 19
Counts in full until a follow-up finds the problems fixed
-20
Safety score53

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug192026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitOct 19, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
7 violations still not corrected:
- 3 Intermediate
- 4 Basic
What was still cited
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed strainer in hand sink at bar/sushi area.
  More time given
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  Did not observe any food handler certificates
  Administrative complaint
  Records/documents for required employee training do not contain all of the required information.
  Did not observe any completed certificates.
  More time given
Basic4
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed wink at end of cook line in 65°F water.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Observed dust on ceiling tile in dishmachine area.
  More time given
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Observed 2 light fixtures in dishmachine area missing covers.
  More time given
Official report, on the Florida DBPR website
First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 2 High priority
- 6 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: 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.
  Rice in back room and tempura shrimp and crab not marked made at 12:00 noon. Employee marked.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Observed sanitation bucket at sushi station well over 200ppm .Corrected to 100ppm.
  Fixed on the spot
Intermediate6
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener blade soiled.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.Observed chair blocking hand sink in rear preparation area in front of sushi station well.
  Employee removed chair.
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  Observed strainer in hand sink at bar. Employee removed.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.Observed no towels at hand sink at next to reach in freezer at beginning of cook line.
  Employee added.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
  Records/documents for required employee training do not contain all of the required information.
  Missing date of birth and date of training.
Basic5
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed spoon in 80°F water at sushi bar and whisk in 86°F water on cook line. Employees removed.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed deli container in uncooked sushi rice bin. Employee removed.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed water on walkin cooler floor due to leak in compressor.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Observed dust on ceiling tile in dishmachine area.
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Observed 2 light fixtures in dishmachine area missing covers.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.