AJISAI SUSHI
2101 E FOWLER AVE, Tampa FL 33612 · 813-898-0212
Last inspected Aug 11, 2026 · 8 visits since October 2023
DEC 24
MAR 25
JUL 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 1 fly in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2016056993 | Dec 1, 2016 | Jan 4, 2017 | $200 |
Inspection history
8 visits, newest first
Aug 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line has stains.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork cooked and held longer the 24 hours has no date markings inside refrigerator at end of cooks line.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in small white freezer at the end of cooks line.
Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients have no labeling of ingredients on cooks line.
Jul 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority4 Intermediate10 Basic
Show 19 findings ▾
Dented/rusted cans present. See stop sale. Dented can of bamboo shots, soy sauce.
Food prepared with soiled equipment/utensil. Box of raw salmon stored on top of trash can in back kitchen area. Manager removed and properly stored salmon.
Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towels used to cover raw beef inside reach in cooler on cooks line.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, raw beef stored overtop soy sauce inside reach in cooler on cooks line. Manager removed and properly stored beef and chicken.
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. Butter held on time as a public health control has no time stamp. Manager added proper time stamp to butter.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line has stains.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork cooked and held longer the 24 hours has no date markings inside refrigerator at end of cooks line.
Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning chemicals has no labeling of ingestion in back kitchen area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water has been turned off at hand washing sink by back door due to handles on sink not being operational.
Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside flour, sugar bin. Manager removed bowls and placed at dishwasher.
Employee eating in a food preparation or other restricted area. 2 employees eating in kitchen area. Employee moved to dining room.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Sticky fly tape over cooks line and food preparation area in back kitchen area. Manager removed fly tape.
Food not stored at least 6 inches off of the floor. Sauces inside walk in cooler are not stored 6 inches off of the floor.
Food stored on floor. Bucket of ginger stored on floor on cooks line. Manager removed and properly stored ginger.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in small white freezer at the end of cooks line.
Ice scoop handle in contact with ice. Ice scoop handle at soda dispenser stored in ice. Manager removed and properly stored scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water at 89F. Manager discarded water and placed utensil at dishwasher.
Wet wiping cloth not stored in sanitizing solution between uses. Soiled wet cloths stored underneath grill. Employee removed and placed cloths in sanitizer solution.
Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients have no labeling of ingredients on cooks line.
Apr 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. 2 dented cans of oyster sauce.
Non-food grade paper/paper towel used as liner for food container. Non -food grade cloth used to tear apart, imitation crab meat.
Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs stored overtop top cut tomatoes inside reach in cooler on cooks line. Manager removed and properly stored eggs.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line has stains and is no longer cleanable.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on any prepared foods in kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of pink and black mold like substance.
Bowl or other container with no handle used to dispense food. Bowl without a handle used in flower bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink store on food preparation table while employee is prepping raw chicken. Manager discarded drink.
Food stored on floor. Buckets of soy sauce stored on floor inside walk-in cooler. Employee removed and properly stored soy sauce.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in small white freezer at the end of Cook's line.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Manager placed tongs at dishwasher.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water at 78°F management discarded water and place dishes at dishwasher.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler are soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employees coffee stored inside refrigerator. Manager discarded drinks.
Soiled dry wiping cloth in use. Soil dry cloth sitting on reaching cooler, cutting board manager, removed cloth and placed in dirty laundry bin.
Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients throughout kitchen area.
Jul 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
8 High priority5 Intermediate10 Basic
Show 23 findings ▾
Container of medicine improperly stored. Medication stored on front line. Manager removed and properly stored medicine.
Live, small flying insects found 1 fly in kitchen area.
Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towels used to cover raw beef inside reach in cooler on cooks line.
Raw animal food stored over or with unwashed produce. Raw beef stored overtop cut onions,pasts inside double door refrigerator n cooks line.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored overtop imitation crab meat inside walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Boiled eggs 51F Cold holding:
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 51F Cold holding:
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. Oil and garlic, butter held on time as a public health control has no time markings. Management added proper time markings.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink used for purposes other than handwashing. Handwashing sink on cooks line has dirty dishes stored inside it.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by dishwasher.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed operator consumer advisory. Manager hung it up.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sauce inside walk in cooler. Manager removed bowl and placed at dishwasher.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cel phone stored on to of food preparation table in kitchen area. Employee removed cell phone and properly stored it.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging overtop cooks line.
Food stored on floor. Buckets of soy sauce stored on floor inside walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and small refrigerator on cooks line.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in water at 92F, employee discarded water.
Raw fruits/vegetables not washed prior to preparation. Mushrooms not washed before preparation.
Water leaking from pipe and/or faucet/handle. Water dripping from ceiling inside walk in cooler.
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate9 Basic
Show 17 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer bucket is empty. Manager connected a new bucket re-tested at 100ppm of chlorine.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored overtop frozen corn in double door refrigerator on cooks line. Manager removed and properly stored salmon.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee placed raw chicken on the grill started working on grill without changing gloves. Spoke with management about proper hand washing techniques employee washed his hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks has stains.
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/
No paper towels or mechanical hand drying device provided at handwash sink. No papper towls at handwashing sink in server station.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for raw foods. Provided operator with consumer advisory management hung it up.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork prepared onsite and held longer then 24 hours has no date markings inside double door refrigerator on cooks line. Manager added proper date to pork.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black mold like substance.
Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop in rice bin by walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee AirPods and cell phone stored on top of small reach in cooler on cooks line.
Equipment in poor repair. Hood filter is broken overtop sauté station on cooks line.
Food not stored at least 6 inches off of the floor. Buckets of sauce s stored less then six inches off the floor inside walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and food preparation table on cooks line.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in water at 122F on Cooks line.
Working containers of food removed from original container not identified by common name. Clear bottles of sauces used for cooking has no labeling of ingredients on cooks line.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate6 Basic
Show 12 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer at bar tested 100ppm.
Handwash sink not accessible for employee use at all times. Tea pots and cutting board with cut lemons stored in handwash sink at wait station. Operator removed items from handwash sink.
Handwash sink used for purposes other than handwashing. Employee washed and rinsed wiping clothes in handwash sink at cook line.
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/ 11 employees working at time of inspection. Manager present at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At wait station. Operator provided.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 4 employee training certificates available.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Bowl or other container with no handle used to dispense food. In sugar bin and rice bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored on prep table in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphones stored on prep table.
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour bin.
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate10 Basic
Show 17 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in reach in cooler, operator removed at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 46 F, Cut leafy greans 53 F in reach in cooler. Operator placed in the bottom of reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corn 112 F, advised operator to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. At handwash sinks throughout kitchen.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided 4 food handler certifications.
Bowl or other container with no handle used to dispense food. Bowl with no handle in corn starch.
Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen.
Floor soiled/has accumulation of debris. Throughout kitchen.
Food stored on floor. Soda boxes on floor.
Ice scoop handle in contact with ice. In ice bin at soda machine.
In-use knife/knives stored in cracks between pieces of equipment. Knives between reach in cooler and reach in freezer.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, operator removed at time of inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 78 F, operator emptied water at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Exterior of ice machine.
Single-service articles improperly stored. Paper towels on floor in storage room.
Oct 10, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.