BG ROBATA
1530 N MCMULLEN BOOTH RD STE D4, Clearwater FL 33759 · 727-600-8037
Last inspected Aug 26, 2026 · 10 visits since July 2023
DEC 24
MAR 25
AUG 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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.
★ 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--2015052045 | Sep 25, 2015 | Jan 20, 2016 | $200 |
Inspection history
10 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Manager changed empty bucket of sanitizer. Recheck 50 ppm
Employee wearing jewelry other than a plain ring on their arms while preparing food. Employee removed watch
Floors not maintained smooth and durable in kitchen.
Portable fire extinguisher gauge in red zone - overcharged Class K in kitchen. For reporting purposes only.
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food ( half and half) opened and held more than 24 hours not properly date marked after opening in glass cooler in back kitchen. Manager date marked half and half
Handwash sink used for purposes other than handwashing. Bowl inside front cook line area hand wash sink. Manager removed bowl from hand wash sink.Reviewed with manager hand wash sink is for washing hands only.
Lack of toilet tissue in women's restroom.
Carbon dioxide tanks not adequately secured in back kitchen. Manager secured CO tank
In-use tongs stored on equipment door handle between uses in the front cook line area. Manager relocated tongs
Stored food ( seafood) not covered in walk in freezer. Manager covered seafood.
Aug 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over unwashed produce in cooler at front cook line area. Manager rearranged food. Reviewed safe food storage with manager.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken, raw beef, raw pork on stick stored in a container together. Reviewed with operator. Manager separated raw food storage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 46 F, shrimp 48 F, cream cheese 47 F in the front cook line area. Manager placed covers over food. Recheck cut tomatoes 44 F, cream sheets 51 F, shrimp 46 F Manager placed food on ice.Reviewed with manager regular monitoring of food temperatures to ensure food temperatures are 41 F or below
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer reading 20 F in ice bath with inspector thermometer reading 32 F. Reviewed with manager calibration of thermometers and tool cover use to adjust temperature.
Equipment in poor repair. -broken hinge on reach in cooler door in back kitchen. Reviewed with manager
In-use tongs stored on equipment door handle between uses at front cook line area. Manager relocated tongs
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Raw chicken and raw beef on sticks stored individually wrapped are stored together in walk in freezer Reviewed with manager the safe storage of food.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw chicken and raw beef on a stick individually wrappers stored with vegetables on a stick individually wrapped in the same container in the walk in freezer. Reviewed with manager
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - soup at 90F on burner in back kitchen Reviewed with manager reheating and hot holding procedures Manager reheated soup to 180 F on the stove. Manager increased temperature of hot holding equipment and will monitor food holding temperatures.
Failure to maintain freezing records on nonexempt fish for 90 days. One month available. Reviewed with manager.
Accumulation of black mold-like substance in the interior of the ice machine in back kitchen area. Reviewed with manager
Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler. Reviewed with manager safe food storage of employee food and food for the public
Ice scoop handle in contact with counter top ice cooler in back kitchen. Manager removed ice scoop
Interior of oven has accumulation of black substance/grease/food debris in back kitchen Reviewed with manager
Time/temperature control for safety food thawed in an improper manner. Dumplings, chicken thawed at room temperature in back kitchen. Reviewed with manager safe thawing methods. Manager moved food to reach in cooler
Unwashed fruits/vegetables stored with ready-to-eat food in cooler at sushi bar. Manager rearranged food
Wet wiping cloths stored in detergent and sanitizer mixed together. Manager changed solution to 100 ppm chlorine
Dec 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food for sushi rice
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. Tina hired over 60 days, Reviewed with manager.
Food not stored at least 6 inches off of the floor in walk in freezer. Manager relocated seafood
Time/temperature control for safety food thawed in an improper manner. Seafood thawed at room temperature. Reviewed with operator proper thawing procedures. Manager moved seafood to cooler
Mar 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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/. Walked plans, they had not been approved, made corrections with Sean C. / Andrea R.
Equipment in poor repair. Gaskets torn on 3 door reach in cooler in front counter
Floor soiled/has accumulation of debris. Under 3 compartment sink and prep sink
Feb 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 7 high priority.
7 High priority1 Intermediate9 Basic
Show 17 findings ▾
Non-food grade paper/paper towel used as liner for food container. Under multiple items in sushi cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sauces in glass door cooler in kitchen, operator removed
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi cook wiped knife with towel, rinsed towel in prep sink, did not change gloves or wash hands, discussed proper use of towels, sanitizer and frequency of knife cleaning with staff
Stop Sale issued on time/temperature control for safety food due to temperature. tofu (48F - Cold Holding); kimchee (50F - Cold Holding) cream cheese (49F - Cold Holding) raw breaded shrimp (55F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - tofu (48F - Cold Holding); Krab (45F - Cold Holding) kimchee (50F - Cold Holding) cream cheese (49F - Cold Holding)see stop sale On counter in kitchen- tofu (58F - Cold Holding) In reach in cooler - raw breaded shrimp (55F - Cold Holding)see stop sale No temperatures taken in walk in cooler, operator states that they have called for repair.
Toxic substance/chemical improperly stored. Cleaning spray next to dishes on cook line, moved to back of kitchen
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket on cook line > 200 ppm. Corrected to 100 ppm.
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/. Walked plans, they had not been approved, made corrections with Sean C. / Andrea R.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on white guard in ice machine
Carbon dioxide/helium tanks not adequately secured. By prep table next to entrance to front of establishment
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen by microwave, moved to bottom shelf
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in glass door cooler in kitchen, over food for customers, operator removed
Equipment in poor repair. Gaskets torn on 3 door reach in cooler in front counter
Floor soiled/has accumulation of debris. Under 3 compartment sink and prep sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on 3 door reach in cooler in front counter
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water, 63F, moved to reach in cooler
Wet wiping cloth not stored in sanitizing solution between uses. Wet towel rinsed in prep sink, used to wipe knives, held on sushi counter, discussed proper use of knives, and sanitizer
Sep 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/. - wall removed in cook line/ dining area and replaced with seating at sushi bar, added three sushi display coolers, removed coolers at front counter area / added Maruzen Grill left of stove, fryer location changed to right side of stove
Jul 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority6 Intermediate0 Basic
Show 6 findings ▾
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.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
No chemical test kit provided when using sanitizer at three-compartment sink and wiping cloths for Quaternary
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/. - wall removed in cook line/ dining area and replaced with seating at sushi bar, added three sushi display coolers, removed coolers at front counter area / added Maruzen Grill left of stove, fryer location changed to right side of stove
No written procedures available for use of time as a public health control to hold time/temperature control for safety food for sushi rice
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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.