BJ'S ASIAN FUSION
883 S PINELLAS AVE, Tarpon Springs FL 34689 · 727-938-0888
Last inspected May 19, 2026 · 8 visits since September 2023
JAN 24
DEC 24
APR 25
JAN 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling raw sushi with bare hands.
★ 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--2026011886 | Jan 28, 2026 | Mar 11, 2026 | $200 |
Inspection history
8 visits, newest first
May 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator came in from dining room, put gloves on to make salads, no hand wash, discussed Proper hand wash and gloves use with operator.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Tub of raw chicken over cooked chicken and buckets of sauce, bowl of raw shrimp over buckets of sauce, operator rearranged cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave in kitchen
Handwash sink not accessible for employee use at all times. White container in sink kitchen, tin cans, lids in sink by 3 compartment sink, operator removed all
Show the remaining 1 finding ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside, on sides has black substance
May 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator came in from dining room, put gloves on to make salads, no hand wash, discussed Proper hand wash and gloves use with operator.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Tub of raw chicken over cooked chicken and buckets of sauce, bowl of raw shrimp over buckets of sauce, operator rearranged cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave in kitchen
Handwash sink not accessible for employee use at all times. White container in sink kitchen, tin cans, lids in sink by 3 compartment sink, operator removed all
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired. 2 employees
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside, on sides has black substance
Jan 28, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator primed, ran 3 more cycles, 50 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. In 2 door reach in cooler next to fryer- raw chicken over cooked
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs on crash cart, removed from refrigeration 1 hour ago, moved to reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 3 door reach in cooler on cook line - cooked eggs (44F - Cold Holding), cooked yesterday, moved to freezer, recheck 35F.
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. Sushi rice made 45 minutes ago, operator put time on warmer. Reviewed time control form with operator.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board stained.
Food stored on floor. Fry oil on floor under wok, moved to shelf
Plumbing system in disrepair. Hot water shut off at hand wash sink in front of kitchen, water does not shut off completely. Operator turned water back on
Reach-in cooler interior/shelves have accumulation of soil residues. 2 door reach in cooler next to fryers
Wet wiping cloth not stored in sanitizing solution between uses. At sushi counter, operator primed moved towel to bucket.
Apr 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher machine 0ppm, operator primed machine, now at 100ppm
Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2025
Handwash sink not accessible for employee use at all times. Hand sink on cook line has bucket stored in it Hand sink by three compartment sink has buckets stored in it and buckets in front of it All items removed
No soap provided at handwash sink. No soap at hand sink by three compartment sink No soap at hand sink on cook line Soap stocked at other hand sinks
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark on all items in walk in cooler
Employee with no hair restraint while engaging in food preparation.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and walk in cooler shelves soiled
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Raw Shrimp at 61F in bus tub of water in triple sink with water temperature of 81F running into it, operator moved shrimp to walk in cooler
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Rubbed hands together for 7 seconds, discussed with manager which translated to employee
Handwash sink not accessible for employee use at all times. -Pitcher stored on hand sink in kitchen -Buckets in front of hand sink and containers stored inside hand sink by 3 compartment sink All items removed
Employee with no hair restraint while engaging in food preparation.
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate10 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi counter employee had no gloves, put gloves on before washing hands, then washed them in cold water. Explained the proper procedure for hand washing, and the hot water was turned on again at valve.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling raw sushi with bare hands.
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Sushi hand sink hot water was off when I arranged. Hot water takes too long to come out in men's room sink.
Stop Sale issued due to adulteration of food product. Multiple personal drinks buried in ice meant for customers.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic and oil mixture sitting out on prep counter. 56 degrees. Raw shell eggs sitting out on prep counter. 57 degrees.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oil/garlic mixture stored on prep area counter at a temperature of 54 degrees. Raw shell eggs outside proper temperature on food prep counter in kitchen. 56 degrees.
Buildup of food debris/soil residue on equipment door handles. Under recessed handles in refrigerated equipment in the entire kitchen area. Discussed general cleaning with the owner.
Employee with no hair restraint while engaging in food preparation. Owner/cook had no hair restraint when I arrived in the kitchen, employee put hat on
Exterior door has a gap at the threshold that opens to the outside. More than large enough gap under back screen door to allow for pest entry. Discussed with owner to repair properly.
Floor soiled/has accumulation of debris. Floors under and behind equipment in the kitchen and sushi prep area are soiled. Discussed general cleaning needs with owner.
Food contaminated by unsanitized equipment or utensil. See stop sale. Ice bin used for customer drinks had an unsanitary ice scoop buried (including handle) and several personal employ drinks in the ice. Owner removed and emptied effected areas of the ice. Stop saled 10lbs of ice.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Buildup of grease and drippings observed under entire hood. Owner says he has problems reaching someone to clean it properly. I encouraged him to keep trying as that needed attention.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign available at hand sink between walk in cooler and 3 compartment sink,in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. General cleaning needs are observed this visit. On outside of all equipment in kitchen. Grease buildup. Discussed with owner.
Reuse of single-service or single-use articles. Sauces put into cans that were from other food products.
Stored food not covered. Cut plant foods and vegetables stored in large quantities, not covered in walk in cooler.
Oct 2, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Observed: Food stored on floor. Bottles of water stored on the floor near sushi bar, soy sauce containers containing dry ingredients stored on the floor near back door. Operator moved the floor a minimum of 6\201D off the floor. Priority: Basic
Observed: Stored food not covered. Walk in cooler- chopped prepped vegetables, rice noodles Priority: Basic
Sep 28, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked vegetables. Discussed the need to store food according to minimum cook temperatures. Priority: High Priority
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi Rice 74F held at room temperature behind sushi bar. I’m operator unable to describe when the rice was cooked or how long the rice has been out of temperature. Time as a public heath control is not being used in this establishment per manager. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Rice 74F held at room temperature behind sushi Priority: High Priority
Observed: Handwash sink used for purposes other than handwashing. Water filter systems installed on faucet of hand wash sink behind sushi bar. Priority: Intermediate
Observed: Identity of food or food product misrepresented. Establishment sells a sushi roll called Red Bull. On the menu this roll is made with Lobster Salad and Crab stick as 2 of its ingredients. The establishment is using a premade crawfish salad that co tai s no lobster and Krab Stick that is not indicated by the use of a K in the spelling of Krab. Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink located to the right side of the kitchen entrance. Operator replenished paper towels **Corrected On-SiteWarning** Priority: Intermediate
Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, crawfish salad, rice noodles cooked mushrooms, rice, cooked pork, cooked chicken and egg rolls. Operator was able to determine the prep date and dated accordingly Priority: Intermediate
Observed: Food stored on floor. Bottles of water stored on the floor near sushi bar, soy sauce containers containing dry ingredients stored on the floor near back door. Operator moved the floor a minimum of 6” off the floor. Priority: Basic
Observed: Stored food not covered. Walk in cooler- chopped prepped vegetables, rice noodles Priority: 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.