BONSAI SUSHI
1652 BRUCE B DOWNS BLVD, Wesley Chapel FL 33543 · 813-994-7333
Last inspected May 28, 2026 · 7 visits since August 2023
DEC 23
JAN 25
MAR 25
MAR 26
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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. Observed employee touching cooked beef with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
In-use tongs stored on equipment door handle between uses. Observed on oven door handle, operator moved tongs.
Mar 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Non-food grade paper/paper towel used as liner for food container. Establishment using paper towels to line fish containers at sushi bar. Discussed changing to food grade safe paper towels.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment performing Time as a Public health by having 4 hour time stamp stickers on sushi rice, just missing written plan. Provided written plan to operator.
Mar 10, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (48F - Cold Holding); Fish (44F - Cold Holding) operator moved to cooler. Product put out 11 am temped at 1:50 retell at 2:25 raw chicken 42F, raw fish 38F
Toxic substance/chemical improperly stored above drinks. Operator moved sanitizer to cabinet with no food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta in freezer.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowl inverted on ice machine. Operator flipped.
Missing drain plug at dumpster. Shared dumpster.
Stored food not covered. Shrimp in freezer uncovered.
Jan 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
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. Observed employee touching cooked beef with bare hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut leafy greens in reach in cooler across from fryers. Operator placed eggs to the bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 48 F in reach in cooler across from fryers.
Handwash sink not accessible for employee use at all times. Bowl in handwash sink at sushi bar.
Spray bottle containing toxic substance not labeled. Chemical spray bottles not labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag over Tempura batter mix.
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. Rice spoon in standing water temped 64 F. Operator emptied water at time of inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Dec 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over ready to eat items in reach in cooler on cookline Corrected -observed employee remove
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed eel, crab, and shrimp not date marked in walk-in cooler
Handwash sink not accessible for employee use at all times. Observed metal pan stored in hand sink next to 3-compartment sink Corrected- observed employee remove
Food not stored at least 6 inches off of the floor. Observed two boxes of avocados stored on floor on cookline Corrected observed employee place on shelf
In-use tongs stored on equipment door handle between uses. Observed 3 pairs of tongs stored on oven handles on cookline Corrected-observed employee remove
Sep 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
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. Observed safe staff cards for 2 employees
Objectionable odors in back of kitchen by dish area.
Aug 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority10 Intermediate3 Basic
Show 17 findings ▾
Container of medicine improperly stored. Observed bottle of multivitamins on top of cook line make table. Had employee remove
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. Tested at 10ppm Chlorine. Discussed setting up three compartment sink with cook.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook rinsing dirty dishes and running them through dish machine. Cook then proceeded to handle raw shrimp and cook them without washing hands.
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. Observed container of sushi rice at station with no time marking.
Employee washed hands in a sink other than an approved handwash sink. Observed cook dip sushi roll in tempura batter then rinsed hands off In bowl of water next to the fryer on cook line. They then cooked the roll, plated and served. Educated employee to wash hands at hand sink
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. Observed bowl with octopus and water in hand sink on sushi station.
Manager or person in charge lacking proof of food manager certification. Jung Patton
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/ Currently 2 servers and 2 cooks working on site
No paper towels or mechanical hand drying device provided at handwash sink. At right hand sink on sushi line
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed pre-portioned packs of raw fish in reach in freezer on sushi line with no date marking
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. Observed safe staff cards for 2 employees
Food stored on floor. Observed cases of avocados stored on floor in kitchen
Objectionable odors in back of kitchen by dish area.
Water leaking from pipe under three compartment sink
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.