BUSHIDO SUSHI INC
125 W VENICE AVE, Venice FL 34285 · 941-485-1757
Last inspected May 27, 2026 · 8 visits since September 2023
JAN 24
OCT 24
FEB 25
MAR 26
MAY 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2023001376 | Dec 20, 2022 | Feb 3, 2023 | $200 |
| 7--2018022014 | Apr 23, 2018 | May 4, 2018 | $400 |
Inspection history
8 visits, newest first
May 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon and raw tuna over crab salad in front counter reach-in cooler. The manager moved the crab salad to other side of reach-in cooler.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Show the remaining 2 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer.
Reach-in cooler interior/shelves have accumulation of soil residues.
May 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
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. See stop sale. Observed sushi rice and fried tempura shrimp at sushi counter area both missing time marking. Operator stated both were prepared 2.5 hour prior and then marked time on items.
Floor soiled/has accumulation of debris and grease behind kitchen equipment. Repeat from last inspection 2-24-25
Ice buildup in reach-in freezer.
Walk-in cooler interior/shelves have accumulation of soil residues.
Walls throughout kitchen soiled with accumulated grease, food debris, and/or dust.
Mar 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese on counter at sushi bar at 57F. Operator stated items was removed from reach-in cooler less then 1 hour prior. He then returned food to reach-in cooler.
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. See stop sale. Observed sushi rice and fried tempura shrimp at sushi counter area both missing time marking. Operator stated both were prepared 2.5 hour prior and then marked time on items.
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. Email operator copy of Employee health agreement.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fish, meats, vegetables and kimchi in reach-in cooler and walk-in cooler. Also cooked egg, cut meats and seafood, and prepared dumpling in reach-in freezer; all above items missing date marks. Employee stated the above items had been prepare onsite more than 24 hours prior. Repeat from last inspection 2-24-25
Floor soiled/has accumulation of debris and grease behind kitchen equipment. Repeat from last inspection 2-24-25
Ice buildup in reach-in freezer.
Silverware at wait staff area by kitchen stored upright with the food-contact surface up. Repeat from last inspection 2-24-25
Stored food not covered. Observed frozen crab rangoons stored in reach-in chest freezer not stored in any container. The food item was just sitting unwrapped or protected in chest freezer.
Walk-in cooler interior/shelves have accumulation of soil residues.
Walls throughout kitchen soiled with accumulated grease, food debris, and/or dust.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Pesticide/insecticide labeled for household use only present in establishment, on shelf next to dishwasher area.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed micro wave dirty.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut fish, soup and sauces in walk-in-cooler and reach-in-coolers prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked. Repeat 10-1-24
Accumulation of debris on exterior of warewashing machine. Repeat 10-1-24
Cardboard used on floor in walk-in-cooler as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Repeat 10-1-24
Floor soiled/has accumulation of debris under dishwasher area, behind reach-in-cooler in kitchen and at cooks line. Repeat 10-1-24
Old food stuck to clean dishware/utensils. Observed soup spoon in bin by miso soup and utensils by slicer area have old food stuck to them.
Silverware/utensils stored upright with the food-contact surface up at cooks line and prep areas.
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed octopuses, shrimp and beef prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat 1-30-24
Accumulation of debris on exterior of warewashing machine. Repeat 1-30-24
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Floor soiled/has accumulation of debris under stove and equipment throughout kitchen.
Stored food not covered. Observed tofu and salad in walk-in-cooler not properly covered. Repeat 1-30-24
Walk-in cooler shelves with rust that has pitted the surface. Repeat 1-30-24
Walkin cooler interior/shelves have accumulation of soil residues.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards stored by ice machine soiled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat 9-27-23
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable. Observed cutting boards stored by ice machine heavily worn.
Employee personal food not properly identified and segregated from food to be served to the public. Observed unlabeled employee meals on shelf in Walk-in cooler with restaurant food.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed stove top and catch pan with grease and food debris buildup.
Stored food not covered. Observed plated salad in Walk-in cooler uncover on shelves.
Utensils stored upright with the food-contact surface up. Observed employee invert utensils for proper storage. Repeat 9-27-23
Walk-in cooler shelves with rust that has pitted the surface. Repeat 9-27-23
Dec 4, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator could not provide Time as a Control sheet at time of inspection. Email operater Time as a Control sheet. Repeat 12-20-23
Walk-in cooler shelves with rust that has pitted the surface.
utensils stored upright with the food-contact surface up at prep table.
Sep 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 1 high priority.
1 High priority7 Intermediate11 Basic
Show 19 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook handle raw chi then handled clean plates without washing hand or changing gloves.
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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in Walk-in cooler and by ice machine soiled.
Handwash sink not accessible for employee use at all times. Observed strain of cut bok choy in hand wash sink. Observed operator remove item from hand wash sink.
Handwash sink used for purposes other than handwashing. Observed hand wash sink use to drain water off cut bok choy.
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. Observed operator had current staff sign Employee Health Agreement.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator could not provide Time as a Control sheet at time of inspection. Email operater Time as a Control sheet. Repeat 12-20-23
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut fish, noodles, sauces all prepared onsite more then 24 hours prior as per employee statement not date marked. Repeat 12-20-22
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat 12-20-23
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Observed buckets of sauce on floor in back kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop in floor of flour bin.
In-use wet wiping cloth/towel used under cutting board. Repeat 12-20-23
No mop sink or curbed cleaning facility provided at establishment.
Portable water tank not enclosed or sloped to drain properly.
Walk-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses at cook line.
utensils stored upright with the food-contact surface up at prep table.
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.