E SUSHI
13537 STATE ROAD 54, Odessa FL 33556 · 813-616-8066
Last inspected Aug 26, 2026 · 9 visits since October 2023
AUG 24
JAN 25
DEC 25
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 4 live roaches in the roach trap on counter next to hand sink in the sushi bar. Operator cleaned and sanitized the area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink by triple sink. Operator refilled it
Aug 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg above sauce in walk in cooler. Operator moved the egg to bottom shelf
Roach activity present as evidenced by live roaches found. Observed 4 live roaches in the roach trap on counter next to hand sink in the sushi bar. Operator cleaned and sanitized the area
Handwash sink not accessible for employee use at all times. Soap bucket blocked hand wash sink by triple sink. Operator removed the soap bucket blocked hand
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink by triple sink. Operator refilled it
Dead roaches on premises. Observed : 4 Dead roach in the roach trap on counter next to hand sink in the sushi bar; 1 dead roach on floor in dining room in the front of the sushi bar; and 2 dead roaches on floor by the wall in the sushi bar. Operator cleaned and sanitized the areas
Food stored on floor. Cooking oil and soy sauce on floor in kitchen Raw chicken on floor in walk in cooler, operator moved the oil and chicken to shelf
May 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 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 cutting raw fish with bare hand. Discussed proper glove usage with manager. Manager had employee stop wash hands and put on gloves
Employee washed hands in a sink other than an approved handwash sink. Employee at sushi station began washing hands in prep sink. Manager had them stop and wash hands in hand sink
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open employee drink on counter. Manager covered and placed in segregated pan
Food stored on floor. Observed cases of fish, sauce buckets, bag of carrots and bowl of cut cucumber stored on floor in walk in freezer, walk in cooler, and under three compartment sink. Manager got cucumbers off of floor
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat sauce reach in cooler across flat top grill employee removed food to proper storage walk in color raw shrimp over kimchi buckets in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter 67F Sitting above top table reach in cooler main station employee moved to bottom of cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside kitchen by three comp sink
Bowl or other container with no handle used to dispense food. Plastic cup inside rice pot
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone wallet on top of prep table shelf
Food stored on floor. Kimchi buckets raw onion bags raw chicken boxes on floor walk in cooler
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 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. Tested at 10 ppm retested to 100 ppm
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. Employee touched inside of trash can to dump food than made a drink.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat fresh garlic and oil in reach in cooler on cook line. Raw beef over ready to eat sauce in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter tempori flower shrimp added 56 f fresh garlic and oil 56 f employee added ice fresh garlic and oil 43 f
Handwash sink used for purposes other than handwashing. Stored equipment in sink by three compartments employee removed
No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink on line employee restocked
Food stored on floor. Vegetables and sauce buckets on floor in walk in Cooler. Carrots in bag on floor in kitchen. Frozen food in freezer in boxes stored on floor
Unwashed fruits/vegetables stored with ready-to-eat food.unwashed avocados over rice cooked in walk in cooler employee removed produce to proper storage
Aug 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. For 2 employees Mitch Lin xiaoche zhou expired Florida restaurant and lodging association
Food stored on floor. Oil case soy sauce bucket in kitchen line Raw beef and raw chicken in buckets in walk in cooler manger removed from floor to shelf Raw tuna and imitation krab in bucket on foor sushi line employee removed from floor
Aug 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority5 Intermediate3 Basic
Show 12 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. Tested two times at 0 ppm discussed with manager to use the three compartment sink until the machine is fixed.
Employee washed hands with no soap. Employee washed hands with no soap
Raw animal food stored over or with unwashed produce. Raw shrimp over unwashed produce walk in cooler management removed to proper storage
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat sauces reach in cooler on cooks line manager removed to proper storage
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink discussed with manager the importance of hand washing at hand sink
Handwash sink used for purposes other than handwashing.
No paper towels or mechanical hand drying device provided at handwash sink. Manager restocked on cooks 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. Missing for 1 employee employee signed
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. For 2 employees Mitch Lin xiaoche zhou expired Florida restaurant and lodging association
Food stored on floor. Oil case soy sauce bucket in kitchen line Raw beef and raw chicken in buckets in walk in cooler manger removed from floor to shelf Raw tuna and imitation krab in bucket on foor sushi line employee removed from floor
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Sushi rice handle employee removed from touching rice.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed potatoes over cooked broccoli in walk in cooler.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
7 High priority3 Intermediate3 Basic
Show 13 findings ▾
Observed: Dented/rusted cans present. See stop sale. 2 dented cans oyster sauce Lee kum kee on can good shelf Priority: High Priority
Observed: Nonfood-grade bags used in direct contact with food. Raw beef in a plastic to go back for restaurant carry out. In walk in cooler. Priority: High Priority
Observed: Operating with an expired Division of Hotels and Restaurants license. Priority: High Priority
Observed: Raw animal food stored over or with unwashed produce.raw pork over tomatoes walk in cooler. Employee removed to proper storage. Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat vegetables and crab cook sushi cooler in kitchen. Employee removed to proper storage Priority: High Priority
Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves. Employee removed gloves and washed hands. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter Cold holding: tempora mix raw ingredients touching 72 f employee placed ice on product 2nd temp 43 f Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine employee cleaned ice machine Priority: Intermediate
Observed: Handwash sink used for purposes other than handwashing. Containers stored in hand washing sink by dish machine. Employee removed Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink. Both hand washing sinks in back kitchen. Employee restocked. Priority: Intermediate
Observed: Bowl or other container with no handle used to dispense food. In tempora mix on counter. Plastic container used for scoop. Priority: Basic
Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee drink on prep table. Employee removed. Priority: Basic
Observed: Food stored on floor. Boxes of fish and lobster on floor in walk in freezer Walk in cooler box of fish and bowl of raw chicken on floor Priority: Basic
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate14 Basic
Show 22 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook rubbed his hands together for 6 seconds
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Bowls and containers being washed and rinsed in 3 compartment sink not being sanitized before putting on drying rack, operator had employee put dishes through dish machine
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator received fresh raw salmon from a different seafood company than they usually receive it from with no parasite destruction, operator called seafood company and received parasite destruction letter via email from seafood company
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef above sauce in reach in cooler, raw beef moved to bottom shelf
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried shrimp (120F - Hot Holding) on table next to fryer, employee put into reach in cooler to be cooled
Toxic substance/chemical improperly stored. Bottle of windex on shelf above bags of ginger in sushi bar
Handwash sink used for purposes other than hand washing. Hand sink next to 3 compartment sink used to store container with plant in it
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/ 2 cooks, 2 sushi cooks, 2 servers and a dish washer on duty with no manager on site, manager showed up during inspection
Bowl or other container with no handle used to dispense food. Container used to scoop rice, container removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and head phones on shelf above reach in cooler Purse on box of cooking seasoning on dry storage rack Scratch off tickets and empty employee cup on shelf above cans of soda in kitchen
Employee with no hair restraint while engaging in food preparation. Employee put hat on
Equipment and utensils not properly air-dried - wet nesting. Bowls stacked on top of each other on shelf above 3 compartment sink
Exterior door has a gap at the threshold that opens to the outside. Gap under back door going outside from the kitchen
Food stored on floor. Bucket of sauce on floor in sushi bar and in walk in cooler Multiple food items stored on floor in walk in freezer
Ice scoop handle in contact with ice. Ice scoop handle not out of the ice
In-use knife/knives stored in cracks between pieces of equipment. Knives in between reach in cooler and prep table
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink in sushi bar, hand wash sign posted at hand sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooler
Reuse of single-service or single-use articles. Old seaweed salad containers being reused to store flour in and Togo sauces in cooler
Time/temperature control for safety food thawed in an improper manner. -Shrimp being thawed in a 5 gallon bucket of warm water under 3 compartment sink in dish area, water temperature is 63F, shrimp temperature 67F, operator dumped bucket of shrimp into clean side of dish machine to be put into another container, then put into walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over cut broccoli in walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
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.