E SUSHI AND GRILL
6428 US HWY 41 N, Apollo Beach FL 33572 · 813-213-9396
Last inspected May 13, 2026 · 9 visits since September 2023
MAY 24
NOV 24
APR 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B 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. Observed employee touch shrimp with bare hands.
★ 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 |
|---|---|---|---|
| 3--2026035986 | May 5, 2026 | Jun 11, 2026 | $200 |
| 3--2022033925 | Jun 21, 2022 | Aug 4, 2022 | $400 |
Inspection history
9 visits, newest first
May 13, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
What the inspector wrote — 12 findingsThe state's own report →
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. Dish machine tested 0 ppm chlorine, discussed not using dish machine until it is working properly. Employee set up 3 compartment sink tested 100ppm chlorine.
Raw animal food stored over or with unwashed produce.raw beef over unwashed potatoes in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut carrots and onions in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Show the remaining 8 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. Bowl with no handle in rice.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
Exterior door has a gap at the threshold that opens to the outside. Back door.
Food stored on floor. Fish on floor in walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knives between reach in cooler and prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
May 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority1 Intermediate12 Basic
Show 17 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. Dish machine tested 0 ppm chlorine, discussed not using dish machine until it is working properly. Employee set up 3 compartment sink tested 100ppm chlorine.
Operating with an expired Division of Hotels and Restaurants license. Establishment open, operating and serving the public. License expired 2/1/2026.
Raw animal food stored over or with unwashed produce.raw beef over unwashed potatoes in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut carrots and onions in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. Bowl with no handle in rice.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, removed at time of inspection.
Exterior door has a gap at the threshold that opens to the outside. Back door.
Food stored on floor. Fish on floor in walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knives between reach in cooler and prep table.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 80 F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table.
Jan 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut mushrooms, cut carrots, and cut onions in walk in cooler. Employee placed eggs to the bottom at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Soy sauce on floor, manager removed at time of inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water temped 81F.
Nov 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority3 Intermediate12 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves to begin food preparation without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut mushrooms, cut carrots, and cut onions in walk in cooler. Employee placed eggs to the bottom at time of inspection.
Toxic substance/chemical improperly stored. Can of paint over soda boxes near mop sink. Employee removed paint at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for sushi rice held on time. Discussed with operator filling out written procedure.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed drinks phone on shelf above reach in cooler.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee prepping food with no beard guard.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Soy sauce on floor, manager removed at time of inspection.
In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water temped 81F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler on cook line.
Wet mop not stored in a manner to allow the mop to dry.
Apr 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate12 Basic
Show 19 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and grab a plate without changing gloves and washing hands.
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 touch shrimp with bare hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauces in walk in cooler. Employee placed eggs to the bottom at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boba 71 F, Tempura mix 64 F, shrimp 48 F- retemp 42 F, chicken 46 F- retemp 42 F, broccoli 44 F- retemp 41 F in reach in cooler on cook line, manager placed ice in items.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Handwash sink not accessible for employee use at all times. Bowl in handwash sink next to ice machine, manager removed at time of inspection.
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. Manager provided 3 food handler certifications.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. Bowl with no handle in rice.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler.
Exterior door has a gap at the threshold that opens to the outside. Back door.
Food stored on floor. Sauces on floor throughout kitchen.
Ice scoop handle in contact with ice. In ice bin.
In-use knife/knives stored in cracks between pieces of equipment. Knives between reach in cooler and prep table, manager removed at time of inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 78 F, manager emptied water at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Single-service articles improperly stored. Paper towels on floor at sushi bar.
Nov 12, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs stored behind raw shrimp in reachin cooler on cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boba (77F - Cold Holding) on prep table in back kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Craftsman drill stored with sale food on storage shelf adjacent to walk-in cooler
Food not stored at least 6 inches off of the floor. Soy sauce stored on floor in walk-in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in water temped at 73F on cook line
Working containers of food removed from original container not identified by common name. Bulk flour no label on prep table in back kitchen
May 1, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate14 Basic
Show 18 findings ▾
Container of medicine improperly stored. Employee medicine over beer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over noodles in walk in cooler.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 cracked shell eggs.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine. Cutting board on cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. Bowl with no handle in rice.
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above reach in cooler.
Food stored on floor. Soy sauce on floor.
Ice bucket/shovel stored on floor between uses. Ice bucket on floor.
Ice scoop handle in contact with ice. At soda machine.
Improper storage of maintenance equipment that interferes with cleaning. Drills in dry storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 82 F.
Insect control device installed over food preparation area. Bug light over plates and prep table.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado and kale over sauces in walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, operator remade tested 50 ppm.
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024.
Raw animal food stored over or with unwashed produce. Raw fish over unwashed avocado in walk in cooler. Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sinks, operator replaced at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles and cooked broccoli in walk in cooler not date marked.
Bowl or other container with no handle used to dispense food. Bowl with no handle in rice.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near sushi bar.
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
Food stored on floor. Soy sauce on floor throughout kitchen.
Ice bucket/shovel stored on floor between uses. Ice bucket on floor next to ice machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in water temped 73 F, operator replaced water temped 163 F.
Insect control device installed over food preparation area. Bug light over reach in cooler on cook line.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Blower on top of bag of flour.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0ppm, operator remade tested 100ppm.
Sep 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 3 high priority.
3 High priority4 Intermediate15 Basic
Show 22 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2023.
Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed produce in walk in cooler. Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over soy sauce in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shrimp 84 F, potatoes 84 on counter.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Soda machine.
Handwash sink used for purposes other than handwashing. Strainer with chicken in handwash sink next to 3 Compartment Sink. Hose connected to handwash sink next to 3 Compartment Sink. Employee removed at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced at time of inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for sushi rice held on time. Sent written procedure to operator at time of inspection.
Bowl or other container with no handle used to dispense food. Bowl with no handle in container of crunch. Bowl with no handle in rice.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls not inverted in dry storage.
Cutting board has cut marks and is no longer cleanable. On cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at sushi bar.
Employee eating in a food preparation or other restricted area. Observed employee eating in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Baby bottle on prep table.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
Food stored on floor. Container of soy sauce on floor.
Ice bucket/shovel stored on floor between uses. Ice bucket on floor next to ice machine.
Ice scoop handle in contact with ice. At soda machine.
In-use knife/knives stored in cracks between pieces of equipment. Knives next to reach in cooler on cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temp 81 F. Operator changed water temp 169 F.
Single-service articles improperly stored. Paper towels on floor at sushi bar.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill in dry storage with seasonings.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on 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.