FACELESS SAMURAI
3428 TAMPA RD, Palm Harbor FL 34684 · 727.772.5622
Last inspected May 7, 2026 · 10 visits since November 2023
JUN 24
DEC 24
JUN 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $900
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026032046 | Apr 9, 2026 | Jun 10, 2026 | $200 |
| 3--2024008788 | Nov 6, 2023 | Mar 6, 2024 | $700 |
Inspection history
10 visits, newest first
May 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Top of cutting board in kitchen stained.
Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen grooved.
Old labels stuck to food containers after cleaning. Old labels on containers in warewashing area.
Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in coolers in kitchen rusted.
Apr 23, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 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. Chlorine Dish machine sanitizer measured at 0ppm. Advised Operator to use three compartment sink until dishwasher is able to sanitize dishes. The ppm for chlorine sanitizer in 3CS is 100.
Food-contact surface soiled with food debris, mold-like substance or slime. Top of cutting board in kitchen stained.
Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen grooved.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine unable to dispense sanitizer. sanitizer measured at 0ppm. Advised Operator to use three compartment sink until dishwasher is able to sanitize dishes.
Equipment in poor repair. Reach in cooler on cook line unable to keep temperature. Advised operator to move TCS foods in other reach in.
Old labels stuck to food containers after cleaning. Old labels on containers in warewashing area.
Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in coolers in kitchen rusted.
Apr 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 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. Chlorine Dish machine sanitizer measured at 0ppm. Advised Operator to use three compartment sink until dishwasher is able to sanitize dishes. The ppm for chlorine sanitizer in 3CS is 100.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 1.5lb of eggs ambient temperature at 65F. Held overnight in reach in cooler. No temperature monitoring documented.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 32 oz of tofu held at 51F, 1.5lb of eggs held at ambient 65F, 1lb of bean sprouts held at 53F. Held overnight in unit, no temperature monitoring documented. All other food in unit non TCS.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 32 oz of tofu held at 51F, 1lb of bean sprouts held at 53F. Held overnight in unit with no temperature monitoring recorded. All other items in unit non TCS.
Food-contact surface soiled with food debris, mold-like substance or slime. Top of cutting board in kitchen stained.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All Items on sushi menu not identified as raw items. On dine in menu the following items are not marked as raw. Samurai Ceviche, Tuna Takaki, Sashimi Appitizer, tuna salad, sushi maki bento.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked portioned rice not date marked. Salmon, krab on sushi station.
Buildup of food debris/soil residue on equipment door handles. Handles of reach in coolers in kitchen soiled with debris.
Cardboard used to line nonfood-contact shelves. Cardboard lining top of reach in freezer in warewashing area.
Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen grooved.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine unable to dispense sanitizer. sanitizer measured at 0ppm. Advised Operator to use three compartment sink until dishwasher is able to sanitize dishes.
Equipment in poor repair. Reach in cooler on cook line unable to keep temperature. Advised operator to move TCS foods in other reach in.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in sushi bar soiled with debris.
Old labels stuck to food containers after cleaning. Old labels on containers in warewashing area.
Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in coolers in kitchen rusted.
Working containers of food removed from original container not identified by common name. Unlabeled squeeze bottles of sauce in sushi station.
Dec 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
Show 13 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 at 0PPM. Operator reprimed machine and corrected to 50 ppm
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Located in rear white reach-in freezer. Raw, packaged by establishment, crab stored above commercially packaged fish cakes.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine tested at 0 ppm. Operator advised she did not utilize her test strips.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained/soiled on cookline
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment utilizes time for sushi rice however lacks written procedures. Inspector provided written application and time as a public health control guide to operator.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sushi fish at front counter not date marked.
Buildup of food debris/soil residue on equipment door handles. Doo handle on top hinge of reach-in cooler across from cook line with buildup of debris
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach-in cooler and reach-in freezer not segregated or identified. Discussed with operator to designate areas in cold holding units for employee use.
Equipment in poor repair. Torn gasket on double door reach-in cooler located in rear prep area.
Food stored on floor. Cooking oil stored on floor. Discussed with employee to relocate items
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on double door standing reach-in cooler in rear prep area.
Reuse of single-service or single-use articles. Reuse of egg carton as a means to catch grease post frying. Discussed with operator to cease using eggs cartons. Operator discarded during inspection.
Jun 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over tofu
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Back area.
Reuse of single-service or single-use articles. Reuse of egg cartons.
Dec 9, 2024Inspection 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 ▾
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. Lines were cross and not pulling sanitizer. I reversed the lines, now dishwasher is working. 100 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat items in two door stand up cooler near back door.
Spray bottle containing toxic substance not labeled. Pink liquid in spray bottle not labeled. Found on dish cart in dining room.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Bowl used for portioning in rice bucket.
Jun 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven in sushi bar, interior of microwave in kitchen soiled
No hot running water at mop sink.
Jun 11, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority0 Intermediate4 Basic
Show 7 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. 0ppm chlorine sanitizer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 51F cold hold, rice 48F cold hold, both foods are double panned in prep table. Operator placed food in lower reach in of prep unit to cool.
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. Operator was able to determine the time the rice was placed on time as a public health control and time marked it accordingly.
Accumulation of debris inside warewashing machine.
Buildup of food debris/soil residue on equipment door handles.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven in sushi bar, interior of microwave in kitchen soiled
No hot running water at mop sink.
Jun 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority0 Intermediate5 Basic
Show 9 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. 0ppm chlorine sanitizer.
Raw animal food stored over/not properly separated from ready-to-eat food.Raw pork stored over soy sauce. Operator moved raw pork to gain compliance.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 51F cold hold, rice 48F cold hold, both foods are double panned in prep table. Operator placed food in lower reach in of prep unit to cool.
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. Operator was able to determine the time the rice was placed on time as a public health control and time marked it accordingly.
Accumulation of debris inside warewashing machine.
Buildup of food debris/soil residue on equipment door handles.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven in sushi bar, interior of microwave in kitchen soiled
No hot running water at mop sink.
Wood food-contact surface not properly sealed. Cutting boards stored behind wire rack in rear of the kitchen
Nov 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority6 Intermediate4 Basic
Show 13 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. Operator touched tofu with bare hands. Discussed the importance of using gloves or utensils when touching ready to eat foods.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (74F - held at room temperature ); rice noodles (69F - held on counter); bean sprouts (64F - held on counter).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (74F - held at room temperature ); rice noodles (69F - held on counter); bean sprouts (64F - held on counter); see stop sale tofu (45F - Cold Holding, second temperature 43F cooling ). Operator placed in reach in cooler for cooling.
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.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line, interior of toaster oven behind sushi bar
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by mop bucket. Operator moved mop bucket.
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.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Buildup of food debris/soil residue on equipment door handles. Door handles soiled leading to sushi bar, reach in coolers, exterior back door
Food stored on floor. Packaged beverages stored on the floor at entrance of kitchen
No hot running water at mop sink. O hot water running to mop sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fixed equipment on cooks line heavily soiled
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.