FOUNTAIN PLUS ENDLESS HIBACHI AND SUSHI BBQ EATERY
11245 CAUSEWAY BLVD, Brandon FL 33511 · 407-970-3179
Last inspected Jun 2, 2026 · 8 visits since November 2023
APR 24
DEC 24
APR 25
NOV 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tempura shrimp in warmer at sushi bar held at 120F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate7 Basic
What the inspector wrote — 16 findingsThe state's own report →
Non-food grade towel used as liner for food container. Terry cloth towel covering sushi rice at sushi bar, direct contact with rice. Operator removed.
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed celery in walk in cooler. Operator placed correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over miso paste in walk in cooler. Operator arranged correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in cooler. Operator arranged correctly
Show the remaining 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler at cookline: Raw Shrimp (50F); Raw Scrambled Egg (50F)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tempura shrimp in warmer at sushi bar held at 120F
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk jug in bar cooler.
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/
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid at hostess station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Plastic cup in bulk breading and sugar containers, in bag of tempura flour. Operator removed cups.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on flip top cooler at cookline. Operator removed.
Food stored on floor. Bottled water on floor in bar area
In-use ice scoop stored on soiled surface between uses. 2ice scoops stored on soda fountain grate.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda fountain at nozzles.
Unwashed fruits/vegetables stored with ready-to-eat food. Multiple unwashed produce items stored over ready to eat items in fish walk in cooler. Unwashed green beans stored over imitation crab sticks in walk in cooler. Operator placed items correctly.
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate7 Basic
Show 15 findings ▾
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed.
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. Sushi rice observed using time as a public health control with no time mark. Operator placed time mark.
Handwash sink not accessible for employee use at all times. Sponge and steel wool in sushi bar hand sink. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.
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/
No paper towels or mechanical hand drying device provided at handwash sink. Observed at prep area hand sink. Operator replaced
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.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle white yellow liquid observed in dining area.
Bowl or other container with no handle used to dispense food. Observed in bulk flour in storage area. Operator removed. Operator removed bowls
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 Personal drinks observed on top shelf of flip top cooler on cookline. Operator removed.
Food stored on floor. Fryer oil and duck sauce observed stored on floor. Multiple items on floor in walk in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching food in bulk flour. Operator placed correctly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops. Operator discarded water.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cooked rice in walk in cooler. Operator moved lettuce to lower shelf.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted (fish cooler)
Apr 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Station: raw salmon (50F - Cold Holding); raw tuna (50F - Cold Holding). Manager placed in cooler and both retested at 42f cold holding. Cook line: cooked beef (60F - Cold Holding); cooked noodles (58F - Cold Holding). Manager iced product retemped at 43f 30 minutes later
Food stored on floor. Containers of sauces, carrots and rice on floor in walk in cooler. Manager moved
No handwashing sign provided at a hand sink used by food employees. On sushi station and server station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of pineapple jelly jars soiled with mold like substance Walk in cooler racks in fish cooler soiled with mold like substance
Walk-in cooler shelves with rust that has pitted the surface.
Feb 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 11, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. To go menu does not have consumer advisory. Front counter menu has all sushi rolls, raw not identified Observed advisory posted at sushi station.
Dec 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority5 Intermediate0 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. Tested at 10ppm. Observed large air gap in line and machine unable to pull sanitizer on its own
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: cooked chicken (50F - Cold Holding); cooked noodles (48F - Cold Holding); cooked beef (60F - Cold Holding); cooked shrimp (60F - Cold Holding). Manager calling for service.
Handwash sink not accessible for employee use at all times. Back hand sink blocked by tray of sauces. Manager removed
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. To go menu does not have consumer advisory. Front counter menu has all sushi rolls, raw not identified Observed advisory posted at sushi station.
No complete written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice, sushi hot items. Paperwork was under previous ownership and not fully filled out. Emailed manager copy
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Pack prep hand sink, dish hand sink
Soap dispenser at handwash sink not working/unable to dispense soap. At server, back prep, or dish hand sink. Manager replaced batteries in all units
Apr 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Dump sink
No paper towels or mechanical hand drying device provided at handwash sink. Near dishwasher
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in walk in cooler
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor. Onions
In-use wet wiping cloth/towel used under cutting board.
Nov 15, 2023Inspection 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 ▾
Handwash sink not accessible for employee use at all times. Blocked by white buckets
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor. Meat in walk-in freezer floor
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
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.