ISEKAI SUSHI CAFE
5717 GUNN HWY, Tampa FL 33625 · 8138988265
Last inspected Jul 20, 2026 · 7 visits since August 2023
AUG 24
JAN 25
AUG 25
APR 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 20, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Container of medicine improperly stored. First aid kit and basket with saline wound wash and over the counter pain medicine stored on top of ice machine. Operator relocated all medicine to an approved location at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Bucket of raw shell eggs stored over a container of fresh herb leaves inside reach in cooler, adjacent to restrooms. Operator relocated raw shell eggs to an approved location at time of inspection.
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. No time marking for sushi rice. Operator added time to rice during inspection.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date marking for half-and-half inside front counter reach in cooler. Operator added date at time of inspection.
Show the remaining 4 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired on 6/14/2026 for Christopher Stout.
Accumulation of black mold-like substance in the interior of the ice machine.
Food stored on floor. One container of soy sauce, stored on floor next to ice machine. Operator relocated soy sauce to an approved location at time of inspection.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Okinawa potatoes stored over containers of wasabi paste and cut green onions, located inside reach in cooler adjacent to restrooms. Operator relocated all unwashed produce to an approved location at time of inspection.
Apr 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front make top table of main reach in cooler cook line. cold holding: imitation krab 52F crab salad 47F raw salmon 46F manager added foods to reach in freezer 2nd temps to 43F
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. Sushi rice manager determined time manager added time mark
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 79F
Aug 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at sushi bar. Operator placed items in freezer. Rechecked temperature a. krab (46F - Cold Holding); 43f b. cream cheese (51F - Cold Holding) 46f
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. No time mark for sushi rice. Operator time marked rice.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle water on top off cutting board on top of reach-in cooler.
Equipment in poor repair. Torn gaskets on both doors on reach-in cooler locating in storage area.
Ice buildup in reach-in freezer in walkway.
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small container of krab stick 47 F stored in flip top cooler at sushi bar.
Handwash sink used for purposes other than handwashing. Drink mixer cup stored in handwash sink at front service area. Operator removed cup from handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink. At front service area. Operator provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided written procedures form to operator at time of inspection.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee stored on shelf over reach-in cooler in kitchen. Operator removed drink at time of inspection.
Aug 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over shredded carrot, butter and flan. Raw animal food stored over or with unwashed produce. Raw shell eggs stored over
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 can be determined. Sushi rice.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Incomplete form.
Current Hotel and Restaurant license not displayed.
Feb 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee entered restaurant, changed in bathroom, then engaged to work in front service area.
Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024.
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 can be determined.
Handwash sink not accessible for employee use at all times. Sanitizing bucket and scrubbing pads stored in handwash sink at front service area. Employee removed items to prep sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food storage shelf with and over food to be served the public. Employee removed drink.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks at front service area. Employee reorganized items.
Aug 7, 2023Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over rice noodle and other ready to eat items in reach-in cooler by mop sink. Operator rearranged items to prevent cross contamination.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 cases of bean sprouts 51-56 F stored in reach-in cooler at storage area. Operator moved to reach-in freezer for rapid cooling, re temped: 48-50F.
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. Provided by email.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Wire whip stored in standing water at 83 F. Operator discarded water.
Time/temperature control for safety food thawed in an improper manner. Raw frozen chicken thawing in standing water at three compartment sink. Operator moved to reach-in cooler.
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.