JIMMYS SUSHI BAR JAPANESE LLC
5731 SEMINOLE BLVD, Seminole FL 33772 · 727.319.5600
Last inspected Jan 27, 2026 · 8 visits since October 2023
MAR 24
JUL 24
FEB 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach on microwave on cook line, operator killed and sanitized area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over avocados in glass cooler, tuna relocated
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink behind sushi bar
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable.
Show the remaining 2 findings ▾
In-use wet wiping cloth/towel used under cutting board. Sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Kitchen deli cooler gaskets soiled
Sep 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate13 Basic
Show 20 findings ▾
Raw animal food stored over or with unwashed produce. Raw eggs not separated from onions. Discussed proper food storage with operator.
Stop Sale issued due to food not being in a wholesome, sound condition. Ground tuna in reach in cooler by kitchen entrance fully thawed in commercial vacuum sealed packaging that specifies to remove from packaging before thawing. Escolar and yellowfin tuna in reach in coolers between kitchen and sushi bar fully thawed in commercial vacuum sealed packaging that specifies to remove from packaging before thawing.
Bottle containing toxic substance not labeled in warewashing area. Operator labeled.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at sushi bar heavily grooved and stained with black mold like substance. Parsley at sushi bar being kept in old sanitizer bucket that plastic is rough and frayed, no longer cleanable.
Handwash sink not accessible for employee use at all times. Hand wash sink in ware washing area had fan sitting in it. Operator moved fan.
No paper towels or mechanical hand drying device provided at handwash sink in sushi bar.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink on cook line next to 2 compartment sink at 83F. Operator adjusted and retemped at 100F.
Accumulation of black/green mold-like substance in the interior of the ice bin at wait station.
Cloth used as a food-contact surface. Unapproved Paper towels used to line containers with scallops.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Ground tuna, escolar and yellowfin tuna thawed in commercial packaging that specifies to remove before thawing. In reach in cooler at kitchen entrance.
Cutting board has cut marks and is no longer cleanable. Cutting boards at sushi bar heavily grooved and stained with black mold like substance.
Floor soiled/has accumulation of debris under cook line equipment.
Hole in or other damage to wall under 2 compartment sink at end of cook line.
Ice buildup in reach-in freezer on cook line next to deli cooler.
In-use ice scoop stored on soiled surface between uses. Ice scoop by ice machine stored on dirty nonfood contact surfaces, on top of an inverted bucket touching a fan
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system has accumulation of grease
Twenty (20) foot-candles of light not provided inside equipment where food is stored. Deli cooler on cook line has no light inside.
Unnecessary items/unused equipment on the premises. Lawn equipment being stored in out of order walk in cooler being used for dry storage.
Unwashed fruits/vegetables stored with ready-to-eat food in reach in cooler at entrance of kitchen. Discussed proper food storage with operator.
container installed for catching grease from hood drip tray missing from far left end of hood system
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate10 Basic
Show 10 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. Sushi bar
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Ice scoop handle in contact with ice. Behind bar
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 in panko and flour bins
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 72F water in kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster ovens at sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled in kitchen Accumulation of grease on wok station. Hood filters soiled
Time/temperature control for safety food thawed in an improper manner. Krab stick thawing at room temperature in kitchen, moved to cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, staff diluted to 100ppm
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Quail eggs over avocados in reach in cooler
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris. Under cook line
Mar 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bowl or other container with no handle used to dispense food. Ceramic bowl in rice bin
Cutting board has cut marks and is no longer cleanable.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven soiled at end of sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Mar 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Container of medicine improperly stored. Burn spray on shelf over prep line, removed
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 bucket empty, operator replaced chemical, 50ppm
Roach activity present as evidenced by live roaches found. 1 live roach on microwave on cook line, operator killed and sanitized area
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. Ceramic bowl in rice bin
Cutting board has cut marks and is no longer cleanable.
Ice scoop handle in contact with ice. In ice bin at bar, removed
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 in flour bin
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven soiled at end of sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Oct 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple individually portioned fish not dated in chest freezers
Accumulation of debris on exterior of warewashing machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster ovens at sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryers on cook line Reach in cooler gaskets soiled on cook line
Oct 10, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Container of medicine improperly stored. Advil and burn spray on shelf above coolers on cook line
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, operator contacted company for repairs, triple sink set up Quat 200ppm
Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee observed coughing into hands then touched clean equipment without washing hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cooked eel and wasabi in cooler at sushi bar, order corrected
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar, replaced
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple individually portioned fish not dated in chest freezers
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna in cooler at sushi bar
Cutting board has cut marks and is no longer cleanable. Sushi bar and kitchen
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster ovens at sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryers on cook line Reach in cooler gaskets soiled on cook line
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.