KANJI SUSHI & RAMEN
910 PROVIDENCE RD, Brandon FL 33511 · (407) 808-8849
Last inspected Feb 9, 2026 · 12 visits since November 2023
MAR 25
MAY 25
AUG 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and C. 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. Cook line: shrimp tempura (75F - Hot Holding), manager will time mark and use tphc
★ 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--2026011880 | Feb 9, 2026 | Mar 4, 2026 | $200 |
| 3--2016037865 | Aug 5, 2016 | Nov 3, 2016 | $400 |
Inspection history
12 visits, newest first
Feb 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 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. Tested at 0ppm. Operator replaced chlorine supply, retested at 50ppm
No soap provided at handwash sink. Observed at bar sushi bar hand sink. Operator replaced soap.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching food in bulk hondashi. Operator placed properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in container of standing water. Operator removed water.
Show the remaining 1 finding ▾
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed procedure stored over ready to eat sauces in walk in cooler. Operator moved RTE items to higher shelf.
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 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 twice at 10ppm. Operator adjusted chlorine dispensing, tested at 50ppm..
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shell eggs stored over Karan in walk in cooler. Manager moved eggs to bottom shelf.
Handwash sink not accessible for employee use at all times. Sponge stored in hand sink at sushi bar. Operator removed.
Aug 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar display: raw tuna (46F); raw salmon (47F); raw snapper (46F); cooked octopus (46F); cream cheese (46F). Operator placed items in reach in cooler at 11:25am. Temperature at 12:10pm: raw tuna (43F); raw salmon (45F); raw snapper (44F); cooked octopus (43F); cream cheese (43F).
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in sushi bar prep sink.
Handwash sink not accessible for employee use at all times. Frozen cooked shrimp thawing in Sushi bar hand sink. Operator removed shrimp.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open soft drink can on prep table near sushi bar prep sink. Operator removed,
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open soft drink can observed on table near prep sink at sushi bar. Operator 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 touching food in bulk potato starch. Operator stored scoop properly.
Time/temperature control for safety food thawed in an improper manner. Observed frozen cooked shrimp thawing in standing water in sushi bar hand sink. Operator placed into reach in cooler.
May 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Hand sink in prep area blocked by stools. Manager moved stools.
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. Observed ground tuna thawing in sealed ROP. Operator removed tuna from packaging.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in bulk MSG. Operator removed.
Apr 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 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. Chlorine tested twice at 10ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter back door of kitchen and handle clean dishes without washing hands. Manager instructed employee to wash hands before starting work.
Spray bottle containing toxic substance not labeled. Spray bottle of cleaner on shelf in wait station. Operator placed label
Bowl or other container with no handle used to dispense food. Quart container with no handle in bulk rice. Pint container with no handle in yum yum sauce in walk in cooler. Pint container with no handle in bulk cookie crumbs. Operator removed bowls.
Food stored on floor. 3cases of food on floor in walk in freezer. Operator placed on shelf.
Silverware/utensils dried with a towel/cloth. Observed employee drying clean dishes without washing towel. Manager instructed employee to allow dishes to air dry
Working containers of food removed from original container not identified by common name. Bulk MSG. OPERATOR PLACED LABEL
Nov 19, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.
Clam/mussel/oyster tags not marked with last date served.
Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottles on bottom shelf in sushi area.
Bowl or other container with no handle used to dispense food. Quart containers used as scoop in bulk rice and batter mix
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls at end of cookline. Operator inverted.
Covered waste receptacle not provided in women's bathroom.
Exterior door has a gap at the threshold that opens to the outside. Observed at rear kitchen door.
Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer.
Open dumpster lid. Operator closed
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored over Ramen Broth in walk in cooler.
Working containers of food removed from original container not identified by common name. Orange drink mix no label
Aug 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting. Wet pans stacked in dish area.
Jul 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 7 high priority.
7 High priority10 Intermediate4 Basic
Show 21 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Observed employee in dish washing area dry hands on shirt
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee rinse hands in prep sink with gloves on. Then proceeded to work with food with out changing gloves and washing hands. Discussed proper handwashing with manager and they had employee wash their hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee using hand soap to clean bamboo mat and scraper in hand sink without properly cleaning and sanitizing.
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. For fresh salmon. Manager got aquaculture letter from distributor
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked chicken in walk in cooler. Raw oysters in walk-in cooler stored over celery.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line: shrimp tempura (75F - Hot Holding), manager will time mark and use tphc
Toxic substance/chemical improperly stored. Observed can of propane next to bottle of Baileys at bar
Employee washed hands in a sink other than an approved handwash sink. Observed dish washer wash hands in three compartment sink. Discussed proper handwashing with manager and they had employee wash their hands
Establishment not maintaining oyster tags for 90 days and oyster tags not marked with last date served. Observed blank tags from January and may
Handwash sink used for purposes other than handwashing. Observed employee rinsing equipment in hand wash sink on sushi line. Observed drain line going into hand sink at bar
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Soy egg on menu served soft and not fully cooked.
No soap provided at handwash sink. At right sushi station. Manager replaced
No tag on or for original container of raw oysters. See stop sale. Observed opened bay in walk in cooler
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. Cook time marked batch. Emailed to operator. Operator filled out paperwork
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed and posted advisory
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Frozen and fresh sushi fish not dated. Cooked chicken in walk in cooler not dated
oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed empty pitcher under paper towel dispenser at server hand sink with splash droplets from grabbing paper towels and is exposed to splash.
Equipment and utensils not properly air-dried - wet nesting. Wet pans stacked in dish area.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed bamboo sushi rice bowl not made of solid piece of wood in dry storage
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored inbetween make line and counter on cook line. Manager removed
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Thawing chicken over cabbage in walk in cooler
Handwash sink not accessible for employee use at all times. CO 2 tank in front of sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In-use knife/knives stored in cracks between pieces of equipment.
Time/temperature control for safety food thawed in an improper manner. Room temperature
Nov 9, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.