KATANA JAPANESE EXPRESS
10839 BLOOMINGDALE AVE, Riverview FL 33578 · 813-653-0020
Last inspected Mar 2, 2026 · 7 visits since August 2023
FEB 24
JUL 24
MAR 25
OCT 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 25 points off where it started.
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. Sent to operator at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025081277 | Oct 29, 2025 | Dec 4, 2025 | $360 |
Inspection history
7 visits, newest first
Mar 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority2 Intermediate9 Basic
What the inspector wrote — 13 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp batter 59 F on counter in melted ice bath. Employee placed more ice in ice bath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked vegetables 101 F, chicken 87 F- chicken 168 F, shrimp 82 F- retemp 196 F left on counter. Employee began reheating.
Handwash sink used for purposes other than handwashing. Strainer in hand wash sink, removed at time of inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. A total of 9 employees work at the establishment and 2 food handler certifications were provide.
Show the remaining 9 findings ▾
Bowl or other container with no handle used to dispense food. Container with no handle in rice.
Clean, single-use gloves not handled in a sanitary manner. Used gloves left on cutting board at sushi bar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
Employee eating in a food preparation or other restricted area. Employee eating at sushi bar.
Food stored on floor. Containers of seasonings on floor.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table, removed at time of inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 78 F.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not handle first.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen.
Oct 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 1 high priority.
1 High priority5 Intermediate12 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked rice in walk in cooler. Manager placed shrimp to the bottom at time of 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. Opened half and half in reach in cooler not date marked. Manager date marked at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.
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. Employee signed at time of inspection.
No soap provided at handwash sink. At handwash sink on cook line.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment have 9 employees and provided 4 food handler certifications.
Bowl or other container with no handle used to dispense food. Bowl with no handle in bread crumbs.
Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
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. Observed employee drinking from open cup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table, removed at time of inspection.
Food stored on floor. Bread crumbs, onions, and other food items on floor throughout kitchen.
Ice scoop handle in contact with ice. Manager removed at time of inspection.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 78 F. Manager emptied water at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons and forks not handle first, manager placed handle first at time of inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Working containers of food removed from original container not identified by common name. Bread crumbs not labeled.
Mar 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee items above put on gloves without washing hands to begin food prep.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked rice in walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch raw shrimp then grabbed clean container without changing gloves and washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter 58 F on counter.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 74 F on counter.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
No soap provided at handwash sink. No soap at handwash sinks, employee replaced at time of inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager provided one food handler certification.
Bowl or other container with no handle used to dispense food. Bowl with no handle in flour.
Carbon dioxide tanks not adequately secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on drink on prep table.
Equipment in poor repair. Dish machine tested 0 ppm chlorine. Establishment not using dish machine at time of inspection. Discussed to not use dish machine until it is working properly. Use 3 compartment sink to wash, rinse, and sanitize.
Food stored on floor. Multiple food items on floor throughout kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in standing water temped 58 F.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill on shelf with food.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Working containers of food removed from original container not identified by common name. Container of flour not labeled.
Oct 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Bowl or other container with no handle used to dispense food. Bowl with no handle in container of sugar, operator removed at time of inspection.
Employee eating in a food preparation or other restricted area. Employee eating on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees keys above reach in cooler, operator removed at time of inspection.
Food stored on floor. Bag of rice on floor, operator removed at time of inspection.
Ice scoop handle in contact with ice. Ice scoop handle in ice bin at soda machine.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table.
Jul 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 50 F at sushi cooler, operator placed to bottom of cooler at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 80 F chicken on counter.
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 certified food manager on site with 4+ employees working, manager arrived at time of inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handler certifications expired.
Bowl or other container with no handle used to dispense food. Bowl with no handle in container of sugar, operator removed at time of inspection.
Employee eating in a food preparation or other restricted area. Employee eating on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees keys above reach in cooler, operator removed at time of inspection.
Food stored on floor. Bag of rice on floor, operator removed at time of inspection.
Ice scoop handle in contact with ice. Ice scoop handle in ice bin at soda machine.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water, operator emptied at time of inspection.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 68 F on counter, operator placed back in reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
Bowl or other container with no handle used to dispense food. Bowl with no handle in rice.
Carbon dioxide tanks not adequately secured. Operator secured at time of inspection.
Food stored on floor. Sauce on floor throughout kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 65 F on cook line.
Single-service articles not stored inverted or protected from contamination. To go containers not inverted, operator inverted at time of inspection.
Working containers of food removed from original container not identified by common name. Container of flour not labeled in dry storage.
Aug 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
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. Sent to operator at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
Handwash sink not accessible for employee use at all times. Gloves and bowl in handwash sink next to prep sink. Operator removed at time of inspection.
Bowl or other container with no handle used to dispense food. Bowls with no handle in sugar, operator removed.
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
Food stored on floor. Soy sauce on floor near prep sink.
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 soy sauce, operator removed at time of inspection.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler.
Single-service articles not stored inverted or protected from contamination. To go containers not inverted, operator inverted at time of inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board.
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.