KELP SUSHI JOINT
6507 W WATERS AVE, Tampa FL 33634 · 813-889-8898
Last inspected Jul 1, 2026 · 13 visits since October 2023
NOV 24
FEB 25
JAN 26
MAY 26
JUN 26
— STEADY
5 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: spicy tuna 45 F, Operator put in walk in cooler at time of inspection. Per operator item was put in reach in cooler at 11 am and taken temperature and was 38 F,
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021042515 | Jul 19, 2021 | Oct 6, 2021 | $360 |
| 3--2017055197 | Nov 8, 2017 | Jan 2, 2018 | $400 |
Inspection history
13 visits, newest first
Jul 1, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 29, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Observed: 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. Bucket of chlorine for dish machine sanitizer empty, chlorine tested at 0PPM. Cook replaced with a new container of chlorine, chlorine sanitizer tested at 50 PPM at time of inspection. Priority: High Priority
Observed: Stop Sale issued due to food not being in a wholesome, sound condition. One package of cooked shrimp thawed inside reduced oxygen packaging inside sushi make station reach in cooler. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon 59°F at 3:31 PM placed inside sushi make station reaching cooler from front line reach in cooler 2:20 PM. Cooled to 40°F at 4:29 PM. Raw yellowtail 64°F at 3:40 PM placed inside sushi make station reaching cooler from front line reach in cooler 2:20 PM. Cooled to 40°F at 4:29 PM. Raw scallops 63°F at 3:40 PM placed inside sushi make station reaching cooler from front line reach in cooler 2:20 PM. Cooled to 35°F at 4:25 PM. Cooked shrimp 60°F at 3:40 PM placed inside sushi make station reaching cooler from front line reach in cooler 2:20 PM. Cooled to 32°F at 4:25 PM. Cook asparagus 64°F at 3:43 PM placed inside sushi make station reaching cooler from front line reach in cooler 2:20 PM. Item discarded by employee. Sliced raw salmon 62°F at 3:44 PM placed inside sushi make station reaching cooler from front line reach in cooler 2:20 PM. Cooled to 40°F at 4:26 PM. Sliced raw tuna 63°F at 3:44 PM placed inside sushi make station reaching cooler from front line reach in cooler 2:20 PM. Cooled to 42°F at 4:26 PM. Raw Tuna 63°F at 3:48 PM placed inside sushi make station reaching cooler from front line reach in cooler 2:20 PM. Cooled to 41°F 4:27 PM. Cook placed all items inside walk in freezer for quick cooling. Priority: High Priority
Observed: 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 cooked sushi rice left at sushi make station. Cook added time marking to rice at time of inspection. No time marking for 10 pieces of cooked tempura shrimp placed in room temperature on sushi make station. Tempura shrimp not added in Time as a public health control form. Cook discarded shrimp at time of inspection. Priority: High Priority
Observed: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing three vacuum breakers to mop sink, located at back exterior of establishment. Priority: High Priority
Observed: Accumulation of black and pink mold-like substance in the interior of the ice machine. Priority: Basic
Observed: 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. One package of cooked shrimp thawed inside reduced oxygen packaging inside sushi make station reach in cooler. Priority: Basic
May 4, 2026Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp store over ready to eat prepared sushi rolls. Employee relocated raw shrimp to an approved location at time of inspection.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken inside a plastic container stored over frozen dessert dumplings and frozen pork inside front line reach in freezer adjacent to fryers. Manager relocated raw chicken to an approved location at time of inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. 6 packages of imitation crab meat thawed inside, reduced oxygen packaging in walk in cooler. Packaging states to remove from packaging and thaw under refrigeration immediately before use.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soiled.
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. 6 packages of imitation crab meat thawed inside, reduced oxygen packaging in walk in cooler. Packaging states to remove from packaging and thaw under refrigeration immediately before use.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with cut marks.
Feb 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2026Call 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 ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans are from 2009 shows a hand washing sink on the cooks line labeled Number 4. Instead observed a reach in cooler in that spot. Across is the dish washing machine number 21 and labeled 5 is not there it's a prep sink currently. Labeled 22 is supposed to be a hand washing sink the sink was removed and added Storage shelf in front. dry pantry was added. Number 32 is labeled a storage supplies room. It has dry goods and bagged rice bags and vinegar stored.
Jan 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
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. Tempora flour employee determined time and marked item. Sushi not time marked.
No handwash sink for employees. Observed 2 hand washing sinks on cooks line not installed and was labeled on plans as hand washing sinks. Observed multiple working hand washing sink working in establishment there is a working hand washing sink by the kitchen entrance.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans are from 2009 shows a hand washing sink on the cooks line labeled Number 4. Instead observed a reach in cooler in that spot. Across is the dish washing machine number 21 and labeled 5 is not there it's a prep sink currently. Labeled 22 is supposed to be a hand washing sink the sink was removed and added Storage shelf in front. dry pantry was added. Number 32 is labeled a storage supplies room. It has dry goods and bagged rice bags and vinegar stored.
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. Imitation crab meat fully cooked in bag. Thawing under running water. Chef removed all krab out of the bag
Food stored on floor. Oil case on floor dry good room
In-use utensil stored in standing water less than 135 degrees Fahrenheit. By rice cooker at 65F
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked mushrooms pulled from freezer stored in walk in cooler not labeled or dated. Held less then 30 days
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over ready to eat foods walk in cooler management removed to proper storage
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: spicy tuna 45 F, Operator put in walk in cooler at time of inspection. Per operator item was put in reach in cooler at 11 am and taken temperature and was 38 F,
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Spray bottle containing toxic substance not labeled with yellow liquid under 3 compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler. Operator relocated.
Food stored on floor. Bulk box of peas on floor in walk in cooler.
Nov 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 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 0ppm. Sanitizer was empty. Operator replaced sanitizer, ran dish machine multiple times, test 0ppm. three-compartments sink setup, and recommended to contact dish machine service company.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over krab meat mixer in reach-in cooler at sushi bar. Operator rearranged items to prevent cross contamination at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of sliced eel 42-48 F stored in sandwich prep cooler at cook line. Discussed food container fill-line with operator, employee moved cooked eel into reach-in cooler.
Handwash sink not accessible for employee use at all times. Trash can stored in front of handwash sink in kitchen. Operator removed trash can.
Handwash sink used for purposes other than handwashing. Employee filled container with water in handwash sink at kitchen. Discussed with operator about handwash sink for handwash only.
Duct tape used to repair nonfood-contact surface.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top shelf over the miso soup and clean soup bowls in kitchen. Operator removed drink.
No Heimlich maneuver/choking sign posted.
Jun 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Manager replaced batteries and working properly.
No Heimlich maneuver/choking sign posted.
Apr 15, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
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.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Manager replaced batteries and working properly.
No Heimlich maneuver/choking sign posted.
Apr 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 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. Ran dish machine multiple times, test 0-10ppm. Manager set up three compartment sink with quat to manually sanitize food contact equipment at time of inspection.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine test strips not to used for dish machine.
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.
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.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Manager replaced batteries and working properly.
Current Hotel and Restaurant license not displayed.
Food stored on floor. A case of lemon stored on floor in walk-in cooler.
No Heimlich maneuver/choking sign posted.
Oct 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cheese dip and raw salmon in reach-in cooler at cook line. Operator rearranged items to prevent cross contamination.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some employees.
Spray bottle containing toxic substance not labeled. 1 spray bottle at front service counter.
Food stored on floor. Cooking oil stored on floor at dry storage room. Operator moved to shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in standing water at 80 F at kitchen.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm.
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.