KEN SUSHI AND ASIAN BISTRO
2801 GULF TO BAY BLVD, Clearwater FL 33759 · 727-315-4902
Last inspected Jun 15, 2026 · 9 visits since August 2023
MAR 24
DEC 24
APR 25
AUG 25
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority4 Intermediate6 Basic
Show 15 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm chlorine in active use. Sanitizer container is low. Manager changed sanitizer bucket. Recheck 50 ppm chlorine. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes in dish machine not sanitized as the dish machine not sanitizing when run. Dish machine sanitizer changed and measuring 50 ppm. Dish washer rewashed dishes
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged in freezer next to hand wash sink in back kitchen area. Manager rearranged food
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Package of raw chicken stored with package of raw beef on shelf in walk in cooler
Toxic substance/chemical improperly stored.- container of vitamins on shelf above food prep area in kitchen. Manager relocated items
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Reviewed with manager. Manager reviewed the use of test strips to measure sanitizer level with the dish washer
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/. Plan on record are not accurate to kitchen. Sushi bar at front counter area recently extended, equipment in the back kitchen changed, a beverage station added. Establishment added dining and restrooms area that used to be the next door unit.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer read 26 F in ice slush water. Manager readjusted setting to 32 F
Spray bottle containing toxic substance not labeled in dishwashing area
Cutting board has cut marks and is no longer cleanable in kitchen.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Additional 36 seats added
In-use utensil stored in standing water less than 135 degrees Fahrenheit- water at 118 F in warmer by back kitchen hand wash sink
In-use wet wiping cloth/towel used under cutting board in food prep area.
Uncovered food ( container of octopus) stored near sink exposed to splash at sushi bar. Employee relocated container
Unwashed fruits/vegetables ( cardboard tray of avocados) stored with ready-to-eat food at sushi bar on cutting board. Employee relocated avocados to the back kitchen and cleaned them
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate8 Basic
Show 14 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. 0 ppm chlorine. Manager changed empty bucket of sanitizer.recheck 50 ppm chlorine
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -3D dust accumulation shelf above reach in cooler and on wires from ceiling near microwave at cook line
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Oyster tags not marked with last date served. Reviewed with operator
Spray bottle containing toxic substance not labeled in dishwashing area. Manager labeled spray bottle.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first in walk in cooler
Equipment in poor repair. - interior top area of microwave is rusted at cook line - top to reach in freezer is rusted by hand wash sink in back kitchen area
Floors not maintained smooth and durable in walk in cooler
Interior of microwave has accumulation of black substance/grease/food debris at cook line
No Heimlich maneuver/choking sign posted.
No conspicuously located ambient air temperature thermometer in holding units at sushi bar. Manager placed thermometers inside sushi coolers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled exterior of microwave - soiled oven handle
Water leaking from condenser in walk-in cooler. Container under leak.
Apr 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate12 Basic
Show 18 findings ▾
Raw animal food ( raw chicken) stored over or with unwashed produce in walk in cooler.
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 over raw seafood in walk in freezer. Employee rearranged food
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on salad prep station soiled with food buildup in cracks in back kitchen - soiled probe thermometer in kitchen. Reviewed with person in charge
Oyster tags not maintained in chronological order according to the last date they were served in the establishment. Reviewed with person in charge
Oyster tags not marked with last date served. Reviewed with person in charge
Spray bottle containing toxic substance not labeled in sushi bar area. Person in charge labeled spray bottle
Cardboard used to line nonfood-contact shelves in walk in cooler
Cloth used as a food-contact surface in side sushi rice at sushi bar
Cutting board has cut marks and is no longer cleanable in food prep area in kitchen. Reviewed with person in charge.
Employee personal food not properly identified and segregated from food to be served to the public on prep table opposite walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Personal cell phone in cutting board in back kitchen area - personal items stored on shelf above food prep table
Employee with no hair restraint while engaging in food preparation at the sushi bar.
Equipment in poor repair. Rusted interior of microwave at cook line
Floor soiled/has accumulation of debris under cook ing equipment at cook line
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container in food prep area in back kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit ( 118 F) near ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled exterior of microwave at cook line - soiled handles on oven
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine. Person in charge changed solution -recheck 100 ppm
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate12 Basic
Show 18 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing plastic containers and placing on shelf without sanitizing. Discussed with operator proper warewashing procedures. Plastic containers returned to three-compartment sink for rewash. Will email DBPR Form 5025-010. Manual Dishwashing Procedure.
Raw animal food stored in same container as ready-to-eat food. Raw fish is thawing in same container of ready-to-eat krab meat in walk-in cooler. Employee discarded krab.
Raw animal food stored over or with unwashed produce. Raw fish stored above unwashed produce in walk-in cooler.
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. Cooked rice at sushi bar is not time marked. Operator time marked rice.
Food-contact surface soiled with food debris, mold-like substance or slime.Cutting boards in kitchen are stained brown and black substances.
Two spray bottles located in warewashing area containing degreaser not labeled. Operator labeled spray bottles.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in kitchen.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Single-served bowl without handle is stored in container of rice near walk-in freezer.
Cardboard used to line nonfood-contact shelves in kitchen.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen area.
Employee at preparing sushi with no hair restraint while engaging in food preparation.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone is stored on top of cutting board in kitchen near walk-in cooler. Employee removed phone and placed cutting board in three-compartment sink to clean and sanitize.
Equipment in poor repair. Reach-in freezer located in kitchen door is rusted.
Reach-in cooler on cooks line interior have accumulation of soil residues.
Ripped/worn tin foil used as shelf cover on shelves in kitchen and walk-in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
May 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate9 Basic
Show 12 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
Bowl or other container with no handle used to dispense food. In flour and sugar bins, removed
Buildup of food debris/soil residue on equipment door handles. Cooler handles on cook line
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
Employee with no hair restraint while engaging in food preparation. Staff at sushi bar with no hair restraints
Floor soiled/has accumulation of debris. Walk-in cooler
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 bread crumbs
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 127F water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Hood filters soiled.
Walk-in cooler shelves with rust that has pitted the surface.
Mar 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded.
0 High priority4 Intermediate10 Basic
Show 14 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. In flour and sugar bins, removed
Buildup of food debris/soil residue on equipment door handles. Cooler handles on cook line
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen
Employee with no hair restraint while engaging in food preparation. Staff at sushi bar with no hair restraints
Floor soiled/has accumulation of debris. Walk-in cooler
Food stored on floor. Raw chicken on floor in walk-in cooler, moved to shelf
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 bread crumbs
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 127F water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Hood filters soiled.
Walk-in cooler shelves with rust that has pitted the surface.
Nov 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate10 Basic
Show 14 findings ▾
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 1/2023
Spray bottle containing toxic substance not labeled at front counter area
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in back kitchen area -employee repaired sink during the inspection - hot water available
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 at sushi bar and in walk in cooler.- reviewed with manager -employee removed fish from reduced packaging from fish at sushi bar -
Bowl or other container with no handle used to dispense food in sauces inside walk in cooler
Cloth used as a food-contact surface (sushi rice ) - manager removed cloth
Employee beverage container on a food preparation table or over/next to clean equipment/utensils Employee drink above Sushi display cooler - manager relocated drink
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing cloth band on arm while preparing sushi -reviewed with manager
Employee with no hair restraint while engaging in food preparation at sushi bar
Food ( individual sauces ) stored on floor in front counter area - manger relocated food - corrected on site -food stored on floor inside walk in cooler and walk in freezer - reviewed with operator
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves soiled - reviewed with manager
Stored food (sauces) not covered in walk in cooler reviewed with manager
Walk-in freezer shelves with rust that has pitted the surface in walk in cooler - reviewed with manager
Aug 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
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.