KISO SUSHI
11780 E DR MARTIN LUTHER KING JR BLV, Seffner FL 33584 · 813-675-8886
Last inspected Jul 21, 2026 · 13 visits since August 2023
NOV 24
FEB 25
AUG 25
MAR 26
JUL 26
— STEADY
5 inspections within 15 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. Make line: cooked chicken (45F - Cold Holding); cooked broccoli (45F - Cold Holding); shrimp (45F - Cold Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2017017486 | Mar 20, 2017 | Jun 22, 2017 | $400 |
Inspection history
13 visits, newest first
Jul 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 16, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook make line: tofu (50F - Cold Holding); krab tempura (50F - Cold Holding); cooked peas and carrots (50F - Cold Holding); raw shrimp (50F - Cold Holding); cut lettuce (50F - Cold Holding); shelled eggs (49F - Cold Holding). Manager began icing product
No soap provided at handwash sink. On sushi line, manager put soap.
Buildup of food debris/soil residue on equipment door handles. Reach in freezer and make line door handles and lids have accumulated debris. Manager started cleaning
Floor soiled/has accumulation of debris. Under hand sink, dish and cook line equipment
No handwashing sign provided at a hand sink used by food employees. Sushi hand sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled sprayer head at dish area and piping, hand sinks soiled. Discussed deep cleaning
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate4 Basic
Show 10 findings ▾
Toxic substance/chemical improperly stored. Bottle of orange degreaser on prep table in kitchen by clean equipment. Manager removed
Handwash sink not accessible for employee use at all times. Hand sink at sushi station blocked by tray. Back prep sink blocked by equipment being stored in sink. Manager removed
No paper towels or mechanical hand drying device provided at handwash sink. Server hand sink. Manager refilled
No soap provided at handwash sink. Sushi station. Manager refilled
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. 1 safe staff card expired in February 2026.
Spray bottle containing toxic substance not labeled. Bottle of orange degreaser not labeled
Bowl or other container with no handle used to dispense food. Observed bowls in flour bags in back prep area
Floor soiled/has accumulation of debris. Under cook line and make line in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease buildup. Exterior of cook line with accumulated debris. Sprayer handle in dish area has accumulated debris
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Light not functioning
Aug 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. By mop sink hand sink.
No soap provided at handwash sink. By mop sink hand sink
Bowl or other container with no handle used to dispense food. Observed plastic to go container in bin of sugar and corn starch. Manager removed
Empty rice bag used to line food-contact shelves. Observed soiled rice bags lining shelving on cook line
Equipment in poor repair. Disch machine not currently in use was out of sanitizer, manager replaced and ran few cycles. Tested at 50ppm
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of make table, soup warmer, fryer station rolling cart, hood filters and microwave have built up debris and grease
Stored food not covered. Cut broccoli in walk in cooler not covered. Manager covered
Unclean building components, attachments or fixtures. Observed excessive grease buildup on hood system. Manager stated cleaning company is late as cleaning was due in the 19th.
Feb 13, 2025□ 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 ▾
Current Hotel and Restaurant license not displayed. Current copy expired 2-1-2025
Feb 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook make line: tofu (44F - Cold Holding); cut lettuce (44F - Cold Holding), cooked noodles (47F - Cold Holding)
No probe thermometer provided to measure temperature of food products.
Current Hotel and Restaurant license not displayed. Current copy expired 2-1-2025
Nov 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in Cooler: cream cheese (44F - Cold Holding); shelled eggs (47F - Cold Holding); raw tuna (44F - Cold Holding) Ambient temp 46f
Handwash sink not accessible for employee use at all times. Hand sink in sushi bar blocked by pan. Manager removed
Buildup of food debris/soil residue on equipment door handles. On reach on cooler and walk in cooler door handles
Equipment in poor repair. Right fan not working on walk in cooler condenser
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage rack by dish machine soiled
Feb 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line: cooked chicken (45F - Cold Holding); cooked broccoli (45F - Cold Holding); shrimp (45F - Cold Holding)
No soap provided at handwash sink. By dish. Manager put soap
Carbon dioxide/helium tanks not adequately secured.
Oct 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained
Oct 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority8 Intermediate0 Basic
Show 9 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 at 0ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained
Handwash sink not accessible for employee use at all times. Hand sink on sushi line has avocados stored in sink. Hand sink next to dish machine is blocked by cart. Manager moved Hand sink by mop sink not accessible for hand washing.
Handwash sink used for purposes other than handwashing. Observed cod thawing in hand sink. Employee removed
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
No soap provided at handwash sink. Next to dish machine. Manager put soap.
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.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink next to mop sink was in disrepair
Aug 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Nonfood-grade bags used in direct contact with food. In reach in cooler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats in walk-in cooler
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.