KITSUNE SUSHI
2659 ROOSEVELT BLVD UNIT 101, Clearwater FL 33760 · 727-252-8165
Last inspected Feb 19, 2026 · 7 visits since April 2024
APR 24
AUG 24
FEB 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. 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. Shrimps at 89 F on counter under 1 hour and 30 minutes. Employee reheated shrimp to 198 F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Pesticide-emitting strip present in food prep area. Pesticide strips located over food prep tables. Operator removed.
Stop Sale issued due to food not being in a wholesome, sound condition. 6 pieces of raw tuna and 3 pieces of raw escolar thawed in ROP packaging in reach in cooler on sushi bar line. Stop sale issued.
Current Hotel and Restaurant license not displayed. New license printed and displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Leather jacket stored over onions. Operator relocated.
Show the remaining 4 findings ▾
Open dumpster lid.
Time/temperature control for safety food thawed in an improper manner. Frozen chicken and shrimp thawing in standing water. Operator began to run water over items to thaw in sink.
Wet wiping cloth not stored in sanitizing solution between uses at sushi bar. Operator placed towels in sanitizing solution.
Working containers of food removed from original container not identified by common name. Items on bottom of prep table in pint containers not labeled. Operator labeled items.
Sep 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed two packets of raw tuna thawed out in its packaging even though the instructions state to remove from packaging before thawing. Stop sale issued.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black mold-like substance in the interior of the ice machine in the kitchen.
Equipment and utensils not properly air-dried - wet nesting. Observed stacked wet containers in the dish washing area.
Garbage can located outside has no lid or lid open/broken. Observed the dumpster missing its lid.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed the grease receptacle being stored on the grassy area behind the dumpster. Discussed proper storage with operator.
Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet cloth in use being stored on the table. Manger removed. Discussed proper storage with operator.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed the sanitizer bucket for cloths testing at 0 ppm. Manger remade sanitizer bucket and re-tested at 100ppm.
Feb 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Was 0ppm now 50 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler front sushi station shrimp (50F - Cold Holding); Owner put into reach in cooler. Sushi reach in station. Corrective Action TakenCorrective Action Taken**
Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in vegetable sink near cook line. Instructed to wash hands in other sink. Employee washed hands.
Handwash sink not accessible for employee use at all times. Bowl used for rice in and wash sink. Employee moved.
No paper towels or mechanical hand drying device provided at handwash sink. Owner replaced
Probe thermometer not used to ensure proper food temperatures. Educated
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi walk in cooler no ate mark of prep date. Owner dated 1 -31-25
Bowl or other container with no handle used to dispense food. Inside reach in cooler inside.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cups throughout kitchen and sushi station. Educated. Employee area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back on front prep table employee moved.
Sep 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 30, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic and oil 97 F at cook line 3 hours. Employee pl ex garlic and oil in freezer for quick chill down Raw Shrimp 52 F Krab 56 F, spring rolls 54 F, Batter 65F, raw crab 52 F, octopus cakes 48 F, dumpling with pork 55 F, white fish 51 F, raw chicken 52 F in silver door refrigerator Scallops 46 F Re-Temp raw chicken 32 F
Equipment and utensils not properly air-dried - wet nesting. Cups stacked at wait station. Reviewed with manager.
Aug 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 6 high priority.
6 High priority6 Intermediate9 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Covered in container Cooked pork 71 F at 2:30 pm cooked at 11:30 am. Reviewed cooling procedures and methods with manager. Manager discarded
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Covered in container Cooked pork 71 F at 2:30 pm cooked at 11:30 am.in reach in cooler opposite stove.Manager discarded pork.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched cooked shrimp with barehands. Reviewed with employee no barehand contact with ready to eat food. Employee fried shrimp, employee washed hands and put gloves on
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw Shrimp 52 F Krab 56 F, spring rolls 54 F, Batter 65F, raw crab 52 F, octopus cakes 48 F, dumpling with pork 55 F, white fish 51 F, raw chicken 52 F in silver door refrigerator
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic and oil 97 F at cook line 3 hours. Employee pl ex garlic and oil in freezer for quick chill down Raw Shrimp 52 F Krab 56 F, spring rolls 54 F, Batter 65F, raw crab 52 F, octopus cakes 48 F, dumpling with pork 55 F, white fish 51 F, raw chicken 52 F in silver door refrigerator Scallops 46 F Re-Temp raw chicken 32 F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimps at 89 F on counter under 1 hour and 30 minutes. Employee reheated shrimp to 198 F
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can opener on prep table. Manager moved dishwashing area to clean
Handwash sink used for purposes other than handwashing. Bucket of water inside handwashing sink at cook line. Reviewed with manager hand wash sinks are for washing hands only. Manager relocated items
No paper towels or mechanical hand drying device provided at handwash sink near fryer. Manager placed paper towels in dispenser
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures. Reviewed with manager.
Spray bottle containing toxic substance not labeled in front line area. Reviewed with manager. Manager labeled spray bottle
Accumulation of black/green mold-like substance in the interior of the ice machine. Reviewed with manager.
Employee beverage container on a food preparation and cook line. Manager relocated employee drinks
Equipment and utensils not properly air-dried - wet nesting. Cups stacked at wait station. Reviewed with manager.
Food ( container of oil and soy sauce ) stored on floor in kitchen. Manager relocated food Container of soy sauce on floor in walk in cooler. Box of chicken in walk in freezer
In-use knife/knives stored in cracks between pieces of equipment at cook line. Employee moved knives to dish washing area to clean
Interior of microwave has accumulation of black substance/grease/food debris at cook line. Reviewed with manager
No handwashing sign provided at a hand sink used by food employees by woks
Unwashed fruits/vegetables stored with ready-to-eat food ( individual salads ) in walk in cooler Unwashed pineapple over cut radish on shelf in walk in cooler. Reviewed food storage with manager.
Wet wiping cloths stored in detergent and sanitizer mixed together in front counter area. Manager changed solution
Apr 26, 2024Inspection 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.