KUCHI SUSHI AND HIBACHI
9206 ANDERSON RD, Tampa FL 33634 · 813.889.7733
Last inspected Jul 23, 2026 · 12 visits since November 2023
NOV 24
FEB 25
DEC 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 7 live flies on bulk soy sauce in dry storage room. 5 live flies flying round kitchen near walk in cooler. 15 dead flies on floor in electric room next to ice machine. 2 dead flies on floor near 2 compartment sink next to dry storage room.
★ 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--2022024517 | May 11, 2022 | Jun 28, 2022 | $400 |
Inspection history
12 visits, newest first
Jul 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards on front line cook.
Accumulation of black mold-like substance in the interior of the ice machine.
Jul 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 7 high priority.
7 High priority4 Intermediate6 Basic
Show 17 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. Dish machine chlorine tested at 0PPM, discussed with employee to set up three compartment sink until dish machine can be repaired.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat broccoli in front line reach in cooler. Employee relocated to an approved location at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 84°F at 2:23 PM left out on front line kitchen prep table at 12:45 PM - cooled to 64°F at 3:09 PM Cooked noodles 54°F at 2:24 PM left out on front line kitchen prep table at 12:45 PM - cooled to 41°F at 3:07 PM. Cooked white rice 73°F at 2:24 PM left out on front line kitchen prep table at 12:45 PM - cooled to 42°F at 3:07 PM. Employee placed items into walk-in cooler and walk-in freezer for quick cooling.
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 working for tempura shrimp at sushi bar. Employees added a time to all cooked food at sushi bar at time of Inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried rice 86°F at 2:33 PM left out on front line kitchen prep table at 12 PM. Employee reheated fried rice. Fried rice temperature 150°F at 2:38 PM.
Toxic substance/chemical improperly stored. Pest spray stored on shelf next to jugs of olive oil blend at back kitchen wok station. Employee removed spray at time of inspection.
Vacuum breaker missing at splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards on front line cook.
Handwash sink used for purposes other than handwashing. Hand washing sink next to back storage area used for storing water hose. Employee removed hose at time of inspection.
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/ Six employees working and no manager present. 2 sushi chefs, 1 hostess how many weight staff, 2 waitresses, 1 kitchen cook.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. A consumer advisory for raw oysters has been emailed to an employee. Discussed with employee not to serve raw oysters, unless consumer advisory is posted. Employee printed and posted consumer advisory for raw oysters at time of inspection.
Accumulation of black mold-like substance in the interior of the ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal coffee stored on kitchen prep table at sushi station. Employee remove beverage at time of inspection.
Food stored on floor. Multiple containers of soy sauce stored on floor next to front line cook and at back storage area. Multiple buckets of ginger stored on floor at sushi station.
Ice buildup in reach-in chest freezer.
No handwashing sign provided at a hand sink used by food employees. Located inside restrooms. Hand washing signs have been provided to the employees at time of inspection. Employee posted all hand washing signs at time of inspection.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed, kale and tomatoes stored over cooked white rice inside walk in cooler. Employee relocated white rice to an approved location at time of inspection.
May 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Apr 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Container of medicine improperly stored. Employee vitamins on shelf next to clean dishes and over reach in cooler. Operator removed.
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.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken feet over jello in walk in cooler. Operator relocated
Toxic substance/chemical improperly stored. Fly spray under prep table next to artichoke hearts and multiple food items. Operator removed.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen on cooks line. Operator provided at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked crab and multiple items in walk in cooler.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle on shelf over reach in cooler and next to clean dishes. Employee removed.
Food stored on floor. Bulk soy sauces on floor in kitchen.
Insect control device installed over food preparation area. Bug zapper plugged in over prep table in kitchen.
Jan 9, 2026□ 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Floor not cleaned when the least amount of food is exposed. Walk in freezer floor. Cooks line behind equipment.
Jan 7, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Live, small flying insects found 7 live flies on bulk soy sauce in dry storage room. 5 live flies flying round kitchen near walk in cooler. 15 dead flies on floor in electric room next to ice machine. 2 dead flies on floor near 2 compartment sink next to dry storage room.
Raw animal food stored over canned/bottled drinks. Raw cut beef in metal pan on top of bottled beer in walk in cooler. Raw chicken over sauces in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Metal sponge in Handwash sink on cooks line. Employee removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked eel in reach in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Bowl or other container with no handle used to dispense food. Plastic bowl in bulk flour.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee on shelf over prep table on cooks line.
Floor area(s) covered with standing water. Multiple areas in kitchen.
Floor not cleaned when the least amount of food is exposed. Walk in freezer floor. Cooks line behind equipment.
Food stored on floor. Bulk soy sauce on floor in dry storage room.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in kitchen.
Stored food not covered. Cut peppers and onions in walk in cooler.
Dec 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority5 Intermediate9 Basic
Show 16 findings ▾
Live, small flying insects found 7 live flies on bulk soy sauce in dry storage room. 5 live flies flying round kitchen near walk in cooler. 15 dead flies on floor in electric room next to ice machine. 2 dead flies on floor near 2 compartment sink next to dry storage room.
Raw animal food stored over canned/bottled drinks. Raw cut beef in metal pan on top of bottled beer in walk in cooler. Raw chicken over sauces in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Metal sponge in Handwash sink on cooks line. Employee removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink on cooks line. Employee provided at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked eel in reach in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Bowl or other container with no handle used to dispense food. Plastic bowl in bulk flour.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee on shelf over prep table on cooks line.
Floor area(s) covered with standing water. Multiple areas in kitchen.
Floor not cleaned when the least amount of food is exposed. Walk in freezer floor. Cooks line behind equipment.
Food stored on floor. Bulk soy sauce on floor in dry storage room.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in kitchen.
Stored food not covered. Cut peppers and onions in walk in cooler.
Mar 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Nonfood-grade bags used in direct contact with food. Beef stored in non food grade bags in walk-in freezer.
Bowl or other container with no handle used to dispense food. Metal bowl used to scoop bulk white rice in walk-in cooler.
Feb 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority1 Intermediate7 Basic
Show 13 findings ▾
Container of medicine improperly stored. Container of Advil stored on shelf about prep table adjacent to walk-in cooler.
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. Sanitizer tested at 0ppm. Inspector requested that the operator set up the 3-compartment sink for sanitation until the dish machine is repaired and properly operating. Employee set up 3-compartment sink and tested at 100ppm.
Live, small flying insects found 1 fly landing on reachin cooler 2 flies landing on wall on cook line 2 flies landing on wall in dish area. 4 flies landing on prep table adjacent to fryers 5 flies in hand sink on cook line 5 flies landing on a box of Togo boxes. 10 flies landing on storage shelf container of mayo and containers of oil in dry storage room. 4 flies in paper goods room landing on a box of Togo bowls. 15 flies under dish machine drain board.
Nonfood-grade bags used in direct contact with food. Beef stored in non food grade bags in walk-in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over butter in reachin cooler adjacent to 2-compartment sink. Employee placed butter on top shelf.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels and soap missing from hand sink on service line.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 50 dead flies on 5 sticky tape traps hang from ceiling on service line.
Bowl or other container with no handle used to dispense food. Metal bowl used to scoop bulk white rice in walk-in cooler.
Dead roaches on premises. 1 dead roach under dry storage shelf adjacent to Pepsi cooler. 1 dead roach in hand sink on cook line 1 dead roach on floor in paper goods room. 4 dead roaches on sticky trap behind Pepsi cooler in back kitchen.
Floor area(s) covered with standing water. On floor under 2-compartment sink.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. 5 fly sticky traps hanging from ceiling on service line. Employee removed and discarded.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee coffee stored in reachin cooler adjacent to grill top. Employee voluntarily discarded.
Single-service articles improperly stored. Box of Togo bowls stored on floor on service line.
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee coughed while cutting carrots, then continue to cut carrots without washing hands. Discussed with operator about proper handwashing procedures.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw scallops and raw fish in reach-in cooler at back kitchen.
Handwash sink used for purposes other than handwashing. Metal scrubbing pad stored in handwash sink at cook line.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen by dish machine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodle and cooked rice in walk-in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Apr 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored over margarine in reach-in cooler. Operator rearranged items to prevent cross contamination at time of inspection.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Handwash sink not accessible for employee use at all times. Multiple cooking utensils stored in handwash sink on cook line. Operator removed items from sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, cooked noodle and various cooked/prepped food items in walk-in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Food stored on floor. Multiple food items stored on floor in walk-in cooler.
Nov 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked noodle in walk-in cooler.
Handwash sink used for purposes other than handwashing. Cooking utensils and scrubbing pads stored in handwash sink at cook line.
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. Some employees has no proof of agreement.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodle, cooked rice and various food in walk-in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored on prep table at sushi bar.
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.