MOMIJI SUSHI GROUP LLC
4241 MARINER BLVD, Spring Hill FL 34609 · 352-293-4483
Last inspected Jul 10, 2026 · 11 visits since August 2023
JAN 24
JAN 25
OCT 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 1 live fly, in the server wait station. 2 live flies, in the storage closet area. The operator killed the flies, swept up, and sanitized the area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Several bags in the walk in freezer.
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use.
Buildup of food debris/soil residue on equipment door handles. The handle on the hand sink on the left side of the cook line is soiled with food debris.
Carbon dioxide/helium tanks not adequately secured. 3 tanks not secured.
Show the remaining 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting. Several plastic cups wet nesting at the server wait station. The operator placed the wet cups in the dishwasher area to be rewashed.
Jul 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 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. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
Live, small flying insects found. 1 live fly, in the server wait station. 2 live flies, in the storage closet area. The operator killed the flies, swept up, and sanitized the area.
Nonfood-grade bags used in direct contact with food. Several bags in the walk in freezer.
Shell eggs in use or stored with cracks or broken shells. See stop sale.
Stop Sale issued due to adulteration of food product.
Handwash sink used for purposes other than handwashing. Two sponges were stored in the hand sink in the sushi area. The operator removed the sponges.
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use.
Buildup of food debris/soil residue on equipment door handles. The handle on the hand sink on the left side of the cook line is soiled with food debris.
Carbon dioxide/helium tanks not adequately secured. 3 tanks not secured.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1 drink in the sushi prep area. The operator moved the drink.
Equipment and utensils not properly air-dried - wet nesting. Several plastic cups wet nesting at the server wait station. The operator placed the wet cups in the dishwasher area to be rewashed.
Dec 29, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Handwash sink used for purposes other than handwashing. The hand sink in the back of the kitchen by the three compartment sink had several kitchen utensils in it. The operator moved the items out of the sink.
Carbon dioxide/helium tanks not adequately secured. The operator chained up the carbon dioxide tank.
Employee eating in a food preparation or other restricted area. Employee food bowl and drink in food preparation area. The operator moved the food bowl and drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and jacket on the prep table. The operator moved the cell phone and jacket.
Employee with no hair restraint while engaging in food preparation. 1 cook in the kitchen not wearing a hair restraint. The employee put on a hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Several cups were wet nesting in the waitress station by the ice bins and soda machine.
Food stored on floor. In the walk in cooler: a box of shrimp, chicken and broccoli. The operator moved the food off the floor.
Ice buildup in the walk-in freezer.
The interior of the microwave at the front counter has accumulation of food debris. The operator cleaned the interior of the microwave.
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
1 shell egg stored with broken shell. See stop sale.
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. Provided the operator with the DBPR HR form 5030-104. The operator posted.
Food stored on the floor in the walk-in freezer, including a box of shrimp and salmon.
Ice buildup in the walk-in freezer.
No Heimlich maneuver/choking sign posted. Provided the operator with the DBPR HR 5030-105 poster. The operator posted.
No copy of latest inspection report available.
Open dumpster lid. The operator closed the dumpster lid.
Feb 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 18, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw Fish - Tuna (51F - Cold Holding); Raw Fish - Yellowtail (51F - Cold Holding); Raw Fish - Salmon (53F - Cold Holding); Shrimp (52F - Cold Holding); Cream Cheese (50F - Cold Holding); Spicy Tuna (51F - Cold Holding) in sushi case in sushi bar area with an ambient air temperature of 51F. Items had been in cooler for less than 4 hours, per employee. Items were moved to walk-in cooler for rapid cooling.
Objectionable odors in women's bathroom of the establishment.
Jan 30, 2025Call Back - Admin. 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. Observed Raw Fish - Tuna (51F - Cold Holding); Raw Fish - Yellowtail (51F - Cold Holding); Raw Fish - Salmon (53F - Cold Holding); Shrimp (52F - Cold Holding); Cream Cheese (50F - Cold Holding); Spicy Tuna (51F - Cold Holding) in sushi case in sushi bar area with an ambient air temperature of 51F. Items had been in cooler for less than 4 hours, per employee. Items were moved to walk-in cooler for rapid cooling.
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.
Objectionable odors in women's bathroom of the establishment.
Jan 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Container of medicine improperly stored above reach-in cooler on shelf next to plates on cook line. Employee moved.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready-to-eat pineapple in reach-in cooler on cook line. Employee moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw Fish - Tuna (51F - Cold Holding); Raw Fish - Yellowtail (51F - Cold Holding); Raw Fish - Salmon (53F - Cold Holding); Shrimp (52F - Cold Holding); Cream Cheese (50F - Cold Holding); Spicy Tuna (51F - Cold Holding) in sushi case in sushi bar area with an ambient air temperature of 51F. Items had been in cooler for less than 4 hours, per employee. Items were moved to walk-in cooler for rapid cooling.
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.
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.
Objectionable odors in women's bathroom of the establishment.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Observed container lid stored in handwash sink to the right of the three compartment sink and container and scrub brush in handwash sink off of cook line. Employee removed.
No soap provided at handwash sink off of cook line near rice cooker.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at handwash sink off of cook line near rice cooker. Employee fixed dispenser.
Accumulation of black/green mold-like substance in the interior of the ice machine on guard.
Aug 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Carbon dioxide/helium tanks not adequately secured next to ice machine and soda bag in the box station.
Equipment and utensils not properly air-dried - wet nesting on cups stacked together in wait station.
Aug 24, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Non-food grade paper towel used as liner for food container in several containers throughout kitchen and sushi prep area.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator contacted GIA and received parasite destruction letter for raw fish. Operator is waiting on parasite destruction information for Mackerel. Non-exempt fish may not be served raw or undercooked. Mackerel must be fully cooked until parasite destruction is confirmed.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready-to-eat sauce in reach-in cooler across from cook line. Employee moved. Raw chicken over sauce container and raw beef over ready-to-eat gyoza in walk-in cooler. Raw fish stored over ready-to-eat cucumber in sushi area reach-in cooler.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed red snapper on menu but no red snapper in the establishment. When inspector asked to see red snapper inspector was presented with tilapia. Discussed with managers and they stated that tilapia will be on their new menu and if a customer asks for red snapper that they state they do not have it. Red snapper was not observed on any invoices presented at time of inspection.
Establishment advertised crab on menu but served imitation crab in crab rangoons on menu with imitation krab as ingredient. Discussed requirement for imitation krab to be identified on the menu.
Handwash sink used for purposes other than handwashing. Whisk stored in handwash sink near fryers.
No paper towels or mechanical hand drying device provided at handwash sink in women's restroom at handwash sink in large stall.
Bowl or other container with no handle used to dispense food in some dry storage containers and in buckets to the right of the rice warmer.
Carbon dioxide/helium tanks not adequately secured next to ice machine and soda bag in the box station.
Equipment and utensils not properly air-dried - wet nesting on cups stacked together in wait station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in 90F water next to rice warmer in rear of kitchen.
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.