OISHI SUSHI
498 ATHENS ST UNIT A&B, Tarpon Springs FL 34689 · 727-888-3133
Last inspected May 15, 2026 · 9 visits since September 2023
MAY 24
DEC 24
JUN 25
JAN 26
MAY 26
▼ IMPROVING
5 inspections trending up, 48 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. snapper (47F - Cold Holding); tuna (47F - Cold Holding); shrimp (47F - Cold Holding) in sushi bar cooler, operator put bags of ice in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
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. 7 employees have no proof of training
May 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer bucket empty, operator attached new bucket, Still 0 ppm. Operate set up 3 compartment sink, 400 ppm.
Raw animal food stored over or with unwashed produce. In walk in cooler - pans of raw chicken over case of lemons, operator moved chicken to bottom shelf
Handwash sink used for purposes other than handwashing. Metal scrubby in hand wash sink by 3 compartment sink, operator removed
No soap provided at handwash sink. In kitchen across from dish machine, operator filled dispenser
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. 7 employees have no proof of training
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At sushi counter- towel bucket 10 ppm, corrected to 200 ppm. towel bucket on prep table at sushi counter, move to bottom shelf.
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In reach in cooler on cook line- raw chicken on top, raw beef cooked beef and soup broth. Operator moved foods to side. In walk in cooler - shell eggs over sauces, eggs moved to bottom
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook rinsed off gloves after breading chicken, manager had cook remove gloves, wash hands.
Handwash sink not accessible for employee use at all times. Ladles and lids in sink by dish machine, operator removed, metal scrubby in sink at end of cook line, removed
No soap provided at handwash sink. Across from dish machine.
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. Laty
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook chewing gum while prepping shrimp, operator had him dispose of gum.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in 3 compartment sink in standing water, 51F, operator drained and moved to walk in cooler. Discussed proper thawing methods with operator.
Jun 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Container of medicine improperly stored. Observed hydrogen peroxide and antibiotic ointment stored on top of the dish machine at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed some cutting boards in kitchen are stained at time of inspection.
Handwash sink used for purposes other than handwashing. Observed food counter and employee drink on hand wash sink my back screen door in kitchen at time of inspection. Employee removed all items and washed sink during inspection.
Buildup of food debris/soil residue on equipment door handles. Observed reach in coolers on cooks line handles are souled with old food debris at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hat stored on bottled drinks in dry storage at time of inspection. Operator removed hat during inspection.
Dec 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing metal bowls in three-compartment sink without sanitizing. Discussed with operator proper warewashing procedures. Employee is in the process of rewashing metal bowls. Will email DBPR Form 5025-010. Manual Dishwashing Procedure.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected to water faucet without vacuum breaker in warewashing area.
Handwash sink used for purposes other than handwashing. Pan is inside bowl of hand wash sink near three-compartment sink. Employee removed bowl.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in the kitchen.
Ice scoop handle in contact with ice bin at soda machine in wait station area. Operator removed scoop.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle touching chicken in reach-in cooler on cooks line.
May 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels lined all fresh fish on sushi bar
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Manager unable to identify the symptoms and prevention for food borne illnesses
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time as a public health paperwork not completed
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. Louis on sushi line no employee training, operator states employee has been employed here over 60 days
May 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority7 Intermediate6 Basic
Show 19 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee touched soiled handle of reach in cooler then touched clean handle of wok without changing gloves or washing hands, discussed proper hand washing procedure with manager -Employees going through dirty drapes in door way and working with food without washing hands
Non-food grade paper/paper towel used as liner for food container. Paper towels lined all fresh fish on sushi bar
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef above sauce in reach in cooler
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook has soiled gloves on while touching clean plates
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. snapper (47F - Cold Holding); tuna (47F - Cold Holding); shrimp (47F - Cold Holding) in sushi bar cooler, operator put bags of ice in cooler
Toxic substance/chemical improperly stored. Degreaser on cart on cook line, degreaser removed
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Manager unable to identify the symptoms and prevention for food borne illnesses
Handwash sink not accessible for employee use at all times. Lids and utensils in hand sink by soup warmer, items removed
Handwash sink used for purposes other than handwashing. Hand sink used to fill container of water, discussed proper use of hand sinks
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. Provided operator with DBPR Form HR 5030-103, they had the employees sign and date that have not had employee training completed
No soap provided at handwash sink. No soap at hand sink by three compartment sink, soap restocked
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time as a public health paperwork not completed
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. Louis on sushi line no employee training, operator states employee has been employed here over 60 days
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler, drink removed
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food on prep table next to rice warmer
Food stored on floor. Case of fish on floor in walk in freezer, bucket of sauce on floor in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms above cut and washed vegetables in walk in cooler, operator moved mushrooms
Dec 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Zero ppm reading. Operator corrected to 200ppm.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink near dish area. Operator turned water on
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mo,d like growth on interior plastic guard of ice machine.
Bowl or other container with no handle used to dispense food. Plastic quart containers use pad as scoop for rice and flour. Operator removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed
Food stored on floor in dry storage and walk in freezer, soy sauce buckets
In-use knife/knives stored in cracks between pieces of equipment. Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of cooks line cooler soiled
Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and produce above cut, washed Ready to eat produce in walk in cooler
Sep 6, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Provided operator with DBPR Form HR 5030-103
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice on time but has no written plan, Provided operator with DBPR Form HR 5022-090
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.