ON A ROLL SUSHI & THAI
101 N FRANKLIN ST STE C, Tampa FL 33602 · 813-400-1100
Last inspected Jun 5, 2026 · 8 visits since October 2023
NOV 24
MAR 25
OCT 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 5, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. Produce touching plastic to go bags reach in cooler across from rice cooking pots
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. Egg rolls made in morning less than 4 hours
Handwash sink used for purposes other than handwashing. Stored large bowl in hand washing sink back kitchen
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. Missing for 1 employee observed 2 trainings
Stored food not covered. Reach in cooler across from rice cook pots cook crab and eel not covered
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice 75F cooked 2 days ago stored in closed containers.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cook chicken reach in cooler prep area.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves in three compartment sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice 75F cooked 2 days ago stored in closed containers. Front reach in cooler behind sushi bar
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Seaweed 45F cut spinach 53F reach in cooler behind sushi bar. Employee moved cut spinach to reach in freezer 2nd temp 43F
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink
Handwash sink not accessible for employee use at all times. Large bowl inside hand washing sink. Employee removed
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. Missing for 1 employee
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook rice reach in cooler front counter
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bag on top of rice bin
May 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tempura flour sushi added to batter 72 f sitting on counter. Employee moved to freezer 2nd temp
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.
Handwash sink used for purposes other than handwashing. Hand sink by three compartment sink stored bowl employee removed
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice 92 f Manager stated they left the paperwork at home discuss
Food stored on floor. Oil case back kitchen
Mar 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority5 Intermediate1 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat sauce reach in cooler by dry storage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tempura flour sushi added to batter 72 f sitting on counter. Employee moved to freezer 2nd temp
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 92 f sushi rice establishment not using time as public health
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.
Handwash sink used for purposes other than handwashing. Hand sink by three compartment sink stored bowl employee removed
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 soap provided at handwash sink. Hand washing dispenser was on shelf away from the hand washing sink employee added hand soap
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice 92 f Manager stated they left the paperwork at home discuss
Food stored on floor. Oil case back kitchen
Nov 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Pan of rice and container in sinks, operator moved them.
No paper towels or mechanical hand drying device provided at handwash sink. Front sink
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In bathroom
Dead roaches on premises. 3 dead roaches in dry storage, 1 dead roach under 3 compartment sink. Operator removed and sanitized area
Floor soiled/has accumulation of debris. Floors under equipment soiled
Plumbing system in disrepair. Hot water at hand sink in bathroom not working.
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Food thawing and equipment in hand wash sink. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink. hand wash sink in prep kitchen, operator replaced.
Time/temperature control for safety food thawed in an improper manner. Operator thawing packages of seafood at room temperature, they placed them in the reach in cooler.
Oct 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink.at any hand wash sink, operator replaced
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fish in reach in cooler cooked veg.
Floor soiled/has accumulation of debris. Floors throughout kitchen area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled in kitchen area
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.