ORIGAMI SUSHI
3615 W HILLSBOROUGH AVE, Tampa FL 33614 · 813-878-2145
Last inspected Apr 27, 2026 · 6 visits since July 2023
MAY 24
DEC 24
APR 25
JUL 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. 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 →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2016034292 | May 3, 2016 | Aug 11, 2016 | $400 |
Inspection history
6 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. Observed shelled eggs over, unwashed carrots in reach in cooler across from handwashing sink in back kitchen, operator moved items accordingly.
Toxic substance/chemical improperly stored. A bottle of fabuloso was stored next to Bbq sauce on bottom shelf closest to dishwasher, operator moved items to appropriate location.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink located in back of kitchen does not have a vacuum breaker at time of inspection, discussed with operator the importance of a vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards on cook inline across from stove.
Show the remaining 5 findings ▾
Handwash sink used for purposes other than handwashing. Handwashing sink on the sushi line in the front of the restaurant had a tray with Tuna on it, employee removed items from hand sink.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards on hot line across from stove top area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep tables in the back kitchen, manager removed drinks from area.
Employee eating in a food preparation or other restricted area. Observed employee eating food while preparing food next to the dishwasher,manager had employee eating food in a designated area.
Jul 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 2 employees in back kitchen drinking from open container and bottled water, then proceed to prepare food without washing hands. Discussed with operator.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw steak stored over cooked pork belly in front line Reach in cooler. Raw chicken stored over butter and Ready to eat mushrooms in kitchen Reach in cooler. Operator relocated all items to an approved location during time of inspection.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitized over 200+ppm. Operator readjusted to 100ppm during time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on front line Reach in cooler.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle ware on front line kitchen prep table. Operator removed bottle during time of inspection.
Employee eating in a food preparation or other restricted area. Observed employee drinking from an open container at front line cook. Employees eating in multiple areas in back kitchen area. Discussed with operator.
Employee with no hair restraint while engaging in food preparation. 2 employees in back kitchen preparing food without hats. Employees wore hats during time of inspection. Discussed with operator.
Food stored on floor. Bucket stored on floor at sushi make station. Operator relocated to an approved location during time of inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 95F on front line next to flat top griddle. Operator discarded water during time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of back kitchen Reach in cooler doors are soiled, adjacent to soup kettle for miso soup.
Time/temperature control for safety food thawed in an improper manner. Frozen chicken, raw shrimp and other seafood thawing in three compartment sink with ice. Discussed with operator to thaw with cold running water.
Working containers of food removed from original container not identified by common name. Multiple unlabeled squeeze bottles on front line prep table.
Apr 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate4 Basic
Show 14 findings ▾
Food stored in ice used for drinks. See stop sale. 12 cans of soda stored inside front portion of ice machine. Operator removed cans during time of inspection.
Pesticide-emitting strip present in food prep area. 2 strips located adjacent to Dish machine in kitchen area. Operator discarded strips during time of inspection.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen salmon stored over ice cream, noodles, and and frozen buns in kitchen Reach in freezer. Raw frozen wings stored over frozen noodles and buns in kitchen Reach in freezer. Operator relocated all items during time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over Ready to eat krab meat, cooked pork belly, and cooked eggs on front line Reach in cooler. Operator relocated all items during time of inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. 5 gallons of ice unwholesome due 12 cans of soda stored inside front portion of ice machine.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled in multiple areas in kitchen area.
Handwash sink not accessible for employee use at all times. Bowl of tempura chips blocking Employee handwash sink at front line cook. Operator relocated bowl during time of inspection. Employee handwash sink blocked by tray at sushi station. Operator removed tray during time of inspection.
No soap provided at handwash sink. Located at sushi station.
Spray bottle containing toxic substance not labeled. Spray bottle not labeled located next to Dish machine. Operator added label during time of inspection.
Current Hotel and Restaurant license not displayed.
No Heimlich maneuver/choking sign posted.
Stored food not covered. Raw chicken and krab meat upon front line Reach in cooler not covered. Operator covered items during time of inspection.
Water leaking from pipe and/or faucet/handle. Leaking pipe at Employee handwash sink at sushi station.
Dec 30, 2024Inspection 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 ▾
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. Operator time marked at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink not accessible for employee use at all times. Bowl of tempura on handwash sink on cooks line.
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 drink on prep table at sushi bar.
May 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Container of medicine improperly stored. Employee Zyrtec over clean dishes for restaurant.
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. Per operator rice was put out 2 hours earlier. Operator labeled at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink not accessible for employee use at all times. Bag of bread and bananas on handwash sink next to cooks line.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wasabi mayo in walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees bottles of water on prep tables in kitchen.
Employee eating in a food preparation or other restricted area. Employee eating bowl of ramen on reach in cooler in kitchen.
Food stored on floor. Bulk tempura on floor in kitchen. Employee removed at time of inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers soiled in kitchen.
Jul 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
4 High priority7 Intermediate9 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over butter reach in cooler make station grab section on cooks line. Raw beef over ready to eat sauce reach in cooler cooks line operator removed to proper storage. raw salmon over ready to eat lemons in reach in cooler by soda cooler glass refrigerator.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.employee washed gloves. Discussed with employee the importance of hand washing and removing gloves putting new gloves on.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler small black door under sushi line. 15 lbs of rice at 52 f no temperatures taken held over night in a reach in cooler with ambient temperature of 52 f of cooler. Cold holding Fish 58 f 1/2 lbs held in same cooler over night no temperatures taken
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi counter cooler Cream cheese 48 f imitation krab 48 f operator placed in freezer 43 f Sushi rolls 45 f 2nd temp operator placed in freezer 43 f Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler small black door under sushi line. 15 lbs of rice at 52 f no temperatures taken held over night in a reach in cooler with ambient temperature of 52 f Cold holding Fish 58 f 1/2 held in same cooler for night no temperatures taken
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 not accessible for employee use at all times. Had plastic wrap around sink employees unable to wash hands at sushi line. Manager removed wrap from hand washing sink.
Handwash sink used for purposes other than handwashing. Containers and water bottle stored in hand washing sink. Dumping water into hand washing sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
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/ 5 employees
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by dish machine. Operator restocked
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. Printed for management manager signed and multiple employees signed. Next unannounced inspection
Bowl or other container with no handle used to dispense food. Scoop rice in dry storage area rice bin container
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi bar area table and Employee drink above microwave
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.discussed with employee to place straw in coffee cup employee placed straw
Employee eating in a food preparation or other restricted area. By dish machine and prep table
Employee personal food not properly identified and segregated from food to be served to the public. Employees food in reach in cooler employee removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones on prep table by sushi making station.
Equipment in poor repair. Sushi line window flaps chipped. Discussed air flow can change the temperature of time/temperature control for safety food products
Unwashed fruits/vegetables stored with ready-to-eat food. Green onions not washed over ready to eat shrimp. Reach in cooler by soup and rice station.
Wet wiping cloth not stored in sanitizing solution between uses. Sushi line
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.