SAMURAI BLUE
13703 N DALE MABRY HWY, Tampa FL 33618 · 813-284-0309
Last inspected May 20, 2026 · 9 visits since August 2023
JAN 24
JAN 25
APR 25
NOV 25
MAY 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 →
Inspection history
9 visits, newest first
May 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Equipment in poor repair. Cutting board with cut marks Rusted racks in walk in cooler
No handwashing sign provided at a hand sink used by food employees. Front sushi station handwashing sign worn unable to read
May 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority4 Intermediate8 Basic
Show 16 findings ▾
Food/ice received from unapproved source/no invoice provided to verify source. Operator unable to provide invoices for most recent purchases of fish and food used for the establishment.Operator states owner took home most recent invoices to other establishment.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat veggies on cooks line, employee moved items
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. Sushi rice, employee marked during 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. Sani chlorine bucket exceeds 400 ppm, employee remade chlorine 100 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board cooks line Ice machine interior soiled Interior toaster ovens
Handwash sink not accessible for employee use at all times. Towel in handwashing sink at sushi area. 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. Only one certificate provided safe staff
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Disclosure of raw items on main menu but no consumer advisory on main menu. Paper sushi menu has consumer advisory noted. Printed and posted consumer advisory during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, bag, purse on dry storage rack Manager moved all items
Equipment in poor repair. Cutting board with cut marks Rusted racks in walk in cooler
Food storage container/container lid cracked or broken. Holding spices on cooks line
Food stored on floor. In walk in cooler
No handwashing sign provided at a hand sink used by food employees. Front sushi station handwashing sign worn unable to read
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of toaster ovens at sushi station
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed Employee energy drink in small black refrigerator on the front sushi line, manager moved drink to an employee drink area.
Wet mop not stored in a manner to allow the mop to dry.
Jan 28, 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. Interior of soda gun at bar area soiled.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. A form has been emailed to the manager during time of inspection.
Current Hotel and Restaurant license not displayed.
Nov 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority6 Intermediate4 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. Tempura flour stored inside a black garbage bag on front line cook.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed Employee at sushi station washed soiled gloves after handling sushi rice, then continued to prepare sushi with washed gloved. Discussed with employee to change gloved instead of washing gloved hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun at bar area soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Next to three compartment sink. At bar area. At sushi station. Employee provided paper towels during time of inspection.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. A form has been emailed to the manager during time of inspection.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired training for all employees.
Spray bottle containing toxic substance not labeled. 1 bottle located next to fryers and 1 bottle located on top of Dish machine. Cook labeled spray bottles during time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal beverage on prep table adjacent to fryers.
Food stored on floor. Box of crab Rangoon stored on floor in Walk in cooler. Cook relocated rangoons onto shelf during time of inspection.
Apr 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw quail eggs stored over Ready to eat cream cheese in Walk in cooler. Operator relocated raw eggs to an approved location during time of inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. 7 packs of Raw sushi tuna and 1 pack of imitation krab sticks thawed in reduced oxygen packaging in Walk in cooler.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at bar area shelf.
Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Black and pink mold-like substance inside ice machine, adjacent to three compartment sink.
Carbon dioxide/helium tanks not adequately secured. 5 unsecured CO tanks located at bar area. Operator secured 4 tanks during time of inspection.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 7 packs of Raw sushi tuna and 1 pack of imitation krab sticks thawed in reduced oxygen packaging in Walk in cooler.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bags stored on dry storage rack in back kitchen area adjacent to Walk in cooler. Operator relocated all items during time of inspection.
Jan 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Toxic substance/chemical improperly stored. Observed spray stainless polish stored on triple sink next to thawing product at time of inspection.
Spray bottle containing toxic substance not labeled. Observed spray bottle of purple cleaner stored at bar not labeled at time of inspection. Operator labeled bottle during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance on white shield inside ice machine bin at time of inspection.
Carbon dioxide tanks not adequately secured. Observed 1 Co2 tank not secured at bar 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 dark blue jacket stored on bulk sugar bags in dry storage at time of inspection
Wet mop not stored in a manner to allow the mop to dry. Ops stored on floor next to ice machine not set to dry at time of inspection
Mar 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
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.
Failure to maintain freezing records on nonexempt fish for 90 days. Latest observed 4-11-23
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Jan 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cook crab and vegetables walk in cooler. Raw quail egg over ready to eat food walk in cooler employee removed both raw items to proper storage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler Cold holding : raw fish eggs 52 f operator placed in freezer 2nd temp 43 f
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. Cook rice not time marked employee placed time mark on 4 hour sheet for 11:00 am
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.
Failure to maintain freezing records on nonexempt fish for 90 days. Latest observed 4-11-23
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/philippe bays 12-16-2015 serv safe
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor. Corn in pot on floor walk in cooler Limes in buckets on floor in walk in cooler.
Ice scoop handle in contact with ice. Bar area.
Single-service articles not stored inverted or protected from contamination. On sushi line operator corrected.
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw squid and beef over ready to eat sauces reach in cooler under sushi bar table
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cook shrimp 47 f held over night in reach in cooler no temperatures taken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook rice 49 f top of reach in cooler prep station employee placed in freezer.2nd 43 f Sushi bar cold holding Raw salmon 47 f cream cheese 43 f Stop Sale issued on time/temperature control for safety food due to temperature abuse. cook shrimp 47 f held over night in reach in cooler 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.
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 employees and manager too sign some employees signed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. Employee drinking in service station by soda machine.
Wiping cloth sanitizing solution stored on the floor. Employee moved to under prep table
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.