SHOGUN SUSHI
1713 S DALE MABRY HWY, Tampa FL 33629 · 4073998540
Last inspected Mar 17, 2026 · 9 visits since September 2023
OCT 24
JAN 25
APR 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections trending up, 20 points better than where it started.
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
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in reach in cooler on cooks line. Operator moved chicken to bottom shelf
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.
Handwash sink not accessible for employee use at all times. Observed hand wash sink in dish room blocked with pan lites at time of inspection.
Food stored on floor. Observed opened cases of food stored under shelves in walk in freezer at time of inspection.
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets are soiled at time of inspection.
Open dumpster lid. Observed dumpster lid open at time of inspection.
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink located on cooks line. Manger replaced paper towels at time of inspection.
Food not stored at least 6 inches off of the floor. Soy sauce stored less than 6 inches of floor in walk-in cooler. Multiple boxes stored less that 6 inches off floor in walk-in freezer
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on ceiling and condenser unit in walk-in freezer
In-use tongs stored on equipment door handle between uses. Tongs hanging on small cart located on cooks line. Manager removed at time of inspection
Missing drain plug at dumpster.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in cooler
Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line and front counter not labeled with common name.
Apr 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towels used as food contact surface throughout kitchen.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink on cooks line. Employee placed paper towels at handwashing sink.
Floor area(s) covered with standing water. Standing water on floor in back corner of cooks line.
Apr 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towels used as food contact surface throughout kitchen.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored overtop raw beef inside walk in cooler. Staff removed and properly stored raw chicken.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (55F - Cold Holding); tofu (56F - Cold Holding); spring roll (54F - Cold Holding); shumai (54F - Cold Holding); toco yaki (54F - Cold Holding); Karbala stick (56F - Cold Holding); deep fried rolls (55F)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (55F - Cold Holding); tofu (56F - Cold Holding); spring roll (54F - Cold Holding); shumai (54F - Cold Holding); toco yaki (54F - Cold Holding); Karbala stick (56F - Cold Holding); deep fried rolls (55F)
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu advertises white tuna next to white tuna the word escolar is in parentheses. Employee wiped out the words white tuna off menu. Employee wiped white tuna off menus checked menus before leaving.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink on cooks line. Employee placed paper towels at handwashing sink.
Floor area(s) covered with standing water. Standing water on floor in back corner of cooks line.
Food stored on floor. Buckets of soy sauce stored on floor on cooks line.
Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler on cooks line.
Jan 10, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate11 Basic
Show 17 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. Empty bucket of sanitizer hooked up to dishwasher. Manager add new bucket to dishwasher retested at 100ppm of chlorine.
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used to line pans of raw shrimp. Chef removed paper towels from shrimp.
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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing on cooks line. Manager placed paper towels at hand washing sink.
No soap provided at handwash sink. No handwashing soap at handwashing sinks in sushi bar. Manager placed soap at handwashing sinks.
Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside rice bin.
Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Small tables placed in kitchen employees eating lunch at table. Manager removed table from kitchen and had employee eat in dining area.
Employee eating in a food preparation or other restricted area. Employee food sitting on reach in cooler inside kitchen while employee is eating. Manager had employee move to restaurant and sanitize reach in cooler.
Food not stored at least 6 inches off of the floor. Buckets of soy source,rice not stored at 6 inches off the floor on cooks line.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and storage shelves on cooks line. Manger removed knifes and placed at dishwasher.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cart handle on cooks line manager removed tongs and placed at dishwasher.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 78F. Manager dumped water and placed utensils at dishwasher.
No Heimlich maneuver/choking sign posted.
Time/temperature control for safety food thawed in an improper manner. Raw fish thawing in standing water. Manager turned on water.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food splatter at the end of cooks line.
Jan 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by dish washer. Chef placed paper towels at hand washing sink.
Exterior door has a gap at the threshold that opens to the outside. Back door is open screen door has a gap at the bottom.
Food stored on floor. Buckets of soy sauce stored on floor throughout kitch n area.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and storage shelves on cooks line. Chef removed knife and placed at dishwasher.
Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature. Chef placed fish under cold running water.
Oct 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 1 high priority.
1 High priority4 Intermediate12 Basic
Show 17 findings ▾
Raw animal food stored over or with unwashed produce. Raw fish stored overtop unwashed carrots inside walk in cooler. Chef removed and properly stored chicken.
Handwash sink not accessible for employee use at all times. Hand washing sink has aprons stored inside it. Chef removed aprons.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by dish washer. Chef placed paper towels at hand washing sink.
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.
Bowl or other container with no handle used to dispense food. Bowl used as scoop inside bread crumbs. Chef removed bowl.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink stored on sushi bar on front line. Employee Drink does not have a lid.
Equipment in poor repair. Gaskets inside double door refrigerator on cooks line are torn.
Exterior door has a gap at the threshold that opens to the outside. Back door is open screen door has a gap at the bottom.
Floor area(s) covered with standing water. Standing water ion floor underneath oven on cooks line.
Food stored in undrained ice. Raw fish stored in melted ice inside walk in cooler. Chef removed fish and properly stored it.
Food stored on floor. Buckets of soy sauce stored on floor throughout kitch n area.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and storage shelves on cooks line. Chef removed knife and placed at dishwasher.
Stored food not covered. Raw fish stored uncovered inside walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature. Chef placed fish under cold running water.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored in floor on front line. Chef removed and properly stored bucket.
Apr 25, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of licensing.
No probe thermometer provided to measure temperature of food products.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior lid on ice machine is soiled.
Sep 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate7 Basic
Show 11 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date markers on any commercially processed foods inside walk in cooler.
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. Emailed operator employee health agreement paperwork.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date markers on any items inside walk in cooler.
Equipment in poor repair. Gaskets inside refrigerator across from fryer station are torn.
Food stored on floor. Raw ground beef stored on floor inside walk in freezer. Buckets of chicken stored on floor inside walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler lids.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.
Raw fruits/vegetables not washed prior to preparation. Mushrooms,onions not washed before preparation.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Chef placed shrimp under running water.
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.