SUSHI ALIVE
13234 RACE TRACK ROAD, Tampa FL 33626 · 8138308224
Last inspected May 5, 2026 · 8 visits since October 2023
APR 24
AUG 24
DEC 24
FEB 26
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Employee with no beard guard/restraint while engaging in food preparation. 1 employee on front sushi line.
No handwashing sign provided at a hand sink used by food employees. Bar area.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over cut greens walk in cooler
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Handwash sink blocked by large trash can at prep kitchen. Employee relocated trash can away from handwash sink.
Opened employee beverage container in a cold holding unit with food to be served to customers. In beer cooler. Removed.
Water leaking from faucet in handwash sink at dish machine area.
Dec 17, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled food containers, then handled cleaned food containers in dish machine without washing hands first.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of roe/masago 51 F stored on cutting board at sushi bar. Employee placed it on ice bath at time of inspection.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by large trash can at back kitchen. Employee relocated trash can. Handwash sink blocked by utility cart at dish machine area. Employee relocated cart.
No paper towels or mechanical hand drying device provided at handwash sink. At back kitchen. Employee provided paper towel.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken wings in walk-in cooler.
Water leaking from pipe under handwash sink while washing hands at dish machine area.
Aug 12, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, chlorine level tested 0ppm. Operator setup three compartments sink to manually sanitize food contact surfaces, and contacted the dish machine service company at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over cooked fish and sushi rolls in reach-in cooler on cook line. Operator rearranged items to prevent cross contamination at time of inspection.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up raw shrimp, then picked up cut onion without change the gloves on cook line. Discussed proper handwashing techniques and gloves changing procedures with operator, operator coached employee at time of inspection.
Handwash sink used for purposes other than handwashing. Scrubbing pads stored in hand wash sink on cook line. Fish fillets thawing in hand wash sink on cook line. Operator removed items from hand wash sinks.
No paper towels or mechanical hand drying device provided at handwash sink. At prep area in back kitchen.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken wings thawed in walk-in cooler with old date mark from frozen date.
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. Multiple bags of fish fillets. Fish still frozen solid, employee opened all packages at time of inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple knives stored in standing water at 83 F.
Apr 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimps and raw fish fillets stored over cooked fish and sushi rolls in reach-in cooler on cook line. Employee rearranged items to prevent cross contamination at time of inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially ROP Tilapia fillets.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by large trash can at food prep area. Operator relocated trash can away from handwash sink.
No soap provided at handwash sink. Handwash sink at dish machine area. Provided.
Accumulation of black/green mold-like substance in the interior of the ice machine.
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. Observed 23 bags of commercially reduced oxygen packaged tilapia fillets thawed without removed from the ROP environment in walk-in cooler.
Jan 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. ROP raw salmon onsite not keep frozen or removed from packaging before thawing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. kimchi 56 F, cooked rice noodle 47 F. Operator moved to 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. Provided by email.
Oct 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 3 pieces of raw salmon thawed in reduced oxygen packaging onsite in walk-in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. ROP raw salmon onsite not keep frozen or removed from packaging before thawing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. kimchi 56 F, cooked rice noodle 47 F. Operator moved to 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. Provided by email.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. The establishment ROP raw fish onsite but not in 10k bag.
Handwash sink not accessible for employee use at all times. Handwash sink at dish machine area blocked by multiple containers. Operator removed.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment ROP raw fish and raw meat onsite.
No handwashing sign provided at a hand sink used by food employees. Handwash sink at cook 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.