SUSHI KAMPAI JAPANESE RESTAURANT
10312 BLOOMINGDALE AVE STE 111, Riverview FL 33578 · 4076669976
Last inspected Apr 6, 2026 · 10 visits since October 2023
JUN 24
NOV 24
MAY 25
NOV 25
APR 26
▲ GETTING WORSE
5 inspections trending down, 15 points off where it started.
Sewage/wastewater backing up through floor drains. When washing hands at the hand wash sink near soda machine water is coming up from under the cabinet. Ran all the other hand wash sinks and water is still going on to the floor.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023069891 | Oct 12, 2023 | Mar 28, 2024 | $400 |
| 3--2021027819 | Mar 16, 2021 | Jul 8, 2021 | $800 |
| 3--2020038712 | Jul 27, 2020 | Oct 2, 2020 | $560 |
Inspection history
10 visits, newest first
Apr 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
What the inspector wrote — 13 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon in reach in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
Handwash sink not accessible for employee use at all times. Cup in hand wash sink. Manager removed at time of inspection.
Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled, manager labeled at time of inspection.
Show the remaining 9 findings ▾
Bowl or other container with no handle used to dispense food. Plate in container of cut lettuce.
Ceiling tile missing. Above dry storage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on reach in cooler.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to ice machine.
Food stored on floor. Container of drink on floor, manager removed at time of inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Water leaking from pipe and/or faucet/handle. Hand wash sink faucet at sushi bar won't stop running.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board.
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed lemons in walk in cooler. Manager placed eggs to the bottom at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Chicken 44 F, cooked rice 44 F in walk in cooler. Manager placed on ice.
Handwash sink not accessible for employee use at all times. Prep table blocking hand wash sink, manager removed at time of inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to tea temped 79 F ran approximately 2 minutes.
Carbon dioxide tanks not adequately secured.
Ceiling tile missing. Ceiling tile missing in dry storage area.
Covered waste receptacle not provided in women's bathroom. In employee restroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
Food stored on floor. Fryer oil on floor, manager removed at time of inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Container with no handle in rice and sugar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 80 F, manager emptied water at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, manager remade tested 100 ppm chlorine.
May 14, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards in kitchen are stained at time of inspection. Priority: Intermediate
Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food in walk in cooler prepared on site and not labeled at time of inspection. Priority: Intermediate
May 5, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority6 Intermediate3 Basic
Show 12 findings ▾
Observed: 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. After employee ran machine multiple times machine tests at 0ppm chlorine sanitizer. Instructed use of triple sink for sanitizing plate ware at time of inspection. Priority: High Priority
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ Priority: High Priority
Observed: Nonfood-grade bags used in direct contact with food. Observed food kept in togo style bags in walk in cooler at time of inspection. Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards in kitchen are stained at time of inspection. Priority: Intermediate
Observed: Handwash sink not accessible for employee use at all times. Small white hand wash sink by dish machine blocked by metal cart at time of inspection. Priority: Intermediate
Observed: Handwash sink used for purposes other than handwashing. Observed fish in small food container stored in hand wash sink at sushi line. Employee moved pan during inspection. Priority: Intermediate
Observed: 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 working without certified food manager present at time of inspection. Food manager showed up during inspection to walk with me during inspection Priority: Intermediate
Observed: Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels from employee restroom paper towel holder at time of inspection. Priority: Intermediate
Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food in walk in cooler prepared on site and not labeled at time of inspection. Priority: Intermediate
Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a pink/black slime on white plastic shield inside ice machine bin at time of inspection. Priority: Basic
Observed: Carbon dioxide tanks not adequately secured. Observed carbon dioxide tanks stored in employee bathroom at time of inspection not secured. Priority: Basic
Observed: Food stored on floor. Observed fry oil stored on floor in back dry storage by employee bathroom at time of inspection. Priority: Basic
Nov 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over potatoes in reach in cooler. Employee removed eggs at time of inspection.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.chicken in walk in cooler date marked 10/21. Employee stated that the chicken was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 55 F- retemp 43 F, salmon 55- retemp 51 F, crab 50 F- retemp 43 F, chicken 46 F in reach in cooler. Operator placed in another cooler.
Handwash sink not accessible for employee use at all times. Garbage can blocking handwash sink next to dish machine.
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/ Observed 4+ employees working with no certified food manager at establishment. CFM arrived at time of inspection.
Spray bottle containing toxic substance not labeled. Spray bottle not labeled near grill.
Carbon dioxide tanks not adequately secured. In employee restroom.
Ceiling tile missing. Behind walk in cooler.
Covered waste receptacle not provided in women's bathroom. No covered trash can in employee restroom.
Food stored on floor. Sauce on floor in dry storage.
Improper storage of maintenance equipment that interferes with cleaning. Drill on dry storage shelf next to walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in corn starch.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood on dry storage shelves next to walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm, employee remade tested 50 ppm chlorine.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor under handwash sink.
Jun 19, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 49 F- retemp 42 F, tuna 46 F- retemp 41 F, octopus 45 F- retemp 40 F in reach in cooler at sushi bar. Employee placed in ice at time of inspection.
Handwash sink not accessible for employee use at all times. Handwash sink next to dish machine blocked with prep table, employee removed at to,e of inspection.
Apr 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over onions and carrots in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 49 F, crab 53 F, employee placed in reach in cooler.
Bowl or other container with no handle used to dispense food. Bowls with no handle in containers of flour and corn starch.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table, operator removed at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on dry storage shelf next to reach in cooler.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish machine.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board.
Feb 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 4 high priority.
4 High priority7 Intermediate12 Basic
Show 23 findings ▾
Food stored in ice used for drinks. See stop sale. Cup of lemon in ice bin at soda machine.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over onions and carrots in walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Cup of lemon in ice bin at soda machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 49 F, crab 53 F, employee placed in reach in cooler.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 Compartment Sink.
Handwash sink not accessible for employee use at all times. Tray inside handwash sink, operator removed at time of inspection.
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/ observed 4+ employees working with no certified food manager on site.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for sushi rice held on time.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and beef in walk in cooler not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. Bowls with no handle in containers of flour and corn starch.
Carbon dioxide tanks not adequately secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table, operator removed at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on dry storage shelf next to reach in cooler.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish machine.
Food stored on floor. Oil on floor in dry storage.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer next to dry storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water temped 69 F.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in sushi cooler.
Water leaking from pipe and/or faucet/handle. Leaking faucet at handwash sink at sushi bar area.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board.
Oct 13, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over or with unwashed produce. Raw chicken over unwashed lettuce in walk in cooler.
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. Operator provided 1 food handler certification.
Oct 12, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 17 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority4 Intermediate9 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. Dish machine tested 0ppm, operator set up 3 Compartment Sink tested 50 ppm chlorine.
Raw animal food stored over or with unwashed produce. Raw chicken over unwashed lettuce in walk in cooler.
Sewage/wastewater backing up through floor drains. When washing hands at the hand wash sink near soda machine water is coming up from under the cabinet. Ran all the other hand wash sinks and water is still going on to the floor.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles 45 F, Shrimp 47 F in ric next to grill. tuna 50 F, salmon 51 F, Shrimp 50 F in display cooler at sushi bar. Operator placed all items on ice.
Handwash sink not accessible for employee use at all times. Handwash sink near ice machine blocked by prep table.
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/ observed 4+ employees working with no food manager on site.
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. Operator provided 1 food handler certification.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle near grill.
Bowl or other container with no handle used to dispense food. Bowls with no handles in container of sugar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on top of reach in cooler next to wok.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys above reach in cooler.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from ice machine
Food stored on floor. Soy sauce on floor next to walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in container of sugar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 85 F, operator removed at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler door handle at sushi bar.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables through out the kitchen.
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.