SUSHI MASA SEAFOOD & JAPANESE FUSION
5700 S FLORIDA AVE, Lakeland FL 33813 · 863-450-4456
Last inspected Aug 12, 2026 · 8 visits since August 2023
SEP 24
FEB 25
DEC 25
APR 26
AUG 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Brown rice 87F. Manager added the rice to their Time As A Public Health Control.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine not properly sanitizing. The 3 compartment sink was setup to sanitize the dishes.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. +4F.
Cove molding at floor/wall juncture broken/missing. On the baseboard across from the beverage syrup storage rack.
Food stored on floor. 3-5 gallons buckets of kikkoman traditional brewed soy sauce on the kitchen floor acrfrom the wok grill. The sauce was removed from off the floor.
Show the remaining 3 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk containers lids has dirty build-up.
Old labels stuck to food containers after cleaning. Containers on the shelf in the dishwasher area.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored in the back pocket of the managers pants. The towel was removed. To be washed, rinsed and sanitized.
Apr 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Gaskets on the flip top reach in cooler door.
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Brown rice 87F. Manager added the rice to their Time As A Public Health Control.
In-use knife/knives stored in cracks between pieces of equipment. Knives between the flip top reach in cooler and the prep table across from the cook line.
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Employee washed hands with no soap.
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. Employee was able to determine the time on the fried rice. The time was marked.
Employee washed hands in a sink other than an approved handwash sink. Employee washed his hands at the 3 compartment sink.
Accumulation of black/green mold-like substance in the interior of the ice machine. 2nd ice machine in the dry storage area.
Sep 4, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Can opener at the end of the prep table near the back door. Can opener was removed to be washed, rinsed and sanitized.
No probe thermometer provided to measure temperature of food products.
Records/documents for required employee training do not contain all of the required information. No training dates.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm. The manager made fresh sanitizer at 100 ppm.
Jan 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 26, 2024Warning 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 ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee placed cooked shrimp on a plate with his bare hands. The manager had the employee to wash his hands and put on gloves.
Employee washed hands with no soap. The manager had the employee to wash his hands using soap.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sushi rolls top section of the flip top reach in cooler across from the fryers. The chicken was relocated. The sushi rolls are deep fried.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi rolls (45F - Cold Holding); sushi rolls (46F - Cold Holding); sushi rolls (45F - Cold Holding) Inside the top section of the flip top reach in cooler across from the fryers.
Employee washed hands in a sink other than an approved handwash sink. Employee washed his hand at the 3 compartment sink. The manager had the employee to wash his hands at a designated hand washing sink. The 3 compartment sink was washed,rinsed and sanitized.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Dishmachine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided a copy by email to the manager.
Bathroom door left open other than during cleaning or maintenance. The manager closed the bathroom door.
Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table across from the cook line. The knife was removed to be washed, rinsed and sanitized.
Aug 16, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.