TOMO SUSHI INC
216 E BEARSS AVE, Tampa FL 33613 · 8134063826
Last inspected Mar 20, 2026 · 8 visits since August 2023
JAN 24
AUG 24
FEB 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. The license expired 4 days ago. Let manager know that they need to update their license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 20, 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
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on prep tables and sushi bar.
Cutting board has cut marks and is no longer cleanable on prep tables in kitchen and sushi bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the container that used to hold the bowl of tempura batter being soiled with food debris build up.
Sep 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Observed scrub brushes and dish soap at the handwashing sinks.
Cutting board has cut marks and is no longer cleanable on the cook line.
Food stored on floor. Observed a case of canned soda being stored on the floor.
In-use tongs stored on equipment door handle between uses on the oven door.
Old labels stuck to food containers after cleaning in the dish drying rack.
Sep 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwasher machine testing at 0ppm. Discussed setting up three compartment sink with manager.
Handwash sink used for purposes other than handwashing. Observed scrub brushes and dish soap at the handwashing sinks.
Cutting board has cut marks and is no longer cleanable on the cook line.
Food stored on floor. Observed a case of canned soda being stored on the floor.
In-use tongs stored on equipment door handle between uses on the oven door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon used for rice in a container of water temping 80F. Discussed proper holding temperatures with operator.
Old labels stuck to food containers after cleaning in the dish drying rack.
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. The license expired 4 days ago. Let manager know that they need to update their license.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed a stained cutting board on the cook line. Manager stated it isn't used.
Cardboard used to line nonfood-contact shelves on the cook line. Discussed the risks of using cardboard with the manager.
Cutting board has cut marks and is no longer cleanable on the cook line. Manager stated that they no longer use it.
In-use tongs stored on equipment door handle between uses. Observed in kitchen cook line.
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate9 Basic
Show 15 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop 82F
Non-food grade paper/paper towel used as liner for food container. Paper towels lining and wrap fish are non food grade in sushi reachin cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork stored over ready to eat sauces in walk-in coolers. Operator moved pork to bottom shelf. Raw eggs stored top shelf in reachin cooler above open cut onions. Operator moved eggs to bottom shelf.
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. No time mark on tempura batter. Operator made at 11:30 am when opening.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.sauces in walk-in cooler
Bowl or other container with no handle used to dispense food. Container in bulk rice
Cloth used as a food-contact surface. White terry cloth towel in sushi rice.
Floors not maintained smooth and durable. Walking cooler
Food stored on floor. Oil and vinegar seasoning
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in walk-in cooler soiled with mold like substance.
Silverware/utensils stored upright with the food-contact surface up. Spoons and fork in service line stored inverted with food surface up.
Uncleanable knife block in use to store knives. Knife block under counter on cookline. Chef moved knives.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping towel on sushi cutting board
Wood food-contact surface not properly sealed. Wood shelving in walk-in cooler not properly sealed.
Marked exit/path to marked exit blocked. For reporting purposes only. Exit door in back kitchen has a two board crossing the exit door.
Jan 18, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eel 48F. Manager turned temperature down in reach in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Manager disposed solution then remade with proper ppm.
Handwash sink used for purposes other than handwashing. Manager dumped sanitizer solution in hand sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice,build up in all three reach in freezers.
Sep 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 22, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer tested at 30ppm. Manager set up 3 compartment sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi cold case located at front counter: red tuna (51F - Cold Holding); salmon (45F - Cold Holding); shrimp (50F - Cold Holding). Operator stated product was placed in cooler at 11:00am. Operator placed ice on all product in Sushi cooler. Reach in cooler located near service station: All product retempt end at 43F.
Handwash sink used for purposes other than handwashing. Observed bowl in hand sink near,fryer.
Dumpster overflowing garbage.
Food stored on floor. Observed bag of bread crumbs, bucket of soy sauce and two containers of frying oil on the floor.
Open dumpster lid.
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.