TSUNAMI RESTAURANT
11627 STATE RD 70 E, Lakewood Ranch FL 34202 · 817-408-5289
Last inspected May 7, 2026 · 7 visits since December 2023
APR 24
DEC 24
APR 25
OCT 25
MAY 26
▼ IMPROVING
5 inspections trending up, 30 points better than where it started.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed 3 employees on cook line changing gloves with no handwashing.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $840
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024043417 | Jun 26, 2024 | Jan 6, 2025 | $840 |
Inspection history
7 visits, newest first
May 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed 3 employees on cook line changing gloves with no handwashing.
Nonfood-grade bags used in direct contact with food. Observed chicken, pork, prepared food in the walk in cooler and walk in freezer stored in non food garage bags.
Handwash sink not accessible for employee use at all times. Observed the handwashing sink next to the dish machine blocked with a linen bag and containers in sink.
Handwash sink used for purposes other than handwashing. Observed the handwashing sink at the bar used as a dump sink.
Show the remaining 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed almost all items in walk in freezer and walk in cooler prepared on site and not date marked.
Employee with no hair restraint while engaging in food preparation. Observed an employee preparing food without a hair restraint.
Food stored on floor. Observed multiple food items stored on the floor in the walk in freezer and walk in cooler.
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed 3 employees on cook line changing gloves with no handwashing.
Nonfood-grade bags used in direct contact with food. Observed chicken, pork, prepared food in the walk in cooler and walk in freezer stored in non food garage bags.
Handwash sink not accessible for employee use at all times. Observed the handwashing sink next to the dish machine blocked with a linen bag and containers in sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed items in walk in freezer prepared on site and not date marked.
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 Ahi tuna thawing in walk in cooler and not removed from ROP packaging. Operator removed items for thawing properly.
Food stored on floor. Observed multiple food items stored on the floor in the walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters over grill with a grease build up.
Apr 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed 3 employees on cook line changing gloves with no handwashing.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee cutting green onions (scallions) with her bare hands. Operator discarded green onions. She washed her hands and put on gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed an employee handling and prepping scallions with her bare hands. No hand wash, glove use or AOP. Operator discarded product (3 pounds) and corrected behavior. Employee washed hands and put on gloves.
Handwash sink used for purposes other than handwashing. Observed the handwashing sink on the sushi line filled with soiled pans. Operator moved items.
Ceiling/ceiling tile shows damage or is in disrepair. Observed 3 ceiling tiles in the back kitchen falling down over prep table and the ceiling exposed. Some are missing.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed multiple food items stored on the floor in the walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters over grill with a grease build up.
Single-service articles not stored inverted or protected from contamination. Observed to go containers on sushi line not inverted.
Time/temperature control for safety food thawed in an improper manner. Observed frozen Eel thawing at room temperature on the sushi line. Operator moved it to the walk in cooler.
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate8 Basic
Show 17 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed 3 employees on cook line changing gloves with no handwashing.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed sushi cook changing tasks and touching his body and wiping his hands on his soiled clothing and not washing hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken held over raw shrimp and salmon in the walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter at 69F and Garlic and Oil at 67F held for over 4 hours. Observed 30 side salads held at 66F for more than 4 hours. Stop sale issued for all 3 items.
Handwash sink not accessible for employee use at all times. Observed the handwashing sink next to the triple sink blocked with towel rack.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels or soap in employee bathroom.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed wonton crab mix prepared and held for more than 24 hours and not date marked.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at sushi line hand sink.
Ceiling/ceiling tile shows damage or is in disrepair. Observed 3 ceiling tiles in the back kitchen falling down over prep table and the ceiling exposed. Some are missing.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks stored throughout kitchen and next to and above food preparation areas.
Food stored on floor. Observed multiple food items stored on the floor in the walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters over grill with a grease build up.
Single-service articles not stored inverted or protected from contamination. Observed to go containers not inverted above prep table.
Time/temperature control for safety food thawed in an improper manner. Observed seafood thawing in sushi line handwashing sink.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wiping towels used for cleaning and rolling sushi.
Jun 26, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed sushi cook changing tasks and touching his body and wiping his hands on his soiled clothing and not washing hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken held over raw shrimp and salmon in the walk in cooler.
Handwash sink not accessible for employee use at all times. Observed the handwashing sink next to the triple sink blocked with towel rack.
Manager or person in charge lacking proof of food manager certification. Observed no Certified food manager certificates in establishment.
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. Observed no proof of any food safety training.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed wonton crab mix prepared and held for more than 24 hours and not date marked.
Food stored on floor. Observed multiple food items stored on the floor in the walk in freezer.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters over grill with a grease build up.
Apr 26, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority5 Intermediate5 Basic
Show 14 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed sushi cook changing tasks and touching his body and wiping his hands on his soiled clothing and not washing hands.
Pesticide-emitting strip present in food prep area. Observed a pest strip hanging in back kitchen.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken held over raw shrimp and salmon in the walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter at 72F and Garlic and Oil at 74F held for over 4 hours. Stop sale issued. Operator discarded.
Handwash sink not accessible for employee use at all times. Observed the handwashing sink next to the triple sink blocked with towel rack.
Manager or person in charge lacking proof of food manager certification. Observed no Certified food manager certificates in establishment.
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. Observed no proof of any food safety training.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed wonton crab mix prepared and held for more than 24 hours and not date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks stored throughout kitchen and next to and above food preparation areas.
Food stored on floor. Observed multiple food items stored on the floor in the walk in freezer.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters over grill with a grease build up.
Single-service articles not stored inverted or protected from contamination. Observed to go containers not inverted above prep table.
Dec 15, 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.