YOSHI SUSHI
7895 GUNN HWY STE 102, Tampa FL 33626 · 813-863-2358
Last inspected May 1, 2026 · 7 visits since August 2023
MAR 24
AUG 24
FEB 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by walk in freezer Cold holding: cut lettuce 47F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat mushrooms reach in cooler by walk in freezer employee removed to proper storage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by walk in freezer Cold holding: cut lettuce 47F
No soap provided at handwash sink. Sushi line management restocked soap
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. Raw chicken stored over whole onions, whole squash and other unwashed produce in large reach-in cooler next to walk-in freezer.
Equipment drain line draining into handwash sink. At sushi bar.
No soap provided at handwash sink. In kitchen. Operator provided at time of inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Unable to locate TPHC form for sushi rice. Provided a new form by email.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee with no lid stored on counter next to rice warmer in kitchen.
In-use tongs stored on equipment door handle between uses. Removed from oven handle.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle in ice machine. Operator moved handle up.
Stored food not covered. Pork dumplings, spring rolls and various food not covered stored in reach-in freezer.
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate11 Basic
Show 18 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing dishes with no sanitizer. Reviewed with employee. Employee then set up triple sink and sanitized food contact surfaces.
Raw animal food stored over or with unwashed produce. Raw fish over unwashed carrots in double door cooler next to walk in freezer.
Toxic substance/chemical improperly stored. Bleach solution stored near dishes for service.
Equipment drain line draining into handwash sink. Sushi cooler drain line draining in handwashing sink.
Failure to maintain freezing records on nonexempt fish for 90 days. Records for 60 days kept.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using sushi rice with time marking but no written plan.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Symbols on menu to denote raw items but no advisory on menu. Operator added symbol to consumer advisory posted on wall.
Ceiling/ceiling tile shows damage or is in disrepair. Tile above walk in missing.
Cloth used as a food-contact surface. Paper towel to separate fish.
Covered waste receptacle not provided in women's bathroom. No lidded receptacle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink on food shelf by dish sinks. Employee drink in walk in.
Food stored on floor. RTE stored on floor in walk in freezer. Ginger at sushi bar
In-use tongs stored on equipment door handle between uses. Tongs on fryer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in 88f water.
Interior of oven has accumulation of black substance/grease/food debris. Employee cleaned up all built up debris inside oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris build up on stove.
Reach-in cooler shelves with rust that has pitted the surface. Shelves in double door by walk in freezer
Uncleanable knife block in use to store knives. On sushi bar.
Aug 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut vegetables in large reach-in cooler.
Equipment drain line draining into handwash sink. Sushi case drain line draining into hand wash sink at sushi bar.
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. 1 employee.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and cooked noodle in reach-in cooler.
Food stored on floor. Multiple bags of ice cubes stored on floor in walk-in freezer. Operator moved to shelf.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease dripping on to wall under hood system at kitchen. Hood cleaning scheduled on September per operator.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease.
May 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Equipment drain line draining into handwash sink. Observed sushi display cooler drain line draining into handwash sink at sushi bar.
Mar 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw animal food stored over or with unwashed produce. Observed raw chicken and raw steak stored over cooked rice and unwashed vegetables in large reach-in cooler at kitchen.
Equipment drain line draining into handwash sink. Observed sushi display cooler drain line draining into handwash sink at sushi bar.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and cooked noodle in rice at kitchen.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. In flour bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored on dry food storage shelf over flour bins and soy sauce.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored over cook rice in large reach-in cooler at kitchen.
Aug 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Container of medicine improperly stored. Multiple first aid supplies stored on dry food storage shelf over the food items.
Raw animal food stored over or with unwashed produce. Raw chicken stored over cabbages and carrots in large reach-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large 2 door reach-in cooler: cream cheese 58 F, seaweed salad 56 F. Operator moved items to walk-in freezer.
Equipment drain line draining into handwash sink. Sushi display case drains into handwash sink at sushi bar.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in glass door reach-in cooler at kitchen.
Employee eating in a food preparation or other restricted area. Employee eating at sushi bar. Moved to dining room.
Employee personal food not properly identified and segregated from food to be served to the public. In large reach-in cooler at kitchen. 2 containers of fry oil stored on floor by mop sink.
Improper storage of maintenance equipment that interferes with cleaning. Multiple cleaning equipments stored in mop sink, and multiple fry oils stored in front of the mop sink that blocked access to mop sink.
In-use tongs stored on equipment door handle between uses.
Wet wiping cloth not stored in sanitizing solution between uses.
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.