ZUKKU SUSHI
1910 N OLA AVE, Tampa FL 33602 · 813.598.2792
Last inspected Aug 26, 2026 · 7 visits since July 2023
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lings dumplings area cold holding: kimchi 48F employee moved to different cooler
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022018400 | Apr 1, 2022 | May 3, 2022 | $400 |
Inspection history
7 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lings dumplings area cold holding: kimchi 48F employee moved to different cooler
Handwash sink used for purposes other than handwashing. Cut lettuce inside the sink.
Cutting board has cut marks and is no longer cleanable.Han sushi area
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Zukki Sushi area 10ppm Lings dumplings area 0ppm Han area 0ppm Manager will call maintenance company to fix the quat sanitizer tubes
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook chicken 118F front line manager reheated to 165F
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sushi line tested 10pm retested to 200 ppm
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Warmer unit by cash register Hot holding: cook shrimp 113F cook chicken 113F
Handwash sink not accessible for employee use at all times. Pitcher inside hand washing sink at hand roll bar
Cutting board has cut marks and is no longer cleanable. Sushi line side han roll bar,
Single-service articles improperly stored. Togo containers on floor in boxes.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 10 ppm
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Floors under equipment soliled
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Operator will manually set up until adjustments are made to the dispenser.
Current Hotel and Restaurant license not displayed. Operator will print it off and bring it in.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator replaced
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm, Operator replaced
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried shrimp at 103F operator reheated and placed lid over pan in hot well.
Floor soiled/has accumulation of debris. Under equipment in kitchen and service area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of shelving and equipment in kitchen
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm Operator replaced
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.