26 Sushi Tapas
Last inspected: Apr 7, 2025
86
Score
26 Sushi Tapas appears in inspection records five times, starting in 2023. The most recent report on file is from Apr 7, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged two times.
Among Surfside restaurants, the typical score is 74; 26 Sushi Tapas is comfortably above that bar. The record reflects steady performance over time.
5
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 7, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine at bar soiled with black mold-like substance.
22-20-5
Basic - Equipment in poor repair. Observed gaskets in double door reach in cooler near dish machine in poor repair.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease. Observed fan guard in walk in cooler soiled with dust debris.
23-03-4
86
Dec 3, 2024
Routine - Food
5 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
78
Jun 11, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle stored inside of white rice bin. Manager removed container. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots not inverted at shelf near dish area.
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers wet nesting at shelf near dish area.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease.
23-03-4
82
Feb 5, 2024
Routine - Food
2 critical violations. 6 major violations. 13 minor violations.
View 21 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishment offers salmon undercooked, raw mahi, raw salmon, raw corvina, raw wahoo, raw yellowtail and raw tuna on the menu. Manager provided parasite destruction letter. **Corrected On-Site** **Warning**
01D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cabbage (55F - Cold Holding) at top portion of reach in cooler at cook line. As per employee, for approximately 5 minutes. Observed cooked noodles (48F - Cold Holding) inside reach in cooler drawers at cook line. As per chef, for 2 hours. **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can stored in front of hand sink at sushi area. **Warning**
31A-09-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - 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. **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing to a asa public health control for shrimp tempura and Krab tempura at sushi area. **Warning**
03F-10-5
Intermediate - 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. **Warning**
53B-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled at storage area. **Warning**
22-02-4
Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed mop sink inaccessible due to chemicals stored in front. **Warning**
42-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution at sushi station. **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles with sauce stored inside not labeled inside kitchen and sushi station. **Repeat Violation** **Warning**
02D-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle used in white rice bin. **Repeat Violation** **Warning**
14-01-5
Basic - Ceiling tiles missing. Observed ceiling tiles missing at cook line. **Warning**
36-36-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed lettuce spinner stored on floor in kitchen. Employee removed from floor. **Corrected On-Site** **Warning**
24-26-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and containers not inverted near dish wash station. **Warning**
24-05-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in kitchen with no hair restraint portioning white rice. **Warning**
13-03-4
Basic - Food stored in a location that is exposed to splash/dust. Observed containers of nori and tempura flakes stored next to hand sink at sushi area. **Warning**
08B-36-4
Basic - Food stored on floor. Observed container with pickled ginger on ground in kitchen. **Warning**
08B-38-4
21
Jan 25, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
41
Frequently Asked Questions
When was 26 Sushi Tapas last inspected?
The most recent health inspection at 26 Sushi Tapas on file is from Apr 7, 2025. The public record contains five inspections in total.
What is the most common violation at 26 Sushi Tapas?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited two times, more than any other issue at 26 Sushi Tapas.
How does 26 Sushi Tapas compare to other restaurants in Surfside?
26 Sushi Tapas most recently scored 86 out of 100, which is higher than the Surfside average of 74.
Has 26 Sushi Tapas' inspection record improved over time?
Results have been roughly steady. Inspections at 26 Sushi Tapas have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at 26 Sushi Tapas means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is 26 Sushi Tapas inspected?
Based on the inspection history on file, 26 Sushi Tapas is inspected around two times per year on average.
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