Ahi Asian Bistro
Last inspected: Nov 21, 2025
30
Score
Public records show eight inspections at Ahi Asian Bistro stretching back to 2022. The newest entry in the record is dated Nov 21, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly four violations before.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
By comparison, the average Tampa facility scores 79, putting Ahi Asian Bistro on the weaker side. The pattern in the record is worth a careful look.
8
Inspections
3
Critical latest
4
Major latest
7
Minor latest
Inspection History
Nov 21, 2025
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee drink from an open cup in back kitchen area next to Employee handwash sink then began to cut bell peppers without washing hands or wearing gloves first. Discussed with employee, employee washed hands and wore gloves at time of inspection. **Corrected On-Site**
12A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic butter 55F at 12:10am placed on top of Reach in cooler next to fryers at 11:10am cooled to 42F at 12:42pm, **Corrected On-Site**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet splitter. Vacuum breaker placed at mop sink faucet instead of at splitter.
29-42-4
Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled chemical spray bottle located beneath Dish machine.
41-17-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date marking for Half and half in Reach in cooler adjacent to kitchen Employee handwash sink. Employee added date during time of inspection. **Corrected On-Site**
02C-03-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired for Tharnthip.
53A-03-7
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees present, no CFM in establishment.
53A-05-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 personal beverages on top of kitchen prep table adjacent to fryers. Personal beverages on in prep table next to sushi bar Employee handwash sink. 3 personal beverages on prep table adjacent to Dish machine. Employee relocated all drinks to an approved location during time of inspection. **Corrected On-Site**
12B-07-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drink from an open cup in back kitchen area next to Employee handwash sink. Employee relocated all beverages to an approved location during time of inspection. **Corrected On-Site**
12B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal foods in Reach in cooler not identified or segregated, located adjacent to Dish machine. Employee identified and segregated foods during time of inspection. **Corrected On-Site**
08B-49-4
Basic - Food stored on floor. 1 container of sauce stored on floor at sushi station. 1 container of sauce and 1 jug of oil stored on floor adjacent to Dish machine. Employee relocated all items onto a shelf during time of inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at sink adjacent to Dish machine. Employee posted a handwash in sign during time of inspection. **Corrected On-Site**
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions stored over Ready to eat shredded vegetables, raw sushi salmon, and sauces in Reach in cooler, adjacent to Dish machine. Unwashed mushrooms and zucchini over Ready to eat cooked pasta, cut carrots, shredded vegetables, and sauces in Reach in cooler, adjacent to ice machine. Employee began to relocate some unwashed items to an approved location during time of inspection. **Corrective Action Taken**
08B-17-4
30
May 29, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw tuna thawed in reduced oxygen packaging in back kitchen Reach in cooler.
01B-13-4
Basic - Food stored on floor. Bucket of sugar stored on kitchen floor in back storage area.
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold-like substance inside ice machine.
22-20-5
Basic - 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. Raw tuna thawed in reduced oxygen packaging in back kitchen Reach in cooler.
06-09-1
74
Jan 2, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce and cooked eel in reach in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: rice noodles 73 F, per operator noodles were taken out 1 hour prior. Time temped 3:50. Operator put on ice. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - 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.
53B-13-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler in kitchen.
12B-07-4
Basic - Food stored on floor. Bulk oil on floor in kitchen.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line.
22-08-4
47
May 2, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unscathed vegetables on middle reach in cooler near lift top cooler
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Area around soda nozzles soiled with a mold like substance. Operator cleaned during inspection. **Corrected On-Site**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and chopped veggies stored in reach ins without labels
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen area
14-09-4
67
Oct 25, 2023
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw eggs over produce in reach in cooler by hand washing sink back kitchen employee removed to proper storage **Corrected On-Site**
08A-05-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee drinking from a open plastic bottle than began prepping produce no hand washing. Discussed with owner the importance of hand washing. **Corrective Action Taken**
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter Cold holding: cook rice 60 f operator placed in cooler. 2nd temp 53 f Cold holding: tempura flour mix 48 f 2nd temp owner moved to freezer 2nd temp 43 f **Corrective Action Taken**
03A-02-5
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. Printed for management and employees to sign **Corrective Action Taken**
11-26-1
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook chicken in containers closed not open for air flow.
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items not identified on dinner menu. Employee identification on menu. **Corrected On-Site**
02B-01-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor. Under three compartment sink employee removed from floor **Corrected On-Site**
21-38-4
43
Aug 4, 2023
Routine - Food
No violations found.
100
May 19, 2023
Routine - Food
2 critical violations. 5 major violations. 1 minor violation.
View 8 violations
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Invoice for salmon states fish is farm raised, but does not mention fish being pellet fed. Manager provided letter stating salmon is farm raised and pellet fed. **Warning**
01D-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cabbage (74F - Cold Holding) at room temperature for less than four hours. Manager put cabbage back into cooler. **Corrective Action Taken** **Warning**
03A-02-5
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**
03F-10-5
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Manager provided records from March 2023 and May 2023. Missing invoices from between those months. **Warning**
01D-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave interior soiled. **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Special Rolls, Japanese starters, sushi and sashimi dinner, and Japanese lunch sections on menus do not specify which items contain raw foods. **Warning**
02B-01-5
Basic - Food stored on floor. Oil on floor, bucket of sugar on floor in kitchen. Manager moved items off floor. **Corrected On-Site** **Warning**
08B-38-4
43
Oct 7, 2022
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Toilet Rooms Maintained
FL-53
58
Frequently Asked Questions
When was Ahi Asian Bistro last inspected?
The most recent health inspection at Ahi Asian Bistro on file is from Nov 21, 2025. The public record contains eight inspections in total.
What is the most common violation at Ahi Asian Bistro?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Ahi Asian Bistro.
How does Ahi Asian Bistro compare to other restaurants in Tampa?
Ahi Asian Bistro most recently scored 30 out of 100, which is lower than the Tampa average of 79.
Has Ahi Asian Bistro's inspection record improved over time?
No. Recent inspections at Ahi Asian Bistro have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Ahi Asian Bistro means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Ahi Asian Bistro inspected?
Based on the inspection history on file, Ahi Asian Bistro is inspected around three times per year on average.
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