Ajisai Sushi
Last inspected: Apr 9, 2026
27
Score
Ajisai Sushi has been inspected six times since 2023. Inspectors last stopped by on Apr 9, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around 19 violations each, up from closer to six violations before.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded three times.
That's lower than the typical Tampa restaurant, which scores around 79. The pattern in the record is worth a careful look.
6
Inspections
3
Critical latest
3
Major latest
11
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of oyster sauce.
01B-01-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Non -food grade cloth used to tear apart, imitation crab meat. **Repeat Violation**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs stored overtop top cut tomatoes inside reach in cooler on cooks line. Manager removed and properly stored eggs. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line has stains and is no longer cleanable.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. **Repeat Violation**
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on any prepared foods in kitchen.
02C-02-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees coffee stored inside refrigerator . Manager discarded drinks. **Corrected On-Site**
12B-13-4
Basic - Soiled dry wiping cloth in use. Soil dry cloth sitting on reaching cooler, cutting board manager, removed cloth and placed in dirty laundry bin. **Corrected On-Site**
21-10-4
Basic - Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients throughout kitchen area.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of pink and black mold like substance. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used in flower bin. **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink store on food preparation table while employee is prepping raw chicken. Manager discarded drink. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Buckets of soy sauce stored on floor inside walk-in cooler. Employee removed and properly stored soy sauce. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in small white freezer at the end of Cook's line.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Manager placed tongs at dishwasher. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water at 78°F management discarded water and place dishes at dishwasher. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets inside reach in cooler are soiled.
23-03-4
27
Jul 15, 2025
Routine - Food
8 critical violations. 5 major violations. 10 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Oil and garlic, butter held on time as a public health control has no time markings. Management added proper time markings. **Corrected On-Site**
03F-02-5
High Priority - Container of medicine improperly stored. Medication stored on front line. Manager removed and properly stored medicine. **Corrected On-Site**
41-07-4
High Priority - Live, small flying insects found 1 fly in kitchen area.
35A-02-7
High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towels used to cover raw beef inside reach in cooler on cooks line.
14-86-1
High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored overtop cut onions,pasts inside double door refrigerator n cooks line.
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored overtop imitation crab meat inside walk in cooler.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Boiled eggs 51F Cold holding:
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 51F Cold holding:
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink on cooks line has dirty dishes stored inside it.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by dishwasher.
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed operator consumer advisory. Manager hung it up. **Corrected On-Site** **Repeat Violation**
02B-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside sauce inside walk in cooler. Manager removed bowl and placed at dishwasher. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cel phone stored on to of food preparation table in kitchen area. Employee removed cell phone and properly stored it. **Corrected On-Site**
40-06-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging overtop cooks line.
35B-08-4
Basic - Food stored on floor. Buckets of soy sauce stored on floor inside walk in cooler.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and small refrigerator on cooks line. **Repeat Violation**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in water at 92F, employee discarded water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms not washed before preparation.
08B-39-4
Basic - Water leaking from pipe and/or faucet/handle. Water dripping from ceiling inside walk in cooler.
29-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance. **Repeat Violation**
22-20-5
11
Mar 27, 2025
Routine - Food
3 critical violations. 5 major violations. 9 minor violations.
View 17 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer bucket is empty. Manager connected a new bucket re-tested at 100ppm of chlorine. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored overtop frozen corn in double door refrigerator on cooks line. Manager removed and properly stored salmon. **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee placed raw chicken on the grill started working on grill without changing gloves. Spoke with management about proper hand washing techniques employee washed his hands. **Corrected On-Site**
12A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork prepared onsite and held longer then 24 hours has no date markings inside double door refrigerator on cooks line. Manager added proper date to pork. **Corrected On-Site**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks has stains.
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 - No paper towels or mechanical hand drying device provided at handwash sink. No papper towls at handwashing sink in server station.
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for raw foods. Provided operator with consumer advisory management hung it up. **Corrected On-Site**
02B-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and food preparation table on cooks line.
10-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black mold like substance.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop in rice bin by walk in cooler.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee AirPods and cell phone stored on top of small reach in cooler on cooks line.
40-06-5
Basic - Equipment in poor repair. Hood filter is broken overtop sauté station on cooks line.
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Buckets of sauce s stored less then six inches off the floor inside walk in cooler.
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in water at 122F on Cooks line.
10-07-4
Basic - Working containers of food removed from original container not identified by common name. Clear bottles of sauces used for cooking has no labeling of ingredients on cooks line.
02D-01-5
25
Dec 16, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
39
Mar 29, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
25
Oct 10, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Ajisai Sushi last inspected?
The most recent health inspection at Ajisai Sushi on file is from Apr 9, 2026. The public record contains six inspections in total.
What is the most common violation at Ajisai Sushi?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Ajisai Sushi.
How does Ajisai Sushi compare to other restaurants in Tampa?
Ajisai Sushi most recently scored 27 out of 100, which is lower than the Tampa average of 79.
Has Ajisai Sushi's inspection record improved over time?
No. Recent inspections at Ajisai Sushi have averaged around 19 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Ajisai Sushi 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 Ajisai Sushi inspected?
Based on the inspection history on file, Ajisai Sushi is inspected around two times per year on average.
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