Bushido Sushi
Last inspected: Mar 13, 2026
45
Score
Public records show eight inspections at Bushido Sushi stretching back to 2022. Bushido Sushi was last inspected on Mar 13, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have found fewer violations than earlier ones, averaging around eight violations lately and about 11 violations before that.
The pattern that stands out is “ready-to-eat”, which has been cited five times.
The city-wide average sits at 79, which Bushido Sushi's 45 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese on counter at sushi bar at 57F. Operator stated items was removed from reach-in cooler less then 1 hour prior. He then returned food to reach-in cooler. **Corrective Action Taken** **Warning**
03A-02-5
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. See stop sale. Observed sushi rice and fried tempura shrimp at sushi counter area both missing time marking. Operator stated both were prepared 2.5 hour prior and then marked time on items. **Corrected On-Site** **Warning**
03F-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. Email operator copy of Employee health agreement. **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fish, meats, vegetables and kimchi in reach-in cooler and walk-in cooler. Also cooked egg, cut meats and seafood, and prepared dumpling in reach-in freezer; all above items missing date marks. Employee stated the above items had been prepare onsite more than 24 hours prior. Repeat from last inspection 2-24-25 **Repeat Violation** **Warning**
02C-02-5
Basic - Floor soiled/has accumulation of debris and grease behind kitchen equipment. Repeat from last inspection 2-24-25 **Repeat Violation** **Warning**
36-73-4
Basic - Ice buildup in reach-in freezer. **Warning**
14-69-4
Basic - Silverware at wait staff area by kitchen stored upright with the food-contact surface up. Repeat from last inspection 2-24-25 **Repeat Violation** **Warning**
24-18-4
Basic - Stored food not covered. Observed frozen crab rangoons stored in reach-in chest freezer not stored in any container. The food item was just sitting unwrapped or protected in chest freezer. **Warning**
08B-12-5
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Walls throughout kitchen soiled with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
45
Feb 24, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
55
Oct 1, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed octopuses, shrimp and beef prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked.
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine. Repeat 1-30-24 **Repeat Violation**
16-21-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
36-06-4
Basic - Floor soiled/has accumulation of debris under stove and equipment throughout kitchen.
36-73-4
Basic - Stored food not covered. Observed tofu and salad in walk-in-cooler not properly covered. Repeat 1-30-24 **Repeat Violation**
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat 1-30-24 **Repeat Violation**
14-17-4
Basic - Walkin cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat 1-30-24 **Repeat Violation**
22-20-5
64
Jan 30, 2024
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards stored by ice machine soiled.
22-02-4
Basic - Utensils stored upright with the food-contact surface up. Observed employee invert utensils for proper storage. Repeat 9-27-23 **Corrected On-Site** **Repeat Violation**
24-18-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat 9-27-23 **Repeat Violation**
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards stored by ice machine heavily worn.
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed unlabeled employee meals on shelf in Walk-in cooler with restaurant food.
08B-49-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed stove top and catch pan with grease and food debris buildup.
23-03-4
Basic - Stored food not covered. Observed plated salad in Walk-in cooler uncover on shelves.
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat 9-27-23 **Repeat Violation**
14-17-4
58
Dec 4, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator could not provide Time as a Control sheet at time of inspection. Email operater Time as a Control sheet. Repeat 12-20-23 **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2023-12-04: Observed operator could not provide Time as a Control sheet at time of inspection. Re-email operater Time as a Control sheet. **Time Extended** **Corrective Action Taken**
03F-10-5
Intermediate - - From initial inspection : 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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-12-04: No Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 observed at time of inspection. Re-email operator poster. **Time Extended** **Corrective Action Taken**
11-27-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-12-04: Walk-in cooler shelves with rust that has pitted the surface. **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - utensils stored upright with the food-contact surface up at prep table. **Warning** - From follow-up inspection 2023-12-04: utensils stored upright with the food-contact surface up at prep table. **Time Extended**
24-18-4
74
Sep 27, 2023
Routine - Food
1 critical violation. 7 major violations. 11 minor violations.
View 19 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook handle raw chi then handled clean plates without washing hand or changing gloves. **Warning**
12A-13-4
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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in Walk-in cooler and by ice machine soiled. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed strain of cut bok choy in hand wash sink. Observed operator remove item from hand wash sink. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink use to drain water off cut bok choy. **Warning**
31A-11-4
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. Observed operator had current staff sign Employee Health Agreement. **Corrected On-Site** **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 operator could not provide Time as a Control sheet at time of inspection. Email operater Time as a Control sheet. Repeat 12-20-23 **Corrective Action Taken** **Repeat Violation** **Warning**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut fish, noodles, sauces all prepared onsite more then 24 hours prior as per employee statement not date marked. Repeat 12-20-22 **Repeat Violation** **Warning**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat 12-20-23 **Repeat Violation** **Warning**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Food stored on floor. Observed buckets of sauce on floor in back kitchen. **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop in floor of flour bin. **Warning**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Repeat 12-20-23 **Repeat Violation** **Warning**
21-04-4
Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
29-27-4
Basic - Portable water tank not enclosed or sloped to drain properly. **Warning**
29-01-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses at cook line. **Warning**
21-12-4
Basic - utensils stored upright with the food-contact surface up at prep table. **Warning**
24-18-4
25
Dec 20, 2022
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish over ready to eat edamame and imitation crab in reach-in-freezer. Repeat 8-10-22 **Repeat Violation** **Warning**
08A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef over raw fish in reach-in-freezer. Repeat 8-10-22 **Repeat Violation** **Warning**
08A-17-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 15 small flying insects by floor drain next to 3 compartment sink. Observed 10 small flying insects next to rack by ice machine and kitchen door to dining room. **Admin Complaint**
35A-02-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material.
11-07-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator could not produce time as a control plan sheets. Repeat 8-10-22 **Repeat Violation** **Warning**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut fish, prepared cut chicken, sauce, and meat in Walk-in coolers and reach-in coolers prepared onsite more then 24hours prior as per employee statement not date marked. Repeat 8-10-22 **Repeat Violation** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray bottles by dishwasher area. Repeat 8-10-22 **Repeat Violation** **Warning**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat 8-10-22 **Repeat Violation** **Warning**
22-20-5
Basic - Floor soiled/has accumulation of debris. Observed floor soiled with heavy buildup of grease and food debris under and around base of equipment throughout kitchen. Repeat 8-10-22. **Warning**
36-73-4
Basic - In-use wet wiping cloth/towel used under cutting boards in kitchen and at sushi bar. **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build of grease and soiled surfaces throughout kitchen. **Warning**
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat 8-10-22 **Repeat Violation** **Warning**
36-02-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth on counter at sushi bar being used to wipe knife and cutting boards **Warning**
21-09-4
32
Aug 10, 2022
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken and beef removed from original packaging over fish in reach-in freezer.
08A-17-6
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. See stop sale. Observed no time marked on sushi rice at sushi bar. Employee stated it was made 1 hour prior and then time marked the rice. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed beef and fish removed from original packaging stored over frozen vegetables in reach-in freezer.
08A-02-6
High Priority - Container of medicine improperly stored. Observed cough medicine on shelf above clean dishes next to stove. Observed operator remove medication. **Corrected On-Site**
41-07-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray bottles at dishwasher area. **Repeat Violation**
41-17-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment dies not have written time as a control procedure sheets. Email operator copy of time as a control sheet. **Corrective Action Taken**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut salmon, chicken, beef and soup prepared onsite more then 24hours prior as per employee statement not date marked.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment in poor repair. Observed torn gasket on on reach-in cooler at sushi bar. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed build of soil and food debris floor near hot water heater and stove area. **Repeat Violation**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door. Observed operator remove tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knifes stored in water at 67F at sushi bar. Observed employee remove knifes from water and clean knifes. **Corrected On-Site**
10-07-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area.
36-02-5
30
Frequently Asked Questions
When was Bushido Sushi last inspected?
The most recent health inspection at Bushido Sushi on file is from Mar 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Bushido Sushi?
Across the inspection record, “ready-to-eat” has been cited five times, more than any other issue at Bushido Sushi.
How does Bushido Sushi compare to other restaurants in Venice?
Bushido Sushi most recently scored 45 out of 100, which is lower than the Venice average of 79.
Has Bushido Sushi's inspection record improved over time?
Yes. Recent inspections at Bushido Sushi have averaged around eight violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Bushido 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 Bushido Sushi inspected?
Based on the inspection history on file, Bushido Sushi is inspected around two times per year on average.
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