Cali Aji Restaurant
Last inspected: Apr 8, 2026
50
Score
Cali Aji Restaurant has been inspected eight times since 2022. On Apr 8, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near 14 violations each time.
“Bowl or other container with no handle used to dispense food” accounts for the largest share of issues, appearing five times across the record.
Restaurants in Riverview average 69, so Cali Aji Restaurant trails the local norm. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
0
Critical latest
1
Major latest
12
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
1 major violation. 12 minor violations.
View 13 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in seasoning.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board.
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen.
12B-02-4
Basic - Equipment in poor repair. Reach in prep cooler door handle broke. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Box of food on floor in walk in freezer, manager removed at time of inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor.
10-14-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
14-69-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in cut leafy greens, manager removed at time of inspection. **Corrected On-Site**
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
22-08-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons not handle first, manager corrected. **Corrected On-Site**
25-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Manager hung at time of inspection. **Corrected On-Site**
42-01-4
50
Dec 16, 2025
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella Cheese 49 F, salsa 46 F in reach in cooler across from grill. Employee placed items on ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Repeat Violation**
22-02-4
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. Manager has 2 employees and provided one valid food handler certification. **Repeat Violation** **Admin Complaint**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled.
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to prep table at entry way temped 73 F, ran for approximately 2 minutes. Retemp 99 F. **Corrected On-Site**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted, manager inverted at time of inspection. **Corrected On-Site**
24-05-4
Basic - Equipment in poor repair. Reach in cooler door handle broke on cook line. **Repeat Violation**
14-11-5
Basic - Food stored on floor. **Corrected On-Site** **Repeat Violation**
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. Scoop handle in sugar, manager removed at time of inspection. **Corrected On-Site**
10-01-5
45
Apr 14, 2025
Routine - Food
5 critical violations. 7 major violations. 8 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 50 F- retemp 45 F, eggs 56 F- retemp 43 F, ham 48 F, beef 44 F- retemp 41 F in reach in cooler across from grill, employee placed walk in freezer. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken empanada 124 F, employee turned up heat. **Corrective Action Taken**
03B-01-6
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then grabbed plate of food.
12A-25-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cut onions with bare hands.
09-01-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack raw shell eggs and touch clean plate without changing gloves and washing hands.
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Soda machine.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Spoon in handwash sink near coffee machine.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium.
16-37-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Employee fixed paper towel dispenser at time of inspection. **Corrected On-Site**
31B-05-4
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. Establishment provided one food handler certificate.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork in reach in cooler not date marked.
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to prep table temped 75 F, ran approximately 3 minutes. **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in chicken bouillon. **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on drink on prep table. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food in phone on prep table. **Repeat Violation**
40-06-5
Basic - Food stored on floor. Bag of beans on floor, employee removed at removed at time of inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer. **Repeat Violation**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter. **Repeat Violation**
23-03-4
Basic - Equipment in poor repair. Walk in freezer gasket torn. Dish machine tested 0 ppm chlorine, establishment not using dish machine at time of inspection. Discussed using 3 compartment sink until dish machine is working properly. **Repeat Violation**
14-11-5
16
Sep 24, 2024
Routine - Food
1 critical violation. 3 major violations. 16 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 77 F on counter, cheese 46 F in reach in cooler. **Repeat Violation**
03A-02-5
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. Heavy cream in reach in cooler not date marked.
02C-03-5
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Bottle of sanitizer missing label.
41-21-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink temped 80 F next to prep table near kitchen.
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice in dry storage.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled above fryers.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Operator eating throughout kitchen.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Operator removed at time of inspection. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Reach in cooler gasket torn. Dish machine tested 0 ppm chlorine, establishment was not using dish machine at time of inspection. Advised operator to not use dish machine u til it is working properly. Operator set up 3 compartment sink tested 100ppm chlorine.
14-11-5
Basic - Food stored on floor. Food items on floor in walk in freezer, operator removed at time of inspection. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour. **Repeat Violation**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 71 F.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Repeat Violation**
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons not all facing the same direction.
24-18-4
Basic - Single-service articles improperly stored. To go boxes on floor. Operator removed at time of inspection. **Corrected On-Site**
25-05-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at handwash sink next to prep table.
29-20-5
Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled. Operator labeled at time of inspection. **Corrected On-Site**
02D-01-5
29
Feb 27, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 46 F in ice bath, operator added more ice water. **Corrective Action Taken**
03A-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on phone then began to bag customer order without washing hands.
12A-29-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front handwash sink.
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 4 expired employee training certificates.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at host stand.
41-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar.
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to steam table.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed grapes over cooked pasta. **Repeat Violation**
08B-17-4
45
Sep 19, 2023
Routine - Food
4 major violations. 10 minor violations.
View 14 violations
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. Sent to operator at time of inspection. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in handwash sink next to beer cooler.
31A-11-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Need Quaternary ammonia test strips for sanitizer bucket.
16-32-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to beer cooler temperature 80F ran approximately 2 minutes. **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf with seasonings, operator removed at time of inspection. **Corrected On-Site**
21-44-1
Basic - Single-service articles not stored inverted or protected from contamination. Portion cup lids not inverted above reach in cooler.
25-06-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink has slow drain next to beer cooler. Operator unclogged at time of inspection. **Corrected On-Site**
29-20-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cheese, operator removed at time of inspection. **Corrected On-Site**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Container of bread crumbs not labeled, operator labeled at time of inspection. **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Portion cup in croutons, operator removed at time of inspection. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in reach in cooler, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish machine.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife in standing water temped 60 F, employee removed knife from water at time of inspection. **Corrected On-Site** **Repeat Violation**
10-07-4
41
Feb 28, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2023, operator renewed at time of inspection. **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 47 F in reach in cooler, operator placed on ice at time of inspection. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink across from soda machine.
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink temped 77 F across from soda machine. Ran approximately 2 minutes. Handwash sink was fixed at time of inspection temped 100F. **Corrected On-Site**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Cup with no handle in black beans located in dry storage. **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted in dry storage.
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep table with plates. Employee speaker on prep table. **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Reach in cooler gaskets torn next to coffee machine. **Repeat Violation**
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils sitting in standing water of 65 F. **Repeat Violation**
10-07-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons on cook line not all facing the down.
25-02-4
43
Oct 17, 2022
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
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
41
Frequently Asked Questions
When was Cali Aji Restaurant last inspected?
The most recent health inspection at Cali Aji Restaurant on file is from Apr 8, 2026. The public record contains eight inspections in total.
What is the most common violation at Cali Aji Restaurant?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited five times, more than any other issue at Cali Aji Restaurant.
How does Cali Aji Restaurant compare to other restaurants in Riverview?
Cali Aji Restaurant most recently scored 50 out of 100, which is lower than the Riverview average of 69.
Has Cali Aji Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Cali Aji Restaurant have averaged around 14 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Cali Aji Restaurant 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 Cali Aji Restaurant inspected?
Based on the inspection history on file, Cali Aji Restaurant is inspected around two times per year on average.
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