Charlie's Sushi Japanese Restaurant
Last inspected: Mar 4, 2026
90
Score
Charlie's Sushi Japanese Restaurant has been inspected 10 times since 2022. The most recent report on file is from Mar 4, 2026. Low risk means the most recent visit produced few or no significant findings.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to six violations.
When inspectors have written things up, “raw animal food stored over or with ready-to-eat food” has been the most frequent reason, cited three times.
Among Clearwater restaurants, the typical score is 79; Charlie's Sushi Japanese Restaurant is comfortably above that bar. On the whole, the file is mixed but not concerning.
10
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. -Stained / soiled cutting board on shelf in dish washing area - From follow-up inspection 2026-03-04: **Time Extended**
22-02-4
90
Feb 25, 2026
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - 1 Dented can of baby corn whole present on shelf . See stop sale Manager discarded can **Corrective Action Taken**
01B-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged in reach in freezer in cook line and storage areas . **Repeat Violation**
08A-02-6
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach inside mop sink on it's back . Manager removed live roach **Corrective Action Taken**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Commercially processed reduced oxygen packaged fish ( yellow fin ) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler
01B-02-5
Intermediate - Food-contact surface soiled with food debris. -Stained / soiled cutting board on shelf in dish washing area
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. To go containers stored in front of sushi bar hand wash sink. Reviewed with manager that hand wash sinks must be accessible at all times **Repeat Violation**
31A-09-4
Basic - Commercially processed reduced oxygen packaged fish ( yellow fin ) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler
06-09-1
Basic - Dead roaches on premises. 8 dead roach on floor 12 dead on floor in back kitchen area near walk in freezer 3 dead roaches in liquor room 4 dead roaches under cooking equipment 2 dead in dish washing area . Manager removed roaches and clean and sanitized area **Corrective Action Taken**
35A-03-4
Basic - Stored food not covered. Washed vegetables uncovered in walk in cooler
08B-12-5
39
Dec 30, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm chlorine run three times . No sanitizer running through hose when run . Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Manager primed dish machine recheck 100 ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw wrapped chicken over raw wrapped pork in freezer in back kitchen. Manager rearranged food **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at bar blocked by large trash can . Manager relocated trash can. Reviewed with manager hand wash sinks must be accessible at all times **Corrected On-Site**
31A-09-4
Basic - Cloth used as a food-contact surface on top of sushi rice at sushi bar. Manager removed towel **Corrected On-Site**
21-05-5
Basic - Food stored in a location that is exposed to splash Tea stored under paper towel holder at back kitchen hand wash sinks. Manager relocated paper towels next to hand wash sink . **Corrected On-Site**
08B-36-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sinks must soiled with mold like build up and food debris at the bar area.
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine at cook line . Manager changed solution recheck 100 ppm **Corrected On-Site**
21-07-4
55
Jun 19, 2025
Routine - Food
No violations found.
100
Apr 17, 2025
Routine - Food
6 major violations. 2 minor violations.
View 8 violations
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. SafeStaff certificates for employees expired in 5/2024
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled on floor between cooler and freezer at cook line . Manager labeled spray bottles **Corrected On-Site**
41-17-4
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/ Hoa K Lam certified food manager training expired 3/11/2025 , Alan C Lam with current food manager training
53A-03-7
Intermediate - Food-contact surface soiled with food debris or mold-like substance soda nozzle soiled at bar. Manager cleaned soda nozzle **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in front line/expo area . Manager placed paper towels at hand sink **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink in front line/ expo area Manager placed soap at hand sink **Corrected On-Site**
31B-03-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine in storage room . Manager cleaned drop plate area **Corrected On-Site**
22-20-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at cook line . Manager discarded employee drink **Corrected On-Site**
12B-13-4
50
Dec 12, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken in reach in freezer over bag of raw beef. Employee moved during inspection. **Corrected On-Site**
08A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Bag of beef inside Walmart bag inside reach in freezer near three compartment sink. Employee removed bag. **Corrected On-Site**
14-31-5
Basic - Stored food not covered. Raw shrimp, raw scallops, raw dumplings in reach in freezer at cook line. Employee cover during inspection. **Corrected On-Site**
08B-12-5
70
Mar 15, 2024
Food-Licensing Inspection
No violations found.
100
Dec 27, 2023
Routine - Food
1 minor violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
95
Jun 29, 2023
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Employee washed hands with no soap.
12A-20-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line Cold holding: raw fish 50 f raw shrimp 52 f dumpling 52 f fish eggs 52 f operator placed in freezer 2nd temp all items to 43 f **Corrected On-Site**
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 - 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.
11-26-1
Intermediate - No soap provided at handwash sink. Bar area. **Corrected On-Site**
31B-03-4
55
Aug 1, 2022
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pork dumplings (49F - Cold Holding) retempted at 43F -Imitation crab meat (49F - Cold Holding) retempted at 35F -Beef roast (49F - Cold Holding) retempted at 40F -Fish roe (52F - Cold Holding) retempted at 33F -Hard boiled eggs (49F - Cold Holding) retempted at 41F All items stored inside reach in cooler across from flat top on cooks line, stored inside single service containers, double insulation. Discussed cold holding procedures and precautions with operator. **Corrected On-Site**
03A-02-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -Cooked and frozen fish not date marked. Discussed with operator.
02C-04-5
Intermediate - Handwash sink used for purposes other than handwashing. -Single service To-Go containers stored on top of hand wash sink. Operator moved containers. **Corrected On-Site**
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. -Empty CO2 tank In bar area, operator removed tank **Corrected On-Site**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -In back storage area, operator moved employee beverage **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -On prep area at end of cooks line. Operator moved personal belongings. **Corrected On-Site**
40-06-5
Basic - Ice scoop handle in contact with ice. -At bar area inside ice well. Operator moved ice scoop. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -In kitchen inside prep area, rice utensil, manager took utensil to dish machine area to be washed. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Fan in back storage area soiled with debris. Discussed with manager.
23-03-4
Basic - Stored food not covered. -Seaweed on top of sushi rolling station not covered. Operator covered Seaweed. -Ice in bar area inside ice well without a cover, operator covered ice. -Bag of Rice in back storage area open and not protected. Manager covered/closed bag of rice. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. -Squeeze bottles not labeled in bar area, and inside kitchen prep area, discussed with operator, operator labeled squeeze bottles. **Corrected On-Site**
02D-01-5
47
Frequently Asked Questions
When was Charlie's Sushi Japanese Restaurant last inspected?
The most recent health inspection at Charlie's Sushi Japanese Restaurant on file is from Mar 4, 2026. The public record contains 10 inspections in total.
What is the most common violation at Charlie's Sushi Japanese Restaurant?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited three times, more than any other issue at Charlie's Sushi Japanese Restaurant.
How does Charlie's Sushi Japanese Restaurant compare to other restaurants in Clearwater?
Charlie's Sushi Japanese Restaurant most recently scored 90 out of 100, which is higher than the Clearwater average of 79.
Has Charlie's Sushi Japanese Restaurant's inspection record improved over time?
No. Recent inspections at Charlie's Sushi Japanese Restaurant have averaged around six violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Charlie's Sushi Japanese Restaurant 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 Charlie's Sushi Japanese Restaurant inspected?
Based on the inspection history on file, Charlie's Sushi Japanese Restaurant is inspected around three times per year on average.
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