Crazy Sushi
Last inspected: Feb 18, 2026
90
Score
Across the available record, Crazy Sushi has 10 inspections on file, the first dated 2023. The most recent visit was on Feb 18, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around 11 violations to closer to three violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Wesley Chapel average 86, so Crazy Sushi is doing better than most peers. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon stored in standing water at 70F. Manager discarded water. **Corrected On-Site**
10-07-4
Basic - Light shield damaged in front of walk in cooler.
38-01-4
90
Dec 12, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall in service alley across from stoves. 1 live roach on floor in service alley across from stoves 1 live roach on red and black control valve behind reach in cooler on cook line. 2 live roaches on wall behind white wall brace behind dry storage in server alley across from stoves. Manager eradicated and sanitized areas. **Corrected On-Site** **Warning** - From follow-up inspection 2025-12-12: 1 live roach found on stainless steel wall of dish area. Owner eradicated and sanitized area. **Time Extended** **Corrected On-Site**
35A-05-4
86
Dec 11, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler : raw shrimp (46F - Cold Holding at 2:00, temperatures taken at 11:00, retemp 43F at 2:15); cream cheese (45F - Cold Holding at 2:00, temperatures taken at 11:00, retemp 42F at 2:15); krab sticks (45F at 2:00, temperatures taken at 11:00,retemp 42F at 2:15) manager turned temperature of cooler down. Sushi cooler : raw salmon (44F - Cold Holding at 1:20, placed at 1:00, retemp 35F at 2:15); crab sticks (45F - Cold Holding at 1:20, placed at 1:00, retemp 37F at 2:15) manager placed in freezer. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Live, small flying insects found 4 flies found on walls around mop sink 1 fly found flying around prep table by mop sink 1 fly found on knife on magnetic strip by manager office 2 flies found on wall next to white board across from ice machine. 1 fly found on bleach bottle at 3 compartment sink. 2 live flies on wall of service alley across from kitchen stoves. **Warning**
35A-02-7
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall in service alley across from stoves. 1 live roach on floor in service alley across from stoves 1 live roach on red and black control valve behind reach in cooler on cook line. 2 live roaches on wall behind white wall brace behind dry storage in server alley across from stoves. Manager eradicated and sanitized areas. **Corrected On-Site** **Warning**
35A-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed 2 black sushi plates in sink next to dishwasher. Employee removed and discussed hand sinks are only used to wash hands. **Corrected On-Site** **Warning**
31A-11-4
Basic - Dead roaches on premises. 1 dead roach on floor under dry storage in server ally across from stoves. 1 dead roach on floor under reach in cooler next to red and black control valve. 2 dead roaches on floor under prep table in service alley across from stoves. Manager eradicated and sanitized areas. **Corrected On-Site** **Warning**
35A-03-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 1 dead roach in sticky trap. Manger disposed of trap. **Corrected On-Site** **Warning**
35A-06-4
52
Apr 4, 2025
Complaint Full
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - - From initial inspection : 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. Cook touched face. Discussed proper hand washing with staff and manager. - From follow-up inspection 2025-04-04: **Time Extended**
12A-25-4
High Priority - - From initial inspection : 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. 2 employees touched imitation Krab with bare hands. Discussed proper hand washing with manager. - From follow-up inspection 2025-04-04: **Time Extended**
09-01-4
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed hands. - From follow-up inspection 2025-04-04: **Time Extended**
12A-09-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (47F - Cold Holding); fish roe (50F - Cold Holding) held n counter less than 4 hours; rice noodles (71F - Cold Holding) held on counter less tan 4 hours; cooked shrimp (72F - Cold Holding) held on counter less than 4 hours; tuna (50F - Cold Holding); Fish (41F - Cold Holding); Fish (41F - Cold Holding); Fish (40F - Cold Holding); Dairy (40F - Cold Holding). All foods had been placed in units just prior to opening at 11:00am. Items placed in cooler. No second temperature taken due to closure. **Corrective Action Taken** - From follow-up inspection 2025-04-04: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dinnerware on cookline contained food debris. Cutting boards in back Oreo area stained orange. - From follow-up inspection 2025-04-04: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - fish, coleslaw, soup among foods not date marked. Operator was able to provide the prep date and dated foods accordingly.**Repeat Violation** **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2025-04-04: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Employee drinks on Oreo table in server area, on sushi bar, and cook line. **Repeat Violation** - From follow-up inspection 2025-04-04: **Time Extended**
12B-02-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Operator states a work order has been put in to fix. - From follow-up inspection 2025-04-04: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Stack of single service containers stored with food debris above dish. Discussed the importance of of not reusing single service containers - From follow-up inspection 2025-04-04: **Time Extended**
25-32-4
39
Apr 3, 2025
Complaint Full
7 critical violations. 3 major violations. 9 minor violations.
View 19 violations
High Priority - 44 live, small flying insects found. In server area,in back room by soda rack, by back door.
35A-02-7
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. Cook touched face. Discussed proper hand washing with staff and manager.
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. 2 employees touched imitation Krab with bare hands. Discussed proper hand washing with manager.
09-01-4
High Priority - Pesticide-emitting strip present in food prep area. Hanging in server area above table. Bug elimination device above food in server area. **Corrected On-Site**
41-24-4
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches in mop sink.
35A-05-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed hands.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (47F - Cold Holding); fish roe (50F - Cold Holding) held n counter less than 4 hours; rice noodles (71F - Cold Holding) held on counter less tan 4 hours; cooked shrimp (72F - Cold Holding) held on counter less than 4 hours; tuna (50F - Cold Holding); Fish (41F - Cold Holding); Fish (41F - Cold Holding); Fish (40F - Cold Holding); Dairy (40F - Cold Holding). All foods had been placed in units just prior to opening at 11:00am. Items placed in cooler. No second temperature taken due to closure. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dinnerware on cookline contained food debris. Cutting boards in back Oreo area stained orange.
22-02-4
Intermediate - No paper towels or soap provided at handwash sink. **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - fish, coleslaw, soup among foods not date marked. Operator was able to provide the prep date and dated foods accordingly.**Repeat Violation** **Corrective Action Taken** **Repeat Violation**
02C-02-5
Basic - Wall soiled with accumulated grease, food debris throughout kitchen.
36-27-5
Basic - 5 Dead roaches on premises, 2 on cookline, 1 behind ice machine, 2 by dish
35A-03-4
Basic - Employee eating in a food preparation or other restricted area. Employee drinks on Oreo table in server area, on sushi bar, and cook line. **Repeat Violation**
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 jacket over stored food. Employee phone on prep table on sushi bar. Jacket and phone removed **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water throughout kitchen in back room, on line, at dish.
36-22-4
Basic - Food stored on floor. Soy sauce buckets on floor by cookline. Discussed the importance of storing food a minimum of 6 inches from the floor**Repeat Violation** **Repeat Violation**
08B-38-4
Basic - Plumbing system in disrepair. Operator states a work order has been put in to fix.
29-08-4
Basic - Reuse of single-service or single-use articles. Stack of single service containers stored with food debris above dish. Discussed the importance of of not reusing single service containers
25-32-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop not hanging to dry in mop sink. **Corrected On-Site**
42-01-4
17
Dec 3, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 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
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
55
Mar 27, 2024
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
67
Dec 4, 2023
Routine - Food
No violations found.
100
Oct 3, 2023
Routine - Food
4 major violations. 5 minor violations.
View 9 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. Emailed to operator **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a plastic bowl stored in hand sink on cookline **Warning**
31A-09-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. Emailed to operator **Warning**
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table **Warning**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. Observed 2 containers of mayonnaise stored on floor next to soda bib station **Warning**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handles on cookline **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in water temped at 78 degrees F adjacent to dish machine **Warning**
10-07-4
Basic - Wood food-contact surface not properly sealed. Observed wood shelf used to hold containers of sauce in walk-in cooler **Warning**
14-06-4
52
Apr 28, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Crazy Sushi last inspected?
The most recent health inspection at Crazy Sushi on file is from Feb 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Crazy Sushi?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Crazy Sushi.
How does Crazy Sushi compare to other restaurants in Wesley Chapel?
Crazy Sushi most recently scored 90 out of 100, which is higher than the Wesley Chapel average of 86.
Has Crazy Sushi's inspection record improved over time?
Yes. Recent inspections at Crazy Sushi have averaged around three violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Crazy Sushi 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 Crazy Sushi inspected?
Based on the inspection history on file, Crazy Sushi is inspected around four times per year on average.
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