E Sushi and Grill
Last inspected: Jan 21, 2026
61
Score
E Sushi and Grill has been inspected nine times since 2022. E Sushi and Grill was last inspected on Jan 21, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have produced comparable findings, with counts hovering near 14 violations per visit.
Across the inspection history, “bowl or other container with no handle used to dispense food” is the issue that surfaces most often, recorded four times.
E Sushi and Grill's latest score of 61 falls below the Apollo Beach average of 67. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut mushrooms, cut carrots, and cut onions in walk in cooler. Employee placed eggs to the bottom at time of inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-01-21: Raw shell eggs over cut carrots and onions. **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-21: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Food stored on floor. Soy sauce on floor, manager removed at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2026-01-21: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water temped 81F. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-21: Utensils in standing water temped 77 F. **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-21: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-21: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-21: **Time Extended**
35B-01-4
61
Nov 20, 2025
Routine - Food
3 critical violations. 3 major violations. 12 minor violations.
View 18 violations
High Priority - Toxic substance/chemical improperly stored. Can of paint over soda boxes near mop sink. Employee removed paint at time of inspection. **Corrected On-Site** **Warning**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut mushrooms, cut carrots, and cut onions in walk in cooler. Employee placed eggs to the bottom at time of inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves to begin food preparation without washing hands. **Warning**
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Repeat Violation** **Warning**
22-02-4
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for sushi rice held on time. Discussed with operator filling out written procedure. **Warning**
03F-10-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee prepping food with no beard guard. **Warning**
13-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed drinks phone on shelf above reach in cooler. **Warning**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. **Repeat Violation** **Warning**
14-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation** **Warning**
24-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler on cook line. **Warning**
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Repeat Violation** **Warning**
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water temped 81F. **Repeat Violation** **Warning**
10-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and cooler. **Repeat Violation** **Warning**
10-17-4
Basic - Food stored on floor. Soy sauce on floor, manager removed at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning**
35B-01-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink. **Warning**
24-08-4
26
Apr 30, 2025
Routine - Food
4 critical violations. 3 major violations. 12 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boba 71 F, Tempura mix 64 F, shrimp 48 F- retemp 42 F, chicken 46 F- retemp 42 F, broccoli 44 F- retemp 41 F in reach in cooler on cook line, manager placed ice in items. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauces in walk in cooler. Employee placed eggs to the bottom at time of inspection. **Corrected On-Site**
08A-05-6
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 shrimp with bare hands.
09-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and grab a plate without changing gloves and washing hands.
12A-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bowl in handwash sink next to ice machine, manager removed at time of inspection. **Corrected On-Site**
31A-09-4
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 provided 3 food handler certifications.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler.
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
35B-01-4
Basic - Food stored on floor. Sauces on floor throughout kitchen.
08B-38-4
Basic - Ice scoop handle in contact with ice. In ice bin.
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between reach in cooler and prep table, manager removed at time of inspection. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 78 F, manager emptied water at time of inspection. **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Single-service articles improperly stored. Paper towels on floor at sushi bar.
25-05-4
22
Nov 12, 2024
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Personal Cleanliness
FL-40
61
May 1, 2024
Complaint Full
3 critical violations. 1 major violation. 14 minor violations.
View 18 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 cracked shell eggs.
01B-14-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over noodles in walk in cooler.
08A-05-6
High Priority - Container of medicine improperly stored. Employee medicine over beer.
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine. Cutting board on cook line. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee 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 phone above reach in cooler.
40-06-5
Basic - Food stored on floor. Soy sauce on floor. **Repeat Violation**
08B-38-4
Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor. **Repeat Violation**
10-14-5
Basic - Ice scoop handle in contact with ice. At soda machine.
10-08-5
Basic - Improper storage of maintenance equipment that interferes with cleaning. Drills in dry storage.
42-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 82 F. **Repeat Violation**
10-07-4
Basic - Insect control device installed over food preparation area. Bug light over plates and prep table. **Repeat Violation**
35B-02-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado and kale over sauces in walk in cooler.
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board.
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, operator remade tested 50 ppm. **Corrected On-Site** **Repeat Violation**
21-07-4
29
Feb 14, 2024
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024. **Repeat Violation**
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. Raw fish over unwashed avocado in walk in cooler. Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce in walk in cooler. **Repeat Violation**
08A-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles and cooked broccoli in walk in cooler not date marked.
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sinks, operator replaced at time of inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. **Repeat Violation**
14-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice. **Repeat Violation**
14-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0ppm, operator remade tested 100ppm. **Corrected On-Site**
21-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near sushi bar. **Repeat Violation**
24-05-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Blower on top of bag of flour. **Corrected On-Site** **Repeat Violation**
42-03-5
Basic - Insect control device installed over food preparation area. Bug light over reach in cooler on cook line.
35B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in water temped 73 F, operator replaced water temped 163 F. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor next to ice machine. **Repeat Violation**
10-14-5
Basic - Food stored on floor. Soy sauce on floor throughout kitchen. **Repeat Violation**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink. **Repeat Violation**
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. **Corrected On-Site** **Repeat Violation**
12B-07-4
32
Sep 13, 2023
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
20
Jan 24, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
26
Aug 29, 2022
Routine - Food
4 critical violations. 3 major violations. 13 minor violations.
View 20 violations
High Priority - Nonfood-grade bags used in direct contact with food. Plastic bags used to store meat in walk in freezer.
14-31-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in front bar area, operator eradicated and sanitized area at time of inspection. **Corrected On-Site**
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 113 F, operator states they use it for the Sushi and remake it. Discussed with operator time as a public health control.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 58 in walk in cooler, operator placed on ice retemp 45F. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink connected to 3 Compartment Sink system, operator disconnected at time of inspection. **Corrected On-Site**
31A-11-4
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. Administrative complaint from callback inspection conducted on 8/29/2022. **Admin Complaint**
53B-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in white rice, operator removed at time of inspection. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide not adequately secured.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over container of sauce. Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler on cook line.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in freezer over restaurant vegetables and meats.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on shelf over container of sauce.
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Sauces on floor throughout kitchen, soup on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Insect control device installed over food preparation area. Fly stick above soup, operator removed at time of inspection. **Corrected On-Site**
35B-02-4
Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Observed operator using bug zapper.
35B-06-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not stored inverted through kitchen.
25-06-4
Basic - Stored food not covered. Flour bag open near dry storage, operator closed at time of inspection. **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over cooked noodles in walk in cooler. **Repeat Violation**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board, operator removed at time of inspection. **Corrected On-Site**
21-12-4
21
Frequently Asked Questions
When was E Sushi and Grill last inspected?
The most recent health inspection at E Sushi and Grill on file is from Jan 21, 2026. The public record contains nine inspections in total.
What is the most common violation at E Sushi and Grill?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited four times, more than any other issue at E Sushi and Grill.
How does E Sushi and Grill compare to other restaurants in Apollo Beach?
E Sushi and Grill most recently scored 61 out of 100, which is lower than the Apollo Beach average of 67.
Has E Sushi and Grill's inspection record improved over time?
Results have been roughly steady. Inspections at E Sushi and Grill have averaged around 14 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at E Sushi and Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is E Sushi and Grill inspected?
Based on the inspection history on file, E Sushi and Grill is inspected around three times per year on average.
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