Faceless Samurai
Last inspected: Apr 23, 2026
61
Score
Going back to 2022, Faceless Samurai has 13 inspections in the public record. The latest inspection on file is from Apr 23, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up more issues than earlier ones, averaging around 12 violations lately compared to roughly four violations before.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical Palm Harbor restaurant, which scores around 74. The full record sits in fairly typical territory for a working restaurant.
13
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine Dish machine sanitizer measured at 0ppm. Advised Operator to use three compartment sink until dishwasher is able to sanitize dishes. The ppm for chlorine sanitizer in 3CS is 100. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-04-23: Chlorine Dish machine sanitizer measured at 0ppm. Operator set up three compartment sink until dishwasher is able to sanitize dishes. The ppm for chlorine sanitizer in three compartment sink is 100ppm. **Admin Complaint**
22-41-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Top of cutting board in kitchen stained. **Repeat Violation** **Warning** - From follow-up inspection 2026-04-23: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in coolers in kitchen rusted. **Warning** - From follow-up inspection 2026-04-23: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen grooved. **Warning** - From follow-up inspection 2026-04-23: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine unable to dispense sanitizer. sanitizer measured at 0ppm. Advised Operator to use three compartment sink until dishwasher is able to sanitize dishes. **Warning** - From follow-up inspection 2026-04-23: Chlorine Dish machine sanitizer measured at 0ppm. Operator set up three compartment sink until dishwasher is able to sanitize dishes. The ppm for chlorine sanitizer in three compartment sink is 100ppm. **Time Extended**
16-55-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler on cook line unable to keep temperature. Advised operator to move TCS foods in other reach in. **Warning** - From follow-up inspection 2026-04-23: Reach in cooler on cook line unable to keep temperature. Measured water which stored carrots and water was 44F Advised operator keep storing TCS foods in other reach in. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels on containers in warewashing area. **Warning** - From follow-up inspection 2026-04-23: **Time Extended**
16-46-4
61
Apr 9, 2026
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 32 oz of tofu held at 51F, 1lb of bean sprouts held at 53F. Held overnight in unit with no temperature monitoring recorded. All other items in unit non TCS. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 32 oz of tofu held at 51F , 1.5lb of eggs held at ambient 65F, 1lb of bean sprouts held at 53F. Held overnight in unit, no temperature monitoring documented. All other food in unit non TCS. **Warning**
01B-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 1.5lb of eggs ambient temperature at 65F. Held overnight in reach in cooler. No temperature monitoring documented. **Warning**
03A-03-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine Dish machine sanitizer measured at 0ppm. Advised Operator to use three compartment sink until dishwasher is able to sanitize dishes. The ppm for chlorine sanitizer in 3CS is 100. **Repeat Violation** **Admin Complaint**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Top of cutting board in kitchen stained. **Repeat Violation** **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All Items on sushi menu not identified as raw items. On dine in menu the following items are not marked as raw. Samurai Ceviche, Tuna Takaki, Sashimi Appitizer, tuna salad, sushi maki bento. **Warning**
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked portioned rice not date marked. Salmon, krab on sushi station. **Warning**
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Handles of reach in coolers in kitchen soiled with debris. **Repeat Violation** **Warning**
23-24-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining top of reach in freezer in warewashing area. **Warning**
14-45-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen grooved. **Warning**
14-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine unable to dispense sanitizer. sanitizer measured at 0ppm. Advised Operator to use three compartment sink until dishwasher is able to sanitize dishes. **Warning**
16-55-4
Basic - Equipment in poor repair. Reach in cooler on cook line unable to keep temperature. Advised operator to move TCS foods in other reach in. **Warning**
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in sushi bar soiled with debris. **Warning**
22-08-4
Basic - Old labels stuck to food containers after cleaning. Old labels on containers in warewashing area. **Warning**
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in coolers in kitchen rusted. **Warning**
14-33-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled squeeze bottles of sauce in sushi station. **Warning**
02D-01-5
26
Dec 18, 2025
Routine - Food
2 critical violations. 4 major violations. 7 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. Located in rear white reach-in freezer. Raw, packaged by establishment, crab stored above commercially packaged fish cakes.
08A-17-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0PPM. Operator reprimed machine and corrected to 50 ppm **Corrected On-Site**
22-41-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine tested at 0 ppm. Operator advised she did not utilize her test strips.
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained/soiled on cookline
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment utilizes time for sushi rice however lacks written procedures. Inspector provided written application and time as a public health control guide to operator.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sushi fish at front counter not date marked.
02C-08-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach-in cooler and reach-in freezer not segregated or identified. Discussed with operator to designate areas in cold holding units for employee use.
08B-49-4
Basic - Equipment in poor repair. Torn gasket on double door reach-in cooler located in rear prep area.
14-11-5
Basic - Food stored on floor. Cooking oil stored on floor. Discussed with employee to relocate items
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on double door standing reach-in cooler in rear prep area.
23-03-4
Basic - Reuse of single-service or single-use articles. Reuse of egg carton as a means to catch grease post frying. Discussed with operator to cease using eggs cartons. Operator discarded during inspection. **Corrected On-Site**
25-32-4
Basic - Buildup of food debris/soil residue on equipment door handles. Doo handle on top hinge of reach-in cooler across from cook line with buildup of debris
23-24-4
35
Jun 10, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over tofu **Repeat Violation**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Corrected On-Site**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back area .
31B-02-4
Basic - Reuse of single-service or single-use articles. Reuse of egg cartons.
25-32-4
67
Dec 9, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
61
Jun 19, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven in sushi bar, interior of microwave in kitchen soiled **Repeat Violation** **Warning** - From follow-up inspection 2024-06-11: **Time Extended** - From follow-up inspection 2024-06-19: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No hot running water at mop sink. **Repeat Violation** **Warning** - From follow-up inspection 2024-06-11: **Time Extended** - From follow-up inspection 2024-06-19: **Time Extended**
27-10-4
90
Jun 11, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine sanitizer. **Warning** - From follow-up inspection 2024-06-11: **Time Extended**
22-41-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 51F cold hold, rice 48F cold hold, both foods are double panned in prep table. Operator placed food in lower reach in of prep unit to cool. **Warning** - From follow-up inspection 2024-06-11: **Time Extended**
03A-02-5
High Priority - - From initial inspection : 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. Operator was able to determine the time the rice was placed on time as a public health control and time marked it accordingly. **Warning** - From follow-up inspection 2024-06-11: **Time Extended**
03F-02-5
Basic - - From initial inspection : Basic - No hot running water at mop sink. **Repeat Violation** **Warning** - From follow-up inspection 2024-06-11: **Time Extended**
27-10-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven in sushi bar, interior of microwave in kitchen soiled **Repeat Violation** **Warning** - From follow-up inspection 2024-06-11: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. **Repeat Violation** **Warning** - From follow-up inspection 2024-06-11: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Warning** - From follow-up inspection 2024-06-11: **Time Extended**
16-03-4
52
Jun 3, 2024
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
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. Operator was able to determine the time the rice was placed on time as a public health control and time marked it accordingly. **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 51F cold hold, rice 48F cold hold, both foods are double panned in prep table. Operator placed food in lower reach in of prep unit to cool. **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw pork stored over soy sauce. Operator moved raw pork to gain compliance. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine sanitizer. **Warning**
22-41-4
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. **Repeat Violation** **Warning**
23-24-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven in sushi bar, interior of microwave in kitchen soiled **Repeat Violation** **Warning**
22-08-4
Basic - No hot running water at mop sink. **Repeat Violation** **Warning**
27-10-4
Basic - Wood food-contact surface not properly sealed. Cutting boards stored behind wire rack in rear of the kitchen **Warning**
14-06-4
43
Nov 6, 2023
Routine - Food
3 critical violations. 6 major violations. 4 minor violations.
View 13 violations
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. Operator touched tofu with bare hands. Discussed the importance of using gloves or utensils when touching ready to eat foods. **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (74F - held at room temperature ); rice noodles (69F - held on counter); bean sprouts (64F - held on counter). **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (74F - held at room temperature ); rice noodles (69F - held on counter); bean sprouts (64F - held on counter); see stop sale tofu (45F - Cold Holding, second temperature 43F cooling ). Operator placed in reach in cooler for cooling. **Admin Complaint**
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. **Repeat Violation** **Warning**
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation** **Admin Complaint**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line, interior of toaster oven behind sushi bar **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by mop bucket. Operator moved mop bucket. **Corrected On-Site** **Warning**
31A-09-4
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. **Repeat Violation** **Warning**
11-26-1
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. **Repeat Violation** **Admin Complaint**
53B-05-5
Basic - Buildup of food debris/soil residue on equipment door handles. Door handles soiled leading to sushi bar, reach in coolers, exterior back door **Warning**
23-24-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fixed equipment on cooks line heavily soiled **Repeat Violation** **Warning**
23-03-4
Basic - No hot running water at mop sink. O hot water running to mop sink. **Warning**
27-10-4
Basic - Food stored on floor. Packaged beverages stored on the floor at entrance of kitchen **Warning**
08B-38-4
29
Jun 16, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
32
Jun 14, 2023
Routine - Food
5 critical violations. 6 major violations. 9 minor violations.
View 20 violations
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. Operator handling sushi rice with bare hands **Warning**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles 52F cold hold, bean sprouts 51F cold hold,tofu 53F cold hold. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice noodles 52F cold hold, bean sprouts 51F cold hold,tofu 53F cold hold. **Warning**
01B-02-5
High Priority - Toxic substance/chemical improperly stored. Peroxide and rubbing alcohol stored above clean dishes. Discussed with operator the need to relocate these item to be stored away from food **Warning**
41-10-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board, toaster on sushi bar. **Warning**
22-02-4
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. Discussed and provided handout pertaining to vomit and diarrheal events **Warning**
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
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. Discussed and provided employee 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. Rice, plant based sauce, tofu, operator was able to determine the prep day and will date accordingly. **Warning**
02C-02-5
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. **Warning**
53B-05-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Beach chairs stored in rear kitchen area. Discussed the need to separate personal items from restaurant **Repeat Violation** **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. Cook line, prep area and storage areas **Repeat Violation** **Warning**
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep unit- food stop sales for temperatures, no ambient thermometer present **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy accumulation of grease on fixed equipment on cook line **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass front reach in in ear of kitchen **Repeat Violation** **Warning**
14-33-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi Bar- Discussed the importance of keeping wiping cloth stored in sanitizing solution between uses **Repeat Violation** **Warning**
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Fish Roe in reach in freezer not labeled, food removed from it's original container and placed in squeeze bottles and working pans not labeled with common name . Discussed the importance of labeling all food once it is removed from its original container **Warning**
02D-01-5
17
Oct 18, 2022
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Insects, Rodents, and Animals Not Present
FL-38
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Equipment Adequate to Maintain Product Temperature
FL-29
Plumbing Installed; Proper Backflow Devices
FL-28
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Personal Cleanliness
FL-40
39
Aug 11, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No running water at mop sink. Water turned off to mop sink. **Warning** - From follow-up inspection 2022-06-14: **Time Extended** - From follow-up inspection 2022-08-11: **Admin Complaint**
27-11-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting board **Warning** - From follow-up inspection 2022-06-14: **Time Extended** - From follow-up inspection 2022-08-11: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gaps around exterior door **Repeat Violation** **Warning** - From follow-up inspection 2022-06-14: **Time Extended** - From follow-up inspection 2022-08-11: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. **Repeat Violation** **Warning** - From follow-up inspection 2022-06-14: **Time Extended** - From follow-up inspection 2022-08-11: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2022-06-14: **Time Extended** - From follow-up inspection 2022-08-11: **Time Extended**
14-33-4
74
Frequently Asked Questions
When was Faceless Samurai last inspected?
The most recent health inspection at Faceless Samurai on file is from Apr 23, 2026. The public record contains 13 inspections in total.
What is the most common violation at Faceless Samurai?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Faceless Samurai.
How does Faceless Samurai compare to other restaurants in Palm Harbor?
Faceless Samurai most recently scored 61 out of 100, which is lower than the Palm Harbor average of 74.
Has Faceless Samurai's inspection record improved over time?
No. Recent inspections at Faceless Samurai have averaged around 12 violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Faceless Samurai 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 Faceless Samurai inspected?
Based on the inspection history on file, Faceless Samurai is inspected around four times per year on average.
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