Hot Tuna Sushi Bar and Grille
Last inspected: Apr 15, 2026
52
Score
Going back to 2022, Hot Tuna Sushi Bar and Grille has 10 inspections in the public record. Inspectors last stopped by on Apr 15, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly three violations earlier in the record.
When inspectors have written things up, “food stored on floor” has been the most frequent reason, cited five times.
Compared to other Oldsmar restaurants (averaging 82), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
3
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish roe 56F held on the counter less than 4 hours,spicy tuna 46F held on counter less than 4 hours. Items were placed in freezer for quick cool. Second temp at 2:05pm Spicy tuna 42F cold holding, fish roe 50F cooling **Corrective Action Taken** **Warning**
03A-02-5
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 foods were placed on time and time stamped accordingly **Warning**
03F-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
02B-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Food pan stored in hand wash sink behind sushi bar. Operator removed food pan **Corrected On-Site** **Warning**
31A-11-4
52
Dec 22, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. Observed dented number 10 can of water chestnuts stored on shelf with other foods. Explained to operator about dented cans and what's allowed. Operator removed can during inspection. **Corrected On-Site**
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed small metal bowl in bulk citrus salt on cooks line during inspection.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles are soiled by old food debris at time of inspection
23-24-4
Basic - Carbon dioxide tanks not adequately secured. Observed carbon dioxide tanks stored next to reach in cooler not secured at time of inspection.
51-11-4
Basic - Working containers of food removed from original container not identified by common name. Observed working containers of bread crumbs and citrus salt on cooks line lacking labels at time of inspection.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance on white plastic shield in ice machine bin at time of inspection.
22-20-5
61
Mar 31, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Operator was able to provide evidence from supplier that fish is aqua-cultured and pellet fed during inspection.. **Corrected On-Site**
01D-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (50F - Cold Holding); unable to obtain second temperature green leafy vegetables (51F - Cold Holding), second temperature 47F cooling
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Establishment using paper towels to line food containers. Discussed that paper towels are not made or approved for food contact.
14-86-1
Intermediate - Handwash sink used for purposes other than handwashing. Mixing bowls stored in hand wash sink behind sushi bar.. cook removed bowls from sink. Educated staff that hand wash sinks are for hand washing only. **Corrected On-Site**
31A-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls in dish area not inverted or protected. Wet nesting present
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf in dish room above clean dishes.
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating noodle soup and drinking gator aide in prep area. Employee eating moved food and drinking gator from prep area.
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls stored not inverted near dish wash area.
24-08-4
Basic - Food stored on floor. Soy sauce stored on floor under equipment. **Repeat Violation**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original containers not labeled with common name.
02D-01-5
43
Jan 17, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 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.
11-27-4
Basic - Food stored on floor. Sauce buckets stored on floor in walk in cooler.
08B-38-4
Basic - Ice buildup in reach-in freezer Glass freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
78
May 16, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Ice buildup in reach-in freezer near back door. **Repeat Violation**
14-69-4
78
Dec 8, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers. - From follow-up inspection 2023-12-08: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - From follow-up inspection 2023-12-08: **Time Extended**
38-07-4
90
Dec 7, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 59f, cream cheese 52f, raw scallops 51f, heavy cream 52f, walk in cooler. Sushi area- tuna 50f, hamachi 51f, salmon 50f, cooked shrimp 51f, octopus 50f,
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Soufle cups in spice containers. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Sauce on floor in walk in cooler.
08B-38-4
Basic - Ice buildup in reach-in freezers.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
38-07-4
67
Aug 18, 2023
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Jun 16, 2023
Routine - Food
1 critical violation. 5 major violations. 9 minor violations.
View 15 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored with raw beef in ziplock bags in reach-in freezer. Raw octopus stored over cooked eel in reach-in freezer. **Warning**
08A-02-6
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/ Vu Le, expired on 01/19/2022. **Warning**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Food container stored in handwash sink at sushi bar. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at cook line. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
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. **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. All expired on 01/12/2023. **Warning**
53B-05-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Food containers with no handles used to dispense rice and flour at kitchen. **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Operator chained. **Corrected On-Site** **Warning**
51-11-4
Basic - Current Hotel and Restaurant license not displayed. Operator print and posted the current license at time of inspection. **Corrected On-Site** **Warning**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored over reach-in cooler at cook line. Employee drink with no lid stored over clean dishes at dish machine area. Operator placed on lid and moved to proper storage area. **Corrective Action Taken** **Warning**
12B-07-4
Basic - Food stored on floor. Cooking oil in kitchen. Operator moving to shelves. Sauce buckets in walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
10-20-4
Basic - Open dumpster lid. Shared dumpsters. **Warning**
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Take out food containers at wait station. Operator inverted. **Warning**
25-06-4
33
Dec 9, 2022
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -- cooked seafood at 56 F in top section of cooler stacked above fill line held overnight - no temperatures taken - cook discarded seafood **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked seafood at 56 F in top section of cooler stacked above fill line held overnight - no temperatures taken - cook discarded seafood **Corrective Action Taken**
03A-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm chlorine - machine run three times - operator to use triple sink until dish machine is working properly
22-42-4
High Priority - Container of medicine improperly stored on shelf above reach in cooler at cook line - manager relocated medicine **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dusty shelf above reach in cooler at cook line
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line - employee placed paper towels in dispenser **Corrected On-Site**
31B-02-4
Basic - Cove molding at floor/wall juncture broken/missing in cook line area near hand wash sink
36-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler - manager discarded food **Corrected On-Site**
08B-49-4
Basic - Food stored on floor in walk in cooler - manager relocated food **Corrected On-Site**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster - shared dumpster
33-19-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled shelf at cook line
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor at sushi bar - manager relocated bucket **Corrected On-Site**
21-38-4
32
Frequently Asked Questions
When was Hot Tuna Sushi Bar and Grille last inspected?
The most recent health inspection at Hot Tuna Sushi Bar and Grille on file is from Apr 15, 2026. The public record contains 10 inspections in total.
What is the most common violation at Hot Tuna Sushi Bar and Grille?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Hot Tuna Sushi Bar and Grille.
How does Hot Tuna Sushi Bar and Grille compare to other restaurants in Oldsmar?
Hot Tuna Sushi Bar and Grille most recently scored 52 out of 100, which is lower than the Oldsmar average of 82.
Has Hot Tuna Sushi Bar and Grille's inspection record improved over time?
No. Recent inspections at Hot Tuna Sushi Bar and Grille have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Hot Tuna Sushi Bar and Grille 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 Hot Tuna Sushi Bar and Grille inspected?
Based on the inspection history on file, Hot Tuna Sushi Bar and Grille is inspected around three times per year on average.
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