Kanji Sushi & Ramen
Last inspected: Feb 9, 2026
67
Score
Inspectors have visited Kanji Sushi & Ramen 12 times, with records going back to 2023. The latest inspection on file is from Feb 9, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
“Dishmachine chlorine sanitizer not” comes up most often, recorded three times in the inspection record.
That's lower than the typical Brandon restaurant, which scores around 82. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
12
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
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. Tested at 0ppm. Operator replaced chlorine supply, retested at 50ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
Intermediate - No soap provided at handwash sink. Observed at bar sushi bar hand sink. Operator replaced soap. **Corrected On-Site**
31B-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching food in bulk hondashi. Operator placed properly. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in container of standing water. Operator removed water. **Corrected On-Site**
10-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed procedure stored over ready to eat sauces in walk in cooler. Operator moved RTE items to higher shelf. **Corrected On-Site**
08B-17-4
67
Oct 6, 2025
Routine - Food
2 critical violations. 1 major 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 shell eggs stored over Karan in walk in cooler. Manager moved eggs to bottom shelf. **Corrected On-Site**
08A-02-6
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. Tested twice at 10ppm. Operator adjusted chlorine dispensing, tested at 50ppm. . **Corrected On-Site**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Sponge stored in hand sink at sushi bar. Operator removed. **Corrected On-Site**
31A-09-4
67
Aug 12, 2025
Routine - Food
No violations found.
100
Aug 11, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar display: raw tuna (46F); raw salmon (47F); raw snapper (46F); cooked octopus (46F); cream cheese (46F). Operator placed items in reach in cooler at 11:25am. Temperature at 12:10pm: raw tuna (43F); raw salmon (45F); raw snapper (44F); cooked octopus (43F); cream cheese (43F). **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in sushi bar prep sink. **Warning**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Frozen cooked shrimp thawing in Sushi bar hand sink. Operator removed shrimp. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. **Warning**
16-32-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open soft drink can observed on table near prep sink at sushi bar. Operator removed. **Corrected On-Site** **Warning**
12B-12-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching food in bulk potato starch. Operator stored scoop properly. **Corrected On-Site** **Warning**
10-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen cooked shrimp thawing in standing water in sushi bar hand sink. Operator placed into reach in cooler. **Corrected On-Site** **Warning**
06-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open soft drink can on prep table near sushi bar prep sink. Operator removed, **Corrected On-Site** **Warning**
12B-07-4
52
May 20, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in prep area blocked by stools. Manager moved stools. **Corrected On-Site**
31A-09-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed ground tuna thawing in sealed ROP. Operator removed tuna from packaging. **Corrected On-Site**
06-09-1
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in bulk MSG. Operator removed. **Corrected On-Site**
10-01-5
82
Apr 9, 2025
Routine - Food
No violations found.
100
Mar 31, 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. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine tested twice at 10ppm. **Warning**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter back door of kitchen and handle clean dishes without washing hands. Manager instructed employee to wash hands before starting work. **Corrective Action Taken** **Warning**
12A-16-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of cleaner on shelf in wait station. Operator placed label **Corrected On-Site** **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Quart container with no handle in bulk rice. Pint container with no handle in yum yum sauce in walk in cooler. Pint container with no handle in bulk cookie crumbs. Operator removed bowls. **Corrected On-Site** **Warning**
14-01-5
Basic - Food stored on floor. 3cases of food on floor in walk in freezer. Operator placed on shelf. **Corrected On-Site** **Warning**
08B-38-4
Basic - Silverware/utensils dried with a towel/cloth. Observed employee drying clean dishes without washing towel. Manager instructed employee to allow dishes to air dry **Corrective Action Taken** **Warning**
24-17-4
Basic - Working containers of food removed from original container not identified by common name. Bulk MSG. OPERATOR PLACED LABEL **Corrected On-Site** **Warning**
02D-01-5
55
Nov 19, 2024
Complaint Full
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
47
Aug 9, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Wet pans stacked in dish area. **Warning** - From follow-up inspection 2024-08-09: Observed wet nesting. Manager instructed dishwasher on proper drying techniques. Employee correctly separated wet nested dishes. **Time Extended** **Corrective Action Taken**
24-08-4
95
Jul 31, 2024
Routine - Food
4 critical violations. 5 major violations. 2 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
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
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
11
Mar 20, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
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
67
Nov 9, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Kanji Sushi & Ramen last inspected?
The most recent health inspection at Kanji Sushi & Ramen on file is from Feb 9, 2026. The public record contains 12 inspections in total.
What is the most common violation at Kanji Sushi & Ramen?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at Kanji Sushi & Ramen.
How does Kanji Sushi & Ramen compare to other restaurants in Brandon?
Kanji Sushi & Ramen most recently scored 67 out of 100, which is lower than the Brandon average of 82.
Has Kanji Sushi & Ramen's inspection record improved over time?
Results have been roughly steady. Inspections at Kanji Sushi & Ramen have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Kanji Sushi & Ramen 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 Kanji Sushi & Ramen inspected?
Based on the inspection history on file, Kanji Sushi & Ramen is inspected around five times per year on average.
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