Katana Japanese Express
Last inspected: Mar 2, 2026
39
Score
Public records show nine inspections at Katana Japanese Express stretching back to 2022. The newest entry in the record is dated Mar 2, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has not been favorable: recent inspections average around 14 violations each, up from closer to eight violations before.
The pattern that stands out is “bowl or other container with no handle used to dispense food”, which has been cited five times.
The city-wide average sits at 69, which Katana Japanese Express' 39 doesn't quite reach. This restaurant has more on its record than most do.
9
Inspections
2
Critical latest
2
Major latest
9
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked vegetables 101 F, chicken 87 F- chicken 168 F, shrimp 82 F- retemp 196 F left on counter. Employee began reheating. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp batter 59 F on counter in melted ice bath. Employee placed more ice in ice bath. **Corrective Action Taken**
03A-02-5
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. A total of 9 employees work at the establishment and 2 food handler certifications were provide. **Repeat Violation** **Admin Complaint**
53B-13-5
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand wash sink, removed at time of inspection. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Container with no handle in rice. **Repeat Violation**
14-01-5
Basic - Clean, single-use gloves not handled in a sanitary manner. Used gloves left on cutting board at sushi bar.
25-30-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating at sushi bar.
12B-02-4
Basic - Food stored on floor. Containers of seasonings on floor. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table, 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. **Repeat Violation**
10-07-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not handle first. **Repeat Violation**
25-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen. **Repeat Violation**
21-12-4
39
Oct 29, 2025
Routine - Food
1 critical violation. 5 major violations. 12 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked rice in walk in cooler. Manager placed shrimp to the bottom at time of inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. Employee signed at time of inspection. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. At handwash sink on cook line. **Repeat Violation**
31B-03-4
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. Establishment have 9 employees and provided 4 food handler certifications. **Repeat Violation** **Admin Complaint**
53B-13-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened half and half in reach in cooler not date marked. Manager date marked at time of inspection. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler. **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in bread crumbs. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
14-09-4
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. Observed employee drinking from open cup.
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table, removed at time of inspection. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Bread crumbs, onions, and other food items on floor throughout kitchen. **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. Manager removed at time of inspection. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
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. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons and forks not handle first, manager placed handle first at time of inspection. **Corrected On-Site**
25-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bread crumbs not labeled. **Repeat Violation**
02D-01-5
29
Mar 4, 2025
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Certified Food Manager Identification
FL-02
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
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
22
Oct 31, 2024
Routine - Food
5 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
74
Jul 30, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 50 F at sushi cooler, operator placed to bottom of cooler at time of inspection. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 80 F chicken on counter. **Warning**
03B-01-6
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. All food handler certifications expired. **Warning**
53B-01-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ no certified food manager on site with 4+ employees working, manager arrived at time of inspection. **Corrected On-Site** **Warning**
53A-05-6
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of sugar, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating on prep table. **Warning**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees keys above reach in cooler, operator removed at time of inspection. **Corrected On-Site** **Warning**
40-06-5
Basic - Food stored on floor. Bag of rice on floor, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice bin at soda machine. **Warning**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table. **Repeat Violation** **Warning**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water, operator emptied at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
10-07-4
43
Feb 21, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 68 F on counter, operator placed back in reach in cooler. **Corrective Action Taken**
03A-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
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice. **Repeat Violation**
14-01-5
Basic - Carbon dioxide tanks not adequately secured. Operator secured at time of inspection. **Corrected On-Site**
51-11-4
Basic - Food stored on floor. Sauce on floor throughout kitchen. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 65 F on cook line.
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted, operator inverted at time of inspection. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled in dry storage.
02D-01-5
55
Aug 17, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
52
Feb 21, 2023
Routine - Food
4 critical violations. 1 major violation. 13 minor violations.
View 18 violations
High Priority - Container of medicine improperly stored. Employee medicine over rice cooker. Operator removed at time of inspection. **Corrected On-Site**
41-07-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2023, operator renewed at time of inspection. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cut vegetables in walk in cooler. Operator moved salmon at time of inspection. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese 54 F, crab 47 F at sushi bar. Employee placed items on ice. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Container and bowl in handwash sink next to prep sink.
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of sugar, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over rice cooker on cook line. **Corrected On-Site** **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 bag next to can good in dry storage, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at exterior screen door.
35B-01-4
Basic - Food stored on floor. Containers of seasonings on floor on cook line. **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in salt, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 78 F, operator emptied water at time of inspection. **Corrected On-Site**
10-07-4
Basic - Open dumpster lid.
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted over soda boxes, operator inverted at time of inspection. **Corrected On-Site** **Repeat Violation**
25-06-4
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. Drill next to can good in dry storage. Operator removed at time of inspection. **Corrected On-Site**
42-03-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table, operator placed in sanitizer bucket. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0 ppm operator remade tested 50ppm. **Corrected On-Site**
21-07-4
26
Oct 18, 2022
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
61
Frequently Asked Questions
When was Katana Japanese Express last inspected?
The most recent health inspection at Katana Japanese Express on file is from Mar 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Katana Japanese Express?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited five times, more than any other issue at Katana Japanese Express.
How does Katana Japanese Express compare to other restaurants in Riverview?
Katana Japanese Express most recently scored 39 out of 100, which is lower than the Riverview average of 69.
Has Katana Japanese Express' inspection record improved over time?
No. Recent inspections at Katana Japanese Express have averaged around 14 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Katana Japanese Express 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 Katana Japanese Express inspected?
Based on the inspection history on file, Katana Japanese Express is inspected around three times per year on average.
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