Kelp Sushi Joint
Last inspected: May 4, 2026
52
Score
Going back to 2022, Kelp Sushi Joint has 13 inspections in the public record. The most recent report on file is from May 4, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
“Raw animal food stored over/not properly separated” comes up most often, recorded four times in the inspection record.
That's lower than the typical Tampa restaurant, which scores around 79. Diners may want to weigh the inspection history when deciding to visit.
13
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
May 4, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp store over ready to eat prepared sushi rolls. Employee relocated raw shrimp to an approved location at time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 6 packages of imitation crab meat thawed inside, reduced oxygen packaging in walk in cooler. Packaging states to remove from packaging and thaw under refrigeration immediately before use.
01B-13-4
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. Raw chicken inside a plastic container stored over frozen dessert dumplings and frozen pork inside front line reach in freezer adjacent to fryers. Manager relocated raw chicken to an approved location at time of inspection. **Corrected On-Site**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soiled.
22-02-4
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. 6 packages of imitation crab meat thawed inside, reduced oxygen packaging in walk in cooler. Packaging states to remove from packaging and thaw under refrigeration immediately before use.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with cut marks.
14-09-4
52
Feb 4, 2026
Routine - Food
No violations found.
100
Jan 30, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans are from 2009 shows a hand washing sink on the cooks line labeled Number 4. Instead observed a reach in cooler in that spot. Across is the dish washing machine number 21 and labeled 5 is not there it's a prep sink currently. Labeled 22 is supposed to be a hand washing sink the sink was removed and added Storage shelf in front. dry pantry was added. Number 32 is labeled a storage supplies room. It has dry goods and bagged rice bags and vinegar stored. **Warning** - From follow-up inspection 2026-01-30: New plan was submitted and is being looked over still**Time Extended** **Time Extended**
51-16-7
90
Jan 20, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 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. Tempora flour employee determined time and marked item. Sushi not time marked. **Warning**
03F-02-5
Intermediate - No handwash sink for employees. Observed 2 hand washing sinks on cooks line not installed and was labeled on plans as hand washing sinks. Observed multiple working hand washing sink working in establishment there is a working hand washing sink by the kitchen entrance. **Warning**
31A-12-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans are from 2009 shows a hand washing sink on the cooks line labeled Number 4. Instead observed a reach in cooler in that spot. Across is the dish washing machine number 21 and labeled 5 is not there it's a prep sink currently. Labeled 22 is supposed to be a hand washing sink the sink was removed and added Storage shelf in front. dry pantry was added. Number 32 is labeled a storage supplies room. It has dry goods and bagged rice bags and vinegar stored. **Warning**
51-16-7
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over ready to eat foods walk in cooler management removed to proper storage **Corrected On-Site** **Warning**
08B-17-4
Basic - Food stored on floor. Oil case on floor dry good room **Repeat Violation** **Warning**
08B-38-4
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. Imitation crab meat fully cooked in bag. Thawing under running water. Chef removed all krab out of the bag **Warning**
06-09-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked mushrooms pulled from freezer stored in walk in cooler not labeled or dated. Held less then 30 days **Warning**
03G-53-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By rice cooker at 65F **Warning**
10-07-4
55
Feb 5, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
64
Nov 14, 2024
Routine - Food
No violations found.
100
Nov 5, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of sliced eel 42-48 F stored in sandwich prep cooler at cook line. Discussed food container fill-line with operator, employee moved cooked eel into reach-in cooler. **Corrective Action Taken** **Warning**
03A-02-5
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. Tested 0ppm. Sanitizer was empty. Operator replaced sanitizer, ran dish machine multiple times, test 0ppm. three-compartments sink setup, and recommended to contact dish machine service company. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over krab meat mixer in reach-in cooler at sushi bar. Operator rearranged items to prevent cross contamination at time of inspection. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Trash can stored in front of handwash sink in kitchen. Operator removed trash can. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled container with water in handwash sink at kitchen. Discussed with operator about handwash sink for handwash only. **Warning**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top shelf over the miso soup and clean soup bowls in kitchen. Operator removed drink. **Corrected On-Site** **Warning**
12B-07-4
Basic - Duct tape used to repair nonfood-contact surface. **Warning**
14-71-4
Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation** **Warning**
51-13-4
45
Jun 10, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Manager replaced batteries and working properly. **Corrected On-Site** **Warning** - From follow-up inspection 2024-04-15: Paper dispenser needs new batteries at handwash sink at front service counter. **Time Extended** **Corrective Action Taken** - From follow-up inspection 2024-06-10: **Time Extended**
31B-05-4
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. **Warning** - From follow-up inspection 2024-04-15: **Time Extended** - From follow-up inspection 2024-06-10: **Time Extended**
51-13-4
86
Apr 15, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : 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** - From follow-up inspection 2024-04-15: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Manager replaced batteries and working properly. **Corrected On-Site** **Warning** - From follow-up inspection 2024-04-15: Paper dispenser needs new batteries at handwash sink at front service counter. **Time Extended** **Corrective Action Taken**
31B-05-4
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. **Warning** - From follow-up inspection 2024-04-15: **Time Extended**
51-13-4
78
Apr 8, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 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. Ran dish machine multiple times, test 0-10ppm. Manager set up three compartment sink with quat to manually sanitize food contact equipment at time of inspection. **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine test strips not to used for dish machine. **Warning**
16-33-4
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 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 - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Manager replaced batteries and working properly. **Corrected On-Site** **Warning**
31B-05-4
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Food stored on floor. A case of lemon stored on floor in walk-in cooler. **Repeat Violation** **Warning**
08B-38-4
50
Oct 9, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cheese dip and raw salmon in reach-in cooler at cook line. Operator rearranged items to prevent cross contamination. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some employees.
53B-09-4
Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle at front service counter.
41-17-4
Basic - Food stored on floor. Cooking oil stored on floor at dry storage room. Operator moved to shelf. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in standing water at 80 F at kitchen.
10-07-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm.
21-08-4
55
Mar 20, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over various ready to eat sauces in walk-in cooler. Raw shell eggs stored over cut lettuce and pickle ginger slices in reach-in cooler. Operator rearranged items to prevent cross contamination. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2023.
50-17-3
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine tested 0ppm. Sanitizing solution bucket emptied. Operator replaced solution, ran dish machine and re tested 50ppm. **Corrected On-Site**
22-49-4
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.
11-27-4
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.
11-26-1
Basic - Employee with no hair restraint while engaging in food preparation. 2 employees on cook line.
13-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
47
Oct 24, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 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
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
47
Frequently Asked Questions
When was Kelp Sushi Joint last inspected?
The most recent health inspection at Kelp Sushi Joint on file is from May 4, 2026. The public record contains 13 inspections in total.
What is the most common violation at Kelp Sushi Joint?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Kelp Sushi Joint.
How does Kelp Sushi Joint compare to other restaurants in Tampa?
Kelp Sushi Joint most recently scored 52 out of 100, which is lower than the Tampa average of 79.
Has Kelp Sushi Joint's inspection record improved over time?
Results have been roughly steady. Inspections at Kelp Sushi Joint have averaged around three violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Kelp Sushi Joint 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 Kelp Sushi Joint inspected?
Based on the inspection history on file, Kelp Sushi Joint is inspected around four times per year on average.
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