Ken Sushi and Asian Bistro
Last inspected: Aug 18, 2025
35
Score
The health department has logged nine inspections at Ken Sushi and Asian Bistro, the earliest from 2022. Ken Sushi and Asian Bistro was last inspected on Aug 18, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has not been favorable: recent inspections average around 14 violations each, up from closer to 12 violations before.
“Nonfood-contact surface soiled with grease” comes up most often, recorded four times in the inspection record.
Restaurants in Clearwater average 79, so Ken Sushi and Asian Bistro trails the local norm. There are enough flags in the record to merit a second thought.
9
Inspections
1
Critical latest
5
Major latest
8
Minor latest
Inspection History
Aug 18, 2025
Routine - Food
1 critical violation. 5 major violations. 8 minor violations.
View 14 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. 0 ppm chlorine . Manager changed empty bucket of sanitizer .recheck 50 ppm chlorine **Corrected On-Site**
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Oyster tags not marked with last date served. Reviewed with operator **Repeat Violation**
01C-03-4
Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area . Manager labeled spray bottle . **Corrected On-Site**
41-17-4
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 - Food-contact surface soiled with food debris, mold-like substance or slime. -3D dust accumulation shelf above reach in cooler and on wires from ceiling near microwave at cook line
22-02-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first in walk in cooler
36-06-4
Basic - Equipment in poor repair. - interior top area of microwave is rusted at cook line - top to reach in freezer is rusted by hand wash sink in back kitchen area
14-11-5
Basic - Floors not maintained smooth and durable in walk in cooler
36-11-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris at cook line
22-08-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding units at sushi bar . Manager placed thermometers inside sushi coolers **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled exterior of microwave - soiled oven handle
23-03-4
Basic - Water leaking from condenser in walk-in cooler . Container under leak .
29-11-4
35
Apr 21, 2025
Routine - Food
2 critical violations. 4 major violations. 12 minor violations.
View 18 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. Raw chicken over raw seafood in walk in freezer. Employee rearranged food **Corrected On-Site**
08A-17-6
High Priority - Raw animal food ( raw chicken) stored over or with unwashed produce in walk in cooler . **Repeat Violation**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on salad prep station soiled with food buildup in cracks in back kitchen - soiled probe thermometer in kitchen . Reviewed with person in charge **Repeat Violation**
22-02-4
Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment. Reviewed with person in charge
01C-05-4
Intermediate - Oyster tags not marked with last date served. Reviewed with person in charge
01C-03-4
Intermediate - Spray bottle containing toxic substance not labeled in sushi bar area . Person in charge labeled spray bottle **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Floor soiled/has accumulation of debris under cook ing equipment at cook line
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container in food prep area in back kitchen **Repeat Violation**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit ( 118 F) near ice machine .
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled exterior of microwave at cook line - soiled handles on oven
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine . Person in charge changed solution -recheck 100 ppm **Corrected On-Site**
21-07-4
Basic - Cardboard used to line nonfood-contact shelves in walk in cooler **Repeat Violation**
14-45-4
Basic - Cloth used as a food-contact surface in side sushi rice at sushi bar
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable in food prep area in kitchen . Reviewed with person in charge .
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public on prep table opposite walk in cooler
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Personal cell phone in cutting board in back kitchen area - personal items stored on shelf above food prep table **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation at the sushi bar . **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Rusted interior of microwave at cook line **Repeat Violation**
14-11-5
27
Dec 5, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
25
May 6, 2024
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning** - From follow-up inspection 2024-05-06: **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2024-05-06: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained **Warning** - From follow-up inspection 2024-05-06: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In flour and sugar bins, removed **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2024-05-06: Bowl in flour bins **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles on cook line **Warning** - From follow-up inspection 2024-05-06: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen **Warning** - From follow-up inspection 2024-05-06: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Staff at sushi bar with no hair restraints **Warning** - From follow-up inspection 2024-05-06: Staff at sushi bar with no hair restraints **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk-in cooler **Warning** - From follow-up inspection 2024-05-06: **Time Extended**
36-73-4
Basic - - From initial inspection : 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 bread crumbs **Warning** - From follow-up inspection 2024-05-06: Scoop handle in bread crumbs **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 127F water **Warning** - From follow-up inspection 2024-05-06: Rice scoops in 113F water **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Hood filters soiled. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-06: Operator gaskets soiled **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-06: **Time Extended**
14-17-4
47
Mar 7, 2024
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
41
Nov 13, 2023
Routine - Food
4 major violations. 10 minor violations.
View 14 violations
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in back kitchen area -employee repaired sink during the inspection - hot water available **Corrected On-Site** **Repeat Violation**
27-16-4
Intermediate - No proof provided that some 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
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 1/2023
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled at front counter area
41-17-4
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 at sushi bar and in walk in cooler .- reviewed with manager -employee removed fish from reduced packaging from fish at sushi bar - **Corrective Action Taken**
06-09-1
Basic - Bowl or other container with no handle used to dispense food in sauces inside walk in cooler
14-01-5
Basic - Cloth used as a food-contact surface (sushi rice ) - manager removed cloth **Corrective Action Taken**
21-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils Employee drink above Sushi display cooler - manager relocated drink **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing cloth band on arm while preparing sushi -reviewed with manager
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation at sushi bar
13-03-4
Basic - Food ( individual sauces ) stored on floor in front counter area - manger relocated food - corrected on site -food stored on floor inside walk in cooler and walk in freezer - reviewed with operator
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves soiled - reviewed with manager
23-03-4
Basic - Stored food (sauces) not covered in walk in cooler reviewed with manager **Corrected On-Site**
08B-12-5
Basic - Walk-in freezer shelves with rust that has pitted the surface in walk in cooler - reviewed with manager
14-17-4
41
Aug 25, 2023
Routine - Food
No violations found.
100
Jun 26, 2023
Routine - Food
1 critical violation. 8 major violations. 4 minor violations.
View 13 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. Sushi rice 70 f no time mark operator determined time and placed time. **Corrected On-Site** **Warning** Priority: High Priority
03F-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. Provided by email. **Warning** Priority: Intermediate
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink has equipment stored blocking the sink. **Warning** Priority: Intermediate
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu has cooked items identified not raw. **Warning** Priority: Intermediate
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by dish machine. **Warning** Priority: Intermediate
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.provided by email **Warning** Priority: Intermediate
11-26-1
Intermediate - No soap provided at handwash sink. At hand washing sink by dish machine. **Warning** Priority: Intermediate
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. **Warning** Priority: Intermediate
03F-10-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water was not turned on at hand washing sink in back by dish machine. Operator turned on sink at time of inspection. **Warning** Priority: Intermediate
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above reach in cooler on sushi line by hand washing sink. **Warning** Priority: Basic
12B-07-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. In food preparation area. Employee got rid of gum at time of inspection. **Warning** Priority: Basic
12B-09-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee noodles on plate not separated from restaurants food walk in cooler operator removed. **Warning** Priority: Basic
08B-49-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** Priority: Basic
22-20-5
32
Sep 21, 2022
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
52
Frequently Asked Questions
When was Ken Sushi and Asian Bistro last inspected?
The most recent health inspection at Ken Sushi and Asian Bistro on file is from Aug 18, 2025. The public record contains nine inspections in total.
What is the most common violation at Ken Sushi and Asian Bistro?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Ken Sushi and Asian Bistro.
How does Ken Sushi and Asian Bistro compare to other restaurants in Clearwater?
Ken Sushi and Asian Bistro most recently scored 35 out of 100, which is lower than the Clearwater average of 79.
Has Ken Sushi and Asian Bistro's inspection record improved over time?
No. Recent inspections at Ken Sushi and Asian Bistro have averaged around 14 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Ken Sushi and Asian Bistro 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 Ken Sushi and Asian Bistro inspected?
Based on the inspection history on file, Ken Sushi and Asian Bistro is inspected around three times per year on average.
Nearby Restaurants