Kiso Sushi
Last inspected: Mar 17, 2026
43
Score
Going back to 2022, Kiso Sushi has 13 inspections in the public record. The latest inspection on file is from Mar 17, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has not been favorable: recent inspections average around six violations each, up from closer to two violations before.
When inspectors have written things up, “no soap provided at handwash sink” has been the most frequent reason, cited four times.
Compared to other Seffner restaurants (averaging 84), there's room to close the gap. There are enough flags in the record to merit a second thought.
13
Inspections
1
Critical latest
5
Major latest
4
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of orange degreaser on prep table in kitchen by clean equipment. Manager removed **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server hand sink. Manager refilled **Repeat Violation**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at sushi station blocked by tray. Back prep sink blocked by equipment being stored in sink. Manager removed **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Sushi station. Manager refilled **Corrected On-Site** **Repeat Violation**
31B-03-4
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. 1 safe staff card expired in February 2026.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of orange degreaser not labeled
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowls in flour bags in back prep area **Repeat Violation**
14-01-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Light not functioning
38-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease buildup. Exterior of cook line with accumulated debris. Sprayer handle in dish area has accumulated debris **Repeat Violation**
23-03-4
Basic - Floor soiled/has accumulation of debris. Under cook line and make line in kitchen **Repeat Violation**
36-73-4
43
Aug 21, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By mop sink hand sink.
31B-02-4
Intermediate - No soap provided at handwash sink. By mop sink hand sink
31B-03-4
Basic - Equipment in poor repair. Disch machine not currently in use was out of sanitizer, manager replaced and ran few cycles. Tested at 50ppm **Corrected On-Site**
14-11-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic to go container in bin of sugar and corn starch. Manager removed **Corrected On-Site**
14-01-5
Basic - Stored food not covered. Cut broccoli in walk in cooler not covered. Manager covered **Corrected On-Site**
08B-12-5
Basic - Empty rice bag used to line food-contact shelves. Observed soiled rice bags lining shelving on cook line
14-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of make table, soup warmer, fryer station rolling cart, hood filters and microwave have built up debris and grease
23-03-4
Basic - Unclean building components, attachments or fixtures. Observed excessive grease buildup on hood system. Manager stated cleaning company is late as cleaning was due in the 19th.
36-50-4
61
Feb 13, 2025
Routine - Food
1 minor violation.
View 1 violation
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
95
Feb 12, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook make line: tofu (44F - Cold Holding); cut lettuce (44F - Cold Holding), cooked noodles (47F - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Current Hotel and Restaurant license not displayed. Current copy expired 2-1-2025 **Warning**
50-09-4
74
Nov 19, 2024
Routine - Food
No violations found.
100
Nov 13, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
67
Feb 1, 2024
Routine - Food
No violations found.
100
Jan 31, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line: cooked chicken (45F - Cold Holding); cooked broccoli (45F - Cold Holding); shrimp (45F - Cold Holding) **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. By dish. Manager put soap **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
74
Oct 18, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained **Warning** - From follow-up inspection 2023-10-18: **Time Extended**
22-02-4
90
Oct 11, 2023
Routine - Food
1 critical violation. 8 major violations.
View 9 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 **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on sushi line has avocados stored in sink. Hand sink next to dish machine is blocked by cart. Manager moved Hand sink by mop sink not accessible for hand washing. **Corrective Action Taken** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed cod thawing in hand sink. Employee removed **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
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. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Next to dish machine. Manager put soap. **Corrected On-Site** **Warning**
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. **Warning**
53B-13-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink next to mop sink was in disrepair **Warning**
27-16-4
39
Aug 16, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
78
Jun 13, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. In reach in cooler **Warning**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish in sushi cooler 46 Had operator put on ice **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over vegetables **Warning**
08A-04-5
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/ **Warning**
53A-03-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats in walk-in cooler **Warning**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on reach in cooler **Warning**
40-06-5
Basic - Ice scoop handle in contact with ice.front soda machine **Warning**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on cookline **Warning**
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
43
Dec 20, 2022
Routine - Food
5 major violations. 8 minor violations.
View 13 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by push cart on cookline **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink on cookline **Warning**
31B-02-4
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector emailed time as a public health form to the operator **Warning**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta and chicken with no date mark in walk-in cooler **Warning**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold inside ice machine **Warning**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed 2 red CO2 tanks not secured at soda bib station **Warning**
51-11-4
Basic - Food not stored at least 6 inches off of the floor. Observed oil stored on floor on cookline **Warning**
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between reachin cooler and table on cookline **Warning**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food build up inside reachin freezers on cookline **Warning**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed on shelves in walk-in **Warning**
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with old food debris throughout kitchen **Warning**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed not inverted at mop sink Corrected- observed employee invert mop **Corrected On-Site** **Warning**
42-01-4
41
Frequently Asked Questions
When was Kiso Sushi last inspected?
The most recent health inspection at Kiso Sushi on file is from Mar 17, 2026. The public record contains 13 inspections in total.
What is the most common violation at Kiso Sushi?
Across the inspection record, “no soap provided at handwash sink” has been cited four times, more than any other issue at Kiso Sushi.
How does Kiso Sushi compare to other restaurants in Seffner?
Kiso Sushi most recently scored 43 out of 100, which is lower than the Seffner average of 84.
Has Kiso Sushi's inspection record improved over time?
No. Recent inspections at Kiso Sushi have averaged around six violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Kiso Sushi 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 Kiso Sushi inspected?
Based on the inspection history on file, Kiso Sushi is inspected around four times per year on average.
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