Kitsune Sushi
Last inspected: Feb 19, 2026
55
Score
Going back to 2024, Kitsune Sushi has seven inspections in the public record. On Feb 19, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
When inspectors have written things up, “equipment and utensils not properly air-dried - wet nesting” has been the most frequent reason, cited three times.
Compared to other Clearwater restaurants (averaging 79), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
7
Inspections
2
Critical latest
0
Major latest
6
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Pesticide-emitting strip present in food prep area. Pesticide strips located over food prep tables. Operator removed. **Corrected On-Site**
41-24-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 6 pieces of raw tuna and 3 pieces of raw escolar thawed in ROP packaging in reach in cooler on sushi bar line. Stop sale issued. **Repeat Violation**
01B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses at sushi bar. Operator placed towels in sanitizing solution. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Items on bottom of prep table in pint containers not labeled. Operator labeled items. **Corrected On-Site**
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Leather jacket stored over onions. Operator relocated. **Corrected On-Site**
40-06-5
Basic - Current Hotel and Restaurant license not displayed. New license printed and displayed. **Corrected On-Site**
50-09-4
Basic - Open dumpster lid.
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken and shrimp thawing in standing water. Operator began to run water over items to thaw in sink. **Corrected On-Site**
06-01-5
55
Sep 8, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed two packets of raw tuna thawed out in its packaging even though the instructions state to remove from packaging before thawing. Stop sale issued.
01B-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black mold-like substance in the interior of the ice machine in the kitchen.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked wet containers in the dish washing area.
24-08-4
Basic - Garbage can located outside has no lid or lid open/broken. Observed the dumpster missing its lid.
33-15-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed the grease receptacle being stored on the grassy area behind the dumpster. Discussed proper storage with operator.
33-23-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet cloth in use being stored on the table. Manger removed. Discussed proper storage with operator. ** Corrected On-Site** **Corrected On-Site**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed the sanitizer bucket for cloths testing at 0 ppm. Manger remade sanitizer bucket and re-tested at 100ppm. **Corrected On-Site**
21-07-4
64
Feb 3, 2025
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Was 0ppm now 50 ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler front sushi station shrimp (50F - Cold Holding); Owner put into reach in cooler. Sushi reach in station. Corrective Action Taken** **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi walk in cooler no ate mark of prep date. Owner dated 1 -31-25 **Corrected On-Site**
02C-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in vegetable sink near cook line. Instructed to wash hands in other sink. Employee washed hands. **Corrected On-Site**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Bowl used for rice in and wash sink. Employee moved. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Owner replaced **Corrected On-Site**
31B-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. Educated
05-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cups throughout kitchen and sushi station. Educated. Employee area.
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 back on front prep table employee moved. **Corrected On-Site**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. Inside reach in cooler inside.
14-01-5
39
Sep 4, 2024
Routine - Food
No violations found.
100
Aug 30, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic and oil 97 F at cook line 3 hours . Employee pl ex garlic and oil in freezer for quick chill down Raw Shrimp 52 F Krab 56 F , spring rolls 54 F, Batter 65F , raw crab 52 F, octopus cakes 48 F , dumpling with pork 55 F , white fish 51 F , raw chicken 52 F in silver door refrigerator Scallops 46 F Re-Temp raw chicken 32 F **Corrective Action Taken** - From follow-up inspection 2024-08-30: Deli cooler at cook line. Raw chicken 50 F Cooked chicken 50 F Bean spouts 50 F Cut cabbage 48 F Employee put bags of ice on all time temperature control for safety items. Owner took temperatures at 9:43am Internal temperature was 45 F Employee moved all Time temperature control for safety items to walk in freezer. **Time Extended** **Corrective Action Taken**
03A-02-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked at wait station . Reviewed with manager . - From follow-up inspection 2024-08-30: Cups stacked at wait station **Time Extended**
24-08-4
82
Aug 29, 2024
Routine - Food
6 critical violations. 6 major violations. 9 minor violations.
View 21 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Covered in container Cooked pork 71 F at 2:30 pm cooked at 11:30 am . Reviewed cooling procedures and methods with manager . Manager discarded **Corrective Action Taken**
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Covered in container Cooked pork 71 F at 2:30 pm cooked at 11:30 am .in reach in cooler opposite stove .Manager discarded pork. **Corrective Action Taken**
01B-36-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched cooked shrimp with barehands . Reviewed with employee no barehand contact with ready to eat food . Employee fried shrimp , employee washed hands and put gloves on **Corrective Action Taken**
09-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw Shrimp 52 F Krab 56 F , spring rolls 54 F, Batter 65F , raw crab 52 F, octopus cakes 48 F , dumpling with pork 55 F , white fish 51 F, raw chicken 52 F in silver door refrigerator
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic and oil 97 F at cook line 3 hours . Employee pl ex garlic and oil in freezer for quick chill down Raw Shrimp 52 F Krab 56 F , spring rolls 54 F, Batter 65F , raw crab 52 F, octopus cakes 48 F , dumpling with pork 55 F , white fish 51 F , raw chicken 52 F in silver door refrigerator Scallops 46 F Re-Temp raw chicken 32 F **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimps at 89 F on counter under 1 hour and 30 minutes . Employee reheated shrimp to 198 F **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Bucket of water inside handwashing sink at cook line . Reviewed with manager hand wash sinks are for washing hands only . Manager relocated items **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near fryer . Manager placed paper towels in dispenser **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Intermediate - Probe thermometer not used to ensure proper food temperatures. Reviewed with manager .
05-10-4
Intermediate - Spray bottle containing toxic substance not labeled in front line area . Reviewed with manager . Manager labeled spray bottle **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can opener on prep table . Manager moved dishwashing area to clean **Corrective Action Taken**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Reviewed with manager .
22-20-5
Basic - Employee beverage container on a food preparation and cook line . Manager relocated employee drinks **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked at wait station . Reviewed with manager .
24-08-4
Basic - Food ( container of oil and soy sauce ) stored on floor in kitchen . Manager relocated food Container of soy sauce on floor in walk in cooler . Box of chicken in walk in freezer **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line . Employee moved knives to dish washing area to clean **Corrective Action Taken**
10-17-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris at cook line . Reviewed with manager
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees by woks
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food ( individual salads ) in walk in cooler Unwashed pineapple over cut radish on shelf in walk in cooler . Reviewed food storage with manager .
08B-17-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together in front counter area . Manager changed solution **Corrected On-Site**
21-03-4
14
Apr 26, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Kitsune Sushi last inspected?
The most recent health inspection at Kitsune Sushi on file is from Feb 19, 2026. The public record contains seven inspections in total.
What is the most common violation at Kitsune Sushi?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited three times, more than any other issue at Kitsune Sushi.
How does Kitsune Sushi compare to other restaurants in Clearwater?
Kitsune Sushi most recently scored 55 out of 100, which is lower than the Clearwater average of 79.
Has Kitsune Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Kitsune Sushi have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Kitsune Sushi 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 Kitsune Sushi inspected?
Based on the inspection history on file, Kitsune Sushi is inspected around four times per year on average.
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