Oishi Sushi
Last inspected: Jan 21, 2026
50
Score
Oishi Sushi appears in inspection records nine times, starting in 2022. On Jan 21, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to six violations per visit.
“Handwash sink used for purposes other than handwashing” accounts for the largest share of issues, appearing three times across the record.
By comparison, the average Tarpon Springs facility scores 77, putting Oishi Sushi on the weaker side. This restaurant has more on its record than most do.
9
Inspections
2
Critical latest
3
Major latest
2
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook rinsed off gloves after breading chicken, manager had cook remove gloves, wash hands. **Corrective Action Taken**
12A-09-4
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In reach in cooler on cook line- raw chicken on top, raw beef cooked beef and soup broth. Operator moved foods to side. In walk in cooler - shell eggs over sauces, eggs moved to bottom **Corrected On-Site**
08A-13-5
Intermediate - Handwash sink not accessible for employee use at all times. Ladles and lids in sink by dish machine, operator removed, metal scrubby in sink at end of cook line, removed **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Across from dish machine. **Corrected On-Site**
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. Laty
53B-13-5
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook chewing gum while prepping shrimp, operator had him dispose of gum . **Corrected On-Site**
12B-09-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in 3 compartment sink in standing water, 51F, operator drained and moved to walk in cooler. Discussed proper thawing methods with operator. **Corrective Action Taken**
06-01-5
50
Jun 12, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Container of medicine improperly stored. Observed hydrogen peroxide and antibiotic ointment stored on top of the dish machine at time of inspection.
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed some cutting boards in kitchen are stained at time of inspection.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food counter and employee drink on hand wash sink my back screen door in kitchen at time of inspection. Employee removed all items and washed sink during inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hat stored on bottled drinks in dry storage at time of inspection. Operator removed hat during inspection. **Corrected On-Site**
40-06-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in coolers on cooks line handles are souled with old food debris at time of inspection.
23-24-4
64
Dec 18, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing metal bowls in three-compartment sink without sanitizing. Discussed with operator proper warewashing procedures. Employee is in the process of rewashing metal bowls. Will email DBPR Form 5025-010. Manual Dishwashing Procedure. **Corrective Action Taken**
22-45-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected to water faucet without vacuum breaker in warewashing area.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Pan is inside bowl of hand wash sink near three-compartment sink. Employee removed bowl. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle touching chicken in reach-in cooler on cooks line.
10-06-5
Basic - Ice scoop handle in contact with ice bin at soda machine in wait station area. Operator removed scoop. **Corrected On-Site**
10-08-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in the kitchen. **Repeat Violation**
22-20-5
58
May 20, 2024
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lined all fresh fish on sushi bar **Warning** - From follow-up inspection 2024-05-20: **Time Extended**
14-86-1
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Manager unable to identify the symptoms and prevention for food borne illnesses **Warning** - From follow-up inspection 2024-05-20: **Time Extended**
11-07-5
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time as a public health paperwork not completed **Warning** - From follow-up inspection 2024-05-20: **Time Extended**
03F-10-5
Intermediate - - From initial inspection : 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. Louis on sushi line no employee training, operator states employee has been employed here over 60 days **Warning** - From follow-up inspection 2024-05-20: **Time Extended**
53B-13-5
64
May 17, 2024
Routine - Food
6 critical violations. 7 major violations. 6 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. snapper (47F - Cold Holding); tuna (47F - Cold Holding); shrimp (47F - Cold Holding) in sushi bar cooler, operator put bags of ice in cooler **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook has soiled gloves on while touching clean plates **Warning**
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef above sauce in reach in cooler **Warning**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lined all fresh fish on sushi bar **Warning**
14-86-1
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee touched soiled handle of reach in cooler then touched clean handle of wok without changing gloves or washing hands, discussed proper hand washing procedure with manager -Employees going through dirty drapes in door way and working with food without washing hands **Warning**
12A-29-4
High Priority - Toxic substance/chemical improperly stored. Degreaser on cart on cook line, degreaser removed **Corrected On-Site** **Warning**
41-10-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Manager unable to identify the symptoms and prevention for food borne illnesses **Warning**
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Lids and utensils in hand sink by soup warmer, items removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used to fill container of water, discussed proper use of hand sinks **Corrective Action Taken** **Warning**
31A-11-4
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 operator with DBPR Form HR 5030-103, they had the employees sign and date that have not had employee training completed **Corrected On-Site** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. No soap at hand sink by three compartment sink, soap restocked **Corrected On-Site** **Warning**
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. Time as a public health paperwork not completed **Warning**
03F-10-5
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. Louis on sushi line no employee training, operator states employee has been employed here over 60 days **Warning**
53B-13-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food on prep table next to rice warmer **Warning**
08B-49-4
Basic - Food stored on floor. Case of fish on floor in walk in freezer, bucket of sauce on floor in walk in cooler **Warning**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms above cut and washed vegetables in walk in cooler, operator moved mushrooms **Corrected On-Site** **Warning**
08B-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler, drink removed **Corrected On-Site** **Warning**
12B-07-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
15
Dec 22, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Sewage and Wastewater Properly Disposed
FL-27
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
52
Sep 6, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
70
Jun 29, 2023
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Manager was able to get the parasite destruction letter from food vendor **Corrected On-Site** **Warning**
01D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Beef cooked at 3pm at 96F left on cook line to cool **Warning**
03D-01-5
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 operator with DBPR Form HR 5030-104 **Corrective Action Taken** **Warning**
11-27-4
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. Provided operator with DBPR Form HR 5030-103 **Corrective Action Taken** **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice on time but has no written plan, Provided operator with DBPR Form HR 5022-090 **Corrective Action Taken** **Warning**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Food stored on floor. Case of salmon on floor in walk in cooler Multiple different cases of food on floor in walk in freezer **Warning**
08B-38-4
39
Sep 23, 2022
Food-Licensing Inspection
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter installed no vacuum breaker. **Warning** - From follow-up inspection 2022-09-23: **Time Extended**
29-42-4
86
Frequently Asked Questions
When was Oishi Sushi last inspected?
The most recent health inspection at Oishi Sushi on file is from Jan 21, 2026. The public record contains nine inspections in total.
What is the most common violation at Oishi Sushi?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Oishi Sushi.
How does Oishi Sushi compare to other restaurants in Tarpon Springs?
Oishi Sushi most recently scored 50 out of 100, which is lower than the Tarpon Springs average of 77.
Has Oishi Sushi's inspection record improved over time?
Yes. Recent inspections at Oishi Sushi have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Oishi 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 Oishi Sushi inspected?
Based on the inspection history on file, Oishi Sushi is inspected around three times per year on average.
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