Origami Sushi
Last inspected: Apr 27, 2026
43
Score
Origami Sushi has been inspected eight times since 2022. The latest inspection on file is from Apr 27, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, averaging around 12 violations each.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged five times.
Restaurants in Tampa average 79, so Origami Sushi trails the local norm. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
3
Critical latest
2
Major latest
4
Minor latest
Inspection History
Apr 27, 2026
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed shelled eggs over , unwashed carrots in reach in cooler across from handwashing sink in back kitchen , operator moved items accordingly. **Corrected On-Site**
08A-04-5
High Priority - Toxic substance/chemical improperly stored. A bottle of fabuloso was stored next to Bbq sauce on bottom shelf closest to dishwasher, operator moved items to appropriate location. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink located in back of kitchen does not have a vacuum breaker at time of inspection, discussed with operator the importance of a vacuum breaker.
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink on the sushi line in the front of the restaurant had a tray with Tuna on it , employee removed items from hand sink. **Corrected On-Site**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards on cook inline across from stove .
22-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards on hot line across from stove top area .
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep tables in the back kitchen , manager removed drinks from area. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating food while preparing food next to the dishwasher,manager had employee eating food in a designated area. **Corrected On-Site** **Repeat Violation** **Warning**
12B-02-4
43
Jul 23, 2025
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 2 employees in back kitchen drinking from open container and bottled water, then proceed to prepare food without washing hands. Discussed with operator.
12A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw steak stored over cooked pork belly in front line Reach in cooler. Raw chicken stored over butter and Ready to eat mushrooms in kitchen Reach in cooler. Operator relocated all items to an approved location during time of inspection. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitized over 200+ppm. Operator readjusted to 100ppm during time of inspection. **Corrected On-Site**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on front line Reach in cooler. **Repeat Violation**
22-02-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle ware on front line kitchen prep table. Operator removed bottle during time of inspection. **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking from an open container at front line cook. Employees eating in multiple areas in back kitchen area. Discussed with operator.
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. 2 employees in back kitchen preparing food without hats. Employees wore hats during time of inspection. Discussed with operator. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Bucket stored on floor at sushi make station. Operator relocated to an approved location during time of inspection. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 95F on front line next to flat top griddle. Operator discarded water during time of inspection. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of back kitchen Reach in cooler doors are soiled, adjacent to soup kettle for miso soup.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken, raw shrimp and other seafood thawing in three compartment sink with ice. Discussed with operator to thaw with cold running water. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Multiple unlabeled squeeze bottles on front line prep table.
02D-01-5
37
Apr 22, 2025
Routine - Food
5 critical violations. 5 major violations. 4 minor violations.
View 14 violations
High Priority - Food stored in ice used for drinks. See stop sale. 12 cans of soda stored inside front portion of ice machine. Operator removed cans during time of inspection. **Corrected On-Site**
08B-56-4
High Priority - Pesticide-emitting strip present in food prep area. 2 strips located adjacent to Dish machine in kitchen area. Operator discarded strips during time of inspection. **Corrected On-Site**
41-24-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen salmon stored over ice cream, noodles, and and frozen buns in kitchen Reach in freezer. Raw frozen wings stored over frozen noodles and buns in kitchen Reach in freezer. Operator relocated all items during time of inspection. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over Ready to eat krab meat, cooked pork belly, and cooked eggs on front line Reach in cooler. Operator relocated all items during time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 5 gallons of ice unwholesome due 12 cans of soda stored inside front portion of ice machine.
01B-13-4
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. Cutting boards soiled in multiple areas in kitchen area. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bowl of tempura chips blocking Employee handwash sink at front line cook. Operator relocated bowl during time of inspection. Employee handwash sink blocked by tray at sushi station. Operator removed tray during time of inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. Located at sushi station.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled located next to Dish machine. Operator added label during time of inspection. **Corrected On-Site**
41-17-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Stored food not covered. Raw chicken and krab meat upon front line Reach in cooler not covered. Operator covered items during time of inspection. **Corrected On-Site**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe at Employee handwash sink at sushi station.
29-11-4
23
Dec 30, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 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 cannot be determined. Operator time marked at time of inspection. **Corrected On-Site**
03F-02-5
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.
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bowl of tempura on handwash sink on cooks line.
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at sushi bar.
12B-07-4
58
May 16, 2024
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Container of medicine improperly stored. Employee Zyrtec over clean dishes for restaurant.
41-07-4
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 cannot be determined. Per operator rice was put out 2 hours earlier. Operator labeled at time of inspection.
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bag of bread and bananas on handwash sink next to cooks line.
31A-09-4
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.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wasabi mayo in walk in cooler.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees bottles of water on prep tables in kitchen.
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating bowl of ramen on reach in cooler in kitchen.
12B-02-4
Basic - Food stored on floor. Bulk tempura on floor in kitchen. Employee removed at time of inspection. **Corrected On-Site**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers soiled in kitchen.
22-16-4
41
Jul 31, 2023
Routine - Food
4 critical violations. 7 major violations. 9 minor violations.
View 20 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.employee washed gloves. Discussed with employee the importance of hand washing and removing gloves putting new gloves on.
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler small black door under sushi line. 15 lbs of rice at 52 f no temperatures taken held over night in a reach in cooler with ambient temperature of 52 f of cooler. Cold holding Fish 58 f 1/2 lbs held in same cooler over night no temperatures taken
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi counter cooler Cream cheese 48 f imitation krab 48 f operator placed in freezer 43 f Sushi rolls 45 f 2nd temp operator placed in freezer 43 f Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler small black door under sushi line. 15 lbs of rice at 52 f no temperatures taken held over night in a reach in cooler with ambient temperature of 52 f Cold holding Fish 58 f 1/2 held in same cooler for night no temperatures taken **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over butter reach in cooler make station grab section on cooks line. Raw beef over ready to eat sauce reach in cooler cooks line operator removed to proper storage. raw salmon over ready to eat lemons in reach in cooler by soda cooler glass refrigerator. **Corrective Action Taken** **Repeat Violation**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by dish machine. Operator restocked
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. Printed for management manager signed and multiple employees signed. Next unannounced inspection **Corrective Action Taken**
11-26-1
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 - Handwash sink not accessible for employee use at all times. Had plastic wrap around sink employees unable to wash hands at sushi line. Manager removed wrap from hand washing sink. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Containers and water bottle stored in hand washing sink. Dumping water into hand washing sink
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees
53A-05-6
Basic - Bowl or other container with no handle used to dispense food. Scoop rice in dry storage area rice bin container
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi bar area table and Employee drink above microwave
12B-07-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.discussed with employee to place straw in coffee cup employee placed straw **Corrected On-Site**
12B-12-5
Basic - Employee eating in a food preparation or other restricted area. By dish machine and prep table
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees food in reach in cooler employee removed **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones on prep table by sushi making station.
40-06-5
Basic - Equipment in poor repair. Sushi line window flaps chipped. Discussed air flow can change the temperature of time/temperature control for safety food products
14-11-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Green onions not washed over ready to eat shrimp. Reach in cooler by soup and rice station.
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi line
21-12-4
17
Mar 23, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine **Repeat Violation** - From follow-up inspection 2023-03-23: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath kitchen equipment - From follow-up inspection 2023-03-23: **Time Extended**
36-73-4
86
Jul 25, 2022
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: cook sushi rice rice 124 f operator reheated to 135 f **Corrected On-Site** **Warning**
03B-01-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 live flies in back kitchen area 7 live flies on shelf were single service containers and drink glasses are stored. Flies were landed on single service containers but were covered with bag. 3 live flies by dish machine area. **Warning**
35A-02-6
High Priority - Raw animal food not separated from ready-to-eat food during preparation.raw beef over broccoli Cooked in reach in cooler on cooks line operator removed. Raw salmon over cucumbers in reach in cooler by coke cola machine operator removed raw salmon**Corrected On-Site** **Corrected On-Site** **Warning**
08A-14-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: Fish eggs 72 f on counter sushi area operator put in reach in freezer 2nd temp 43 f Avocado 72 f on sushi counter operator moved to freezer 2nd temp 56 f **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Stored bananas behind faucet. Operator removed. **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. **Warning**
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time sheet was not filled out for sushi rice. **Repeat Violation** **Warning**
03F-10-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarette pack and lighter on food prep counter by sushi rice cook pot. **Warning**
40-06-5
Basic - Improper storage of maintenance equipment that interferes with cleaning. Mop sink stored with dry storage goods. **Warning**
42-02-4
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 rice by dry storage area. **Warning**
10-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
33
Frequently Asked Questions
When was Origami Sushi last inspected?
The most recent health inspection at Origami Sushi on file is from Apr 27, 2026. The public record contains eight inspections in total.
What is the most common violation at Origami Sushi?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Origami Sushi.
How does Origami Sushi compare to other restaurants in Tampa?
Origami Sushi most recently scored 43 out of 100, which is lower than the Tampa average of 79.
Has Origami Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Origami Sushi have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Origami 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 Origami Sushi inspected?
Based on the inspection history on file, Origami Sushi is inspected around two times per year on average.
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