Robongi Sushi Wok & Grill
Last inspected: Nov 10, 2025
35
Score
Robongi Sushi Wok & Grill appears in inspection records eight times, starting in 2022. The newest entry in the record is dated Nov 10, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
Looking across the full record, “handwash sink used for purposes other than handwashing” is the recurring theme, flagged three times.
Restaurants in Valrico average 81, so Robongi Sushi Wok & Grill trails the local norm. The pattern in the record is worth a careful look.
8
Inspections
2
Critical latest
3
Major latest
9
Minor latest
Inspection History
Nov 10, 2025
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Food stored in ice used for drinks. See stop sale. Observed squeeze bottle of sauce stored in drink ice in soda fountain ice bin. Operator discarded ice. **Corrected On-Site**
08B-56-4
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. Sushi rice with no time mark. Operator placed time mark. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket and steel wool stored in sushi bar hand sinks. Operator removed items. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump cleaning solution into sushi bar hand sink.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items observed in reach in coolers and walk in cooler with no date marked.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed in bulk sugar, flour and bread crumbs.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles, beverage can, and coffee cups on prep table. Thermos on prep table.
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. Open can of energy drink and 2 unenclosed coffee cups observed on prep table. Observed thermos cap filled with tea on prep table.
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table.
40-06-5
Basic - Equipment in poor repair. Torn gaskets on flip top cooler doors.
14-11-5
Basic - Food stored on floor. Multiple buckets of sauces observed on the floor throughout kitchen **Repeat Violation**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed stored on soda fountain grate. Operator placed in container. **Corrected On-Site**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Observed on oven door handle. Operator removed. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have buildup of food residue. Flip top cooler door gaskets soiled.
23-03-4
35
Mar 28, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over ready-to-eat food. Observed raw shrimp and tuna stored over cooked chicken in walk in cooler
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at sushi station has Sani bucket in it. Manager removed **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi station
31B-02-4
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and shrimp in walk in cooler
02C-02-5
Basic - Food stored on floor. Observed buckets of sauces stored on floor in walk in cooler. Oil on floor on cook line
08B-38-4
Basic - Light not functioning. In server station and dry storage
36-62-4
Basic - Reuse of single-service or single-use articles. Shelled egg cartons being reused to drain oil from cooked chicken
25-32-4
50
Jan 29, 2025
Routine - Food
1 major violation.
View 1 violation
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. Three employees had no training **Warning** - From follow-up inspection 2025-01-29: **Time Extended**
53B-13-5
90
Jan 23, 2025
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 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. Sushi rice. Manager time marked **Corrected On-Site** **Warning**
03F-02-5
High Priority - Container of medicine improperly stored. Bottle of vitamins and eye drops on shelf by toaster in sushi station. Manager removed **Corrected On-Site** **Warning**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line ale table: raw chicken (50F - Cold Holding); cooked noodles (51F - Cold Holding); cut cabbage (51F - Cold Holding); cooked peas and carrots (51F - Cold Holding); shelled eggs (48F - Cold Holding); cooked pork (49F - Cold Holding). **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket with water in hand sink. Manager removed **Corrected On-Site** **Warning**
31A-11-4
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. Three employees had no training **Warning**
53B-13-5
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed bottle of mouthwash on prep table **Warning**
41-04-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed drill on prep table **Warning**
42-03-5
45
Jan 31, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Container of medicine improperly stored. **Repeat Violation**
41-07-4
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
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken standing water
06-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellular phones
40-06-5
64
Aug 23, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
64
Feb 7, 2023
Food-Licensing Inspection
No violations found.
100
Aug 1, 2022
Routine - Food
5 minor violations.
View 5 violations
Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl used to scoop breading in kitchen
14-01-5
Basic - Food not stored at least 6 inches off of the floor. Observed containers of soy sauce stored on floor in kitchen **Repeat Violation**
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reachin freezer on cookline
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed stored on oven handles
10-20-4
Basic - Reuse of single-service or single-use articles. Observed metal cans reused in reachin cooler
25-32-4
78
Frequently Asked Questions
When was Robongi Sushi Wok & Grill last inspected?
The most recent health inspection at Robongi Sushi Wok & Grill on file is from Nov 10, 2025. The public record contains eight inspections in total.
What is the most common violation at Robongi Sushi Wok & Grill?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Robongi Sushi Wok & Grill.
How does Robongi Sushi Wok & Grill compare to other restaurants in Valrico?
Robongi Sushi Wok & Grill most recently scored 35 out of 100, which is lower than the Valrico average of 81.
Has Robongi Sushi Wok & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Robongi Sushi Wok & Grill have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Robongi Sushi Wok & Grill 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 Robongi Sushi Wok & Grill inspected?
Based on the inspection history on file, Robongi Sushi Wok & Grill is inspected around two times per year on average.
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