Samurai Sushi
Last inspected: Feb 9, 2026
74
Score
Inspectors have visited Samurai Sushi nine times, with records going back to 2022. The most recent report on file is from Feb 9, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
There hasn't been much movement either way: counts have stayed near nine violations per visit across recent inspections.
Across the inspection history, “ready-to-eat” is the issue that surfaces most often, recorded three times.
Samurai Sushi scores about where you'd expect for a Florida restaurant. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. - white single use paper towel used to wrap fish at sushi bar - From follow-up inspection 2026-02-09: **Time Extended**
14-86-1
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle - From follow-up inspection 2026-02-09: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of bulk foods containers - From follow-up inspection 2026-02-09: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - back door - From follow-up inspection 2026-02-09: **Time Extended**
35B-03-4
74
Dec 9, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Washing Fruits and Vegetables
FL-42
30
Jul 8, 2025
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
41
Feb 17, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Washing Fruits and Vegetables
FL-42
43
Aug 7, 2024
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. - non food grade paper towel lining cut veggies at cook line - non food grade paper towel wrapping fish at sushi bar
14-86-1
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. - provided to operator
11-27-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. - hand wash sink turned off at server station due to broken faucet. Operator replaced with new one during inspection **Corrected On-Site**
31A-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphones and drinks on prep counters
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ladle at miso station
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. - at make line cooler. Operator brought in new thermometer. **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink at bar counter soiled - bottom shelf of prep counters throughout kitchen - walk in cooler fan covers dusty - walk in cooler shelves soiled
23-03-4
Basic - Accumulation of debris on exterior of warewashing machine. - dishwasher machine doors build up of lime
16-21-4
Basic - Bowl or other container with no handle used to dispense food. - plastic Togo bowls without handles in sauce buckets at walk in cooler
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. - make line cooler door handles soiled
23-24-4
45
Feb 12, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Tuna,tuna and salmon mix,tempura flakes and cut vegetables all lined with paper towel throughout facility
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tilapia at sushi station temping at 48F.Per operator item was set on counter during set up less than 2 hours. Advised operator to move to reach in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White large cutting boards at sushi bar and prep area
22-02-4
Intermediate - No soap provided at handwash sink. No soap at hand washing sink at cooks line **Corrected On-Site**
31B-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. At chemical storage area two CO2 tanks not chained
51-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bowl of food stored in walk in cooler. Per operator his personal food
08B-49-4
Basic - Food not stored at least 6 inches off of the floor. Cooking oil stored on floor by ice machine.Operator moved Case of frozen food stored in floor of walk in freezer
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on oven handle at cooks line **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at sushi bar and cooks line
22-08-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler
22-16-4
45
Jul 24, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink add a vacuum breaker to the splitter
29-34-4
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.
53B-14-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hws in the prep area
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. The white divider on the ice bin is souled
22-20-5
Basic - Dead roaches on premises. 3 dead roaches in the mop room
35A-03-4
Basic - Faucet/handle missing at plumbing fixture. Hand wash sink at the ware wash area missing cold side handle Hws in the service alley cold water faucet not working
29-09-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -slow cooker holding miso soup dirty -gasket to the Pepsi cooler ripped -hood filters soiled
23-03-4
50
Feb 3, 2023
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (45F - Cold Holding sushi cooler
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried rice 125° hot hold
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. when adding a splitter to a hose Bibb a vacuum breaker needs to be added to the unprotected side. Currently the splitter is set up with a water line to a chemical dispenser and the other side is open. The open side needs a vacuum breaker added. The chemical device has its back flow protection built in.
29-34-4
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. Provided form
11-27-4
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 form
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. Spicy tuna, cooked shrimp
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef
13-03-4
Basic - Food stored on floor. Cooking oil stored on the floor
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp at room temperature thawing
06-01-5
30
Aug 10, 2022
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp, rice not dated
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the service alley
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has a black mold like substance present on the white divider
22-20-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. At the cooks line
21-04-4
Basic - Light not functioning. 2 lights over the dish area burnt out
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of the soup warmer (miso soup) -hood filters at the cooks line
23-03-4
Basic - Faucet/handle missing at plumbing fixture. Missing handle on the hand sink at the 3 compartment sink
29-09-4
61
Frequently Asked Questions
When was Samurai Sushi last inspected?
The most recent health inspection at Samurai Sushi on file is from Feb 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Samurai Sushi?
Across the inspection record, “ready-to-eat” has been cited three times, more than any other issue at Samurai Sushi.
Has Samurai Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Samurai Sushi have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Samurai 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 Samurai Sushi inspected?
Based on the inspection history on file, Samurai Sushi is inspected around three times per year on average.
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