Sekushi Sushi Dumpling and Noodle Bar
Last inspected: Dec 5, 2025
78
Score
The health department has logged 10 inspections at Sekushi Sushi Dumpling and Noodle Bar, the earliest from 2022. Sekushi Sushi Dumpling and Noodle Bar was last inspected on Dec 5, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better lately, with recent visits averaging around three violations compared to roughly eight violations earlier on.
“Accumulation of debris on exterior of warewashing machine” accounts for the largest share of issues, appearing three times across the record.
That falls roughly in the middle of the pack for Clearwater restaurants. The record reflects steady performance over time.
10
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. 5 bags of cooked frozen chicken in stand up freezer no date mark for tracking.
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken no date mark, made on 12/4/2025.
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine. Top right side.
16-21-4
78
Apr 17, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
86
Dec 16, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
70
Jun 10, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : 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. No training certificates available. - From follow-up inspection 2024-06-10: Employee certificates not at operation. Held offsite. **Admin Complaint**
53B-01-5
Basic - - From initial inspection : Basic - Stored food not covered. Cooked chicken and buckets of sauces not covered in walk in cooler. **Corrected On-Site** - From follow-up inspection 2024-06-10: Pork belly **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on white chest freezer. - From follow-up inspection 2024-06-10: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-06-10: In process, not completed. **Time Extended**
22-20-5
78
Apr 9, 2024
Routine - Food
6 critical violations. 1 major violation. 4 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice 50f, from 4/8/2024, missed cooling window. Item discarded.
03D-02-5
High Priority - Toxic substance/chemical improperly stored. Bottle of hand soap stored over takeout single service containers outside shed. Stainless cleaner and degreaser bottles hanging on soda rack. Items moved. **Corrected On-Site**
41-10-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice 50f, from 4/8/2024, missed cooling window. Item discarded.
01B-02-5
High Priority - Raw animal food stored over unwashed produce. Raw chicken stored over unwashed produce. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen Cooked beef stored over raw frozen beef in stand up freezer. **Corrected On-Site**
08A-02-6
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. No training certificates available.
53B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment in poor repair. Torn gasket on white chest freezer.
14-11-5
Basic - Food stored on floor. Cooking oil stored on floor.
08B-38-4
Basic - Stored food not covered. Cooked chicken and buckets of sauces not covered in walk in cooler. **Corrected On-Site**
08B-12-5
30
Nov 3, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice from night before not discarded at closing. Found at time of inspection. Discarded.
03F-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sushi rice from last night not discarded at closing found at time of inspection.
01B-13-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked chicken not time marked from freezer to cooler. Time mark adjusted. **Corrective Action Taken**
02C-08-5
Basic - Standing water in bottom of reach-in-cooler. Two door reach in cooler across from fryer.
29-49-6
Basic - Single-service articles improperly stored. One case of plastic cups stored on floor in outside shed.
25-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Sushi area.
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish area.
36-34-5
50
Aug 14, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
74
Jun 16, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Frozen raw chicken stored over package raw fish and shrimp in stand up freezer. - From follow-up inspection 2023-06-16: Frozen raw chicken stored over packaged frozen shrimp in stand up freezer. **Time Extended**
08A-17-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked rice. - From follow-up inspection 2023-06-16: Raw chicken stored over beef broth in walk in cooler. **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restocked. **Corrected On-Site** - From follow-up inspection 2023-06-16: No paper towels in dish area hand sink. **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee. - From follow-up inspection 2023-06-16: **Time Extended**
53B-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish area. - From follow-up inspection 2023-06-16: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Dish area. **Repeat Violation** - From follow-up inspection 2023-06-16: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. - From follow-up inspection 2023-06-16: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Single service items on floor in outside shed. - From follow-up inspection 2023-06-16: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** - From follow-up inspection 2023-06-16: **Time Extended**
16-21-4
47
Jun 15, 2023
Routine - Food
9 critical violations. 3 major violations. 8 minor violations.
View 20 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken broth dated 6/3/2023.
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Short rib 46f, raw shell eggs ambient 46f, cooks line Raw tuna46f, raw salmon 46f, cooked eel 46f, cooked octopus 45f, mackerel 46f, sushi cooler to right shelf. **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked rice.
08A-05-6
High Priority - Raw animal food stored in same container as ready-to-eat food. Krab in same container as raw tuna and raw salmon in walk in cooler.
08A-08-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Frozen raw chicken stored over package raw fish and shrimp in stand up freezer.
08A-17-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef broth dated 6/14/2023 found at inspection at 54f, item to be discarded.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef broth dated 6/14/2023 found at inspection at 54f, item to be discarded.
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Chicken broth dated 6/3/2023
01B-13-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee.
53B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used for filling bucket, cooks line. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restocked. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish area.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Food stored on floor. Food items stored on floor in walk-in cooler- beef broth.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Dish area. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Single-service articles improperly stored. Single service items on floor in outside shed.
25-05-4
13
Oct 7, 2022
Routine - Food
2 minor violations.
View 2 violations
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
90
Frequently Asked Questions
When was Sekushi Sushi Dumpling and Noodle Bar last inspected?
The most recent health inspection at Sekushi Sushi Dumpling and Noodle Bar on file is from Dec 5, 2025. The public record contains 10 inspections in total.
What is the most common violation at Sekushi Sushi Dumpling and Noodle Bar?
Across the inspection record, “accumulation of debris on exterior of warewashing machine” has been cited three times, more than any other issue at Sekushi Sushi Dumpling and Noodle Bar.
How does Sekushi Sushi Dumpling and Noodle Bar compare to other restaurants in Clearwater?
Sekushi Sushi Dumpling and Noodle Bar most recently scored 78 out of 100, which is about the same as the Clearwater average of 79.
Has Sekushi Sushi Dumpling and Noodle Bar's inspection record improved over time?
Yes. Recent inspections at Sekushi Sushi Dumpling and Noodle Bar have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Sekushi Sushi Dumpling and Noodle Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sekushi Sushi Dumpling and Noodle Bar inspected?
Based on the inspection history on file, Sekushi Sushi Dumpling and Noodle Bar is inspected around three times per year on average.
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