Sushi Alive
Last inspected: May 5, 2026
86
Score
The health department has logged 10 inspections at Sushi Alive, the earliest from 2022. On May 5, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Looking across the full record, “handwash sink not accessible for employee use” is the recurring theme, flagged five times.
That puts the facility ahead of the local pack: the average Tampa restaurant scores 79. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
May 5, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over cut greens walk in cooler
08B-17-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 employee on front sushi line.
13-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area.
31B-04-4
86
Feb 2, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by large trash can at prep kitchen. Employee relocated trash can away from handwash sink. **Corrected On-Site**
31A-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In beer cooler. Removed. **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Water leaking from faucet in handwash sink at dish machine area.
29-11-4
82
Dec 17, 2024
Complaint Full
2 critical violations. 3 major violations. 1 minor violation.
View 6 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. Employee handled soiled food containers, then handled cleaned food containers in dish machine without washing hands first.
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of roe/masago 51 F stored on cutting board at sushi bar. Employee placed it on ice bath at time of inspection. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At back kitchen. Employee provided paper towel. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by large trash can at back kitchen. Employee relocated trash can. Handwash sink blocked by utility cart at dish machine area. Employee relocated cart. **Corrected On-Site**
31A-09-4
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. Cooked chicken wings in walk-in cooler. **Repeat Violation**
02C-04-5
Basic - Water leaking from pipe under handwash sink while washing hands at dish machine area.
29-11-4
52
Aug 12, 2024
Complaint Full
No violations found.
100
Aug 1, 2024
Complaint Full
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
43
Apr 25, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially ROP Tilapia fillets. **Repeat Violation**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimps and raw fish fillets stored over cooked fish and sushi rolls in reach-in cooler on cook line. Employee rearranged items to prevent cross contamination at time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024. **Admin Complaint**
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by large trash can at food prep area. Operator relocated trash can away from handwash sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. Handwash sink at dish machine area. Provided. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 23 bags of commercially reduced oxygen packaged tilapia fillets thawed without removed from the ROP environment in walk-in cooler.
06-09-1
47
Jan 4, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. kimchi 56 F, cooked rice noodle 47 F. Operator moved to walk-in cooler. **Corrective Action Taken** - From follow-up inspection 2024-01-04: kimchi 51 F **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP raw salmon onsite not keep frozen or removed from packaging before thawing. - From follow-up inspection 2024-01-04: Commercially ROP tuna thawed in sealed package. **Time Extended**
01B-13-4
Intermediate - - From initial inspection : 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 by email. **Corrective Action Taken** - From follow-up inspection 2024-01-04: **Time Extended**
11-27-4
67
Oct 31, 2023
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP raw salmon onsite not keep frozen or removed from packaging before thawing.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. kimchi 56 F, cooked rice noodle 47 F. Operator moved to walk-in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 3 pieces of raw salmon thawed in reduced oxygen packaging onsite in walk-in cooler.
03G-04-5
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 by email. **Corrective Action Taken**
11-27-4
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. The establishment ROP raw fish onsite but not in 10k bag.
03G-43-1
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at dish machine area blocked by multiple containers. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment ROP raw fish and raw meat onsite.
03G-50-1
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at cook line.
31B-04-4
41
Apr 10, 2023
Routine - Food
4 critical violations. 5 major violations. 2 minor violations.
View 11 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, chlorine tested 0ppm. Operator setup three compartment sink with quaternary and contacted service company at time of inspection. **Corrective Action Taken**
22-49-4
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. Employee handled soiled dishes then handled cleaned dishes with no handwash. Discussed with operator.
12A-13-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2023. **Admin Complaint**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk-in cooler.
08A-20-5
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.
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.
11-26-1
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 - Spray bottle containing toxic substance not labeled. Labeled. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at dish machine area has no running water at all.
27-16-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tempura flour bin.
10-01-5
Basic - Cutting board has cut marks and is no longer cleanable. On cook line.
14-09-4
30
Nov 9, 2022
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish eggs 50-59 F at sushi bar. Operator marked fish eggs in time control written procedures at time of inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by a large trash can at back kitchen. Operator moved trash can to other location. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink on cook line. Operator provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
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
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar and flour bins. **Corrected On-Site**
10-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 employee at cook line.
13-04-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used as sliding door handles for sushi coolers.
14-71-4
Basic - Stored food not covered. Homemade spring rolls and krab rangoons in walk-in freezer and reach-in freezer.
08B-12-5
52
Frequently Asked Questions
When was Sushi Alive last inspected?
The most recent health inspection at Sushi Alive on file is from May 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sushi Alive?
Across the inspection record, “handwash sink not accessible for employee use” has been cited five times, more than any other issue at Sushi Alive.
How does Sushi Alive compare to other restaurants in Tampa?
Sushi Alive most recently scored 86 out of 100, which is higher than the Tampa average of 79.
Has Sushi Alive's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Alive have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sushi Alive 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 Sushi Alive inspected?
Based on the inspection history on file, Sushi Alive is inspected around three times per year on average.
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