Sushi Kampai
Last inspected: Apr 6, 2026
41
Score
The health department has logged 11 inspections at Sushi Kampai, the earliest from 2023. The newest entry in the record is dated Apr 6, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around 10 violations each.
The pattern that stands out is “handwash sink not accessible for employee use”, which has been cited eight times.
By comparison, the average Riverview facility scores 69, putting Sushi Kampai on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
1
Critical latest
3
Major latest
9
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon in reach in freezer.
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cup in hand wash sink. Manager removed at time of inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled, manager labeled at time of inspection. **Corrected On-Site**
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board. **Repeat Violation**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Plate in container of cut lettuce.
14-01-5
Basic - Ceiling tile missing. Above dry storage . **Repeat Violation**
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on reach in cooler. **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to ice machine.
24-08-4
Basic - Food stored on floor. Container of drink on floor, manager removed at time of inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour. **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Repeat Violation**
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink faucet at sushi bar won't stop running.
29-11-4
41
Nov 17, 2025
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed lemons in walk in cooler. Manager placed eggs to the bottom at time of inspection. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Chicken 44 F, cooked rice 44 F in walk in cooler. Manager placed on ice. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Prep table blocking hand wash sink, manager removed at time of inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to tea temped 79 F ran approximately 2 minutes.
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. Container with no handle in rice and sugar.
10-01-5
Basic - Food stored on floor. Fryer oil on floor, manager removed at time of inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
40-06-5
Basic - Covered waste receptacle not provided in women's bathroom. In employee restroom.
32-12-6
Basic - Ceiling tile missing. Ceiling tile missing in dry storage area.
36-36-4
Basic - Carbon dioxide tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, manager remade tested 100 ppm chlorine. **Corrected On-Site**
21-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 80 F, manager emptied water at time of inspection. **Corrected On-Site**
10-07-4
37
May 14, 2025
Food-Licensing Inspection
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards in kitchen are stained at time of inspection. **Warning** Priority: Intermediate - From follow-up inspection 2025-05-14: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food in walk in cooler prepared on site and not labeled at time of inspection. **Warning** Priority: Intermediate - From follow-up inspection 2025-05-14: **Time Extended**
02C-02-5
82
May 5, 2025
Food-Licensing Inspection
3 critical violations. 6 major violations. 3 minor violations.
View 12 violations
High Priority - Observed: 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. After employee ran machine multiple times machine tests at 0ppm chlorine sanitizer. Instructed use of triple sink for sanitizing plate ware at time of inspection. **Warning** Priority: High Priority
22-41-4
High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ **Warning** Priority: High Priority
50-08-7
High Priority - Observed: Nonfood-grade bags used in direct contact with food. Observed food kept in togo style bags in walk in cooler at time of inspection. **Warning** Priority: High Priority
14-31-5
Intermediate - Observed: 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 working without certified food manager present at time of inspection. Food manager showed up during inspection to walk with me during inspection **Corrected On-Site** **Warning** Priority: Intermediate
53A-05-6
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards in kitchen are stained at time of inspection. **Warning** Priority: Intermediate
22-02-4
Intermediate - Observed: Handwash sink not accessible for employee use at all times. Small white hand wash sink by dish machine blocked by metal cart at time of inspection. **Warning** Priority: Intermediate
31A-09-4
Intermediate - Observed: Handwash sink used for purposes other than handwashing. Observed fish in small food container stored in hand wash sink at sushi line. Employee moved pan during inspection. **Corrected On-Site** **Warning** Priority: Intermediate
31A-11-4
Intermediate - Observed: Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels from employee restroom paper towel holder at time of inspection. **Warning** Priority: Intermediate
31B-05-4
Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food in walk in cooler prepared on site and not labeled at time of inspection. **Warning** Priority: Intermediate
02C-02-5
Basic - Observed: Food stored on floor. Observed fry oil stored on floor in back dry storage by employee bathroom at time of inspection. **Warning** Priority: Basic
08B-38-4
Basic - Observed: Carbon dioxide tanks not adequately secured. Observed carbon dioxide tanks stored in employee bathroom at time of inspection not secured. **Warning** Priority: Basic
51-11-4
Basic - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a pink/black slime on white plastic shield inside ice machine bin at time of inspection. **Warning** Priority: Basic
22-20-5
30
Nov 4, 2024
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 55 F- retemp 43 F, salmon 55- retemp 51 F, crab 50 F- retemp 43 F, chicken 46 F in reach in cooler. Operator placed in another cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.chicken in walk in cooler date marked 10/21. Employee stated that the chicken was cooked yesterday.
02C-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over potatoes in reach in cooler. Employee removed eggs at time of inspection. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocking handwash sink next to dish machine. **Repeat Violation**
31A-09-4
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/ Observed 4+ employees working with no certified food manager at establishment. CFM arrived at time of inspection. **Corrected On-Site**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled near grill.
41-17-4
Basic - Food stored on floor. Sauce on floor in dry storage.
08B-38-4
Basic - Carbon dioxide tanks not adequately secured. In employee restroom.
51-11-4
Basic - Ceiling tile missing. Behind walk in cooler.
36-36-4
Basic - Covered waste receptacle not provided in women's bathroom. No covered trash can in employee restroom.
32-12-5
Basic - Improper storage of maintenance equipment that interferes with cleaning. Drill on dry storage shelf next to walk in cooler.
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. Scoop handle in corn starch.
10-01-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood on dry storage shelves next to walk in cooler.
14-47-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter.
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm, employee remade tested 50 ppm chlorine. **Corrected On-Site**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor under handwash sink.
21-38-4
29
Jun 19, 2024
Complaint Partial
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 49 F- retemp 42 F, tuna 46 F- retemp 41 F, octopus 45 F- retemp 40 F in reach in cooler at sushi bar. Employee placed in ice at time of inspection. **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to dish machine blocked with prep table, employee removed at to,e of inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
78
Feb 19, 2024
Routine - Food
4 critical violations. 7 major violations. 12 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 49 F, crab 53 F, employee placed in reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cup of lemon in ice bin at soda machine. **Warning**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over onions and carrots in walk in cooler. **Warning**
08A-05-6
High Priority - Food stored in ice used for drinks. See stop sale. Cup of lemon in ice bin at soda machine. **Warning**
08B-56-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 Compartment Sink. **Warning**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Tray inside handwash sink, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
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/ observed 4+ employees working with no certified food manager on site. **Repeat Violation** **Admin Complaint**
53A-05-6
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. **Warning**
53B-01-5
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. **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for sushi rice held on time. **Warning**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and beef in walk in cooler not date marked. **Warning**
02C-02-5
Basic - Carbon dioxide tanks not adequately secured. **Warning**
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle in containers of flour and corn starch. **Repeat Violation** **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table, operator removed at time of inspection. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on dry storage shelf next to reach in cooler. **Repeat Violation** **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish machine. **Repeat Violation** **Warning**
24-08-4
Basic - Food stored on floor. Oil on floor in dry storage. **Repeat Violation** **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer next to dry storage. **Warning**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water temped 69 F. **Repeat Violation** **Warning**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in sushi cooler. **Warning**
05-09-4
Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet at handwash sink at sushi bar area. **Warning**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board. **Repeat Violation** **Warning**
21-12-4
15
Oct 13, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed lettuce in walk in cooler. **Warning** - From follow-up inspection 2023-10-13: Raw shell eggs over crab in walk in cooler. **Time Extended**
08A-04-5
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. Operator provided 1 food handler certification. **Warning** - From follow-up inspection 2023-10-13: **Time Extended**
53B-13-5
78
Oct 12, 2023
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Sewage/wastewater backing up through floor drains. When washing hands at the hand wash sink near soda machine water is coming up from under the cabinet. Ran all the other hand wash sinks and water is still going on to the floor. **Warning**
28-26-5
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed lettuce in walk in cooler. **Warning**
08A-04-5
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. Dish machine tested 0ppm, operator set up 3 Compartment Sink tested 50 ppm chlorine. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles 45 F, Shrimp 47 F in ric next to grill. tuna 50 F, salmon 51 F, Shrimp 50 F in display cooler at sushi bar. Operator placed all items on ice. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink near ice machine blocked by prep table. **Repeat Violation** **Warning**
31A-09-4
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/ observed 4+ employees working with no food manager on site. **Warning**
53A-05-6
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. Operator provided 1 food handler certification. **Warning**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle near grill. **Repeat Violation** **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowls with no handles in container of sugar. **Repeat Violation** **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on top of reach in cooler next to wok. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys above reach in cooler. **Repeat Violation** **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from ice machine **Warning**
24-08-4
Basic - Food stored on floor. Soy sauce on floor next to walk in cooler. **Repeat Violation** **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in container of sugar. **Warning**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 85 F, operator removed at time of inspection. **Corrected On-Site** **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler door handle at sushi bar. **Warning**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables through out the kitchen. **Warning**
21-12-4
23
Apr 6, 2023
Routine - Food
3 critical violations. 6 major violations. 5 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 46 F, white fish 44 F, Raw chicken 44 F- retemp 38F, salmon 44 F, shrimp 45 F- retemp 41 F. Operator placed items on ice. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over shrimp and beef in reach in freezer.
08A-20-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink missing vacuum breaker.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine.
22-02-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler opened yesterday, not date marked.
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to dish machine blocked with prep table. **Repeat Violation**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for sushi rice, sent operator time as a public health control written procedure. **Corrective Action Taken**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked yesterday not date marked in walk in cooler.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle next to fryers. Operator labeled at time of inspection. **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Oil on floor on cook line. Carrots on the floor in the walk in cooler. Operator removed items at time of inspection. **Corrected On-Site**
08B-38-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0ppm, operator remade tested 50 ppm.
21-07-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of rice. **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf with clean equipment. Operator removed at time of inspection. **Corrected On-Site**
40-06-5
Basic - Food storage container/container lid cracked or broken. Chicken container cracked in walk in cooler.
14-38-4
27
Mar 14, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp 64 F on counter, operator placed back in reach in cooler. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2023-03-14: Shrimp 66 F, operator placed on ice. **Time Extended** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink next to soda machine. **Warning** - From follow-up inspection 2023-03-14: No paper towels at handwash sink next to soda machine. **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.chicken and rice in walk in cooler cooked yesterday not date marked. **Repeat Violation** **Warning** - From follow-up inspection 2023-03-14: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled. **Warning** - From follow-up inspection 2023-03-14: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 90 F, operator emptied water at time of inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2023-03-14: Utensils in standing water of 79 F. **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Food stored on floor. Container of ginger on floor in dry storage. **Repeat Violation** **Warning** - From follow-up inspection 2023-03-14: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of flour. **Warning** - From follow-up inspection 2023-03-14: **Time Extended**
14-01-5
58
Frequently Asked Questions
When was Sushi Kampai last inspected?
The most recent health inspection at Sushi Kampai on file is from Apr 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sushi Kampai?
Across the inspection record, “handwash sink not accessible for employee use” has been cited eight times, more than any other issue at Sushi Kampai.
How does Sushi Kampai compare to other restaurants in Riverview?
Sushi Kampai most recently scored 41 out of 100, which is lower than the Riverview average of 69.
Has Sushi Kampai's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Kampai have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sushi Kampai 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 Sushi Kampai inspected?
Based on the inspection history on file, Sushi Kampai is inspected around four times per year on average.
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