Sushi Maru
Last inspected: Dec 8, 2025
78
Score
Going back to 2022, Sushi Maru has eight inspections in the public record. The newest entry in the record is dated Dec 8, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to six violations per visit.
When inspectors have written things up, “employee beverage container on a food preparation table” has been the most frequent reason, cited three times.
Compared to other Brandon restaurants (averaging 82), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
8
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 8, 2025
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple liquid on shelf under hand sink at sushi bar. Operator placed label. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop bulk rice. Operator replaced with scoop with handle. **Corrected On-Site**
14-01-5
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. Diced raw tuna thawed in unopened reduced oxygen packaging in reach in cooler at sushi bar. Operator removed from packaging **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on counter at wait station. Operator placed on lower shelf. **Corrected On-Site**
12B-07-4
78
Nov 12, 2025
Food-Licensing Inspection
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used to wrap fish at sushi bar. Operator did not have proof that paper towels used were constructed of food grade material. Operator replaced all paper towels with wax paper. **Corrected On-Site**
14-86-1
Intermediate - Spray bottle containing toxic substance not labeled. Operator discarded contents. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand sink blocked by mop bucket. Operator moved mop bucket. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Plastic tub in hand sink at wait station. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in sushi bar preparing food with no hair restraint. Employee put on hat. **Corrected On-Site**
13-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed in bulk rice. Operator removed bowl. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle observed on prep table.Operator removed **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket observed stored on box of avocado at sushi bar. Operator removed. **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle, Operator removed. **Corrected On-Site**
10-07-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed on prep surface. Operator placed on lower shelf **Corrected On-Site**
21-44-1
47
Apr 14, 2025
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For fresh farm raised salmon. Manager was able to obtain proof of aquaculture for Farm Raised Salmon from vendor **Corrected On-Site** **Warning**
01D-01-5
Intermediate - Hand sink on sushi station converted to prep sink, only making 1 hand sink for area. Server station expanded, hand sink used to clean plates, tea station, and soda machine added. Dish machine added. Mop sink moved to back left corner of kitchen. Hand sink removed from left side of three compartment sink. Dry storage closet added 2 double door reach in coolers. Dry storage racks installed with bottled beverages and single service items in hallway leading to bathrooms. 2 make line coolers added and prep table added. Only hand sink in kitchen is in back left corner. No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. . **Warning**
51-16-7
Intermediate - Handwash sink missing in warewashing or food preparation area. Additional prep station added by dish area blocking direct access to a hand sink. Server station remodel has sink but only used for rinsing containers. **Warning**
31A-07-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At server station, left sushi bar station and left side of three compartment sink **Warning**
31A-04-4
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. **Warning**
53B-14-5
58
Jan 21, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a board, employee removed board. **Corrected On-Site**
31A-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed on male employee on sushi area and in kitchen, employees put on hair restraint.
13-03-4
86
Mar 14, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Proper Hot and Cold Holding Temperatures
FL-21
82
Nov 6, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw eggs
08A-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Reuse of single-service or single-use articles.
25-32-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
70
Mar 30, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade bags used to stored raw chicken in two door True Refrigerator on prep line adjacent to lobby doors
14-31-5
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.
11-26-1
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.
11-27-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 employee drinks stored on prep table adjacent to dish machine
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink on cookline
31B-04-4
64
Nov 7, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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/
53A-05-6
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee vape stored on shelf above prep table Corrected-observed employee remove **Corrected On-Site**
40-06-5
Basic - Working containers of food removed from original container not identified by common name.Observed bulk salt not labeled on cookline Corrected observed employee label **Corrected On-Site**
02D-01-5
78
Frequently Asked Questions
When was Sushi Maru last inspected?
The most recent health inspection at Sushi Maru on file is from Dec 8, 2025. The public record contains eight inspections in total.
What is the most common violation at Sushi Maru?
Across the inspection record, “employee beverage container on a food preparation table” has been cited three times, more than any other issue at Sushi Maru.
How does Sushi Maru compare to other restaurants in Brandon?
Sushi Maru most recently scored 78 out of 100, which is lower than the Brandon average of 82.
Has Sushi Maru's inspection record improved over time?
No. Recent inspections at Sushi Maru have averaged around six violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Sushi Maru 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 Maru inspected?
Based on the inspection history on file, Sushi Maru is inspected around three times per year on average.
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