Sushi Masa
Last inspected: Dec 31, 2025
100
Score
Sushi Masa has been inspected 14 times since 2022. The most recent report on file is from Dec 31, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly 10 violations before.
“Employee personal items stored” accounts for the largest share of issues, appearing four times across the record.
Among Pensacola restaurants, the typical score is 95; Sushi Masa is comfortably above that bar. The full picture is one of consistent compliance.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 31, 2025
Complaint Full
No violations found.
100
Dec 30, 2025
Complaint Full
3 critical violations. 8 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
26
Sep 15, 2025
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
67
Aug 18, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
70
Apr 30, 2025
Complaint Full
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for sushi rice Per operator, rice was made 3 hour prior. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-04-30: **Admin Complaint**
03F-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Unpackaged raw steak over packaged precooked pork dumplings. Raw chicken over cooked mixed vegetables. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-04-30: **Admin Complaint**
08A-05-6
74
Apr 29, 2025
Complaint Full
11 critical violations. 5 major violations. 9 minor violations.
View 25 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator enter kitchen and put on gloves to work with food without washing hands. Instructed operator to remove gloves and wash hands before putting on new gloves.
12A-07-5
High Priority - Employee washed hands with no soap. Observed operator step off cook line, wash hands without soap, and then put on new gloves. Instructed operator to remove gloves and rewash hands with soap.
12A-20-4
High Priority - Raw animal food stored over or with unwashed produce. Raw tuna over unwashed broccoli in walk-in cooler.
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Unpackaged raw steak over packaged precooked pork dumplings. Raw chicken over cooked mixed vegetables. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs in walk-in cooler at 57f ambient air. Eggs have been in walk-in cooler since yesterday. See stop sale. **Warning**
03A-03-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon in walk-in cooler baring label "Keep frozen" not removed from reduced oxygen packaging before thawing.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Held in walk-in cooler overnight: raw chicken 56f, beef 56f, tuna 53f, raw shell eggs 57f ambient air.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Squid at 63f sitting on floor behind trash can near prep sink out of temperature control for less than 4 hours. Operator moved squid to walk-in cooler to cool down. Steak in reach-in cooler sitting on top of other items at 60f for 1 hour. In walk-in cooler overnight: raw chicken 56f, beef 56f, tuna 53f. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for sushi rice Per operator, rice was made 3 hour prior. **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Eel at 107f for 15 minutes.
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No automatic vacuum breakers on splitter attachment at mop sink.
29-42-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Krab salad 56f ambient cooling 3 hours, whitefish 53f Ambient Cooling 3 hours , cooked noodles 53f Cook Cooling 4 hours , mussels 53f Ambient Cooling 1 hour, cooked vegetables 56f Cook Cooling 4 hours, all items in walk-in cooler that is 56f ambient air. **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Operator used hand wash sink in kitchen to fill pan with water for steam well. Manager instructed operator to stop and fill pan at prep sink. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have test strips to test sanitizer for dishmachine. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen. **Repeat Violation**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Operator has no probe thermometer. Provided operator with probe thermometer. **Corrected On-Site** **Repeat Violation**
05-08-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops for various dry items in kitchen, and sauces in walk-in cooler. **Repeat Violation**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler reading 56f as coldest temperature in unit during inspection.
14-74-7
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. Salmon in walk-in cooler baring label "Keep frozen" not removed from reduced oxygen packaging before thawing. See stop sale.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone, drink, and vape stored on top of dishmachine. Operator removed items during inspection. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored in a location that is exposed to splash/dust. Squid sitting on floor behind trash can near prep sink. Operator moved squid to walk-in cooler. **Corrected On-Site**
08B-36-4
Basic - Food stored on floor. Squid sitting on floor behind trash can near prep sink. Operator moved squid to walk-in cooler. **Corrected On-Site**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in walk-in cooler. Operator placed new ambient air thermometer in wall-in cooler. **Corrected On-Site**
05-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by dishmachine soiled with mold-like substance. **Repeat Violation**
36-27-5
Basic - Water draining onto floor surface. Dishmachine water draining onto floor before reaching drain. Operator fixed piping to drain into drain. **Corrected On-Site**
29-03-4
7
Feb 10, 2025
Routine - Food
No violations found.
100
Jan 14, 2025
Routine - Food
7 critical violations. 7 major violations. 8 minor violations.
View 22 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employees prepping crab mix for immediate storage in kitchen.
09-01-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Wiping towel used to cover sushi rice in kitchen.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw fish over cook lo mein, inside upright reach in cooler.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken over raw fish.
08A-20-5
High Priority - Shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt. Shelled eggs stored on shelf Ambient air 58f.
03A-23-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
12A-09-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Fried shrimp next to fryer station. Sushi rice.
03F-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing stations on outside of cook line Hand washing station in prep area kitchen. Hand washing station in sushi kitchen.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler.
02C-02-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink. Hand washing station on cook line.
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blades.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Items stored inside multiple hand washing stations in kitchen.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Inside rice bin in kitchen.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees drink inside upright reach in cooler adjacent from cook line.
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Multiple items inside walk in cooler and freezer.
08B-47-4
Basic - Plumbing system improperly installed or repaired. Pipe from ceiling leaking black liquid with plastic bag wrapped around the pipe exit. **Warning**
29-07-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright reach in cooler.
22-16-4
Basic - Single-service items stored under sewer lines that are not shielded to intercept potential drips. See violation 29-07-05.
25-20-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to shelves adjacent from ice machine.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Ingredient bins in kitchen.
02D-01-5
12
Sep 10, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator placed time marking on items. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing station used as storage and dump, hand washing station located left side of sushi rice in kitchen.
31A-11-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed items. **Corrected On-Site**
10-17-4
Basic - Cloth used as a food-contact surface. Cloth used to cover sushi rice inside sushi rice holders.
21-05-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee open container on make line.
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Multiple box items inside walk in freezer.
08B-47-4
64
Jan 29, 2024
Complaint Full
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of lobster tails over butter inside upright reach in cooler on cook line.
08A-05-6
86
Aug 15, 2023
Routine - Food
No violations found.
100
Aug 7, 2023
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - OBSERVED: OPERATING WITH AN EXPIRED DIVISION OF HOTELS AND RESTAURANTS LICENSE. 06/01/2023 **ADMIN COMPLAINT** PRIORITY: HIGH PRIORITY
50-17-3
High Priority - OBSERVED: REFRIGERATED TIME/TEMPERATURE CONTROL FOR SAFETY FOOD RECEIVED AT GREATER THAN 41 DEGREES FAHRENHEIT. TOFU 47 HELD OVER NIGHT. OPERATOR, VOLUNTARILY DISCARDED ITEMS. PRIORITY: HIGH PRIORITY
03A-21-5
High Priority - OBSERVED: TIME/TEMPERATURE CONTROL FOR SAFETY FOOD IDENTIFIED IN THE WRITTEN PROCEDURE AS A FOOD HELD USING TIME AS A PUBLIC HEALTH CONTROL HAS NO TIME MARKING. PRIORITY: HIGH PRIORITY
03F-02-5
High Priority - OBSERVED: TOXIC SUBSTANCE/CHEMICAL IMPROPERLY STORED. FLY STICKY TRAP OVER PREP TABLE ON COOK LINE. PRIORITY: HIGH
41-10-4
Intermediate - OBSERVED: COMMERCIALLY PROCESSED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD OPENED AND HELD MORE THAN 24 HOURS NOT PROPERLY DATE MARKED AFTER OPENING. MULTIPLE ITEMS INSIDE WALK IN COOLER. PRIORITY: INTERMEDIATE
02C-03-5
Intermediate - OBSERVED: READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD PREPARED ONSITE AND HELD MORE THAN 24 HOURS NOT PROPERLY DATE MARKED. TOFU INSIDE UPRIGHT REACH IN COOLER. PRIORITY: INTERMEDIATE
02C-02-5
Intermediate - OBSERVED: READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD PREPARED ONSITE AND HELD MORE THAN 24 HOURS NOT PROPERLY DATE MARKED. TOFU INSIDE UPRIGHT REACH IN COOLER. PRIORITY: INTERMEDIATE
02C-02-5
Basic - OBSERVED: EMPLOYEE PERSONAL ITEMS STORED IN OR ABOVE A FOOD PREPARATION AREA, FOOD, CLEAN EQUIPMENT AND UTENSILS, OR SINGLE-SERVICE ITEMS.
40-06-5
Basic - OBSERVED: TIME/TEMPERATURE CONTROL FOR SAFETY FOOD THAWED IN AN IMPROPER MANNER. FROZEN SHRIMP INSIDE STANDING WATER. PRIORITY: BASIC 10-07-4 OBSERVED: IN-USE UTENSIL STORED IN STANDING WATER LESS THAN 135 DEGREES FAHRENHEIT. PRIORITY: BASIC
06-01-5
37
Oct 12, 2022
Complaint Full
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
67
Sep 6, 2022
Complaint Full
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee walk into kitchen and put gloves on with no hand wash. Operator instructed employee to wash hands before putting on gloves. **Corrective Action Taken**
12A-07-5
High Priority - Raw animal food stored over or with unwashed produce. Bowl of raw chicken over sweet potatoes inside walk in cooler.
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp. Operator placed items correctly.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. following items held less than 4hrs inside salad cooler: lettuce 45/47f.
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On multi items Operator placed time stamps.
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. The following with no date mark inside walk in cooler: Lo mein, mixed vegetables, breaded shrimp,
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing station on next to cook line turned off. Operator turned hot water valve on.
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Base of can opener. Reach in cooler gaskets.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright reach in cooler kitchen.
22-16-4
29
Frequently Asked Questions
When was Sushi Masa last inspected?
The most recent health inspection at Sushi Masa on file is from Dec 31, 2025. The public record contains 14 inspections in total.
What is the most common violation at Sushi Masa?
Across the inspection record, “employee personal items stored” has been cited four times, more than any other issue at Sushi Masa.
How does Sushi Masa compare to other restaurants in Pensacola?
Sushi Masa most recently scored 100 out of 100, which is higher than the Pensacola average of 95.
Has Sushi Masa's inspection record improved over time?
Yes. Recent inspections at Sushi Masa have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Sushi Masa 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 Masa inspected?
Based on the inspection history on file, Sushi Masa is inspected around four times per year on average.
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