Sushi Ninja Brandon
Last inspected: Apr 2, 2026
39
Score
Sushi Ninja Brandon appears in inspection records 10 times, starting in 2022. The most recent visit was on Apr 2, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
“Food stored on floor” accounts for the largest share of issues, appearing four times across the record.
Sushi Ninja Brandon's latest score of 39 falls below the Brandon average of 82. The pattern in the record is worth a careful look.
10
Inspections
3
Critical latest
3
Major latest
4
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over prepared cucumber in walk in cooler.
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over lettuce in walk in cooler.
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp and imitation crab held at 45F in top of flip top unit. Operator placed items in lower paper of cooler. **Corrective Action Taken**
03A-02-5
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. Half and half container at poke bar.
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Sponge in hand sink at poke bar. Operator removed. **Corrected On-Site**
31A-11-4
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/ 5 employees working with food
53A-05-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Food stored on floor. Multiple items on the floor in walk in freezer
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Drink glasses at soda fountain near dish area.
24-08-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop multiple bulk items. Operator removed bowls. **Corrected On-Site**
14-01-5
39
Oct 16, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line bottom scallion container. Paper towels used to wrap raw fish on sushi line. Paper towels used to line bowls of diced tuna and salmon, container of roe in poke station. **Warning** - From follow-up inspection 2025-10-16: **Time Extended**
14-86-1
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. Multiple items prepared on site observed in all coolers with no date markings. **Warning** - From follow-up inspection 2025-10-16: **Time Extended**
02C-02-5
78
Oct 13, 2025
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing wooden spoon in prep sink, place on drain board without sanitizing. **Warning**
22-45-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line bottom scallion container. Paper towels used to wrap raw fish on sushi line. Paper towels used to line bowls of diced tuna and salmon, container of roe in poke station. **Warning**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. **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. Sushi rice at sushi bar placed at 12:00pm. Operator placed time stamp. **Corrected On-Site** **Warning**
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. Multiple items prepared on site observed in all coolers with no date markings. **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Plastic cup used to scoop sauce from square bucket on floor in storage area. Plastic bowl used to scoop bulk rice. Plastic cup used to scoop soy sauce. **Warning**
14-01-5
Basic - Food stored on floor. Cooking oil on floor by fryers. Bucket of sauce in storage/prep area. Multiple items on the floor in walk in freezer. **Warning**
08B-38-4
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 raw tilapia and amberjack thawed in reduced oxygen packaging in walk in cooler. **Warning**
06-09-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut onions stored under unwashed produce in walk in cooler. Cooked rice stored under unwashed avocado in walk in cooler. **Warning**
08B-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Drink glasses on shelf over soda fountain. **Warning**
24-08-4
39
May 6, 2025
Routine - Food
No violations found.
100
May 5, 2025
Routine - Food
2 critical violations. 3 minor 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. Farm raised fresh Salmon. Manager obtained aquaculture letter form purveyor. **Corrected On-Site** **Warning**
01D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi cooler salmon (50F - Cold Holding); tuna (45F - Cold Holding), Middle sushi station: tuna (46F - Cold Holding); salmon (46F - Cold Holding). **Warning**
03A-02-5
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 tilapia thawing in walk in cooler from this morning. Manager cut bags. No stop sale needed **Corrected On-Site** **Warning**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in server station **Warning**
24-08-4
Basic - Food stored on floor. Observed cases of food on the floor in walk in freezer **Warning**
08B-38-4
64
Jan 28, 2025
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. 2 spray bottles and sanitizing wipes stored on shelf with food items at front counter. Manager removed. **Corrected On-Site** **Warning**
41-10-4
High Priority - Raw animal food stored over canned/bottled drinks. Case of chicken stored over case of beer in walk in cooler. **Warning**
08A-11-5
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/ 6 employees on site with no certified 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. **Warning**
53B-13-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Provided operator with consumer advisory, observed manager post at hostess station and sushi line. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items prepared onsite, stored in the walk in cooler have date markings. **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottles on shelf at front counter. Manager labeled bottles. **Corrected On-Site** **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Multiple bulk containers in storage area near ice machine have quart containers being used as a scoop. **Warning**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on shelf in dish area. **Warning**
24-08-4
Basic - Food stored on floor. Multiple boxes of food on floor in walk in freezer. Fryer oil and sushi ginger container on floor in storage area. **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease buildup. **Warning**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bag of jalapeños stored on ready to eat foods in walk in cooler. **Warning**
08B-17-4
35
Apr 1, 2024
Routine - Food
4 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Personal Cleanliness
FL-40
82
Sep 13, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
58
Jun 7, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
78
Jul 22, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink in dish area Corrected-observed employee replace **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - In-use tongs stored on equipment door handle between uses. Observed stored on oven handles Corrected-observed employee remove **Corrected On-Site**
10-20-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl used to scoop rice Correct-observed employee remove **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed stored on shelf above prep table on cookline Corrected-observed employee remove and discard **Corrected On-Site**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. soy sauce stored on floor next to ice machine
08B-47-4
74
Frequently Asked Questions
When was Sushi Ninja Brandon last inspected?
The most recent health inspection at Sushi Ninja Brandon on file is from Apr 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sushi Ninja Brandon?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Sushi Ninja Brandon.
How does Sushi Ninja Brandon compare to other restaurants in Brandon?
Sushi Ninja Brandon most recently scored 39 out of 100, which is lower than the Brandon average of 82.
Has Sushi Ninja Brandon's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Ninja Brandon have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sushi Ninja Brandon 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 Ninja Brandon inspected?
Based on the inspection history on file, Sushi Ninja Brandon is inspected around three times per year on average.
Nearby Restaurants