Sushi Spot & Noodle World
Last inspected: Apr 23, 2026
90
Score
Public records show nine inspections at Sushi Spot & Noodle World stretching back to 2022. The newest entry in the record is dated Apr 23, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have held steady across recent visits, averaging around four violations each.
The pattern that stands out is “bowl or other container with no handle used to dispense food”, which has been cited three times.
That puts the facility ahead of the local pack: the average Largo restaurant scores 75. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Bowl or other container with no handle used to dispense food. Plastic cup used as scoop in dry rice. Operator replaced with handheld scoop. **Corrected On-Site**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee canned energy drinks in front reach in cooler next to dry storage.
08B-49-4
90
Dec 11, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef wrapped in plastic wrap stored in top of cooked duck in reach-in freezer at end of cooks line. Operator removed raw beef from on top of cooked duck. **Corrected On-Site**
08A-02-6
Basic - Ice buildup on walk-in freezer door.
14-69-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
78
Apr 25, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating. License expired on 02-01-2025. Operator updated license during inspection. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above vegetables on shelf in walk-in cooler. Operator placed raw chicken on bottom shelf. **Corrected On-Site**
08A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located near exit kitchen door.
22-20-5
Basic - Ice buildup on walk-in freezer door.
14-69-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
64
Jan 3, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Salmon thawing inside front sushi station hand wash sink. Employee moved. **Corrected On-Site**
31A-09-4
Basic - Food stored in undrained ice. Reach in cooler Carrots, tofu stored in undersigned ice employee removed water. **Corrected On-Site** **Repeat Violation**
08B-31-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Time/temperature control for safety food thawed in an improper manner. Salmon thawing inside hand wash sink.
06-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Was at 0ppm now at 50ppm. **Corrected On-Site**
21-07-4
74
May 16, 2024
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. During inspection observed raw chicken over soup bucket in walk in fridge.
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. During inspection observed employee leaving work station go into kitchen come back to sushi station stat to prepare food without washing hands. Educated Employee removed gloves and washed hands. **Corrective Action Taken**
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. During inspection observed cucumbers cut before washing. Educated owner. Oporator discarded 4 cucumbers
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura batter at cook line. Temp was 56 degrees Fahrenheit cold holding spoke with operator regarding putting on time as a public health control.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spay bottle with fabric softener on prep table employee move. **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back Hand washing sink near dishwasher. Manager replaced **Corrected On-Site**
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. Soup in walk in cooler top shelf no mark of date prepared. Manager marked during inspection **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep tables during walk through of inspection. Employee moved. **Corrected On-Site**
12B-07-4
Basic - Food stored in undrained ice. Tofu, shrimp, squid items Reach in cooler
08B-31-4
Basic - Raw fruits/vegetables not washed prior to preparation. During inspection observed cucumbers cut before washing. Educated owner. Oporator discarded 4 cucumbers. **Corrected On-Site**
08B-39-4
32
Apr 4, 2024
Routine - Food
No violations found.
100
Feb 1, 2024
Routine - Food
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Soup made with chicken broth date marked1/14/2024 in walk in cooler - manager discarded soup **Corrective Action Taken**
01B-28-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature in reach in freezer - manager rearranged food **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - 49 F roe , 46 F eel in top section of cooler on place stacked - manager moved to walk in freezer. Recheck roe 38 F , eel 40 F- reviewed food storage and temperature monitoring with manager - **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - shrimp at 98 F for 1:00pm reheated recheck 190 F , salmon skin at 65 F made at 1:00 pm manager voluntarily discarded salmon skins **Corrected On-Site**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup made with chicken broth date marked1/14/2024 in walk in cooler - manager discarded soup **Corrected On-Site**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -Seperate water faucet for filtered water drinks at hand wash sink in front line- reviewed with manager - ice cubes and food inside hand wash sink at sushi bar- reviewed with manager hand wash sinks are for washing hand's only -
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory on sushi menu - reviewed with manager
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled at sushi bar and storage area - reviewed with manager
41-17-4
Basic - -Opened employee beverage container in a cold holding unit with food to be served to customers at cook line and in back kitchen area - manager removed drink -Employee beverage container on a food preparation table or over/next to clean equipment/utensils next to hand wash sink next to hand wash sink - reviewed with manager - manager relocated drink **Corrected On-Site**
12B-13-4
Basic - Unwashed fruits/vegetables( box of green onions) stored with ready-to-eat food ( containers of cut onions snd garlic ) in walk in cooler
08B-17-4
33
Jun 30, 2023
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Raw shell in stand-alone refrigerator near dish area.
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cook line pasta (51F - Cold Holding) raw chicken (46fF - Cold Holding) Operator placed items in freezer. Prep table batter (73F - Cold Holding) Re temped at 1:50pm Batter 40f Cooked pasta 34f Raw chicken 33f **Corrected On-Site**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located next to stand-alone freezer.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used as scoop in rice in stand-alone refrigerator next to dish area. Operator removed bowl **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Not actively working Clean glass plates stored on table against the wall. Operator covered plates. **Corrected On-Site**
24-05-4
Basic - Food stored in a location that is exposed to splash/dust. Prep table located next to hand wash sink on cook line has flour and batter on table exposed to splash. Operator removed items. **Corrected On-Site**
08B-36-4
Basic - Food stored on floor. Teriyaki soup stored on floor in kitchen near fat fryer. Operator placed item on pallet **Corrected On-Site**
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. Handle of spoon touching seasoning on cook line Operator removed spoon **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwave ovens on cook line soiled food debris.
22-08-4
52
Oct 28, 2022
Routine - Food
4 critical violations. 5 major violations. 10 minor violations.
View 19 violations
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. -Dishwasher (Chlorine 0ppm) Operator corrected to 50 ppm during time of inspection. **Corrected On-Site**
22-41-4
High Priority - Pesticide-emitting strip present in food prep area. -bar pro above coffee machine in wait station area Operator moved bar pro during time of inspection. **Corrected On-Site**
41-24-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over cooked chicken in reach in cooler at cooks line Operator rearranged during time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 200ppm) Discussed proper concentration with operator during time of inspection.
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -knives magnet has accumulation of food residue
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -observed food particles, dish soap, and sponge at hand sink in wait station
31A-11-4
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. -frozen chicken wings in reach in freezer adjacent of employees restroom have no date marking held for more than 24 hours Discussed date marking with operator during time of inspection.
02C-04-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -at cooks line
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. -at wait station
41-17-4
Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop flour in kitchen
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. -at soda fountain syrup
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottle on prep table in kitchen at cooks line
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employee food items in glass reach in cooler at back prep area **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee hat on rack with clean containers Operator moved hats during time of inspection. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -wall at cooks line has accumulation of grease
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of stove have accumulation of grease -cart next to glass reach in cooler has accumulation of food residue
23-03-4
Basic - Reuse of single-service or single-use articles. -cooked chicken in masago containers with masago stickers
25-32-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at microwave -at sushi bar Operator placed wiping cloths in bucket during time of inspection. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. -squeeze bottle at cooks line
02D-01-5
20
Frequently Asked Questions
When was Sushi Spot & Noodle World last inspected?
The most recent health inspection at Sushi Spot & Noodle World on file is from Apr 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Sushi Spot & Noodle World?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at Sushi Spot & Noodle World.
How does Sushi Spot & Noodle World compare to other restaurants in Largo?
Sushi Spot & Noodle World most recently scored 90 out of 100, which is higher than the Largo average of 75.
Has Sushi Spot & Noodle World's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Spot & Noodle World have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sushi Spot & Noodle World 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 Spot & Noodle World inspected?
Based on the inspection history on file, Sushi Spot & Noodle World is inspected around three times per year on average.
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