Tampa Steak and Sushi
Last inspected: Feb 20, 2026
95
Score
The health department has logged eight inspections at Tampa Steak and Sushi, the earliest from 2023. The latest inspection on file is from Feb 20, 2026. Low risk means the most recent visit produced few or no significant findings.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Looking across the full record, “employee personal items stored” is the recurring theme, flagged two times.
The city-wide average for Lutz sits at 79, putting Tampa Steak and Sushi on the better side of that line. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2026-02-20: **Time Extended**
50-09-4
95
Feb 11, 2026
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 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 and the time removed from temperature control cannot be determined. See stop sale. Sushi rice hold on 4 hours no time marked. Operator marked it correctly **Warning**
03F-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw beef above cooked pork bacon in walk in cooler. Operator removed raw beef. **Warning**
08A-04-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 3 times chlorine sanitation solution reading 0ppm **Warning**
22-49-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for dish machine chlorine **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink by dish machine. Operator refilled it **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator **Warning**
03F-10-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags store on rice cabinet . Operator removed it **Corrected On-Site** **Warning**
40-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior food debris buildup **Warning**
22-08-4
Basic - Food stored on floor in walk in freezer **Warning**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on clean dish shelf in prep area.operator removed it **Warning**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
37
Jan 31, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2025-01-31: Not observed **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. International food service executive Florida restaurant and lodging association. - From follow-up inspection 2025-01-31: Still observed **Time Extended**
53B-09-4
82
Jan 15, 2025
Routine - Food
2 critical violations. 5 major violations. 2 minor violations.
View 9 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. Tested at 0 ppm ran over 3 times discussed with management to use the three compartment sink to sanitize the dishes.
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Above rim in the reach In cooler butter 52 f employee moved to walk in cooler. 2nd temp 43 f **Corrected On-Site** **Repeat Violation**
03A-02-5
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. 2 employees
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Dumping rice in sink at sushi bar employee removed drainer and rice particles **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. International food service executive Florida restaurant and lodging association.
53B-09-4
Intermediate - Spray bottle containing toxic substance not labeled. White bottle by sushi station not labeled manager labeled **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and keys above prep station employees removed **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. 1 employee
13-03-4
41
Aug 22, 2024
Routine - Food
No violations found.
100
Jun 21, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Togo menu has raw items that are not identified. Or have a consumer advisory on menu. **Warning** - From follow-up inspection 2024-06-21: Still observed **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar bar area server station. **Warning** - From follow-up inspection 2024-06-21: Still observed **Time Extended**
31B-04-4
86
Jun 20, 2024
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested above 100 ppm retested to 50 ppm **Corrected On-Site** **Warning**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from oven/flat top grill employee moved butter to freezer 2nd temp Walk in cooler : butter 46 f milk 45 f raw bacon 45 f cheese 45 f cut lettuce 47 f employee began placing all products into different working coolers and ice baths. **Warning**
03A-02-5
High Priority - Stop Sale issued due to adulteration of food product. Stop sale Cooked mushrooms fly landed on product. Operator discarded **Warning**
01B-03-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in prep kitchen 1 fly landed on mushrooms cooked. **Warning**
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 81 f less than 4 hours discussed time as public health with operator. **Warning**
03B-01-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Togo menu has raw items that are not identified. Or have a consumer advisory on menu. **Warning**
02B-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar bar area server station. **Warning**
31B-04-4
41
Dec 19, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Frequently Asked Questions
When was Tampa Steak and Sushi last inspected?
The most recent health inspection at Tampa Steak and Sushi on file is from Feb 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Tampa Steak and Sushi?
Across the inspection record, “employee personal items stored” has been cited two times, more than any other issue at Tampa Steak and Sushi.
How does Tampa Steak and Sushi compare to other restaurants in Lutz?
Tampa Steak and Sushi most recently scored 95 out of 100, which is higher than the Lutz average of 79.
Has Tampa Steak and Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Tampa Steak and Sushi have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Tampa Steak and Sushi 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 Tampa Steak and Sushi inspected?
Based on the inspection history on file, Tampa Steak and Sushi is inspected around four times per year on average.
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