Tsukiyomi Sushi Bar and Grill
Last inspected: Apr 2, 2026
78
Score
Across the available record, Tsukiyomi Sushi Bar and Grill has 13 inspections on file, the first dated 2022. The latest inspection on file is from Apr 2, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around four violations compared to roughly seven violations earlier on.
“Food stored on floor” accounts for the largest share of issues, appearing three times across the record.
By comparison, the average Winter Haven facility scores 88, putting Tsukiyomi Sushi Bar and Grill on the weaker side. The file should reassure diners considering a visit.
13
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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. Thuan Nguyen-8-10-21 Calvin Tu 5/17/22 Jonathan Harris 5/18/22 Michael Truong 6/10/22 Grace Gnnder 7/3/21
53B-14-5
Basic - Equipment in poor repair. Dish machine line not pumping sanitizer into dishwasher. Three compartment sink was in use to wash dishes.
14-11-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Operator inverted. **Corrected On-Site**
24-18-4
Basic - Stored food not covered. Krab Rangoon's in reach in freezer, operator covered **Corrected On-Site**
08B-12-5
78
Jan 22, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven front counter sushi bar **Warning** - From follow-up inspection 2026-01-22: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of the fryer Outside of soda nozzles at server station. **Warning** - From follow-up inspection 2026-01-22: **Time Extended**
23-03-4
90
Nov 20, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 5 of the 6 employees have been employed longer than 60 days Haden H. Andrea P. Sarah Be Nhap Van **Warning**
53B-01-5
Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. In reach coolers front counter **Warning**
05-04-4
Basic - Food stored on floor. Oil container on the floor by back kitchen door entrance, employee removed from the floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven front counter sushi bar **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of the fryer Outside of soda nozzles at server station. **Warning**
23-03-4
Basic - Stored food not covered. Crab Rangoon reach in freezer, employee covered items. **Corrected On-Site** **Warning**
08B-12-5
70
Feb 3, 2025
Complaint Full
No violations found.
100
Jan 29, 2025
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on floor by front counter area. Operator disposed andcleaned and sanitized area. **Corrected On-Site** **Warning**
35A-05-4
High Priority - Toxic substance/chemical improperly stored. Chemical next to the sushi ginger. Operator removed chemical. **Corrected On-Site** **Warning**
41-10-4
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. 0 ppm **Warning**
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Basic - Cutting board has cut marks and is no longer cleanable. Yellow cutting board in dish storage. **Warning**
14-09-4
Basic - Dead roaches on premises. 2 dead roaches under dish machine 1 dead roach under three compartment sink 2 dead roach by mop sink Operator cleaned and sanitized area. **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed cup. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Chef making Sushi at the bar **Repeat Violation** **Warning**
13-03-4
47
Oct 21, 2024
Complaint Full
1 critical violation. 2 major violations. 9 minor violations.
View 12 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. Rice was replaced at 5:00 pm, at 5:40 pm the chart was not marked.
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine. **Repeat Violation**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager completed paperwork onsite. **Corrected On-Site**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Using quart container without handle in bulk rice in back storage area.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. All reaching coolers
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling damage in back hallway.
36-32-5
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to fix glass door on sushi reaching cooler door.
14-71-4
Basic - Employee with no hair restraint while engaging in food preparation. None of employees preparing foods are wearing hair restraints.
13-03-4
Basic - Floor tiles missing and/or in disrepair. Front of dish machine **Repeat Violation**
36-17-5
Basic - Floors not maintained smooth and durable. In dining room and service not smooth and in good repair.
36-11-4
Basic - Food stored on floor. Bag of rice stored on floor in back stock room
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinets in sushi bar area soiled with food debris.
23-03-4
45
Jan 24, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over bottle condiments at front bar reach in cooler. Operator removed raw fish from over condiments. **Corrected On-Site**
08A-11-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 45F Imitation crab 45F Cooler dial placed at 40 degrees. Temperature taken at 1:49 pm. 43F- Shrimp and imitation crab. **Corrected On-Site**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized area. **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Floor tiles missing and/or in disrepair. **Repeat Violation**
36-17-5
67
Oct 23, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Reuse of single-service or single-use articles. Reusing water jug for sauce.
25-32-4
95
Sep 28, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized area. **Corrected On-Site**
22-20-5
Basic - Floor tiles missing and/or in disrepair. In front of dish machine.
36-17-5
Basic - Unclean building components, attachments or fixtures. Hood filters.
36-50-4
86
Jun 5, 2023
Routine - Food
No violations found.
100
Feb 21, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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. Employee has documentation for employee to sign. **Corrective Action Taken**
11-26-1
Basic - Food stored on floor. 4 buckets on soy sauce on the floor by dish machine.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. In the back kitchen. Employee removed tongs from door handles. **Corrected On-Site**
10-20-4
Basic - White Ice buildup in reach-in freezer by the black curtain.
14-69-4
78
Dec 9, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - Toxic substance/chemical improperly stored. Sterno above single use items in dry storage. operator removed sterno to bottom shelf **Corrected On-Site**
41-10-4
86
Jul 19, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 52F
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
22-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Flour Operator labeled bulks **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Plastic quart container in bulk rice.
14-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in flour bulk container. Operator moved scoop. **Corrected On-Site**
10-01-5
64
Frequently Asked Questions
When was Tsukiyomi Sushi Bar and Grill last inspected?
The most recent health inspection at Tsukiyomi Sushi Bar and Grill on file is from Apr 2, 2026. The public record contains 13 inspections in total.
What is the most common violation at Tsukiyomi Sushi Bar and Grill?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Tsukiyomi Sushi Bar and Grill.
How does Tsukiyomi Sushi Bar and Grill compare to other restaurants in Winter Haven?
Tsukiyomi Sushi Bar and Grill most recently scored 78 out of 100, which is lower than the Winter Haven average of 88.
Has Tsukiyomi Sushi Bar and Grill's inspection record improved over time?
Yes. Recent inspections at Tsukiyomi Sushi Bar and Grill have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Tsukiyomi Sushi Bar and Grill 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 Tsukiyomi Sushi Bar and Grill inspected?
Based on the inspection history on file, Tsukiyomi Sushi Bar and Grill is inspected around four times per year on average.
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