Yoshi Sushi
Last inspected: May 1, 2026
67
Score
Yoshi Sushi has been inspected nine times since 2022. On May 1, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly six violations before.
Across the inspection history, “equipment drain line draining into handwash sink” is the issue that surfaces most often, recorded five times.
The city-wide average sits at 79, which Yoshi Sushi's 67 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
9
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
May 1, 2026
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat mushrooms reach in cooler by walk in freezer employee removed to proper storage **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by walk in freezer Cold holding: cut lettuce 47F
03A-02-5
Intermediate - No soap provided at handwash sink. Sushi line management restocked soap **Corrected On-Site** **Repeat Violation**
31B-03-4
67
Feb 2, 2026
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over whole onions, whole squash and other unwashed produce in large reach-in cooler next to walk-in freezer.
08A-04-5
Intermediate - Equipment drain line draining into handwash sink. At sushi bar. **Repeat Violation**
31A-10-4
Intermediate - No soap provided at handwash sink. In kitchen. Operator provided at time of inspection. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Unable to locate TPHC form for sushi rice. Provided a new form by email. **Repeat Violation**
03F-10-5
Basic - In-use tongs stored on equipment door handle between uses. Removed from oven handle. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle in ice machine. Operator moved handle up. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Stored food not covered. Pork dumplings, spring rolls and various food not covered stored in reach-in freezer.
08B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee with no lid stored on counter next to rice warmer in kitchen.
12B-07-4
52
Feb 6, 2025
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
25
Aug 29, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut vegetables in large reach-in cooler. **Repeat Violation**
08A-05-6
Intermediate - Equipment drain line draining into handwash sink. Sushi case drain line draining into hand wash sink at sushi bar. **Repeat Violation**
31A-10-4
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. 1 employee.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and cooked noodle in reach-in cooler. **Repeat Violation**
02C-02-5
Basic - Food stored on floor. Multiple bags of ice cubes stored on floor in walk-in freezer. Operator moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease dripping on to wall under hood system at kitchen. Hood cleaning scheduled on September per operator.
36-68-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease.
23-03-4
52
May 13, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Observed sushi display cooler drain line draining into handwash sink at sushi bar. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-13: **Time Extended**
31A-10-4
90
Mar 12, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw animal food stored over or with unwashed produce. Observed raw chicken and raw steak stored over cooked rice and unwashed vegetables in large reach-in cooler at kitchen. **Warning**
08A-05-6
Intermediate - Equipment drain line draining into handwash sink. Observed sushi display cooler drain line draining into handwash sink at sushi bar. **Repeat Violation** **Warning**
31A-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and cooked noodle in rice at kitchen. **Repeat Violation** **Warning**
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. In flour bin. **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored on dry food storage shelf over flour bins and soy sauce. **Warning**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease. **Warning**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored over cook rice in large reach-in cooler at kitchen. **Warning**
08B-17-4
52
Aug 28, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
41
Feb 7, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed and rinsed food containers without sanitizing them. Discussed with operator about manually ware washing procedures.
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over mayo and other ready to eat sauce in reach-in cooler at kitchen.
08A-05-6
Intermediate - Equipment drain line draining into handwash sink. Sushi display cooler drain line draining directly into handwash sink at sushi bar. Handwash sink used for purposes other than handwashing. Food containers stored in both handwash sink at sushi bar.
31A-10-4
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. Provided by email.
11-27-4
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. Provided by email.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided by email.
03F-10-5
Basic - In-use tongs stored on equipment door handle between uses. Operator removed. **Corrected On-Site**
10-20-4
Basic - Stored food not covered. A bag of sugar stored on floor at kitchen. Operator moved to shelf. **Corrected On-Site**
08B-12-5
45
Sep 21, 2022
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
45
Frequently Asked Questions
When was Yoshi Sushi last inspected?
The most recent health inspection at Yoshi Sushi on file is from May 1, 2026. The public record contains nine inspections in total.
What is the most common violation at Yoshi Sushi?
Across the inspection record, “equipment drain line draining into handwash sink” has been cited five times, more than any other issue at Yoshi Sushi.
How does Yoshi Sushi compare to other restaurants in Tampa?
Yoshi Sushi most recently scored 67 out of 100, which is lower than the Tampa average of 79.
Has Yoshi Sushi's inspection record improved over time?
No. Recent inspections at Yoshi Sushi have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Yoshi Sushi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Yoshi Sushi inspected?
Based on the inspection history on file, Yoshi Sushi is inspected around two times per year on average.
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