DirtyFLRestaurant Inspection Data

IZUMI JAPANESE STEAKHOUSE AND SUSHI BAR

IZUMI JAPANESE STEAKHOUSE AND SUSHI BAR maintains a 2.6/5 food safety rating based on 5 health department inspections in BRADENTON. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 5 reports on file

3611 1 ST E STE 110

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 5 health inspection reports

All Inspection Reports

2/3/2026· 1mo ago

Visit ID: 13569738

Met Inspection Standards

1 high, 3 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.observed on cooks line cell phone on food preparation table. Person in charge removed phone and washed table. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.observed by fountain beverage machine beverage glasses wet nesting. Person in charge separated. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill in main kitchen area hood filters soiled with grease. Observed in bar area soda gun holder soiled with mold like substance. Person in charge cleaned holder. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in main kitchen area roe (55F - Cold Holding)Person in charge stated that they had been out for approximately 45 minutes and placed back in the reach in cooler. Corrected On-Site

10/23/2025· 4mo ago

Visit ID: 13460391

Met Inspection Standards

1 high, 3 int, 3 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed: Employee with no hair restraint while engaging in food preparation.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Person in charge had employee put on hat and wash hands. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed on cooks line soiled gaskets in reach in cooler.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.Person in charge placed in sanitizer. **Corrective Action Taken**
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Observed in walk-in cooler raw chicken over raw seafood.educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw chicken. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.observed in back kitchen area Handwashing sink filled with soiled dishes.Person in charge removed and washed sink Corrected On-Site
  • 53B-11-4:Intermediate - Records/documents for required employee training appear to be falsified.observed on food handlers training documents dates covered with white out and new dates are written in.
  • 53B-14-5: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. Jorge, Qun,Xia,mazach,Yao, Mario, edi

7/14/2025· 8mo ago

Visit ID: 10917758

Met Inspection Standards

4 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed in back kitchen area employee engaging in food preparation with a wristwatch. Employee removed watch and washed hands. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Person in charge had employee put on hat and wash hands.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.Person in charge removed cloth. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in the hibachi area over the grills hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

4/28/2025· 10mo ago

Visit ID: 10777611

Met Inspection Standards

1 int, 5 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on sushi line single service food containers not inverted. Person in charge inverted. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.employee put on hat and washed hands. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside on nothing end of building.
  • 08B-38-4:Basic - Food stored on floor.observed in back kitchen area a bucket of soy sauce stored on floor. Person in charge removed from floor. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe in front dining hibachi area number 10,1 and 3 and in main kitchen area under grill hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
  • 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.observe on menu crab Rangoons and Person in charge stated they use imitation krab. I educated Person in charge to spell imitation krab with a k on the menu.

3/6/2025· 1y ago

Visit ID: 10793464

Met Inspection Standards

2 high, 1 int, 3 basic

  • 06-09-1:Basic - In back kitchen area Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Person in charge removed from reduced oxygen package. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryers in main kitchen area, hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses in back kitchen area. Person in charge placed back in sanitizer solution. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw shell egg over ready to eat sauce.educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout.Person in charge removed raw shell eggs. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in reach in cooler raw chicken over raw beef. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout.Person in charge removed raw chicken. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink.Person in charge had employee wash in handwashing sink. Corrected On-Site