KITSUNE SUSHI
2659 Roosevelt Boulevard
Florida, 33760
Pinellas County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 2/3/2025
High Priority
2
Intermediate
5
Basic
3
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Inside reach in cooler inside.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cups throughout kitchen and sushi station. Educated. Employee area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back on front prep table employee moved. **Corrected On-Site**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Was 0ppm now 50 ppm. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler front sushi station shrimp (50F - Cold Holding); Owner put into reach in cooler. Sushi reach in station. Corrective Action Taken** **Corrective Action Taken**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in vegetable sink near cook line. Instructed to wash hands in other sink. Employee washed hands. **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bowl used for rice in and wash sink. Employee moved. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Owner replaced **Corrected On-Site**
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Educated
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi walk in cooler no ate mark of prep date. Owner dated 1 -31-25 **Corrected On-Site**
Food safety inspection conducted on 2/3/2025 revealed 10 total violations (2 high priority, 5 intermediate, 3 basic).
Inspection on 9/4/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/30/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked at wait station . Reviewed with manager . - From follow-up inspection 2024-08-30: Cups stacked at wait station **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic and oil 97 F at cook line 3 hours . Employee pl ex garlic and oil in freezer for quick chill down Raw Shrimp 52 F Krab 56 F , spring rolls 54 F, Batter 65F , raw crab 52 F, octopus cakes 48 F , dumpling with pork 55 F , white fish 51 F , raw chicken 52 F in silver door refrigerator Scallops 46 F Re-Temp raw chicken 32 F **Corrective Action Taken** - From follow-up inspection 2024-08-30: Deli cooler at cook line. Raw chicken 50 F Cooked chicken 50 F Bean spouts 50 F Cut cabbage 48 F Employee put bags of ice on all time temperature control for safety items. Owner took temperatures at 9:43am Internal temperature was 45 F Employee moved all Time temperature control for safety items to walk in freezer. **Time Extended** **Corrective Action Taken**
Food safety inspection conducted on 8/30/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 8/29/2024
High Priority
6
Intermediate
6
Basic
9
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Reviewed with manager .
- 12B-07-4:Basic - Employee beverage container on a food preparation and cook line . Manager relocated employee drinks **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked at wait station . Reviewed with manager .
- 08B-38-4:Basic - Food ( container of oil and soy sauce ) stored on floor in kitchen . Manager relocated food Container of soy sauce on floor in walk in cooler . Box of chicken in walk in freezer **Corrected On-Site**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line . Employee moved knives to dish washing area to clean **Corrective Action Taken**
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris at cook line . Reviewed with manager
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees by woks
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food ( individual salads ) in walk in cooler Unwashed pineapple over cut radish on shelf in walk in cooler . Reviewed food storage with manager .
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together in front counter area . Manager changed solution **Corrected On-Site**
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Covered in container Cooked pork 71 F at 2:30 pm cooked at 11:30 am . Reviewed cooling procedures and methods with manager . Manager discarded **Corrective Action Taken**
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Covered in container Cooked pork 71 F at 2:30 pm cooked at 11:30 am .in reach in cooler opposite stove .Manager discarded pork. **Corrective Action Taken**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched cooked shrimp with barehands . Reviewed with employee no barehand contact with ready to eat food . Employee fried shrimp , employee washed hands and put gloves on **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw Shrimp 52 F Krab 56 F , spring rolls 54 F, Batter 65F , raw crab 52 F, octopus cakes 48 F , dumpling with pork 55 F , white fish 51 F, raw chicken 52 F in silver door refrigerator
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic and oil 97 F at cook line 3 hours . Employee pl ex garlic and oil in freezer for quick chill down Raw Shrimp 52 F Krab 56 F , spring rolls 54 F, Batter 65F , raw crab 52 F, octopus cakes 48 F , dumpling with pork 55 F , white fish 51 F , raw chicken 52 F in silver door refrigerator Scallops 46 F Re-Temp raw chicken 32 F **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimps at 89 F on counter under 1 hour and 30 minutes . Employee reheated shrimp to 198 F **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can opener on prep table . Manager moved dishwashing area to clean **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket of water inside handwashing sink at cook line . Reviewed with manager hand wash sinks are for washing hands only . Manager relocated items **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near fryer . Manager placed paper towels in dispenser **Corrected On-Site**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Reviewed with manager .
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in front line area . Reviewed with manager . Manager labeled spray bottle **Corrected On-Site**
Food safety inspection conducted on 8/29/2024 revealed 21 total violations (6 high priority, 6 intermediate, 9 basic).