SAMURAI SUSHI
100 INTERNATIONAL PKWY, STE 118 & 122
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/17/2025
High Priority
2
Intermediate
1
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - plastic bowl used to dispense bulk sauce at walk in cooler Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - cook line coolers
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handles
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoop
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves soiled - walk in cooler fan covers solied
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. - back door
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - bottom of miso cooler soiled
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - power tools stored on shelf above bags of rice. Manager moved Corrected On-Site
- 14-17-4:Basic - Walk-in cooler with rust that has pitted the surface.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. - white single use paper towels used to wrap tuna
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. - cardboard box cut and reused to store food at cookline cooler
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards at sushi bar stained.
Food safety inspection conducted on 2/17/2025 revealed 12 total violations (2 high priority, 1 intermediate, 9 basic).
Inspection on 8/7/2024
High Priority
1
Intermediate
2
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. - dishwasher machine doors build up of lime
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - plastic Togo bowls without handles in sauce buckets at walk in cooler
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - make line cooler door handles soiled
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphones and drinks on prep counters
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ladle at miso station
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. - at make line cooler. Operator brought in new thermometer. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink at bar counter soiled - bottom shelf of prep counters throughout kitchen - walk in cooler fan covers dusty - walk in cooler shelves soiled
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. - non food grade paper towel lining cut veggies at cook line - non food grade paper towel wrapping fish at sushi bar
- 11-27-4: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 to operator
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. - hand wash sink turned off at server station due to broken faucet. Operator replaced with new one during inspection Corrected On-Site
Food safety inspection conducted on 8/7/2024 revealed 12 total violations (1 high priority, 2 intermediate, 9 basic).
Inspection on 2/12/2024
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At chemical storage area two CO2 tanks not chained
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bowl of food stored in walk in cooler. Per operator his personal food
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cooking oil stored on floor by ice machine.Operator moved Case of frozen food stored in floor of walk in freezer
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on oven handle at cooks line Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at sushi bar and cooks line
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Tuna,tuna and salmon mix,tempura flakes and cut vegetables all lined with paper towel throughout facility
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tilapia at sushi station temping at 48F.Per operator item was set on counter during set up less than 2 hours. Advised operator to move to reach in cooler **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White large cutting boards at sushi bar and prep area
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand washing sink at cooks line Corrected On-Site
Food safety inspection conducted on 2/12/2024 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 7/24/2023
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. The white divider on the ice bin is souled
- 35A-03-4:Basic - Dead roaches on premises. 3 dead roaches in the mop room
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Hand wash sink at the ware wash area missing cold side handle Hws in the service alley cold water faucet not working
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -slow cooker holding miso soup dirty -gasket to the Pepsi cooler ripped -hood filters soiled
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink add a vacuum breaker to the splitter
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hws in the prep area
- 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.
- 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.
Food safety inspection conducted on 7/24/2023 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).