TSUNAMI RESTAURANT
2176 Tyrone Boulevard North
Saint Petersburg, Florida, 33709
Pinellas County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/21/2025
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed 3 ceiling tiles in the back kitchen falling down over prep table and the ceiling exposed. Some are missing. **Repeat Violation**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Observed multiple food items stored on the floor in the walk in freezer. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters over grill with a grease build up. **Repeat Violation**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers on sushi line not inverted.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen Eel thawing at room temperature on the sushi line. Operator moved it to the walk in cooler. **Corrected On-Site**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed 3 employees on cook line changing gloves with no handwashing. **Repeat Violation**
- 09-19-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee cutting green onions (scallions) with her bare hands. Operator discarded green onions. She washed her hands and put on gloves.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed an employee handling and prepping scallions with her bare hands. No hand wash, glove use or AOP. Operator discarded product (3 pounds) and corrected behavior. Employee washed hands and put on gloves.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed the handwashing sink on the sushi line filled with soiled pans. Operator moved items.
Food safety inspection conducted on 4/21/2025 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).
Inspection on 12/3/2024
High Priority
4
Intermediate
5
Basic
8
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed 3 ceiling tiles in the back kitchen falling down over prep table and the ceiling exposed. Some are missing. **Warning**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks stored throughout kitchen and next to and above food preparation areas. **Repeat Violation** **Warning**
- 08B-38-4:Basic - Food stored on floor. Observed multiple food items stored on the floor in the walk in freezer. **Repeat Violation** **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters over grill with a grease build up. **Repeat Violation** **Warning**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers not inverted above prep table. **Repeat Violation** **Warning**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed seafood thawing in sushi line handwashing sink. **Warning**
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wiping towels used for cleaning and rolling sushi. **Warning**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed 3 employees on cook line changing gloves with no handwashing. **Warning**
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed sushi cook changing tasks and touching his body and wiping his hands on his soiled clothing and not washing hands. **Repeat Violation** **Admin Complaint**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken held over raw shrimp and salmon in the walk in cooler. **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter at 69F and Garlic and Oil at 67F held for over 4 hours. Observed 30 side salads held at 66F for more than 4 hours. Stop sale issued for all 3 items. **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink next to the triple sink blocked with towel rack. **Repeat Violation** **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels or soap in employee bathroom. **Warning**
- 11-26-1: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. **Repeat Violation** **Warning**
- 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. Observed wonton crab mix prepared and held for more than 24 hours and not date marked. **Warning**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at sushi line hand sink. **Warning**
Food safety inspection conducted on 12/3/2024 revealed 17 total violations (4 high priority, 5 intermediate, 8 basic).