DirtyFLRestaurant Inspection Data

TAMPA STEAK AND SUSHI

With 8 inspections documented, TAMPA STEAK AND SUSHI maintains a 3.2/5 food safety rating in LUTZ. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 8 reports on file

16411 N FLORIDA AVE

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 8 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 13631150

Met Inspection Standards

1 basic

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2026-02-20: **Time Extended**

2/11/2026· 4w ago

Visit ID: 10908184

Follow-up Inspection Required

3 high, 3 int, 5 basic

  • 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. Employee drinks on clean dish shelf in prep area.operator removed it Warning
  • 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 bags store on rice cabinet . Operator removed it Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor in walk in freezer Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior food debris buildup Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 3 times chlorine sanitation solution reading 0ppm Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw beef above cooked pork bacon in walk in cooler. Operator removed raw beef. Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice hold on 4 hours no time marked. Operator marked it correctly Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for dish machine chlorine Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink by dish machine. Operator refilled it Corrected On-Site Warning
  • 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. Emailed form to operator Warning

1/31/2025· 1y 1mo ago

Visit ID: 10760294

Met Inspection Standards

2 int

  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2025-01-31: Not observed **Time Extended**
  • 53B-09-4:Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. International food service executive Florida restaurant and lodging association. - From follow-up inspection 2025-01-31: Still observed **Time Extended**

1/15/2025· 1y 1mo ago

Visit ID: 8775322

Follow-up Inspection Required

2 high, 5 int, 2 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. Phone and keys above prep station employees removed Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 1 employee
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0 ppm ran over 3 times discussed with management to use the three compartment sink to sanitize the dishes.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Above rim in the reach In cooler butter 52 f employee moved to walk in cooler. 2nd temp 43 f Corrected On-Site Repeat Violation
  • 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. 2 employees
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dumping rice in sink at sushi bar employee removed drainer and rice particles Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. International food service executive Florida restaurant and lodging association.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. White bottle by sushi station not labeled manager labeled Corrected On-Site

8/22/2024· 1y 6mo ago

Visit ID: 8700011

Met Inspection Standards
  • N/A:No Violations Were Observed

6/21/2024· 1y 8mo ago

Visit ID: 8699171

Follow-up Inspection Required

1 int, 1 basic

  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar bar area server station. Warning - From follow-up inspection 2024-06-21: Still observed **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Togo menu has raw items that are not identified. Or have a consumer advisory on menu. Warning - From follow-up inspection 2024-06-21: Still observed **Time Extended**

6/20/2024· 1y 8mo ago

Visit ID: 8578369

Follow-up Inspection Required

5 high, 1 int, 1 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar bar area server station. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in prep kitchen 1 fly landed on mushrooms cooked. Warning
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Stop sale Cooked mushrooms fly landed on product. Operator discarded Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from oven/flat top grill employee moved butter to freezer 2nd temp Walk in cooler : butter 46 f milk 45 f raw bacon 45 f cheese 45 f cut lettuce 47 f employee began placing all products into different working coolers and ice baths. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 81 f less than 4 hours discussed time as public health with operator. Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested above 100 ppm retested to 50 ppm Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Togo menu has raw items that are not identified. Or have a consumer advisory on menu. Warning

12/19/2023· 2y 2mo ago

Visit ID: 8184288

Met Inspection Standards

1 basic

  • 36-36-4:Basic - Ceiling tile missing. In kitchen by hood