DirtyFLRestaurant Inspection Data

HOT TUNA SUSHI BAR AND GRILLE

3689 TAMPA RD STE 302B 303

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/31/2025

Inspection #: Visit ID: 10761932

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls in dish area not inverted or protected. Wet nesting present
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf in dish room above clean dishes.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating noodle soup and drinking gator aide in prep area. Employee eating moved food and drinking gator from prep area.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls stored not inverted near dish wash area.
  • 08B-38-4:Basic - Food stored on floor. Soy sauce stored on floor under equipment. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original containers not labeled with common name.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Establishment using paper towels to line food containers. Discussed that paper towels are not made or approved for food contact.
  • 01D-08-5:High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Operator was able to provide evidence from supplier that fish is aqua-cultured and pellet fed during inspection.. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (50F - Cold Holding); unable to obtain second temperature green leafy vegetables (51F - Cold Holding), second temperature 47F cooling
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Mixing bowls stored in hand wash sink behind sushi bar.. cook removed bowls from sink. Educated staff that hand wash sinks are for hand washing only. Corrected On-Site

Inspection Date: 1/17/2025

Inspection #: Visit ID: 8780091

  • 08B-38-4:Basic - Food stored on floor. Sauce buckets stored on floor in walk in cooler.
  • 14-69-4:Basic - Ice buildup in reach-in freezer Glass freezer.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 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.

Inspection Date: 5/16/2024

Inspection #: Visit ID: 8569201

  • 14-69-4:Basic - Ice buildup in reach-in freezer near back door. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Inspection Date: 12/8/2023

Inspection #: Visit ID: 8568657

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers. - From follow-up inspection 2023-12-08: **Time Extended**
  • 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - From follow-up inspection 2023-12-08: **Time Extended**

Inspection Date: 12/7/2023

Inspection #: Visit ID: 8378941

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufle cups in spice containers. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Sauce on floor in walk in cooler.
  • 14-69-4:Basic - Ice buildup in reach-in freezers.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 59f, cream cheese 52f, raw scallops 51f, heavy cream 52f, walk in cooler. Sushi area- tuna 50f, hamachi 51f, salmon 50f, cooked shrimp 51f, octopus 50f,

Inspection Date: 8/18/2023

Inspection #: Visit ID: 8317822

  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Vu Le, expired on 01/19/2022. Warning - From follow-up inspection 2023-08-18: Three CFM are current with their certification. One CFM is present . CFM training scheduled for September 6th for Vu Le and 6 others **Time Extended**