DirtyFLRestaurant Inspection Data

BONSAI SUSHI

5174 DR PHILLIPS BLVD

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 4/8/2025

Inspection #: Visit ID: 10702503

  • 08B-38-4:Basic - Food stored on floor. Soy sauce on floor by dry storage
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer exterior soiled.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Toaster oven in front counter soiled. Repeat Violation
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Corrected On-Site

Inspection Date: 10/23/2024

Inspection #: Visit ID: 8721080

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen 3 compartment sink drain has debris Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine has soiled build up. Toaster oven in front counter soiled.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Kitchen sink blocked Repeat Violation

Inspection Date: 3/7/2024

Inspection #: Visit ID: 8493292

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust/soil inside vents in back prep area
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -around ice machine -floor drain filled with food debris under 3 compartment sink
  • 36-17-5:Basic - Floor tiles in disrepair. -near ice bin, back area -in front of freezers in back area
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -cases of fryer oil on cook line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled handwashing sink in sushi bar up front -vent inside beverage cooler on cook-line above clean glasses
  • 12A-20-4:High Priority - Employee washed hands with no soap. -employee up front at sushi bar
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw fish wrapped in food service film stored above bags of precooked shrimp inside stand up freezer in back.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -multi use prep table n back, near rice warmer
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -stacked boxes resting on ledge of hand sink in back
  • 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. -plan on site, not filled out. Manager stated will fill out prior to next inspection. Repeat Violation
  • 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.

Inspection Date: 9/6/2023

Inspection #: Visit ID: 8343116

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 36-36-4:Basic - Ceiling tile missing. Over 3 compartment sink
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Curtain hanging in between kitchen and prep. Interior of mop sink.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in prep area behind ice machine
  • 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. Operator provided blank plan, coached to fill out. **Corrective Action Taken**