DirtyFLRestaurant Inspection Data

FACELESS SAMURAI

With 7 inspections documented, FACELESS SAMURAI maintains a 1.7/5 food safety rating in PALM HARBOR. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 7 reports on file

Tampa Road
Florida, 34677
Pinellas County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 7 health inspection reports

All Inspection Reports

12/18/2025· 2mo ago

Visit ID: 10872916

Met Inspection Standards

2 high, 4 int, 7 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Doo handle on top hinge of reach-in cooler across from cook line with buildup of debris
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach-in cooler and reach-in freezer not segregated or identified. Discussed with operator to designate areas in cold holding units for employee use.
  • 14-11-5:Basic - Equipment in poor repair. Torn gasket on double door reach-in cooler located in rear prep area.
  • 08B-38-4:Basic - Food stored on floor. Cooking oil stored on floor. Discussed with employee to relocate items
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on double door standing reach-in cooler in rear prep area.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Reuse of egg carton as a means to catch grease post frying. Discussed with operator to cease using eggs cartons. Operator discarded during inspection. Corrected On-Site
  • 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. Dish machine tested at 0PPM. Operator reprimed machine and corrected to 50 ppm Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Located in rear white reach-in freezer. Raw, packaged by establishment, crab stored above commercially packaged fish cakes.
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine tested at 0 ppm. Operator advised she did not utilize her test strips.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained/soiled on cookline
  • 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. Establishment utilizes time for sushi rice however lacks written procedures. Inspector provided written application and time as a public health control guide to operator.
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sushi fish at front counter not date marked.

6/10/2025· 9mo ago

Visit ID: 10738309

Met Inspection Standards

1 high, 2 int, 1 basic

  • 25-32-4:Basic - Reuse of single-service or single-use articles. Reuse of egg cartons.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over tofu Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back area .

12/9/2024· 1y 3mo ago

Visit ID: 8747932

Met Inspection Standards

2 high, 1 int, 2 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used for portioning in rice bucket.
  • 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. Lines were cross and not pulling sanitizer. I reversed the lines, now dishwasher is working. 100 ppm Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat items in two door stand up cooler near back door.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid in spray bottle not labeled. Found on dish cart in dining room.

6/19/2024· 1y 8mo ago

Visit ID: 8692115

Met Inspection Standards

2 basic

  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven in sushi bar, interior of microwave in kitchen soiled Repeat Violation Warning - From follow-up inspection 2024-06-11: **Time Extended** - From follow-up inspection 2024-06-19: **Time Extended**
  • 27-10-4:Basic - - From initial inspection : Basic - No hot running water at mop sink. Repeat Violation Warning - From follow-up inspection 2024-06-11: **Time Extended** - From follow-up inspection 2024-06-19: **Time Extended**

6/11/2024· 1y 9mo ago

Visit ID: 8686248

Follow-up Inspection Required

3 high, 4 basic

  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2024-06-11: **Time Extended**
  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Repeat Violation Warning - From follow-up inspection 2024-06-11: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven in sushi bar, interior of microwave in kitchen soiled Repeat Violation Warning - From follow-up inspection 2024-06-11: **Time Extended**
  • 27-10-4:Basic - - From initial inspection : Basic - No hot running water at mop sink. Repeat Violation Warning - From follow-up inspection 2024-06-11: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : 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. 0ppm chlorine sanitizer. Warning - From follow-up inspection 2024-06-11: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 51F cold hold, rice 48F cold hold, both foods are double panned in prep table. Operator placed food in lower reach in of prep unit to cool. Warning - From follow-up inspection 2024-06-11: **Time Extended**
  • 03F-02-5:High Priority - - From initial inspection : 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. Operator was able to determine the time the rice was placed on time as a public health control and time marked it accordingly. Warning - From follow-up inspection 2024-06-11: **Time Extended**

6/3/2024· 1y 9mo ago

Visit ID: 8545904

Follow-up Inspection Required

4 high, 5 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Warning
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Repeat Violation Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven in sushi bar, interior of microwave in kitchen soiled Repeat Violation Warning
  • 27-10-4:Basic - No hot running water at mop sink. Repeat Violation Warning
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Cutting boards stored behind wire rack in rear of the kitchen Warning
  • 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. 0ppm chlorine sanitizer. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw pork stored over soy sauce. Operator moved raw pork to gain compliance. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 51F cold hold, rice 48F cold hold, both foods are double panned in prep table. Operator placed food in lower reach in of prep unit to cool. 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. Operator was able to determine the time the rice was placed on time as a public health control and time marked it accordingly. Warning

11/6/2023· 2y 4mo ago

Visit ID: 8364233

Follow-up Inspection Required

3 high, 6 int, 4 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Door handles soiled leading to sushi bar, reach in coolers, exterior back door Warning
  • 08B-38-4:Basic - Food stored on floor. Packaged beverages stored on the floor at entrance of kitchen Warning
  • 27-10-4:Basic - No hot running water at mop sink. O hot water running to mop sink. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fixed equipment on cooks line heavily soiled Repeat Violation Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched tofu with bare hands. Discussed the importance of using gloves or utensils when touching ready to eat foods. Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (74F - held at room temperature ); rice noodles (69F - held on counter); bean sprouts (64F - held on counter). Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (74F - held at room temperature ); rice noodles (69F - held on counter); bean sprouts (64F - held on counter); see stop sale tofu (45F - Cold Holding, second temperature 43F cooling ). Operator placed in reach in cooler for cooling. Admin Complaint
  • 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. Repeat Violation Warning
  • 53A-03-7: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/ Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line, interior of toaster oven behind sushi bar Repeat Violation Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by mop bucket. Operator moved mop bucket. Corrected On-Site 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
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint