IMASA SUSHI
8570 STIRLING RD STE 101
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 5/7/2025
High Priority
3
Intermediate
0
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at sushi station wearing watch.
- 08B-38-4:Basic - Food stored on floor. Sauce buckets on floor in kitchen. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between salad station fliptop and prep table. Employee removed knife. Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, open case raw shell eggs above containers of house sauces. Manager moved eggs to bottom shelf for proper separation. Corrected On-Site 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. In walk in cooler, open case raw shell eggs on shell above container of thawed raw fish. Manager moved eggs to bottom shelf for proper separation. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen right fliptop, cooked wontons (58F - Cold Holding); cooked noodles (63F - Cold Holding) being held outside of coldest part of unit. Per employee not prepared or portioned today and out of cooler less than 1 hour. Employee returned both to lower reach in cooler to rechill. **Corrective Action Taken**
Food safety inspection conducted on 5/7/2025 revealed 6 total violations (3 high priority, 0 intermediate, 3 basic).
Inspection on 2/18/2025
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Buckets of sauce on floor in kitchen. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives between salad fliptop unit and prep table. Employee removed knives. Corrected On-Site Repeat Violation
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher putting up clean dishware without washing hands and changing gloves after handling the dirty dishware. Reviewed with employee proper procedures for handwashing and employee washed hands. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In walk in cooler, case and two flats raw shell eggs on shelf above containers of tempura vegetables and other prepared food items. Employee rearranged cooler to move eggs to lower shelf. 2) In kitchen left fliptop lower cooler, prepared raw sushi rolls on shelf above bottle sauces. Manager rearranged to put sushi in bottom of cooler. 3) In sushi right lower cooler, tray of raw tuna on shelf above plate of cooked eggs. Manager rearranged to put tuna in bottom of cooler. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container of box choy on top of hand sink opposite triple sink. Employee moved case. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle under cook line. Manager marked as degreaser. Corrected On-Site Repeat Violation
Food safety inspection conducted on 2/18/2025 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 11/6/2024
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Folding paper towel in norton of containers of masago at sushi line. Manager replaced with parchment paper. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Containers of fryer oil on floor at cook line.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between salad fliptop unit and prep table and between right fliptop unit and wall at cook line. Manager removed all knives. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in contact with sugar and tempura mix in bulk containers in dry storage. Manger moved scoops to remove handles from food items. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board at kitchen prep/make table between fliptop units. Manager removed cloth. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles at dining room service area. Employee labeled as table cleaner. Corrected On-Site
Food safety inspection conducted on 11/6/2024 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 3/6/2024
High Priority
3
Intermediate
0
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Operator placed raw salmon on top of towel in sushi station. Advised operator to use approved food contact surfaces only. Operator removed raw salmon from towel. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable in ware washing area.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees lunch on shelf stored over bucket or corn starch in kitchen. Manager removed Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of grease under fryers in cook line.
- 08B-37-4:Basic - Food stored in a prohibited area. Pick up orders stored on table opposite customer restroom. Advised operator to bring out orders when customers are at pick up window or have supervision at station. 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 at 0ppm chlorine. At end of inspection dish machine at 50ppm Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Raw shelled eggs stored over sauces inside walk in cooler. 2. Raw beef stored over eel sauce inside walk in cooler. Operator moved foods and stored correctly during inspection. Corrected On-Site
- 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. Sushi rice at front counter without any time marking. Per chef , sushi rice made less than 2 hours ago. Operator placed time marking on sushi rice Corrected On-Site
Food safety inspection conducted on 3/6/2024 revealed 8 total violations (3 high priority, 0 intermediate, 5 basic).
Inspection on 11/16/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager ( Huan Huang)on duty certification expired at time of inspection. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels. restaurants/food-lodging/food-manager/. Warning - From follow-up inspection 2023-11-16: **Time Extended**
Food safety inspection conducted on 11/16/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/15/2023
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean plates not stored inverted or in a protected manner at front counter sushi station. Operator inverted Corrected On-Site Warning
- 10-20-4:Basic - In-use tongs stored on oven door handle between uses in kitchen. Operator moved to be washed, rinsed and sanitized. **Corrective Action Taken** Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses in sushi station. Operator placed wet wiping cloth into sanitizer solution. Corrected On-Site Warning
- 22-47-4:High Priority - Dishmachine quaternary ammonium 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 sanitizer at 0ppm quaternary. Establishment will be using 3 compartment sink to sanitize dishes. **Corrective Action Taken** Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw lobster inside walk in cooler. Operator moved raw beef to lower shelf and stored correctly. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Sushi station , krab meat 55F ambient temperature , krab meat held on top prep table in sushi station less than 4 hours ago under no temperature control for food safety. Operator moved to reach in cooler to quick chill. *Corrective Action Taken* 2)Flip top cooler opposite wok station in cook line ; bean sprouts (45F - Cold Holding); cooked shrimp (46F - Cold Holding); raw beef (47F - Cold holding )held less than 4 hours ago in unit. Operator placed on ice to quick chill. Foods not prepared or portioned today. **Corrective Action Taken** Repeat Violation Warning
- 53A-03-7:Intermediate - Food manager ( Huan Huang)on duty certification expired at time of inspection. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels. restaurants/food-lodging/food-manager/. Warning
Food safety inspection conducted on 11/15/2023 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).