DirtyFLRestaurant Inspection Data

SUSHI KAMPAI JAPANESE RESTAURANT

With 3 inspections documented, SUSHI KAMPAI JAPANESE RESTAURANT maintains a 2.0/5 food safety rating in RIVERVIEW. Recent inspections indicate some food safety concerns.

10312 BLOOMINGDALE AVE STE 111

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 11/17/2025

Inspection #: Visit ID: 10935589

  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Repeat Violation
  • 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing in dry storage area.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. In employee restroom.
  • 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 phone on prep table.
  • 08B-38-4:Basic - Food stored on floor. Fryer oil on floor, manager removed at time of inspection. Corrected On-Site Repeat Violation
  • 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. Container with no handle in rice and sugar.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 80 F, manager emptied water at time of inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, manager remade tested 100 ppm chlorine. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed lemons in walk in cooler. Manager placed eggs to the bottom at time of inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Chicken 44 F, cooked rice 44 F in walk in cooler. Manager placed on ice. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Prep table blocking hand wash sink, manager removed at time of inspection. Corrected On-Site Repeat Violation
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to tea temped 79 F ran approximately 2 minutes.

Inspection Date: 5/14/2025

Inspection #: Visit ID: 10839539

  • 22-02-4:Intermediate - - From initial inspection : Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards in kitchen are stained at time of inspection. Warning Priority: Intermediate - From follow-up inspection 2025-05-14: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food in walk in cooler prepared on site and not labeled at time of inspection. Warning Priority: Intermediate - From follow-up inspection 2025-05-14: **Time Extended**

Inspection Date: 5/5/2025

Inspection #: Visit ID: 10834103

  • 22-20-5:Basic - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a pink/black slime on white plastic shield inside ice machine bin at time of inspection. Warning Priority: Basic
  • 51-11-4:Basic - Observed: Carbon dioxide tanks not adequately secured. Observed carbon dioxide tanks stored in employee bathroom at time of inspection not secured. Warning Priority: Basic
  • 22-41-4:High Priority - Observed: 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. After employee ran machine multiple times machine tests at 0ppm chlorine sanitizer. Instructed use of triple sink for sanitizing plate ware at time of inspection. Warning Priority: High Priority
  • 50-08-7:High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ Warning Priority: High Priority
  • 08B-38-4:Basic - Observed: Food stored on floor. Observed fry oil stored on floor in back dry storage by employee bathroom at time of inspection. Warning Priority: Basic
  • 22-02-4:Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards in kitchen are stained at time of inspection. Warning Priority: Intermediate
  • 31A-09-4:Intermediate - Observed: Handwash sink not accessible for employee use at all times. Small white hand wash sink by dish machine blocked by metal cart at time of inspection. Warning Priority: Intermediate
  • 31A-11-4:Intermediate - Observed: Handwash sink used for purposes other than handwashing. Observed fish in small food container stored in hand wash sink at sushi line. Employee moved pan during inspection. Corrected On-Site Warning Priority: Intermediate
  • 53A-05-6:Intermediate - Observed: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/ food-lodging/food-manager/ 5 employees working without certified food manager present at time of inspection. Food manager showed up during inspection to walk with me during inspection Corrected On-Site Warning Priority: Intermediate
  • 14-31-5:High Priority - Observed: Nonfood-grade bags used in direct contact with food. Observed food kept in togo style bags in walk in cooler at time of inspection. Warning Priority: High Priority
  • 31B-05-4:Intermediate - Observed: Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels from employee restroom paper towel holder at time of inspection. Warning Priority: Intermediate
  • 02C-02-5:Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food in walk in cooler prepared on site and not labeled at time of inspection. Warning Priority: Intermediate