DirtyFLRestaurant Inspection Data

SAMURAI JAPANESE FUSION

SAMURAI JAPANESE FUSION maintains a 2.2/5 food safety rating based on 7 health department inspections in SARASOTA. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

1936 Hillview Street
Sarasota, Florida, 34239
Southside Village
Sarasota County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 13618062

Met Inspection Standards

1 int, 3 basic

  • 10-08-5:Basic - Ice scoop handle in contact with ice.Manager removed. Corrected On-Site Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 76F. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris on shelves in front of cook line. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Manager replaced. Corrected On-Site

1/12/2026· 1mo ago

Visit ID: 13490181

Follow-up Inspection Required

1 high, 3 int, 6 basic

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area.Observed employee drink in reach in cooler top next to food and on preparation table. Cook removed both. Corrected On-Site Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water near soda box station and outside employee bathroom on floor. Warning
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed.Observed grease and food debris under cooking equipment on cook line. Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in ice at wait station. Manager removed. Corrected On-Site Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil next to chest freezer on cook line in water at 76F. Cook removed. Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris on storage shelves in front of cook line. Observed walk in cooler shelves soiled.Observed paper towel dispenser soiled with food debris next to triple sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation 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. Observed shrimp and imitation crab appetizers on counter without time stamp. Manager added time from 11:00 am. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed lettuce in hand sink near wait station. Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towels next to triple sink not dispensing towels. Cook was able to fix. Corrected On-Site 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. Warning

8/12/2025· 7mo ago

Visit ID: 10910340

Met Inspection Standards

3 high, 2 int, 12 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Observed black substance inside ice machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food.Observed no handle deli containers used as scoops in salt, sugar, rice, and soy sauce. Operator removed. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.Observed small white cutting board on cook line with cut marks.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks next to food on preparation tables.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.Observed 2 cooks engaged in cooking without hair restraints.
  • 08B-38-4:Basic - Food stored on floor.Observed soy sauce and oil containers on floor in kitchen.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest freezer.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Observed utensil in water at 86F next to fryer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled paper towels at hand dispenser and gaskets on walk in cooler and sushi area reach in cooler door gaskets.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken defrosting in triple sink without running water. Operated turned on water. **Corrective Action Taken**
  • 36-50-4:Basic - Unclean building components, attachments or fixtures.Observed walk in cooler fan covers with dust buildup.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed salt in bucket not labeled.
  • 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. Observed dishwasher touch dirty dish ware, then touch clean dish ware.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw crab and lobster over bus bucket of vegetables in walk in cooler and shell eggs over vegetables in Rico's cook line. Manager rearranged food items to prevent cross contamination. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic butter in reach in cooler and near stove at 59F. Operator moved to lower reach in cooler. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Observed in employee bathroom.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.Observed in employee bathroom.

3/24/2025· 11mo ago

Visit ID: 10713076

Met Inspection Standards

3 high, 1 int, 7 basic

  • 14-11-5:Basic - Equipment in poor repair.Observed torn for gasket on door of reach in cooler on cook line.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed torn screen and 2" gap at back screen door.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.Observed knives between coolers on cook line. Operator removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets at walk in cooler and reach in coolers at sushi bar area. Repeat Violation
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.Observed employee bathroom with slow drain at hand sink.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed dust buildup on walk in cooler fan covers.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed rice, cornstarch, and sugar bulk containers not labeled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
  • 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. Observed bar dish machine at 0 ppm, operator changed empty sanitizer container. **Corrective Action Taken**
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw scallops over cucumbers and other vegetables. Manager rearranged food items to prevent cross contamination. Corrected On-Site Repeat Violation
  • 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. Observed no time mark on happy krab and lobster tempura. Operator added lobster to time plan and added times. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Observed at employee bathroom hand sink, no towels.

11/5/2024· 1y 4mo ago

Visit ID: 8742747

Met Inspection Standards

2 high, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed deli container in spicy mayonnaise. Operator removed. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected On-Site Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on cook line I 85F water. Operator removed. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed reach in cooler at sushi bar and walk in cooler with soiled gaskets.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar, rice, and flour not labeled on bulk bin.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed fish over cream cheese in walk in cooler. Manager rearranged food items to prevent cross contamination. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed sterno next to food on top of cook line window. Operator removed. Corrected On-Site

4/4/2024· 1y 11mo ago

Visit ID: 8534905

Met Inspection Standards

1 high, 1 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food.Observed no handle deli container in bulk sugar. Operator removed. Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice.Observed at bar and in kitchen. Operator removed handle from ice. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Observed strainers in standing water next to fryers in kitchen. Operator removed from water. Corrected On-Site
  • 06-08-5:Basic - Time/temperature control for safety food thawed under water that was barely running/dripping.Observed shrimp in standing water defrosting. Operator turned water on. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Observed raw shrimp stored over cooked shrimp in walkin cooler . Operator rearranged food items to prevent cross contamination. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda nozzle at bar. Operator removed nozzle. **Corrective Action Taken**

10/24/2023· 2y 4mo ago

Visit ID: 8489173

Met Inspection Standards
  • N/A:No Violations Were Observed