AJISAI SUSHI
2101 East Fowler Avenue
Tampa, Florida, 33612
Hillsborough County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/27/2025
High Priority
3
Intermediate
5
Basic
9
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black mold like substance.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop in rice bin by walk in cooler.
- 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 AirPods and cell phone stored on top of small reach in cooler on cooks line.
- 14-11-5:Basic - Equipment in poor repair. Hood filter is broken overtop sauté station on cooks line.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Buckets of sauce s stored less then six inches off the floor inside walk in cooler.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and food preparation table on cooks line.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in water at 122F on Cooks line.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Clear bottles of sauces used for cooking has no labeling of ingredients on cooks line.
- 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. Chlorine sanitizer bucket is empty. Manager connected a new bucket re-tested at 100ppm of chlorine. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored overtop frozen corn in double door refrigerator on cooks line. Manager removed and properly stored salmon. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee placed raw chicken on the grill started working on grill without changing gloves. Spoke with management about proper hand washing techniques employee washed his hands. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks has stains.
- 53A-05-6:Intermediate - 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/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No papper towls at handwashing sink in server station.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for raw foods. Provided operator with consumer advisory management hung it up. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork prepared onsite and held longer then 24 hours has no date markings inside double door refrigerator on cooks line. Manager added proper date to pork. Corrected On-Site
Food safety inspection conducted on 3/27/2025 revealed 17 total violations (3 high priority, 5 intermediate, 9 basic).
Inspection on 12/16/2024
High Priority
1
Intermediate
5
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In sugar bin and rice bin.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored on prep table in kitchen.
- 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 cellphones stored on prep table.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. 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. In flour bin.
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer at bar tested 100ppm.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Tea pots and cutting board with cut lemons stored in handwash sink at wait station. Operator removed items from handwash sink. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee washed and rinsed wiping clothes in handwash sink at cook line.
- 53A-05-6:Intermediate - 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/ 11 employees working at time of inspection. Manager present at time of inspection. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait station. Operator provided. Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 4 employee training certificates available.
Food safety inspection conducted on 12/16/2024 revealed 12 total violations (1 high priority, 5 intermediate, 6 basic).
Inspection on 3/29/2024
High Priority
4
Intermediate
3
Basic
10
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in corn starch.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
- 08B-38-4:Basic - Food stored on floor. Soda boxes on floor.
- 10-08-5:Basic - Ice scoop handle in contact with ice. In ice bin at soda machine.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between reach in cooler and reach in freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, operator removed at time of inspection. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 78 F, operator 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. Exterior of ice machine.
- 25-05-4:Basic - Single-service articles improperly stored. Paper towels on floor in storage room.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in reach in cooler, operator removed 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. Eggs 46 F, Cut leafy greans 53 F in reach in cooler. Operator placed in the bottom of reach in cooler. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corn 112 F, advised operator to reheat.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sinks throughout kitchen.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided 4 food handler certifications.
Food safety inspection conducted on 3/29/2024 revealed 17 total violations (4 high priority, 3 intermediate, 10 basic).
Inspection on 10/10/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/10/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).