DirtyFLRestaurant Inspection Data

IAI SUSHI

West Waters Avenue
Tampa, Florida, 33634
Hillsborough County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/7/2025

Inspection #: Visit ID: 10755196

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls, strainers and utensils not inverted or protected.
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils stored on soiled countertop.
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Glass of sushi 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. Cell phone on prep table behind curtain
  • 36-73-4:Basic - Floors, walls and ceiling soiled/has accumulation of debris.
  • 08B-38-4:Basic - Food stored on floor. Fryer oil stored on the floor.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.shelving,tables and legs, exterior of foxed equipment
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Food containers on cook line containing foods removed from its original container not labeled with common name
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Food containers stored as clean Peelers stroked as clean have a build up of food debris
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. In rear of kitchen hand wash sink blocked by boxes.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Water filter used for drinking water installed on hand wash sink at rear of the kitchen.

Inspection Date: 1/7/2025

Inspection #: Visit ID: 8746188

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Dish machine exterior soiled at time of inspection
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled reach in cooler handles at time of inspection.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floors soiled around kitchen equipment at time of inspection
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen soiled with grease at time of inspection.

Inspection Date: 4/11/2024

Inspection #: Visit ID: 8516145

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen Repeat Violation

Inspection Date: 12/11/2023

Inspection #: Visit ID: 8517135

  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Front kitchen entrance hand sink Repeat Violation - From follow-up inspection 2023-10-04: **Time Extended** - From follow-up inspection 2023-12-11: **Time Extended**

Inspection Date: 10/4/2023

Inspection #: Visit ID: 8515766

  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Front kitchen entrance hand sink Repeat Violation - From follow-up inspection 2023-10-04: **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. Reach in cooler by dish washing machine ambient air temperature 48 f Cold holding: raw salmon 46 f cook rice 46 f cook curry 45 f cream cheese 46 f operator removed to freezer 2nd temp Reach in cooler prep station Cold holding: butter 47 - From follow-up inspection 2023-10-04: See stop sale .Cold holding: reach in cooler ambient air temperature 59 f raw shelled eggs 54 f 1 case held over night no probe temperatures taken management stated he used ambient thermometer to check temperatures. Cream cheese 45 f operator placed in freezer 2nd temp 43 f No other time/temperature control for safety food in reach in cooler. **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Some items are not identified with indications on menu - From follow-up inspection 2023-10-04: due 12 2 2023 **Time Extended**
  • 53B-05-5:Intermediate - - From initial inspection : 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. 2 employees one is food manager and one is employee employee is expired - From follow-up inspection 2023-10-04: Due 12 2 2023 **Time Extended**

Inspection Date: 10/3/2023

Inspection #: Visit ID: 8363640

  • 35A-03-4:Basic - Dead roaches on premises. 3 dead roaches on trap on floor under three compartment sink and 1 dead roach under dish washing machine operator removed all dead roaches and cleaned and sanitized area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Front kitchen entrance hand sink Repeat Violation
  • 35A-09-4:High Priority - Presence of insects, rodents, or other pests. 20 live ants on wooden counter top connected to hand washing sink. Employee killed all ants and sanitized area Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by dish washing machine ambient air temperature 48 f Cold holding: raw salmon 46 f cook rice 46 f cook curry 45 f cream cheese 46 f operator removed to freezer 2nd temp Reach in cooler prep station Cold holding: butter 47
  • 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.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Some items are not identified with indications on menu
  • 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. Manager singed and employee signed
  • 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. 2 employees one is food manager and one is employee employee is expired