SHOGUN SUSHI
1713 South Dale Mabry Highway
Tampa, Florida, 33629
Hillsborough County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 4/11/2025
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water on floor in back corner of cooks line. - From follow-up inspection 2025-04-11: **Time Extended**
- 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towels used as food contact surface throughout kitchen. - From follow-up inspection 2025-04-11: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection. **Repeat Violation** - From follow-up inspection 2025-04-11: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink on cooks line. Employee placed paper towels at handwashing sink. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-04-11: **Time Extended**
Food safety inspection conducted on 4/11/2025 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 4/10/2025
High Priority
4
Intermediate
3
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor in back corner of cooks line.
- 08B-38-4:Basic - Food stored on floor. Buckets of soy sauce stored on floor on cooks line. **Repeat Violation**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler on cooks line.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towels used as food contact surface throughout kitchen.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored overtop raw beef inside walk in cooler. Staff removed and properly stored raw chicken. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (55F - Cold Holding); tofu (56F - Cold Holding); spring roll (54F - Cold Holding); shumai (54F - Cold Holding); toco yaki (54F - Cold Holding); Karbala stick (56F - Cold Holding); deep fried rolls (55F) **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (55F - Cold Holding); tofu (56F - Cold Holding); spring roll (54F - Cold Holding); shumai (54F - Cold Holding); toco yaki (54F - Cold Holding); Karbala stick (56F - Cold Holding); deep fried rolls (55F) **Warning**
- 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu advertises white tuna next to white tuna the word escolar is in parentheses. Employee wiped out the words white tuna off menu. Employee wiped white tuna off menus checked menus before leaving. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink on cooks line. Employee placed paper towels at handwashing sink. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 4/10/2025 revealed 10 total violations (4 high priority, 3 intermediate, 3 basic).
Inspection on 1/10/2025
High Priority
2
Intermediate
4
Basic
11
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside rice bin.
- 12B-04-4:Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Small tables placed in kitchen employees eating lunch at table. Manager removed table from kitchen and had employee eat in dining area. **Corrected On-Site**
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee food sitting on reach in cooler inside kitchen while employee is eating. Manager had employee move to restaurant and sanitize reach in cooler.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Buckets of soy source,rice not stored at 6 inches off the floor on cooks line. **Repeat Violation**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer. **Repeat Violation**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and storage shelves on cooks line. Manger removed knifes and placed at dishwasher. **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cart handle on cooks line manager removed tongs and placed at dishwasher. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 78F. Manager dumped water and placed utensils at dishwasher. **Corrected On-Site**
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish thawing in standing water. Manager turned on water. **Corrected On-Site** **Repeat Violation**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food splatter at the end of 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. Empty bucket of sanitizer hooked up to dishwasher. Manager add new bucket to dishwasher retested at 100ppm of chlorine. **Corrected On-Site**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used to line pans of raw shrimp. Chef removed paper towels from shrimp. **Corrected On-Site**
- 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.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing on cooks line. Manager placed paper towels at hand washing sink. **Corrected On-Site** **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No handwashing soap at handwashing sinks in sushi bar. Manager placed soap at handwashing sinks. **Corrected On-Site**
Food safety inspection conducted on 1/10/2025 revealed 17 total violations (2 high priority, 4 intermediate, 11 basic).
Inspection on 1/6/2025
High Priority
0
Intermediate
2
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door is open screen door has a gap at the bottom. - From follow-up inspection 2025-01-06: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Buckets of soy sauce stored on floor throughout kitch n area. - From follow-up inspection 2025-01-06: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer. - From follow-up inspection 2025-01-06: **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and storage shelves on cooks line. Chef removed knife and placed at dishwasher. **Corrected On-Site** - From follow-up inspection 2025-01-06: **Time Extended**
- 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature. Chef placed fish under cold running water. **Corrected On-Site** - From follow-up inspection 2025-01-06: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection. - From follow-up inspection 2025-01-06: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by dish washer. Chef placed paper towels at hand washing sink. **Corrected On-Site** - From follow-up inspection 2025-01-06: **Time Extended**
Food safety inspection conducted on 1/6/2025 revealed 7 total violations (0 high priority, 2 intermediate, 5 basic).
Inspection on 10/29/2024
High Priority
1
Intermediate
4
Basic
12
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop inside bread crumbs. Chef removed bowl. **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink stored on sushi bar on front line. Employee Drink does not have a lid.
- 14-11-5:Basic - Equipment in poor repair. Gaskets inside double door refrigerator on cooks line are torn.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door is open screen door has a gap at the bottom.
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water ion floor underneath oven on cooks line.
- 08B-31-4:Basic - Food stored in undrained ice. Raw fish stored in melted ice inside walk in cooler. Chef removed fish and properly stored it. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Buckets of soy sauce stored on floor throughout kitch n area.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and storage shelves on cooks line. Chef removed knife and placed at dishwasher. **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. Raw fish stored uncovered inside walk in cooler.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature. Chef placed fish under cold running water. **Corrected On-Site**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored in floor on front line. Chef removed and properly stored bucket. **Corrected On-Site**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw fish stored overtop unwashed carrots inside walk in cooler. Chef removed and properly stored chicken. **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink has aprons stored inside it. Chef removed aprons. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by dish washer. Chef placed paper towels at hand washing sink. **Corrected On-Site**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Food safety inspection conducted on 10/29/2024 revealed 17 total violations (1 high priority, 4 intermediate, 12 basic).