DirtyFLRestaurant Inspection Data

SUSHI ALIVE

13234 Race Track Road
Tampa, Florida, 33626
Hillsborough County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 12/17/2024

Inspection #: Visit ID: 10743895

  • 29-11-4:Basic - Water leaking from pipe under handwash sink while washing hands at dish machine area.
  • 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. Employee handled soiled food containers, then handled cleaned food containers in dish machine without washing hands first.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of roe/masago 51 F stored on cutting board at sushi bar. Employee placed it on ice bath at time of inspection. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by large trash can at back kitchen. Employee relocated trash can. Handwash sink blocked by utility cart at dish machine area. Employee relocated cart. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At back kitchen. Employee provided paper towel. Corrected On-Site Repeat Violation
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken wings in walk-in cooler. Repeat Violation

Inspection Date: 8/12/2024

Inspection #: Visit ID: 8847056

  • N/A:No Violations Were Observed

Inspection Date: 8/1/2024

Inspection #: Visit ID: 8837145

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Multiple bags of fish fillets. Fish still frozen solid, employee opened all packages at time of inspection. Corrected On-Site Repeat Violation Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple knives stored in standing water at 83 F. Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, chlorine level tested 0ppm. Operator setup three compartments sink to manually sanitize food contact surfaces, and contacted the dish machine service company at time of inspection. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over cooked fish and sushi rolls in reach-in cooler on cook line. Operator rearranged items to prevent cross contamination at time of inspection. Corrected On-Site Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up raw shrimp, then picked up cut onion without change the gloves on cook line. Discussed proper handwashing techniques and gloves changing procedures with operator, operator coached employee at time of inspection. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Scrubbing pads stored in hand wash sink on cook line. Fish fillets thawing in hand wash sink on cook line. Operator removed items from hand wash sinks. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep area in back kitchen. Corrected On-Site Warning
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken wings thawed in walk-in cooler with old date mark from frozen date. Warning

Inspection Date: 4/25/2024

Inspection #: Visit ID: 8541126

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 23 bags of commercially reduced oxygen packaged tilapia fillets thawed without removed from the ROP environment in walk-in cooler.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024. Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimps and raw fish fillets stored over cooked fish and sushi rolls in reach-in cooler on cook line. Employee rearranged items to prevent cross contamination at time of inspection. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially ROP Tilapia fillets. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by large trash can at food prep area. Operator relocated trash can away from handwash sink. Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink at dish machine area. Provided. Corrected On-Site

Inspection Date: 1/4/2024

Inspection #: Visit ID: 8540645

  • 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP raw salmon onsite not keep frozen or removed from packaging before thawing. - From follow-up inspection 2024-01-04: Commercially ROP tuna thawed in sealed package. **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. kimchi 56 F, cooked rice noodle 47 F. Operator moved to walk-in cooler. **Corrective Action Taken** - From follow-up inspection 2024-01-04: kimchi 51 F **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : 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. Provided by email. **Corrective Action Taken** - From follow-up inspection 2024-01-04: **Time Extended**

Inspection Date: 10/31/2023

Inspection #: Visit ID: 8382898

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at cook line.
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 3 pieces of raw salmon thawed in reduced oxygen packaging onsite in walk-in cooler.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP raw salmon onsite not keep frozen or removed from packaging before thawing.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. kimchi 56 F, cooked rice noodle 47 F. Operator moved to walk-in cooler. **Corrective Action Taken**
  • 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. Provided by email. **Corrective Action Taken**
  • 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. The establishment ROP raw fish onsite but not in 10k bag.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at dish machine area blocked by multiple containers. Operator removed. Corrected On-Site
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment ROP raw fish and raw meat onsite.