SUSHI HOUSE
1901 North 19th Street
Tampa, Florida, 33605
Hillsborough County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/15/2025
High Priority
1
Intermediate
3
Basic
0
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Operator date marked at time of inspection. Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee thawing fish in handwash sink at front counter area.
- 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. Employee Alana stated she has been working since 11/6/24
Food safety inspection conducted on 1/15/2025 revealed 4 total violations (1 high priority, 3 intermediate, 0 basic).
Inspection on 11/7/2024
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 11/7/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/28/2024
High Priority
1
Intermediate
6
Basic
1
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 phones on prep table in kitchen.
- 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. Per operator sushi rice was put out at 3:30.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
- 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/
- 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.
- 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.
- 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.
Food safety inspection conducted on 8/28/2024 revealed 8 total violations (1 high priority, 6 intermediate, 1 basic).
Inspection on 3/8/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Arizona tea in reach in cooler. Operator removed at time of inspection. Corrected On-Site Repeat Violation
Food safety inspection conducted on 3/8/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 12/14/2023
High Priority
2
Intermediate
4
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee has three compartment sink set up without the rinse step. Operator has employee set up correctly at time of inspection. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gaskets broken of metal reach in cooler in dry storage room.
- 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. Handle of scoop in bulk rice in dry storage room.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves in kitchen.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees waters in reach in cooler in dry storage area.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and reach in freezers throughout establishment.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen and Sushi bar.
- 29-03-4:Basic - Water draining onto floor surface at metal reach in freezer in dry storage area.
- 01A-05-4:High Priority - Food/ice received from unapproved source/no invoice provided to verify source. Operator had invoices for month of December emailed. Discussed with operator that all invoices must be kept on site.
- 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. Per operator Sushi rice was made at 4 pm. Operator time marked at time of inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Knife in handwash sink in kitchen.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled with clear liquid. Operator labeled at time of inspection. Corrected On-Site
Food safety inspection conducted on 12/14/2023 revealed 14 total violations (2 high priority, 4 intermediate, 8 basic).