Fountain Plus Endless Hibachi and Sushi BBQ Eatery

11245 Causeway Blvd, Brandon, FL 33511 · Permanent Food Service · License 3917096

Official report

out of 100

Grade F

Safety score 18 of 100

Latest visit: Oct 28, 2026 (10 days ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · 26 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 routine inspection
7 high priority (6 fixed on the spot, 4 repeats), 7 intermediate (1 fixed on the spot, 2 repeats), 13 basic (3 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-62
Administrative complaint on Oct 28
Counts in full until a follow-up finds the problems fixed
-20
Safety score18

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct282026

Routine inspection

27 violations found

First visitOct 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
27 violations found:
- 7 High priority
- 7 Intermediate
- 13 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Can of oyster sauce dented at seam. Operator removed from inventory. Operator discarded.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Butter on cookline temp 82°F. Operator placed butter in cooler. Discussed using time as a public health control.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In display warmer at sushi bar: Tempura Shrimp (121°F); Imitation Crab (121°F). Discussed using time as a public health control for these items.
  Repeat violationAdministrative complaint
  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.
  Sushi rice at sushi bar: time removed from temperature control was determined, time mark placed.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Raw shell eggs stored over unwashed eggplant in walk in cooler. Operator moved eggs.
  Fixed on the spotRepeat violationAdministrative complaint
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken stored over cooked chicken in walk in cooler. Operator moved chicken to lower shelf.
  Fixed on the spotRepeat violationAdministrative complaint
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken stored over raw beef in walk in cooler. Operator moved chicken to lower shelf.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Milk in bar cooler, operator placed date.
  Fixed on the spotRepeat violation
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Inside of microwave - food debris Inside of ice machine - mold like substance Walk in cooler shelves - food debris
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Kitchen hand sink Employee restroom
  No soap provided at handwash sink.
  Kitchen hand sink. Employee restroom hand sink. Prep area hand sink.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Bottle of sanitizer at hostess counter.
  Repeat violation
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All expired 1/12/2026
Basic13
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  No thermometers in multiple coolers.
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed mango and Serrano peppers stored over ready to eat items in walk in cooler. Unwashed cucumber stored over ready to eat items in walk in cooler. Operator moved produce to lower shelf..
  Fixed on the spotRepeat violation
  Food stored on floor.
  Multiple buckets of sauces on walk in freezer floor. Buckets of sauces on walk in cooler floor. Fryer oil on the floor by back door.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Rice scoops in standing water, 77°F
  Ice scoop handle in contact with ice.
  In bar ice bin.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed in multiple bulk ingredient containers. Operator removed bowls.
  Fixed on the spotRepeat violation
  Equipment in poor repair.
  Chest freezer not in use, rusting, mold like substance on inside, musty smell. Frayed gaskets on work top cooler and flip top cooler doors at cookline. Frayed gaskets on sushi bar coolers.
  Walk-in cooler shelves with rust that has pitted the surface.
  Cardboard used to line nonfood-contact shelves.
  Observed on storage area shelving.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Work top cooler door gaskets at cookline.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Employee restroom.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Under dish machine. In walk in cooler.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Cell phone and glasses on top of bar ice bin. Operator removed items
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.