Sushi Ninja Brandon

903 E Bloomingdale Ave, Brandon, FL 33511 · Permanent Food Service · License 3917373

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Non-food grade paper/paper towel used as liner for food container.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Nov 3 complaint inspection
2 high priority (1 fixed by the Nov 6 follow-up, 1 fixed on the spot), 1 intermediate, 8 basic
-17
Safety score83

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

Inspection history

2 inspections · 3 visits

Latest inspection

Nov32026

Complaint inspection

11 violations found · Inspector came back once

Follow-up visitNov 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or
  Operator separated to dry
  More time givenFixed on the spot
Official report, on the Florida DBPR website
First visitNov 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 2 High priority
- 1 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Bounty brand paper towels observed at poke bar in salmon, tuna, tempura chips, and roe. Operator removed paper towels
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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. Bar dish machine tested at 0ppm chlorine.
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
  Establishment annotates in online and printed menus that the bagel rolls are cooked items, but prepared with smoked salmon that is not heated to 145°F. Discussed changing menu to annotate it as a raw item with manager.
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk sea salt not labeled. Operator placed label.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Rice scoop in mini crock pot at 107°F. Operator increased temperature of crock pot, retested at 136°F
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Coffee cup on sushi bar back counter. Operator moved cup.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  2 employees at sushi bar preparing food with no hair restraint. Employees put on hats.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Pint bowl used to scoop bulk rice. Operator removed bowl.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or
  Area under/behind soda fountain heads in wait station has debris buildup.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Plastic drink glasses at bar. Operator separated to dry.
- 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, keys and backpack on shelving at sushi bar next to clean dishes. Operator removed items.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Oct232026A91Routine inspection4 violations No follow-up needed

First visitOct 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
- 1 Intermediate
- 3 Basic
What the inspector cited
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Scouring pad and towel in poke bar hand sink. Operator removed items.
  Fixed on the spotRepeat violation
Basic3
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Pint container used to scoop bulk sugar. Operator removed container.
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Drink glasses at soda fountain.
  Repeat violation
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

Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.