Kiso Sushi
11780 E Dr Martin Luther King Jr Blv, Seffner, FL 33584 · Permanent Food Service · License 3916781
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cook make line: tofu (50°F - Cold Holding); krab tempura (50°F - Cold Holding); cooked peas and carrots (50°F - Cold Holding); raw shrimp (50°F - Cold Holding); cut lettuce (50°F - Cold Holding); shelled eggs (49°F - Cold Holding). Manager began icing product
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
On sushi line, manager put soap.
Fixed on the spot
Basic4
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled sprayer head at dish area and piping, hand sinks soiled. Discussed deep cleaning
Buildup of food debris/soil residue on equipment door handles.
Reach in freezer and make line door handles and lids have accumulated debris. Manager started cleaning
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Sushi hand sink
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Under hand sink, dish and cook line equipment
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.