Ahi Asian Bistro
14841 14841 N Dale Mabry, Tampa, FL 33618 · Permanent Food Service · License 3915964
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 Sep 29 routine inspection2 high priority (fixed on the spot), 1 intermediate, 6 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 29, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw tofu sitting in ice at wait station. Raw tofu time taken 2:46 (58°F - Cold Holding), retemped at 3:03 43f. Operator moved to freezer and stated they prepared it at 11:00.
Fixed on the spot
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.
Observed cooked rice in servers station that is kept on time, with no time marking. Operator added time marking.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Operator stated the hand wash sink in the sushi area was being used to clean sushi mats. Educated operator.
Basic6
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed on oven door. Operator moved.
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.
Observed employee beverage on top of line next to three compartment sink. Operator moved. Observed employee beverages and food items located next to rice cooker. Educated operator to create separate area for employee belongings.
Code 14, Food-contact surfaces designed and maintained: Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
Observed 4 wooden utensils next to three compartment sink starting to wear.
Code 25, Single-service items: Reuse of single-service or single-use articles.
Observed reused Sriracha bottle holding dish soap at hand washing at sushi counter in front area. Educated operator. Curry seasoning container had the top cut in half with no way to cover.
Code 33, Garbage and refuse: Missing drain plug at dumpster for recyclables.
Operator called owner of plaza to confirm he will call the dumpster company.
Fixed on the spot
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.
Observed employee hat in storage area in front counter next to reach in freezer next to single use gloves. Observed employee cellphone in bucket of miscellaneous food equipment above make line across from stove. Operator moved. Employee cup at wait station. Operator moved to shelf stored next to
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.