Ajisai Sushi

2101 E Fowler Ave, Tampa, FL 33612 · Permanent Food Service · License 3917236

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Aug 11, 2026

What drove the grade

Dented/rusted cans present.High priority · fixed by the Aug 11 follow-up · 18 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
5 high priority (2 fixed by the Aug 11 follow-up, 3 fixed on the spot), 4 intermediate, 10 basic (1 repeat)
-38
Safety score62

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

Inspection history

1 inspection · 2 visits

Jul292026

Routine inspection

19 violations found · Inspector came back once

Follow-up visitAug 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 2 Basic
What was still cited
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  No dates on cooked foods inside refrigerator.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic2
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  No names on any plastic bottles.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
Official report, on the Florida DBPR website
First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 5 High priority
- 4 Intermediate
- 10 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Dented can of bamboo shots, soy sauce.
- Code 03, Food out of temperature: 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.
  Butter held on time as a public health control has no time stamp. Manager added proper time stamp to butter.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken, raw beef stored overtop soy sauce inside reach in cooler on cooks line. Manager removed and properly stored beef and chicken.
  Fixed on the spot
  Food prepared with soiled equipment/utensil.
  Box of raw salmon stored on top of trash can in back kitchen area. Manager removed and properly stored salmon.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Non-food grade paper towels used to cover raw beef inside reach in cooler on cooks line.
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Pork cooked and held longer the 24 hours has no date markings inside refrigerator at end of cooks line.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board on reach in cooler on cooks line has stains.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Water has been turned off at hand washing sink by back door due to handles on sink not being operational.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle containing cleaning chemicals has no labeling of ingestion in back kitchen area.
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Plastic bottles of sauces used for cooking has no labeling of ingredients have no labeling of ingredients on cooks line.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bucket of ginger stored on floor on cooks line. Manager removed and properly stored ginger.
  Fixed on the spot
  Food not stored at least 6 inches off of the floor.
  Sauces inside walk in cooler are not stored 6 inches off of the floor.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Utensils stored in standing water at 89°F. Manager discarded water and placed utensil at dishwasher.
  Fixed on the spot
  Ice scoop handle in contact with ice.
  Ice scoop handle at soda dispenser stored in ice. Manager removed and properly stored scoop.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  2 employees eating in kitchen area. Employee moved to dining room.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl without a handle used as scoop inside flour, sugar bin. Manager removed bowls and placed at dishwasher.
  Fixed on the spot
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup in small white freezer at the end of cooks line.
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Soiled wet cloths stored underneath grill. Employee removed and placed cloths in sanitizer solution.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  Sticky fly tape over cooks line and food preparation area in back kitchen area. Manager removed fly tape.
  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.
Stop sale: An order that the food can’t be sold or served.