Isekai Sushi Cafe
5717 Gunn Hwy, Tampa, FL 33625 · Permanent Food Service · License 3918802
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection3 high priority (fixed on the spot), 1 intermediate, 2 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- First visitSep 21, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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.
No time marking for sushi rice at sushi make station. Employee at a time for the sushi rice during inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Tested at 0 PPM. Employee readjusted Quaternary ammonia to 150 PPM at time of inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at splitter added to mop sink faucet.
Operator removed splitter at time of inspection.
Fixed on the spot
Intermediate1
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No signed reporting agreement for Rachel G.
Basic2
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal drinks stored on top of counter next to sushi make station. Operator removed all drinks at time of Inspection.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Observed on one employee at front line.
Earlier inspections 1
B81Complaint inspection8 violations, 3 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitSep 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 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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.
No time marking for sushi rice. Operator added time to rice during inspection.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Bucket of raw shell eggs stored over a container of fresh herb leaves inside reach in cooler, adjacent to restrooms. Operator relocated raw shell eggs to an approved location at time of inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
First aid kit and basket with saline wound wash and over the counter pain medicine stored on top of ice machine. Operator relocated all medicine to an approved location at time of inspection.
Fixed on the spot
Intermediate2
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.
No date marking for half-and-half inside front counter reach in cooler. Operator added date at time of inspection.
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired on 6/14/2026 for Christopher Stout.
Basic3
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed Okinawa potatoes stored over containers of wasabi paste and cut green onions, located inside reach in cooler adjacent to restrooms. Operator relocated all unwashed produce to an approved location at time of inspection.
Fixed on the spot
Food stored on floor.
One container of soy sauce, stored on floor next to ice machine. Operator relocated soy sauce to an approved location at time of inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.