Kuchi Sushi and Hibachi
9206 Anderson Rd, Tampa, FL 33634 · Permanent Food Service · License 3917467
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection7 high priority (2 fixed by the Jul 23 follow-up, 5 fixed on the spot, 3 repeats), 4 intermediate (2 fixed on the spot, 1 repeat), 6 basic (3 repeats)-47
- Administrative complaint on Jul 22, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score41
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 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic1
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine.
More time given
- First visitJul 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw shell eggs 84°F at 2:23 PM left out on front line kitchen prep table at 12:45 PM - cooled to 64°F at 3:09 PM Cooked noodles 54°F at 2:24 PM left out on front line kitchen prep table at 12:45 PM - cooled to 41°F at 3:07 PM. Cooked white rice 73°F at 2:24 PM left out on front line kitchen prep table at 12:45 PM - cooled to 42°F at 3:07 PM. Employee placed items into walk-in cooler and walk-in freezer for quick cooling.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Fried rice 86°F at 2:33 PM left out on front line kitchen prep table at 12 PM. Employee reheated fried rice. Fried rice temperature 150°F at 2:38 PM.
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.
No time working for tempura shrimp at sushi bar. Employees added a time to all cooked food at sushi bar at time of Inspection.
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 beef stored over ready to eat broccoli in front line reach in cooler. Employee relocated to an approved location at time of inspection.
Fixed on the spotRepeat violationAdministrative complaint
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. Dish machine chlorine tested at 0PPM, discussed with employee to set up three compartment sink until dish machine can be repaired.
Repeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at splitter added to mop sink faucet.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Pest spray stored on shelf next to jugs of olive oil blend at back kitchen wok station. Employee removed spray at time of inspection.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
Raw animal foods must be fully cooked prior to service. A consumer advisory for raw oysters has been emailed to an employee. Discussed with employee not to serve raw oysters, unless consumer advisory is posted. Employee printed and posted consumer advisory for raw oysters at time of inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soiled cutting boards on front line cook.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand washing sink next to back storage area used for storing water hose. Employee removed hose at time of inspection.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Six employees working and no manager present. 2 sushi chefs, 1 hostess how many weight staff, 2 waitresses, 1 kitchen cook.
Basic6
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed, kale and tomatoes stored over cooked white rice inside walk in cooler. Employee relocated white rice to an approved location at time of inspection.
Fixed on the spot
Food stored on floor.
Multiple containers of soy sauce stored on floor next to front line cook and at back storage area. Multiple buckets of ginger stored on floor at sushi station.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal coffee stored on kitchen prep table at sushi station. Employee remove beverage at time of inspection.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in chest freezer.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Located inside restrooms. Hand washing signs have been provided to the employees at time of inspection. Employee posted all hand washing signs at time of inspection.
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.
- 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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.