Origami Sushi
3615 W Hillsborough Ave, Tampa, FL 33614 · Permanent Food Service · License 3917422
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 repeat), 12 basic (3 repeats); basic violations cost 12 at most-22
- Safety score78
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 visitOct 20, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw beef being stored over raw shrimp in the reach in cooler on the cook line. Discussed proper storage. Observed raw chicken over octopus in the reach in freezer. Observed Raw pork over fish eggs in reach in freezer Manager corrected storage. Observed raw chicken being stored over raw beef in the reach in cooler near handwashing sink.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator holds sushi rice and tempura shrimp on time but couldn't provide a copy of procedure during inspection. Provided a copy of time as a public health paper work.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed stained cutting boards in the kitchen and sushi line on prep tables.
Repeat violation
Basic12
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed tongs being stored on the handle to the oven. Manager removed.
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 an employee beverage being stored on the prep table near the ice machine. Manager removed.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed a bowl with no handle being used as a scoop in dry storage bulk container.
Cutting board has cut marks and is no longer cleanable on prep tables in kitchen and sushi line.
Repeat violation
Reach-in cooler shelves with rust that has pitted the surface.
Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
Observed food debris at the bottom of the reach in freezer. Discussed cleaning with manager.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed the exterior of the ice machine being soiled with dust and a black mold like substance.
Code 33, Garbage and refuse: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Discussed proper storage with operator.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing under the handwashing sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed dust soiled ceiling tiles.
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 headphones, keys and charger being stored on the prep table near ice machine. Manager removed.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.