Shogun Sushi

15213 N Dale Mabry Hwy, Tampa, FL 33618 · Permanent Food Service · License 3916942

Official report

out of 100

Grade D

Safety score 64 of 100

Latest visit: Aug 5, 2026

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.High priority · fixed on the spot · 21 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 routine inspection
2 high priority (fixed on the spot), 8 intermediate (4 fixed on the spot), 12 basic; intermediate violations cost 18 at most
-36
Safety score64

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

Inspection history

1 inspection · 1 visit

Aug52026

Routine inspection

22 violations found

First visitAug 5, 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.
22 violations found:
- 2 High priority
- 8 Intermediate
- 12 Basic
What the inspector cited
High priority2
- 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.
  Time marking unclear on sushi rice unclear in sushi line. Manager corrected.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored in ice used for drinks.
  Observed quart container of lemon wedges in ice machine in the servers station. Manager moved to fridge beside it.
  Fixed on the spot
Intermediate8
- 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.
  Observed no date marking on spicy tuna on sushi station in reach in cooler.
- 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.
  Observed incomplete time as a public health control form posted. Emailed form to operator.
  Fixed on the spot
- Code 11, Employee health: No proof provided that some 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 reporting agreement for server and some cooks, due to no training or expired food handling training.
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed employee wash hands in triple compartment sink. Manager educated and corrected employee.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed operators chlorine test strips were not demonstrating proper colors. Discussed with operator to replace test strips.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed dawn soap was stored in hand wash sink next to three compartments sink. Also observed pint single use container in hand wash sink to the left of the cook line. Manager removed both items.
  Fixed on the spot
  Soap dispenser at handwash sink not working/unable to dispense soap.
  Observed soap dispenser to the left of cook line had a dispenser that was unable to dispense soap. Hand soap for hand wash sink in servers station had not enough soap to dispense. Manager added to soap to dispenser in servers station.
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed 1 employee with no training and 2 employees with expired training.
Basic12
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Observed in quart container 1 pack of farm raised tilapia and 4 packs of escolar tuna fully thawed at reach in cooler at sushi station. Stop sale issued.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed bucket of soy sauce by dry storage area on the ground.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed knife between main cook line and table. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed container in tempura batter without handle. Manager removed. Observed container without a handle used for soy sauce bucket near dry storage area.
  Fixed on the spot
  Equipment in poor repair.
  Wooden table attached to main cook line is damaged and particle wood is chipping. Observed ice machine guard pieces broken.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup up in door way to walk in freezer.
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Observed sanitizer containing bleach and soap. Educated operator to only use bleach. Observed sanitizer bucket on the ground stored next to hand wash sink next to three compartment sink. Operator put container underneath. Observed wet wiping cloth not being stored in sanitizer bucket and reusing to clean the knife.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed two toasters in sushi station were soiled with grease and food debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed racks in walk in cooler soiled. Informed operator to clean,
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Observed a siracha bottle being used for mirin. Operator was educated to use squeeze bottle. Observed styrofoam containers being used in walk in freezer to hold crab rangoons and fish.
- 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 backpack on shelf in dry storage area next to food.
- Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
  Observed power tools on shelf in dry storage area next to dried mushrooms.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.