Sijang Eatery
17605 Bruce B Downs Blvd, Tampa, FL 33647 · Permanent Food Service · License 3919190
What drove the grade
Cutting board has cut marks and is no longer cleanable.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection7 basic-7
- Safety score93
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 visitSep 10, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Bowl of raw meat stored on floor next to grill. Employee moved off the ground.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knives stored in cracks between pull top reach in coolers.
Employee removed and brought to dish area to be cleaned.
Fixed on the spot
In-use tongs stored on equipment door handle between uses in middle kitchen area.
Employee removed and brought to dish area to be cleaned.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting board in sushi area pull top reach in cooler has cut marks and is no longer cleanable.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning in clean dish storage area.
Discussed removing labels with employee.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Togo containers on top of pull top reach in cooler middle kitchen not inverted. Employee inverted.
Fixed on the spot
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 purses on top shelf of pull top reach in cooler sushi area. Employee moved items
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.