Sunset Lotus
514 N Franklin St Ste 105, Tampa, FL 33602 · Permanent Food Service · License 3917218
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. sushi rice 111°F less than 4 hours
How the score was calculated
- Starting score100
- Violations at the Oct 22 complaint inspection2 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot)-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- First visitOct 22, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. sushi rice 111°F less than 4 hours
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cracked raw shell eggs no hand washing in between cooking customers food
Intermediate2
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.
Fried sour cream shrimp walk in cooler.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Metal can inside the sink by sushi employee removed
Fixed on the spot
Earlier inspections 1
C79Routine inspection8 violations, 4 high priority · 2 follow-up visits Fixed at follow-up
- 2nd follow-up visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
- 1st follow-up visitJul 23, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Still observed cited 7-21-26
More time given
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Still observed
More time given
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
127°F
More time given
- First visitJul 21, 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 priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooks line Cold holding: cook chicken 60°F cook chicken 60°F cut lettuce 75°F cook noodles 65°F discuss time as public health with operator. Sushi reach in cooler ambient 69-48°F Cold holding: raw tuna 51°F raw salmon 50°F spicy tuna 51°F imitation Krab 49°F held less than 4 hours manager moved to freezer
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.raw chicken over vegetables.
Raw shell eggs over noodles pork walk in cooler
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.main reach in cooler on cooks line raw shell eggs over cooked shrimp and raw shrimp over cook veggies.
Discussed importance of storing with employee
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Cook chicken inside the same cardboard box it comes in. Employee removed from the box
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Stored oyster sauce can inside hand washing sink by sushi area. Employee removed
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Oil shorting on floor cooks line Soy sauce buckets on floor in walk in cooler
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
White spoon in 91°F water cooks line Soy sauce
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.