Sushi Alive
13234 Race Track Road, Tampa, FL 33626 · Permanent Food Service · License 3916388
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection5 high priority (2 fixed on the spot), 3 intermediate, 3 basic-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 visitRoutine inspection
- First visitSep 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
5 pounds of cooked sushi, rice stored overnight inside rice warmer at 84°F. Located at sushi make station. Chef mentioned they have the pH testers for sushi rice but have not tested it recently and unable to locate tester.
Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 6-hour limit.
See stop sale. 5 pounds of cooked sushi, rice stored overnight inside rice warmer at 84°F. Located at sushi make station. Chef mentioned they have the pH testers for sushi rice but have not tested it recently and unable to locate tester.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
One container of raw beef is stored over a container of cooked chicken inside front line in cooler. Employee relocated raw meet to an approved location at time of inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at splitter added to mop sink faucet.
Vacuum breaker had been install in the wrong location of mop sink splitter. Vacuum breaker is installed at the mop sink faucet before splitter to mop sink. Discussed with operator at proper placement of vacuum breaker.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
One tube of aloe vera burn gel is stored inside of the front line reach in cooler adjacent to fryers. Employee removed burn gel at time of inspection.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved HACCP plan and Process Waiver from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. No waiver or plan for sushi rice using vinegar as a preservative.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Multiple cutting boards inside establishment are soiled.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper Towels or soap located at front line adjacent to deep fryers. No handwashing signs at sushi bar area. Signs have been provided to the operator at time of inspection.
Basic3
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Located inside sushi reach in coolers.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal drinks, place on top of kitchen and cooler. Employee removed all drinks at that time of inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.