Sushi Ninja Tampa LLC
3018 W Kennedy Blvd, Tampa, FL 33609 · Permanent Food Service · License 3917489
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection1 high priority (no follow-up needed), 1 intermediate (1 repeat), 4 basic (1 repeat)-12
- Safety score88
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 visitJul 28, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
- Observed raw pork stored over prepared vegetables in walk in cooler - Observed raw beef stored over ready to eat food in reach in cooler
Intermediate1
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 kitchen at time of inspection
Repeat violation
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed food stored on floor in walk in freezer at time of inspection.
Repeat violation
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed orange towels under cutting boards on cooks line at time of inspection
Cloth used as a food-contact surface.
Observed orange towel on prepared greens in reach in cooler on cooks line at time of inspection
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 pack of cigarettes stored over prepped book choy on prep table in dish room at time of inspection
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
- 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.