Sushi Ramen
9801 Gulf Dr Unit 6&7, Anna Maria, FL 34216 · Permanent Food Service · License 5106063
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Nov 4 complaint inspection2 high priority (fixed on the spot), 1 intermediate, 4 basic (1 repeat)-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 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.
Observed in the back prep area: Soup (120°F - Hot Holding). Operator stated it had been made approximately 1hr ago. Operator turned on the hot holder to get the soup to temp.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed paper towels used to line multiple direct food contact containers. Operator removed them.
Fixed on the spot
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed a major remodel extension added to the restaurant with parts currently in use as a prep area and food storage area without any plans being submitted.
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed many food products in their reach in freezers uncovered.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowls and cups used as scoops for dry goods. Operator removed them.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 1 dead roach on the server counter. Operator disposed of the carcass and cleared and sanitized the counter,
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 employee personal items improperly stored with customer food products. Operator removed them.
Fixed on the spotRepeat violation
Earlier inspections 1
B80Routine inspection8 violations, 4 high priority No follow-up needed
- First visitAug 20, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed on their cook line: Shell eggs (67°F - Cold Holding) Operator stated it had been out for approximately 1hr. Operator placed it in a cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on their sushi line: Rice (87°F - Hot Holding). Operator stated they had been out for approximately 2hrs. Explained the use of time as a public health control and the operator filled out the forms and time marked the rice.
Fixed on the spot
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 ready to eat sprouts. Operator moved the pork.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed medicines improperly stored throughout the establishment. Reviewed with the operator proper storage and they moved the items.
Fixed on the spot
Intermediate2
Code 01, Approved source; food safe and unadulterated: Failure to maintain freezing records on nonexempt fish for 90 days.
Observed records only up to last month.
Code 16, Dishwashing facilities and test kits: No color/concentration comparison chart available for chemical test kit used to check sanitizer.
Observed no test chart for their chlorine test strips.
Basic2
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed a bowl being used as a scoop for their rice sauce Operator removed it.
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 employee personal items stored above their dry goods. Operator removed the bag.
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.
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.