KATANA JAPANESE EXPRESS

Name: KATANA JAPANESE EXPRESS
Address: 10839 BLOOMINGDALE AVE, RIVERVIEW, FL, 33578, US
Rating: 56.4

10839 BLOOMINGDALE AVE, RIVERVIEW, FL 33578

License #3918598

🍱 Japanese/Sushi ℹ️

56.4 Grade F / 100

Failing Health Score

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Latest inspection

March 2, 2026 · 13 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

KATANA JAPANESE EXPRESS in RIVERVIEW currently holds an InspectFL Health Score of 56.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 2, 2026. Across those visits, inspectors documented 74 total violations — 11 critical, 13 major, 50 minor.

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Record snapshot

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The latest inspection on March 2, 2026 shows 13 observation rows: 2 critical, 2 major, and 9 minor.

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Inspector notes

Coverage note

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KATANA JAPANESE EXPRESS has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Container with no handle in rice.
[25-30-4] Clean, single-use gloves not handled in a sanitary manner. Used gloves left on cutting board at sushi bar.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating at sushi bar.
[08B-38-4] Food stored on floor. Containers of seasonings on floor.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table, removed at time of inspection.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 78 F.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not handle first.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp batter 59 F on counter in melted ice bath. Employee placed more ice in ice bath.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked vegetables 101 F, chicken 87 F- chicken 168 F, shrimp 82 F- retemp 196 F left on counter. Employee began reheating.
[31A-11-4] Handwash sink used for purposes other than handwashing. Strainer in hand wash sink, removed at time of inspection.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. A total of 9 employees work at the establishment and 2 food handler certifications were provide.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in bread crumbs.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from open cup.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table, removed at time of inspection.
[08B-38-4] Food stored on floor. Bread crumbs, onions, and other food items on floor throughout kitchen.
[10-08-5] Ice scoop handle in contact with ice. Manager removed at time of inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 78 F. Manager emptied water at time of inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons and forks not handle first, manager placed handle first at time of inspection.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bread crumbs not labeled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked rice in walk in cooler. Manager placed shrimp to the bottom at time of inspection.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened half and half in reach in cooler not date marked. Manager date marked at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee signed at time of inspection.
[31B-03-4] No soap provided at handwash sink. At handwash sink on cook line.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment have 9 employees and provided 4 food handler certifications.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in flour.
[51-11-4] Carbon dioxide tanks not adequately secured.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on drink on prep table.
[14-11-5] Equipment in poor repair. Dish machine tested 0 ppm chlorine. Establishment not using dish machine at time of inspection. Discussed to not use dish machine until it is working properly. Use 3 compartment sink to wash, rinse, and sanitize.
[08B-38-4] Food stored on floor. Multiple food items on floor throughout kitchen.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in standing water temped 58 F.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill on shelf with food.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of flour not labeled.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee items above put on gloves without washing hands to begin food prep.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked rice in walk in cooler.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch raw shrimp then grabbed clean container without changing gloves and washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter 58 F on counter.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 74 F on counter.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
[31B-03-4] No soap provided at handwash sink. No soap at handwash sinks, employee replaced at time of inspection.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager provided one food handler certification.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees keys above reach in cooler, operator removed at time of inspection.
[08B-38-4] Food stored on floor. Bag of rice on floor, operator removed at time of inspection.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle in ice bin at soda machine.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water, operator emptied at time of inspection.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in container of sugar, operator removed at time of inspection.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating on prep table.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 50 F at sushi cooler, operator placed to bottom of cooler at time of inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 80 F chicken on counter.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ no certified food manager on site with 4+ employees working, manager arrived at time of inspection.
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233. All food handler certifications expired.