KITSUNE SUSHI

Name: KITSUNE SUSHI
Address: 2659 ROOSEVELT BLVD UNIT 101, CLEARWATER, FL, 33760, US
Rating: 77.4

2659 ROOSEVELT BLVD UNIT 101, CLEARWATER, FL 33760

License #6218483

🍱 Japanese/Sushi ℹ️

77.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

February 19, 2026 · 8 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

KITSUNE SUSHI in CLEARWATER currently holds an InspectFL Health Score of 77.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on February 19, 2026. Across those visits, inspectors documented 48 total violations — 12 critical, 11 major, 25 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 4, 2024

The latest inspection on February 19, 2026 shows 8 observation rows: 2 critical, 0 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

71%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

KITSUNE SUSHI has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed. New license printed and displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Leather jacket stored over onions. Operator relocated.
[33-16-4] Open dumpster lid.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen chicken and shrimp thawing in standing water. Operator began to run water over items to thaw in sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses at sushi bar. Operator placed towels in sanitizing solution.
[02D-01-5] Working containers of food removed from original container not identified by common name. Items on bottom of prep table in pint containers not labeled. Operator labeled items.
[41-24-4] Pesticide-emitting strip present in food prep area. Pesticide strips located over food prep tables. Operator removed.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 6 pieces of raw tuna and 3 pieces of raw escolar thawed in ROP packaging in reach in cooler on sushi bar line. Stop sale issued.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine. Reviewed with manager .
[12B-07-4] Employee beverage container on a food preparation and cook line . Manager relocated employee drinks
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups stacked at wait station . Reviewed with manager .
[08B-38-4] Food ( container of oil and soy sauce ) stored on floor in kitchen . Manager relocated food Container of soy sauce on floor in walk in cooler . Box of chicken in walk in freezer
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment at cook line . Employee moved knives to dish washing area to clean
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris at cook line . Reviewed with manager
[31B-04-4] No handwashing sign provided at a hand sink used by food employees by woks
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food ( individual salads ) in walk in cooler Unwashed pineapple over cut radish on shelf in walk in cooler . Reviewed food storage with manager .
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together in front counter area . Manager changed solution
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Covered in container Cooked pork 71 F at 2:30 pm cooked at 11:30 am . Reviewed cooling procedures and methods with manager . Manager discarded
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Covered in container Cooked pork 71 F at 2:30 pm cooked at 11:30 am .in reach in cooler opposite stove .Manager discarded pork.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched cooked shrimp with barehands . Reviewed with employee no barehand contact with ready to eat food . Employee fried shrimp , employee washed hands and put gloves on
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw Shrimp 52 F Krab 56 F , spring rolls 54 F, Batter 65F , raw crab 52 F, octopus cakes 48 F , dumpling with pork 55 F , white fish 51 F, raw chicken 52 F in silver door refrigerator
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic and oil 97 F at cook line 3 hours . Employee pl ex garlic and oil in freezer for quick chill down Raw Shrimp 52 F Krab 56 F , spring rolls 54 F, Batter 65F , raw crab 52 F, octopus cakes 48 F , dumpling with pork 55 F , white fish 51 F , raw chicken 52 F in silver door refrigerator Scallops 46 F Re-Temp raw chicken 32 F
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimps at 89 F on counter under 1 hour and 30 minutes . Employee reheated shrimp to 198 F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can opener on prep table . Manager moved dishwashing area to clean
[31A-11-4] Handwash sink used for purposes other than handwashing. Bucket of water inside handwashing sink at cook line . Reviewed with manager hand wash sinks are for washing hands only . Manager relocated items
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near fryer . Manager placed paper towels in dispenser
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
[05-10-4] Probe thermometer not used to ensure proper food temperatures. Reviewed with manager .
[41-17-4] Spray bottle containing toxic substance not labeled in front line area . Reviewed with manager . Manager labeled spray bottle