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Failing Health Score
How is this score calculated? โ Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
SAMURAI BLUE in TAMPA currently holds an InspectFL Health Score of 61.1 out of 100 โ an F grade โ a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 27, 2026. Across those visits, inspectors documented 53 total violations โ 8 critical, 20 major, 25 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on May 27, 2026 shows 5 observation rows: 2 critical, 1 major, and 2 minor.
DBPR source + data confidenceWhatโs powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- โขInspector notes appear inline when available.
- โขThe official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
SAMURAI BLUE has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- [08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Avocados over ready to eat sauces walk in cooler.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.reach in cooler cooks line raw beef 54F manager moved to freezer Walk in cooler raw beef 54F spring mix 47F cream cut lettuce 49F cheese 47F manager moved items to freezer all temps below 43F except cut lettuce 47F
- [03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Sushi rice operator determined time and place mark
- [31A-11-4] Handwash sink used for purposes other than handwashing. Stored cans and bottles back kitchen manager removed
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