SHOGUN SUSHI

Name: SHOGUN SUSHI
Address: 1713 S DALE MABRY HWY, TAMPA, FL, 33629, US
Rating: 32.7

1713 S DALE MABRY HWY, TAMPA, FL 33629

License #3902687

🍱 Japanese/Sushi ℹ️

32.7 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 8 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SHOGUN SUSHI in TAMPA currently holds an InspectFL Health Score of 32.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 79 total violations — 10 critical, 23 major, 46 minor.

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Record snapshot

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The latest inspection on September 28, 2026 shows 8 observation rows: 1 critical, 3 major, and 4 minor.

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Inspector notes

Coverage note

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SHOGUN SUSHI 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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine bin at time of inspection
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards in kitchen at time of inspection
[36-73-4] Floor soiled/has accumulation of debris. Observed kitchen floor soiled behind equipment at time of inspection
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall in dish room behind dish machine at time of inspection
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine testing at 0ppm chlorine. Operator replaced empty sanitizer bucket and primed dish machine but still testing at 0ppm chlorine
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink in server isle blocked with trays at time of inspection. Operator removed trays during inspection
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sinks in dish room and server isle. Operator refilled paper towels during inspection.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash sink in dish room

Disposition: Warning Issued
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towels used as food contact surface throughout kitchen.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor in back corner of cooks line.
[08B-38-4] Food stored on floor. Buckets of soy sauce stored on floor on cooks line.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler on cooks line.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored overtop raw beef inside walk in cooler. Staff removed and properly stored raw chicken.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (55F - Cold Holding); tofu (56F - Cold Holding); spring roll (54F - Cold Holding); shumai (54F - Cold Holding); toco yaki (54F - Cold Holding); Karbala stick (56F - Cold Holding); deep fried rolls (55F)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (55F - Cold Holding); tofu (56F - Cold Holding); spring roll (54F - Cold Holding); shumai (54F - Cold Holding); toco yaki (54F - Cold Holding); Karbala stick (56F - Cold Holding); deep fried rolls (55F)
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu advertises white tuna next to white tuna the word escolar is in parentheses. Employee wiped out the words white tuna off menu. Employee wiped white tuna off menus checked menus before leaving.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink on cooks line. Employee placed paper towels at handwashing sink.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside rice bin.
[12B-04-4] Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Small tables placed in kitchen employees eating lunch at table. Manager removed table from kitchen and had employee eat in dining area.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee food sitting on reach in cooler inside kitchen while employee is eating. Manager had employee move to restaurant and sanitize reach in cooler.
[08B-47-4] Food not stored at least 6 inches off of the floor. Buckets of soy source,rice not stored at 6 inches off the floor on cooks line.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and storage shelves on cooks line. Manger removed knifes and placed at dishwasher.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cart handle on cooks line manager removed tongs and placed at dishwasher.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 78F. Manager dumped water and placed utensils at dishwasher.
[51-13-4] No Heimlich maneuver/choking sign posted.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw fish thawing in standing water. Manager turned on water.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food splatter at the end of cooks line.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Empty bucket of sanitizer hooked up to dishwasher. Manager add new bucket to dishwasher retested at 100ppm of chlorine.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used to line pans of raw shrimp. Chef removed paper towels from shrimp.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing on cooks line. Manager placed paper towels at hand washing sink.
[31B-03-4] No soap provided at handwash sink. No handwashing soap at handwashing sinks in sushi bar. Manager placed soap at handwashing sinks.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as scoop inside bread crumbs. Chef removed bowl.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink stored on sushi bar on front line. Employee Drink does not have a lid.
[14-11-5] Equipment in poor repair. Gaskets inside double door refrigerator on cooks line are torn.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door is open screen door has a gap at the bottom.
[36-22-4] Floor area(s) covered with standing water. Standing water ion floor underneath oven on cooks line.
[08B-31-4] Food stored in undrained ice. Raw fish stored in melted ice inside walk in cooler. Chef removed fish and properly stored it.
[08B-38-4] Food stored on floor. Buckets of soy sauce stored on floor throughout kitch n area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside walk in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and storage shelves on cooks line. Chef removed knife and placed at dishwasher.
[08B-12-5] Stored food not covered. Raw fish stored uncovered inside walk in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature. Chef placed fish under cold running water.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored in floor on front line. Chef removed and properly stored bucket.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw fish stored overtop unwashed carrots inside walk in cooler. Chef removed and properly stored chicken.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink has aprons stored inside it. Chef removed aprons.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit at time of inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink by dish washer. Chef placed paper towels at hand washing sink.
[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.