SUSHI ALIVE

Name: SUSHI ALIVE
Address: 13234 RACE TRACK ROAD, TAMPA, FL, 33626, US
Rating: 30.2

13234 RACE TRACK ROAD, TAMPA, FL 33626

License #3916388

🍱 Japanese/Sushi ℹ️

30.2 Grade F / 100

Failing Health Score

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Latest inspection

September 25, 2026 · 11 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUSHI ALIVE in TAMPA currently holds an InspectFL Health Score of 30.2 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 25, 2026. Across those visits, inspectors documented 49 total violations — 18 critical, 17 major, 14 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 12, 2024

The latest inspection on September 25, 2026 shows 11 observation rows: 5 critical, 3 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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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.

Official DBPR inspection report ↗

Disposition: Warning Issued
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 5 pounds of cooked sushi, rice stored overnight inside rice warmer at 84°F. Located at sushi make station. Chef mentioned they have the pH testers for sushi rice but have not tested it recently and unable to locate tester.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper Towels or soap located at front line adjacent to deep fryers. No handwashing signs at sushi bar area. Signs have been provided to the operator at time of inspection.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Located inside sushi reach in coolers.
[03F-03-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 6-hour limit. See stop sale. 5 pounds of cooked sushi, rice stored overnight inside rice warmer at 84°F. Located at sushi make station. Chef mentioned they have the pH testers for sushi rice but have not tested it recently and unable to locate tester.
[41-07-4] Container of medicine improperly stored. One tube of aloe vera burn gel is stored inside of the front line reach in cooler adjacent to fryers. Employee removed burn gel at time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. One container of raw beef is stored over a container of cooked chicken inside front line in cooler. Employee relocated raw meet to an approved location at time of inspection.
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine.
[03G-42-3] Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved HACCP plan and Process Waiver from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. No waiver or plan for sushi rice using vinegar as a preservative.
[29-42-4] Vacuum breaker missing at splitter added to mop sink faucet. Vacuum breaker had been install in the wrong location of mop sink splitter. Vacuum breaker is installed at the mop sink faucet before splitter to mop sink. Discussed with operator at proper placement of vacuum breaker.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal drinks, place on top of kitchen and cooler. Employee removed all drinks at that time of inspection.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Multiple bags of fish fillets. Fish still frozen solid, employee opened all packages at time of inspection.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple knives stored in standing water at 83 F.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, chlorine level tested 0ppm. Operator setup three compartments sink to manually sanitize food contact surfaces, and contacted the dish machine service company at time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over cooked fish and sushi rolls in reach-in cooler on cook line. Operator rearranged items to prevent cross contamination at time of inspection.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up raw shrimp, then picked up cut onion without change the gloves on cook line. Discussed proper handwashing techniques and gloves changing procedures with operator, operator coached employee at time of inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Scrubbing pads stored in hand wash sink on cook line. Fish fillets thawing in hand wash sink on cook line. Operator removed items from hand wash sinks.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At prep area in back kitchen.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken wings thawed in walk-in cooler with old date mark from frozen date.