SUSHI KAMPAI JAPANESE RESTAURANT

Name: SUSHI KAMPAI JAPANESE RESTAURANT
Address: 10312 BLOOMINGDALE AVE STE 111, RIVERVIEW, FL, 33578, US
Rating: 69.1

10312 BLOOMINGDALE AVE STE 111, RIVERVIEW, FL 33578

License #3916387

🍱 Japanese/Sushi ℹ️

69.1 Grade F / 100

Failing Health Score

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Latest inspection

April 6, 2026 · 13 findings · 1 critical

Routine - Food

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Quick take

SUSHI KAMPAI JAPANESE RESTAURANT in RIVERVIEW currently holds an InspectFL Health Score of 69.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 6, 2026. Across those visits, inspectors documented 41 total violations — 6 critical, 13 major, 22 minor.

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The latest inspection on April 6, 2026 shows 13 observation rows: 1 critical, 3 major, and 9 minor.

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SUSHI KAMPAI JAPANESE RESTAURANT 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: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Plate in container of cut lettuce.
[36-36-4] Ceiling tile missing. Above dry storage .
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on reach in cooler.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to ice machine.
[08B-38-4] Food stored on floor. Container of drink on floor, manager removed at time of inspection.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand wash sink faucet at sushi bar wont stop running.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon in reach in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
[31A-09-4] Handwash sink not accessible for employee use at all times. Cup in hand wash sink. Manager removed at time of inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled, manager labeled at time of inspection.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide tanks not adequately secured.
[36-36-4] Ceiling tile missing. Ceiling tile missing in dry storage area.
[32-12-6] Covered waste receptacle not provided in womens bathroom. In employee restroom.
[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.
[08B-38-4] Food stored on floor. Fryer oil on floor, manager removed at time of inspection.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Container with no handle in rice and sugar.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 80 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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, manager remade tested 100 ppm chlorine.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed lemons in walk in cooler. Manager placed eggs to the bottom at time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Chicken 44 F, cooked rice 44 F in walk in cooler. Manager placed on ice.
[31A-09-4] Handwash sink not accessible for employee use at all times. Prep table blocking hand wash sink, manager removed at time of inspection.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to tea temped 79 F ran approximately 2 minutes.

Disposition: Warning Issued
[22-20-5] Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a pink/black slime on white plastic shield inside ice machine bin at time of inspection.
[51-11-4] Observed: Carbon dioxide tanks not adequately secured. Observed carbon dioxide tanks stored in employee bathroom at time of inspection not secured.
[22-41-4] Observed: 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. After employee ran machine multiple times machine tests at 0ppm chlorine sanitizer. Instructed use of triple sink for sanitizing plate ware at time of inspection.
[50-08-7] Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/
[08B-38-4] Observed: Food stored on floor. Observed fry oil stored on floor in back dry storage by employee bathroom at time of inspection.
[22-02-4] Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards in kitchen are stained at time of inspection.
[31A-09-4] Observed: Handwash sink not accessible for employee use at all times. Small white hand wash sink by dish machine blocked by metal cart at time of inspection.
[31A-11-4] Observed: Handwash sink used for purposes other than handwashing. Observed fish in small food container stored in hand wash sink at sushi line. Employee moved pan during inspection.
[53A-05-6] Observed: 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/ 5 employees working without certified food manager present at time of inspection. Food manager showed up during inspection to walk with me during inspection
[14-31-5] Observed: Nonfood-grade bags used in direct contact with food. Observed food kept in togo style bags in walk in cooler at time of inspection.
[31B-05-4] Observed: Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels from employee restroom paper towel holder at time of inspection.
[02C-02-5] Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food in walk in cooler prepared on site and not labeled at time of inspection.