SUSHI NINJA BRANDON

Name: SUSHI NINJA BRANDON
Address: 903 E BLOOMINGDALE AVE, BRANDON, FL, 33511, US
Rating: 72.9

903 E BLOOMINGDALE AVE, BRANDON, FL 33511

License #3917373

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

72.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SUSHI NINJA BRANDON in BRANDON currently holds an InspectFL Health Score of 72.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 2, 2026. Across those visits, inspectors documented 22 total violations — 7 critical, 5 major, 10 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 2, 2026 shows 10 observation rows: 3 critical, 3 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp and imitation crab held at 45F in top of flip top unit. Operator placed items in lower paper of cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Sponge in hand sink at poke bar. Operator removed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Drink glasses at soda fountain near dish area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw chicken over lettuce in walk in cooler.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half container at poke bar.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop multiple bulk items. Operator removed bowls.
[53A-05-6] 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 with food
[08B-38-4] Food stored on floor. Multiple items on the floor in walk in freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over prepared cucumber in walk in cooler.

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. Observed raw tilapia and amberjack thawed in reduced oxygen packaging in walk in cooler.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Drink glasses on shelf over soda fountain.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Cut onions stored under unwashed produce in walk in cooler. Cooked rice stored under unwashed avocado in walk in cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items prepared on site observed in all coolers with no date markings.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing wooden spoon in prep sink, place on drain board without sanitizing.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towels used to line bottom scallion container. Paper towels used to wrap raw fish on sushi line. Paper towels used to line bowls of diced tuna and salmon, container of roe in poke station.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cup used to scoop sauce from square bucket on floor in storage area. Plastic bowl used to scoop bulk rice. Plastic cup used to scoop soy sauce.
[08B-38-4] Food stored on floor. Cooking oil on floor by fryers. Bucket of sauce in storage/prep area. Multiple items on the floor in walk in freezer.
[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. Sushi rice at sushi bar placed at 12:00pm. Operator placed time stamp.

Community reaction

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Community pulse