TSUNAMI RESTAURANT

Name: TSUNAMI RESTAURANT
Address: 11627 STATE RD 70 E, LAKEWOOD RANCH, FL, 34202, US
Rating: 50.5

11627 STATE RD 70 E, LAKEWOOD RANCH, FL 34202

License #5106064

50.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

May 7, 2026 · 7 findings · 2 critical

Routine - Food

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TSUNAMI RESTAURANT in LAKEWOOD RANCH currently holds an InspectFL Health Score of 50.5 out of 100 — an F grade — 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 7, 2026. Across those visits, inspectors documented 65 total violations — 17 critical, 21 major, 27 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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

December 15, 2023

The latest inspection on May 7, 2026 shows 7 observation rows: 2 critical, 3 major, and 2 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

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.

Community pulse

Would you eat here?

TSUNAMI RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed an employee preparing food without a hair restraint.
[08B-38-4] Food stored on floor. Observed multiple food items stored on the floor in the walk in freezer and walk in cooler.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed 3 employees on cook line changing gloves with no handwashing.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed chicken, pork, prepared food in the walk in cooler and walk in freezer stored in non food garage bags.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed the handwashing sink next to the dish machine blocked with a linen bag and containers in sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed the handwashing sink at the bar used as a dump sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed almost all items in walk in freezer and walk in cooler prepared on site and not date marked.

Disposition: Met Inspection Standards
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed 3 ceiling tiles in the back kitchen falling down over prep table and the ceiling exposed. Some are missing.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-38-4] Food stored on floor. Observed multiple food items stored on the floor in the walk in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters over grill with a grease build up.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed to go containers on sushi line not inverted.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen Eel thawing at room temperature on the sushi line. Operator moved it to the walk in cooler.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed 3 employees on cook line changing gloves with no handwashing.
[09-19-5] Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee cutting green onions (scallions) with her bare hands. Operator discarded green onions. She washed her hands and put on gloves.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed an employee handling and prepping scallions with her bare hands. No hand wash, glove use or AOP. Operator discarded product (3 pounds) and corrected behavior. Employee washed hands and put on gloves.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed the handwashing sink on the sushi line filled with soiled pans. Operator moved items.

Disposition: Met Inspection Standards
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed 3 ceiling tiles in the back kitchen falling down over prep table and the ceiling exposed. Some are missing.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks stored throughout kitchen and next to and above food preparation areas.
[08B-38-4] Food stored on floor. Observed multiple food items stored on the floor in the walk in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters over grill with a grease build up.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed to go containers not inverted above prep table.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed seafood thawing in sushi line handwashing sink.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wiping towels used for cleaning and rolling sushi.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed 3 employees on cook line changing gloves with no handwashing.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed sushi cook changing tasks and touching his body and wiping his hands on his soiled clothing and not washing hands.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken held over raw shrimp and salmon in the walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter at 69F and Garlic and Oil at 67F held for over 4 hours. Observed 30 side salads held at 66F for more than 4 hours. Stop sale issued for all 3 items.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed the handwashing sink next to the triple sink blocked with towel rack.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels or soap in employee bathroom.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed wonton crab mix prepared and held for more than 24 hours and not date marked.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at sushi line hand sink.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Observed multiple food items stored on the floor in the walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters over grill with a grease build up.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed sushi cook changing tasks and touching his body and wiping his hands on his soiled clothing and not washing hands.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken held over raw shrimp and salmon in the walk in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed the handwashing sink next to the triple sink blocked with towel rack.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed no Certified food manager certificates in establishment.
[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. Observed no proof of any food safety training.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed wonton crab mix prepared and held for more than 24 hours and not date marked.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks stored throughout kitchen and next to and above food preparation areas.
[08B-38-4] Food stored on floor. Observed multiple food items stored on the floor in the walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters over grill with a grease build up.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed to go containers not inverted above prep table.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed sushi cook changing tasks and touching his body and wiping his hands on his soiled clothing and not washing hands.
[41-24-4] Pesticide-emitting strip present in food prep area. Observed a pest strip hanging in back kitchen.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken held over raw shrimp and salmon in the walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter at 72F and Garlic and Oil at 74F held for over 4 hours. Stop sale issued. Operator discarded.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed the handwashing sink next to the triple sink blocked with towel rack.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed no Certified food manager certificates in establishment.
[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. Observed no proof of any food safety training.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed wonton crab mix prepared and held for more than 24 hours and not date marked.