TSUNAMI

Name: TSUNAMI
Address: 100 CENTRAL AVE #1022, SARASOTA, FL, 34236, US
Rating: 10.3

100 CENTRAL AVE #1022, SARASOTA, FL 34236

License #6805319

10.3 Grade F / 100

Failing Health Score

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Latest inspection

August 29, 2025 · 4 findings · 0 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TSUNAMI in SARASOTA currently holds an InspectFL Health Score of 10.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on August 29, 2025. Across those visits, inspectors documented 114 total violations — 42 critical, 15 major, 57 minor.

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Record snapshot

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Inspections on file

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The latest inspection on August 29, 2025 shows 4 observation rows: no critical rows, 1 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

114

Coverage note

Inspector notes linked where available

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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.

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. Several containers of food stored on the floor in the kitchen area and the walk in freezer.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. 2 hood filters missing on the hood exhaust hood in the kitchen.
[36-65-5] Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Establishments hood ventilation fans not working, establishment has floor fan attached to the hood as ventilation.
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Several containers of food stored on the floor in the kitchen area and the walk in freezer.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. 2 hood filters missing on the hood exhaust hood in the kitchen.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee removed the utensils to be sanitized.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave oven on the cook line soiled.
[36-65-5] Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Establishments hood ventilation fans not working, establishment has floor fan attached to the hood as ventilation.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over washed and cut broccoli in the reach in cooler on the right side of the cook line. Employee removed the broccoli.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the reach in cooler on the left side of the cook line Cooked broccoli (57F - Cold Holding); Beef (60F - Cold Holding); Cooked vegetables (58F - Cold Holding); Chicken (58F - Cold Holding); Cooked noodles (57F - Cold Holding); Tofu (56F - Cold Holding); Cut cabbage (57F - Cold Holding); Butter (58F - Cold Holding). Employee stated all the items were stored in the reach in cooler for more than 4 hours. Employee discarded the items.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the reach in cooler on the left side of the cook line Cooked broccoli (57F - Cold Holding); Beef (60F - Cold Holding); Cooked vegetables (58F - Cold Holding); Chicken (58F - Cold Holding); Cooked noodles (57F - Cold Holding); Tofu (56F - Cold Holding); Cut cabbage (57F - Cold Holding); Butter (58F - Cold Holding). Employee stated all the items were stored in the reach in cooler for more than 4 hours. Employee discarded the items.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee rinsed a food container in the hand wash sink in the sushi line area. Employee removed the container to be sanitized.
[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 in the establishment engaged in food handling with no CFM on site.
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris. Floors under all equipment on the cook line soiled.
[08B-38-4] Food stored on floor. Several containers of food stored on the floor in the walk in cooler, walk in freezer and kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All dry storage shelves in the kitchen soiled. Shelves in the walk in cooler soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Several wet wiping cloths in the kitchen not stored in a sanitizer solution between use. Employee placed the towels in a sanitizer solution.
[41-07-4] Container of medicine improperly stored. Spray bottle of Benadryl stored next to clean food containers in the dishwasher area. Employee removed the Benadryl.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels lining a pan in direct contact with cooked crab in a reach in cooler in the kitchen. Employee removed the paper towels.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked crab in the reach in cooler on the left side of the cook line. Employee removed the shrimp. Raw chicken stored over read to eat peppers and pineapple in the reach in cooler on the left side of the cook line. Employee removed the chicken. Raw chicken stored over ready to eat Krab salad in the walk in cooler. Employee removed the chicken.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked broccoli 54F and cooked chicken 55 F Stored stacked above the pan fill line in the top section of the reach in cooler on the cook line. Employee stated the items had been stored in the reach in cooler for approximately 1 hour. Employee removed half of the content of the pans and placed it in the bottom section of the reach in cooler. Tofu 55F stored on ice in the wait station area. Employee stated the tofu was stored at on ice for approximately 1 hour. Employee placed the tofu in the reach in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Container of drain cleaner stored next to clean plates on the cook line. Employee removed the drain cleaner. Container of broccoli stored next to containers of dish detergent in the three component sink area. Employee removed the broccoli.
[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/ 6 employees involved in food preparation, no manager on site. Manager arrived before the end of the inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand wash sink in the wait station area. Employee placed paper towels at the hand wash sink.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine. Both ice machines in the establishment.
[06-09-1] Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager discarded the tuna.
[08B-38-4] Food stored on floor. Several containers of food stored on the floor in the kitchen and the walk in freezer.
[36-24-5] Hole in or other damage to wall. Two 6x6 inch holes in the wall beside the soda machine in the wait station area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in the walk in cooler soiled. All dry stored racks in the kitchen soiled.
[36-50-4] Unclean building components, attachments or fixtures. Fan covers in the reach in cooler soiled.
[08B-54-4] Uncovered food stored near sink exposed to splash. Open bag of rice stored on the floor below the dish machine. Manager closed the bag of rice and placed it on a shelf.placed.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed thier hands.
[12A-11-4] Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee used the restroom, stated they washed their hands in the bathroom but failed to washed their hands again in the kitchen before returning to work and handing clean equipment. Employee removed the equipment to be sanitized and washed their hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cut and washed lettuce in the walk in cooler. Employee removed the chicken. Raw chicken stored on top of a container of cut and washed lettuce in the walk in cooler. Employee removed the chicken.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shell eggs in the reach in cooler on the cook line. Employee placed the chicken below the eggs. Raw chicken stored over raw calamari in the walk in cooler. Employee removed the chicken.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager discarded the tuna.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in a three compartment sink. The employee was informed and properly washed their hands.
[31A-10-4] Equipment drain line draining into handwash sink. Sushi reach in cooler drain line draining into the hand washing sink. Employee removed the line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Items store in the hand washing sinks on the cook line and sushi line. Employee removed the items.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used to repair handles on the reach in cooler on the sushi line and hand washing sink faucet on the sushi line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several Employee drinks stored on the preparation tables on the cook line. Employees removed the drinks.
[08B-38-4] Food stored on floor. Several containers of food stored on the floor in the walk in freezer and the kitchen.
[36-50-4] Unclean building components, attachments or fixtures. Exhaust hoods soiled. Fan covers in the walk in cooler soiled.
[08B-54-4] Uncovered food stored near sink exposed to splash. Uncovered container of ginger stored next to the hand washing sink in the sushi line area. Employee removed the container.
[41-07-4] Container of medicine improperly stored. Employee medicine stored on a shelf next to food in the cook line area. Employee removed the medicine.
[14-31-5] Nonfood-grade bags used in direct contact with food. Togo bags used to store chicken in direct contact with the chicken. Employees removed the chicken from the bags.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked chicken in the reach in cooler left side of the cook line. Employee removed the shrimp.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw shrimp then the handles of the reach in cooler without changing gloves and washing their hands. Employee washed their hands changed gloves and sanitized the handles of the reach in cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the dish machine.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[14-45-4] Cardboard used to line nonfood-contact shelves. Several shelves in the kitchen lined with cardboard.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All ceiling tiles in the kitchen soiled.
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used to repair the faucet on the hand washing sink in the sushi area.
[08B-38-4] Food stored on floor. Several containers of food stored on the floor in the kitchen and the walk in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All the dry storage shelves in the kitchen soiled.
[08B-54-4] Uncovered food stored near sink exposed to splash. Uncovered pan of ginger stored next to the hand washing sink in the sushi line area. Employee removed the ginger.
[14-31-5] Nonfood-grade bags used in direct contact with food. Raw chicken in the walk in cooler stored in a Togo bag. Employee removed the chicken.
[41-24-4] Pesticide-emitting strip present in food prep area. Pest light stored on a shelf next to food in the wait station area. Employee removed the light.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat Krab in the walk in cooler. Employee removed the chicken.
[12A-02-4] Server handled soiled dishes or utensils served food, or prepared a beverage without washing hands. Server handled soiled dishes then prepared a beverage without washing their hands. Employee discarded the beverage and washed their hands.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw fish then clean utensils without changing gloves and washing their hands. Employee removed the utensils to be sanitized and washed their hands and changed gloves. Employee handled raw shrimp then ready to eat broccoli and carrots without changing gloves and washing their hands. Employee discarded the carrots and broccoli then washed their hands and changed gloves.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled raw shrimp then ready to eat broccoli and carrots without changing gloves and washing their hands. Employee discarded the carrots and broccoli then washed their hands and changed gloves
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked broccoli (54F - Cold Holding); Cooked carrots (52F - Cold Holding); Chicken (53F - Cold Holding); Shrimp (52F - Cold Holding stored stacked above the fill line of pans in the top section of the roll top reach in cooler on the left side of the cook line. Operator stated the items were stored in the reach in cooler for approximately 2 hours. Employee placed the items in the bottom section of the reach in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Containers of bleach stored next to bags of rice and cans of tomatoes in the dishwasher area. Employee removed the rice and tomatoes.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[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/ 8 employees engaged in food handling and no manager on site. Manager arrived be for the end of the inspection.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Several case of food stored on the floor in the walk-in freezer. Cases of avocados and containers of soy sauce stored on the floor in the kitchen area. Employee placed the avocados on a shelf.
[25-05-4] Single-service articles improperly stored. Several cases of single service items stored on the floor in the wait station and hall way areas.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean equipment without washing their hands. The employee properly washed their hands
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Krab Rangoon in the reach in cooler on the right side of the cook line stored in and in direct contact with a plastic trash bag. Employee removed the trash bag.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari stored over ready to eat sauces in the walk-in cooler. Manager removed the calamari. Raw scollops stored over washed and cut cabbage in the reach in cooler on the cook line. Manager placed the scollops below the cabbage. Raw chicken stored over ready to eat sauces in the reach in cooler on the cook line. Manager removed the chicken.
[12A-02-4] Server handled soiled dishes from a guest table then prepared a beverage without washing hands. Server voluntarily discarded the drink and properly washed their hands
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled soiled dishes then a clean vegetable shredder without washing their hands and changing gloves. Employee washed their hands, changed gloves and rewarded the equipment.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored on ice on the sushi line Shrimp (49F - Cold Holding); Salmon (50F - Cold Holding); Tuna (49F - Cold Holding); Escolar (50F - Cold Holding); Krab (50F - Cold Holding) Manager stated the items had been stored on ice for approximately 1.5 hours. Manager placed the items in the reach in cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees food handler training expired on 10/16/23 Florida Restaurant and Lodging.

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris. Floor under all the equipment on the cook line soiled.
[08B-38-4] Food stored on floor. Several containers of food stored on the floor in the walk-in freezer and the kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand washing sink next to the cook line and 2 hand washing sinks in the sushi line area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment on the cook line soiled. All food carts on the cook line soiled. All dry storage shelves soiled. Shelves in the walk-in cooler soiled.
[14-06-4] Wood food-contact surface not properly sealed. Wooden rice bowl in use in the kitchen. Operator removed the from the kitchen.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then clean dishes without washing their hands. Employee washed their hands and rewashed the dishes.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean equipment without washing hands. Employee washed their hands.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towel lining the sushi display reach in cooler in direct contact with the fish. Employee removed the towel.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handled soiled dishes then clean single service items without washing their hands. Employee discarded the single service item and washed their hands.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink blocked by containers of soy sauce and plastic food wrap. Employee removed the items.