KELP SUSHI JOINT
6507 W WATERS AVE · TAMPA · Hillsborough County · FL 33634
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
7 full violation description(s) documented by the inspector during this visit.
High Priority 5
22-41-4High Priority – 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. Bucket of chlorine for dish machine sanitizer empty, chlorine tested at 0PPM. Cook replaced with a new container of chlorine, chlorine sanitizer tested at 50 PPM at time of inspection. **Corrected On-Site** **Warning** Priority: High Priority
01B-13-4High Priority – Observed: Stop Sale issued due to food not being in a wholesome, sound condition. One package of cooked shrimp thawed inside reduced oxygen packaging inside sushi make station reach in cooler. **Repeat Violation** **Warning** Priority: High Priority
03A-02-5High Priority – Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon 59°F at 3:31 PM placed inside sushi make station reaching cooler from front line reach in cooler 2:20 PM. Cooled to 40°F at 4:29 PM. Raw yellowtail 64°F at 3:40 PM placed inside sushi make station reaching cooler from front line reach in cooler 2:20 PM. Cooled to 40°F at 4:29 PM. Raw scallops 63°F at 3:40 PM placed inside sushi make station reaching cooler from front line reach in cooler 2:20 PM. Cooled to 35°F at 4:25 PM. Cooked shrimp 60°F at 3:40 PM placed inside sushi make station reaching cooler from front line reach in cooler 2:20 PM. Cooled to 32°F at 4:25 PM. Cook asparagus 64°F at 3:43 PM placed inside sushi make station reaching cooler from front line reach in cooler 2:20 PM. Item discarded by employee. Sliced raw salmon 62°F at 3:44 PM placed inside sushi make station reaching cooler from front line reach in cooler 2:20 PM. Cooled to 40°F at 4:26 PM. Sliced raw tuna 63°F at 3:44 PM placed inside sushi make station reaching cooler from front line reach in cooler 2:20 PM. Cooled to 42°F at 4:26 PM. Raw Tuna 63°F at 3:48 PM placed inside sushi make station reaching cooler from front line reach in cooler 2:20 PM. Cooled to 41°F 4:27 PM. Cook placed all items inside walk in freezer for quick cooling. **Corrected On-Site** **Warning** Priority: High Priority
03F-02-5High Priority – Observed: 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 and the time removed from temperature control cannot be determined. No time marking for cooked sushi rice left at sushi make station. Cook added time marking to rice at time of inspection. No time marking for 10 pieces of cooked tempura shrimp placed in room temperature on sushi make station. Tempura shrimp not added in Time as a public health control form. Cook discarded shrimp at time of inspection. **Corrected On-Site** **Warning** Priority: High Priority
29-42-4High Priority – Observed: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing three vacuum breakers to mop sink, located at back exterior of establishment. **Warning** Priority: High Priority
Basic 2
22-20-5Basic – Observed: Accumulation of black and pink mold-like substance in the interior of the ice machine. **Warning** Priority: Basic
06-09-1Basic – Observed: 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. One package of cooked shrimp thawed inside reduced oxygen packaging inside sushi make station reach in cooler. **Warning** Priority: Basic
Inspector observations synchronized from DBPR on August 11, 2026 7:51 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.