KUCHI SUSHI AND HIBACHI
9206 ANDERSON RD · TAMPA · Hillsborough County · FL 33634
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 7
22-41-4High Priority – 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. Dish machine chlorine tested at 0PPM, discussed with employee to set up three compartment sink until dish machine can be repaired. **Repeat Violation** **Admin Complaint**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat broccoli in front line reach in cooler. Employee relocated to an approved location at time of inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 84°F at 2:23 PM left out on front line kitchen prep table at 12:45 PM – cooled to 64°F at 3:09 PM Cooked noodles 54°F at 2:24 PM left out on front line kitchen prep table at 12:45 PM – cooled to 41°F at 3:07 PM. Cooked white rice 73°F at 2:24 PM left out on front line kitchen prep table at 12:45 PM – cooled to 42°F at 3:07 PM. Employee placed items into walk-in cooler and walk-in freezer for quick cooling. **Corrective Action Taken**
03F-02-5High Priority – 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 working for tempura shrimp at sushi bar. Employees added a time to all cooked food at sushi bar at time of Inspection. **Corrected On-Site**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried rice 86°F at 2:33 PM left out on front line kitchen prep table at 12 PM. Employee reheated fried rice. Fried rice temperature 150°F at 2:38 PM. **Corrected On-Site**
41-10-4High Priority – Toxic substance/chemical improperly stored. Pest spray stored on shelf next to jugs of olive oil blend at back kitchen wok station. Employee removed spray at time of inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-42-4High Priority – Vacuum breaker missing at splitter added to mop sink faucet.
Intermediate 4
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards on front line cook. **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Hand washing sink next to back storage area used for storing water hose. Employee removed hose at time of inspection. **Corrected On-Site**
53A-05-6Intermediate – 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/ Six employees working and no manager present. 2 sushi chefs, 1 hostess how many weight staff, 2 waitresses, 1 kitchen cook.
02A-01-5Intermediate – Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. A consumer advisory for raw oysters has been emailed to an employee. Discussed with employee not to serve raw oysters, unless consumer advisory is posted. Employee printed and posted consumer advisory for raw oysters at time of inspection. **Corrected On-Site**
Basic 6
22-20-5Basic – Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal coffee stored on kitchen prep table at sushi station. Employee remove beverage at time of inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4Basic – Food stored on floor. Multiple containers of soy sauce stored on floor next to front line cook and at back storage area. Multiple buckets of ginger stored on floor at sushi station. **Corrected On-Site** **Repeat Violation**
14-69-4Basic – Ice buildup in reach-in chest freezer.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Located inside restrooms. Hand washing signs have been provided to the employees at time of inspection. Employee posted all hand washing signs at time of inspection. **Corrected On-Site**
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed, kale and tomatoes stored over cooked white rice inside walk in cooler. Employee relocated white rice to an approved location at time of inspection. **Corrected On-Site**
Inspector observations synchronized from DBPR on August 11, 2026 8:32 AM.
Violation category totals
1 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 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.