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Licensee
Name:
ORIGAMI SUSHI
License Number:
SEA3917422
Rank:
Seating
License Expiration Date:
02/01/2026
Primary Status:
Current
Secondary Status:
Active
Location Address:
3615 W HILLSBOROUGH AVE TAMPA, FL 33614
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
11/19/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
3
10
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Equipment in poor repair. Gaskets torn in reach-in cooler on cooks line and in kitchen. Cutting boards deeply grooved in kitchen. Non food grade bags used in direct contact with Rangoons in reach-in freezer, cardboard lining non food contact surface in dry storage, rusted shelving in reach-in cooler in kitchen and in dry storage area.
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw shrimp thawing in standing water in three compartment sink. Operator placed under running water at time of inspection. **Corrected On-Site**
Basic - Warewashing machine not automatically dispensing the sanitizer. Operator contacted service technicians for warewashing machine at time of inspection. Directed operator to only use three compartment sink for warewashing until machine is functioning properly. **Corrective Action Taken**
High Priority - Dented/rusted cans present. See stop sale. 1 can tomato ketchup dented. Operator segregated for return at time of inspection. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Sushi Bar: ; milk (48°F - Cold Holding); krabstick (50°F - Cold Holding); raw salmon (47°F - Cold Holding). Operator placed food items on ice at time of inspection. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
Cooks line: tempura shrimp (119°F - Hot Holding, Reheat 177°F). **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. Raw fish stored over avocados in reach-in cooler in kitchen. Raw shell eggs stored over cut cabbage in reach-in cooler on cooks line. Operator relocated raw shell eggs. Provided operator with safe refrigerator storage handout. **Corrective Action Taken**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine wiping cloth solution 200ppm+. Operator remade at time of inspection, 100ppm. **Corrected On-Site**
Intermediate - Accumulation of food debris/grease on food-contact surface. Interior of reach-in cooler and reach-in freezer in kitchen soiled. Cutting boards stained/soiled.
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Both chlorine warewashing machine and chlorine wiping cloth solution.
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink on cooks line blocked by tempura flakes. Banana stored in handwash sink on cooks line. Operator made handwash sink accessible at time of inspection. **Corrected On-Site**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
