BJ'S ASIAN FUSION

Name: BJ'S ASIAN FUSION
Address: 883 S PINELLAS AVE, TARPON SPRINGS, FL, 34689, US
Rating: 0

883 S PINELLAS AVE, TARPON SPRINGS, FL 34689

License #6214176

🥡 Chinese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 30, 2026 · 29 findings · 4 critical

Routine - Food

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Quick take

BJ'S ASIAN FUSION in TARPON SPRINGS currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 30, 2026. Across those visits, inspectors documented 89 total violations — 25 critical, 18 major, 46 minor.

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The latest inspection on October 30, 2026 shows 29 observation rows: 4 critical, 4 major, and 21 minor.

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BJ'S ASIAN FUSION has a rough inspection history. Would you risk it?

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: Warning Issued
[01B-01-4] Dented/rusted cans present. See stop sale. 2 4lb cans of oyster sauce, 1 3pt can of soy sauce.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat sauces in walk in cooler. Operator moved chicken.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between top of cooler and shelf in sushi bar.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee working in kitchen no hair restraint.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops for rice and flour. Operator removed bowls.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting board in kitchen.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has accumulation of black mold like substance.
[08B-38-4] Food stored on floor. Soy sauce stored on floor.
[08B-12-5] Stored food not covered. Cooked chicken, bean sprouts, prepared onions and prepared peppers, noodles uncovered in walk in cooler
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink by three compartment sink blocked by mop.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in sushi bar used to thaw fish. Handwash sink in kitchen used to store sanitizer bucket.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings by water heater.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen soiled.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor under appliances in cookline.
[36-73-4] Floor soiled/has accumulation of debris. Floor in kitchen soiled with debris.
[36-60-5] Screen in door torn/in poor repair. Screen in door torn and hanging loose.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled.
[35B-09-4] Screen in door torn/in poor repair - vermin present.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. 2 4lb cans of oyster sauce, 1 3pt can of soy sauce stored next to undamaged product.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored in cutting board in kitchen. Employee lighter and cigarettes stored on shelf above cutting board in cookline. Operator moved items to proper area.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair then went to prep food handwashing wash seen.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard lining food contact shelves throughout kitchen.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Need flashlight to see food clearly in rear of walk in cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in sushi bar and by triple sink.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board in kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwash sign at sink near three compartment sink.
[35A-03-4] Dead roaches on premises. 1 dead roach by kitchen entrance 1 dead roach by water heater.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board in kitchen.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Under recessed handles in refrigerated equipment in the entire kitchen area. Discussed general cleaning with the owner.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Owner/cook had no hair restraint when I arrived in the kitchen, employee put hat on
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. More than large enough gap under back screen door to allow for pest entry. Discussed with owner to repair properly.
[36-73-4] Floor soiled/has accumulation of debris. Floors under and behind equipment in the kitchen and sushi prep area are soiled. Discussed general cleaning needs with owner.
[08B-19-4] Food contaminated by unsanitized equipment or utensil. See stop sale. Ice bin used for customer drinks had an unsanitary ice scoop buried (including handle) and several personal employ drinks in the ice. Owner removed and emptied effected areas of the ice. Stop saled 10lbs of ice.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Buildup of grease and drippings observed under entire hood. Owner says he has problems reaching someone to clean it properly. I encouraged him to keep trying as that needed attention.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash sign available at hand sink between walk in cooler and 3 compartment sink,in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. General cleaning needs are observed this visit. On outside of all equipment in kitchen. Grease buildup. Discussed with owner.
[25-32-4] Reuse of single-service or single-use articles. Sauces put into cans that were from other food products.
[08B-12-5] Stored food not covered. Cut plant foods and vegetables stored in large quantities, not covered in walk in cooler.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi counter employee had no gloves, put gloves on before washing hands, then washed them in cold water. Explained the proper procedure for hand washing, and the hot water was turned on again at valve.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling raw sushi with bare hands.
[12A-08-4] Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Sushi hand sink hot water was off when I arranged. Hot water takes too long to come out in mens room sink.
[01B-03-5] Stop Sale issued due to adulteration of food product. Multiple personal drinks buried in ice meant for customers.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic and oil mixture sitting out on prep counter. 56 degrees. Raw shell eggs sitting out on prep counter. 57 degrees.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oil/garlic mixture stored on prep area counter at a temperature of 54 degrees. Raw shell eggs outside proper temperature on food prep counter in kitchen. 56 degrees.

Disposition: Warning Issued
[08B-38-4] Observed: Food stored on floor. Bottles of water stored on the floor near sushi bar, soy sauce containers containing dry ingredients stored on the floor near back door. Operator moved the floor a minimum of 6” off the floor.
[31A-11-4] Observed: Handwash sink used for purposes other than handwashing. Water filter systems installed on faucet of hand wash sink behind sushi bar.
[52-01-4] Observed: Identity of food or food product misrepresented. Establishment sells a sushi roll called Red Bull. On the menu this roll is made with Lobster Salad and Crab stick as 2 of its ingredients. The establishment is using a premade crawfish salad that co tai s no lobster and Krab Stick that is not indicated by the use of a K in the spelling of Krab.
[31B-02-4] Observed: No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink located to the right side of the kitchen entrance. Operator replenished paper towels
[08A-05-6] Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked vegetables. Discussed the need to store food according to minimum cook temperatures.
[02C-02-5] Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, crawfish salad, rice noodles cooked mushrooms, rice, cooked pork, cooked chicken and egg rolls. Operator was able to determine the prep date and dated accordingly
[01B-02-5] Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi Rice 74F held at room temperature behind sushi bar. I’m operator unable to describe when the rice was cooked or how long the rice has been out of temperature. Time as a public heath control is not being used in this establishment per manager.
[08B-12-5] Observed: Stored food not covered. Walk in cooler- chopped prepped vegetables, rice noodles
[03A-02-5] Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Rice 74F held at room temperature behind sushi