BUSHIDO SUSHI INC

Name: BUSHIDO SUSHI INC
Address: 125 W VENICE AVE, VENICE, FL, 34285, US
Rating: 30.8

125 W VENICE AVE, VENICE, FL 34285

License #6803268

🍱 Japanese/Sushi ℹ️

30.8 Grade F / 100

Failing Health Score

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Latest inspection

October 7, 2026 · 10 findings · 0 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

BUSHIDO SUSHI INC in VENICE currently holds an InspectFL Health Score of 30.8 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 7, 2026. Across those visits, inspectors documented 80 total violations — 6 critical, 20 major, 54 minor.

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The latest inspection on October 7, 2026 shows 10 observation rows: no critical rows, 4 major, and 6 minor.

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Inspector notes

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BUSHIDO SUSHI INC 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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed clean pots and equipment stored on soiled rack next to walk-in cooler.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed cardboard on floor with rubber mats that is soiled.
[22-16-4] Reach-in cooler interior and shelves at cooks line has accumulation of soil residues. Observed walk-in cooler has interior and shelves with accumulation of soil residue and mold-like substance. Repeat from last inspection 5-27-26
[08B-12-5] Stored food not covered. Observed assorted dumplings and breaded items in reach-in freezers not wrapped or covered.
[50-09-4] Current Hotel and Restaurant license not displayed.
[52-11-4] Food offered in a way that misleads/misinforms the consumer. Observed Escolar fish being represented on the menu under vernacular name of white tuna. Observed operator has packages of fish in walk-in cooler with labeling stating it is Escolar, additionally operator confirmed verbally that it is Escolar but labeled on the menu as white tuna.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Andik Asruda does not have proof of training at time of inspection.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open packs of tofu in reach-in cooler employee stated the commercial items listed above had been opened more than 24 hours prior. Observed open containers of kimchi in walk-in cooler employee stated the commercial items listed above had been opened more than 24 hours prior.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fish, chicken, alligator and beef that has been cut and processed onsite in reach-in cooler and reach-in freezer Employee stated the above items had been prepare onsite more than 24 hours prior.

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris and grease behind kitchen equipment. Repeat from last inspection 2-24-25
[14-69-4] Ice buildup in reach-in freezer.
[24-18-4] Silverware at wait staff area by kitchen stored upright with the food-contact surface up. Repeat from last inspection 2-24-25
[08B-12-5] Stored food not covered. Observed frozen crab rangoons stored in reach-in chest freezer not stored in any container. The food item was just sitting unwrapped or protected in chest freezer.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues.
[36-27-5] Walls throughout kitchen soiled with accumulated grease, food debris, and/or dust.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese on counter at sushi bar at 57F. Operator stated items was removed from reach-in cooler less then 1 hour prior. He then returned food to reach-in cooler.
[03F-02-5] 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. See stop sale. Observed sushi rice and fried tempura shrimp at sushi counter area both missing time marking. Operator stated both were prepared 2.5 hour prior and then marked time on items.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email operator copy of Employee health agreement.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fish, meats, vegetables and kimchi in reach-in cooler and walk-in cooler. Also cooked egg, cut meats and seafood, and prepared dumpling in reach-in freezer; all above items missing date marks. Employee stated the above items had been prepare onsite more than 24 hours prior. Repeat from last inspection 2-24-25

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat 12-20-23
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[08B-38-4] Food stored on floor. Observed buckets of sauce on floor in back kitchen.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop in floor of flour bin.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Repeat 12-20-23
[29-27-4] No mop sink or curbed cleaning facility provided at establishment.
[29-01-4] Portable water tank not enclosed or sloped to drain properly.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses at cook line.
[24-18-4] utensils stored upright with the food-contact surface up at prep table.
[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. Observed cook handle raw chi then handled clean plates without washing hand or changing gloves.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in Walk-in cooler and by ice machine soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed strain of cut bok choy in hand wash sink. Observed operator remove item from hand wash sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink use to drain water off cut bok choy.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed operator had current staff sign Employee Health Agreement.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator could not provide Time as a Control sheet at time of inspection. Email operater Time as a Control sheet. Repeat 12-20-23
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut fish, noodles, sauces all prepared onsite more then 24 hours prior as per employee statement not date marked. Repeat 12-20-22