CRAZY SUSHI

Name: CRAZY SUSHI
Address: 28152 PASEO DR #150, WESLEY CHAPEL, FL, 33543, US
Rating: 53.8

28152 PASEO DR #150, WESLEY CHAPEL, FL 33543

License #6113982

🍱 Japanese/Sushi ℹ️

53.8 Grade F / 100

Failing Health Score

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Latest inspection

October 1, 2026 · 7 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CRAZY SUSHI in WESLEY CHAPEL currently holds an InspectFL Health Score of 53.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on October 1, 2026. Across those visits, inspectors documented 67 total violations — 16 critical, 15 major, 36 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 12, 2026

The latest inspection on October 1, 2026 shows 7 observation rows: no critical rows, 1 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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CRAZY SUSHI 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: Inspection Completed - No Further Action
[14-69-4] Ice buildup in walk-in freezer.
[14-38-4] crock pots that hold rice and noodles cracked and broken
[24-14-4] Knife stored between pull top reach in coolers on cookline. Manager removed and brought them to dish area to be cleaned
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Manager replaced.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle stored in pull top reach in cooler. Employees moved
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys and phone on top of microwave on prep table. Employee moved.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Plastic forks and spoons not stored inverted. Employee inverted

Disposition: Emergency order recommended
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 1 dead roach in sticky trap. Manger disposed of trap.
[35A-03-4] Dead roaches on premises. 1 dead roach on floor under dry storage in server ally across from stoves. 1 dead roach on floor under reach in cooler next to red and black control valve. 2 dead roaches on floor under prep table in service alley across from stoves. Manager eradicated and sanitized areas.
[35A-02-7] Live, small flying insects found 4 flies found on walls around mop sink 1 fly found flying around prep table by mop sink 1 fly found on knife on magnetic strip by manager office 2 flies found on wall next to white board across from ice machine. 1 fly found on bleach bottle at 3 compartment sink. 2 live flies on wall of service alley across from kitchen stoves.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach on wall in service alley across from stoves. 1 live roach on floor in service alley across from stoves 1 live roach on red and black control valve behind reach in cooler on cook line. 2 live roaches on wall behind white wall brace behind dry storage in server alley across from stoves. Manager eradicated and sanitized areas.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler : raw shrimp (46F - Cold Holding at 2:00, temperatures taken at 11:00, retemp 43F at 2:15); cream cheese (45F - Cold Holding at 2:00, temperatures taken at 11:00, retemp 42F at 2:15); krab sticks (45F at 2:00, temperatures taken at 11:00,retemp 42F at 2:15) manager turned temperature of cooler down. Sushi cooler : raw salmon (44F - Cold Holding at 1:20, placed at 1:00, retemp 35F at 2:15); crab sticks (45F - Cold Holding at 1:20, placed at 1:00, retemp 37F at 2:15) manager placed in freezer.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed 2 black sushi plates in sink next to dishwasher. Employee removed and discussed hand sinks are only used to wash hands.

Disposition: Met Inspection Standards
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee drinks on Oreo table in server area, on sushi bar, and cook line.
[29-08-4] Plumbing system in disrepair. Operator states a work order has been put in to fix.
[25-32-4] Reuse of single-service or single-use articles. Stack of single service containers stored with food debris above dish. Discussed the importance of of not reusing single service containers
[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. Cook touched face. Discussed proper hand washing with staff and manager.
[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. 2 employees touched imitation Krab with bare hands. Discussed proper hand washing with manager.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (47F - Cold Holding); fish roe (50F - Cold Holding) held n counter less than 4 hours; rice noodles (71F - Cold Holding) held on counter less tan 4 hours; cooked shrimp (72F - Cold Holding) held on counter less than 4 hours; tuna (50F - Cold Holding); Fish (41F - Cold Holding); Fish (41F - Cold Holding); Fish (40F - Cold Holding); Dairy (40F - Cold Holding). All foods had been placed in units just prior to opening at 11:00am. Items placed in cooler. No second temperature taken due to closure.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Dinnerware on cookline contained food debris. Cutting boards in back Oreo area stained orange.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - fish, coleslaw, soup among foods not date marked. Operator was able to provide the prep date and dated foods accordingly.

Disposition: Emergency order recommended
[35A-03-4] 5 Dead roaches on premises, 2 on cookline, 1 behind ice machine, 2 by dish
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee drinks on Oreo table in server area, on sushi bar, and cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over stored food. Employee phone on prep table on sushi bar. Jacket and phone removed
[36-22-4] Floor area(s) covered with standing water throughout kitchen in back room, on line, at dish.
[08B-38-4] Food stored on floor. Soy sauce buckets on floor by cookline. Discussed the importance of storing food a minimum of 6 inches from the floor
[29-08-4] Plumbing system in disrepair. Operator states a work order has been put in to fix.
[25-32-4] Reuse of single-service or single-use articles. Stack of single service containers stored with food debris above dish. Discussed the importance of of not reusing single service containers
[36-27-5] Wall soiled with accumulated grease, food debris throughout kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop not hanging to dry in mop sink.
[35A-02-7] 44 live, small flying insects found. In server area,in back room by soda rack, by back door.
[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. Cook touched face. Discussed proper hand washing with staff and manager.
[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. 2 employees touched imitation Krab with bare hands. Discussed proper hand washing with manager.
[41-24-4] Pesticide-emitting strip present in food prep area. Hanging in server area above table. Bug elimination device above food in server area.
[35A-05-4] Roach activity present as evidenced by live roaches found. 2 live roaches in mop sink.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (47F - Cold Holding); fish roe (50F - Cold Holding) held n counter less than 4 hours; rice noodles (71F - Cold Holding) held on counter less tan 4 hours; cooked shrimp (72F - Cold Holding) held on counter less than 4 hours; tuna (50F - Cold Holding); Fish (41F - Cold Holding); Fish (41F - Cold Holding); Fish (40F - Cold Holding); Dairy (40F - Cold Holding). All foods had been placed in units just prior to opening at 11:00am. Items placed in cooler. No second temperature taken due to closure.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Dinnerware on cookline contained food debris. Cutting boards in back Oreo area stained orange.
[31B-02-4] No paper towels or soap provided at handwash sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - fish, coleslaw, soup among foods not date marked. Operator was able to provide the prep date and dated foods accordingly.