FOUNTAIN PLUS ENDLESS HIBACHI AND SUSHI BBQ EATERY

Name: FOUNTAIN PLUS ENDLESS HIBACHI AND SUSHI BBQ EATERY
Address: 11245 CAUSEWAY BLVD, BRANDON, FL, 33511, US
Rating: 0

11245 CAUSEWAY BLVD, BRANDON, FL 33511

License #3917096

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 28, 2026 · 27 findings · 7 critical

Routine - Food

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Major

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Minor

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Quick take

FOUNTAIN PLUS ENDLESS HIBACHI AND SUSHI BBQ EATERY in BRANDON 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 28, 2026. Across those visits, inspectors documented 85 total violations — 18 critical, 26 major, 41 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 11, 2025

The latest inspection on October 28, 2026 shows 27 observation rows: 7 critical, 7 major, and 13 minor.

Official recordInspection data quality

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Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

FOUNTAIN PLUS ENDLESS HIBACHI AND SUSHI BBQ EATERY 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: Administrative complaint recommended
[01B-01-4] Dented/rusted cans present. See stop sale. Can of oyster sauce dented at seam. Operator removed from inventory. Operator discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter on cookline temp 82F. Operator placed butter in cooler. Discussed using time as a public health control.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In display warmer at sushi bar: Tempura Shrimp (121F); Imitation Crab (121F). Discussed using time as a public health control for these items.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in walk in cooler. Operator moved chicken to lower shelf.
[10-08-5] Ice scoop handle in contact with ice. In bar ice bin.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in standing water, 77F
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed on storage area shelving.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Inside of microwave - food debris Inside of ice machine - mold like substance Walk in cooler shelves - food debris
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Work top cooler door gaskets at cookline.
[31B-03-4] No soap provided at handwash sink. Kitchen hand sink. Employee restroom hand sink. Prep area hand sink.
[36-73-4] Floor soiled/has accumulation of debris. Under dish machine. In walk in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and glasses on top of bar ice bin. Operator removed items
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No thermometers in multiple coolers.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle of sanitizer at hostess counter.
[08B-38-4] Food stored on floor. Multiple buckets of sauces on walk in freezer floor. Buckets of sauces on walk in cooler floor. Fryer oil on the floor by back door.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in multiple bulk ingredient containers. Operator removed bowls.
[14-11-5] Equipment in poor repair. Chest freezer not in use, rusting, mold like substance on inside, musty smell. Frayed gaskets on work top cooler and flip top cooler doors at cookline. Frayed gaskets on sushi bar coolers.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired 1/12/2026
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand sink Employee restroom
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mango and Serrano peppers stored over ready to eat items in walk in cooler. Unwashed cucumber stored over ready to eat items in walk in cooler. Operator moved produce to lower shelf..
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed eggplant in walk in cooler. Operator moved eggs.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in cooler. Operator moved chicken to lower shelf.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Employee restroom.
[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. Milk in bar cooler, operator placed date.
[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. Sushi rice at sushi bar: time removed from temperature control was determined, time mark placed.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cup in bulk breading and sugar containers, in bag of tempura flour. Operator removed cups.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on flip top cooler at cookline. Operator removed.
[08B-38-4] Food stored on floor. Bottled water on floor in bar area
[10-12-5] In-use ice scoop stored on soiled surface between uses. 2ice scoops stored on soda fountain grate.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda fountain at nozzles.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Multiple unwashed produce items stored over ready to eat items in fish walk in cooler. Unwashed green beans stored over imitation crab sticks in walk in cooler. Operator placed items correctly.
[14-86-1] Non-food grade towel used as liner for food container. Terry cloth towel covering sushi rice at sushi bar, direct contact with rice. Operator removed.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed celery in walk in cooler. Operator placed correctly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over miso paste in walk in cooler. Operator arranged correctly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in cooler. Operator arranged correctly
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler at cookline: Raw Shrimp (50F); Raw Scrambled Egg (50F)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tempura shrimp in warmer at sushi bar held at 120F
[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. Milk jug in bar cooler.
[53A-05-6] 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/
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid at hostess station.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in bulk flour in storage area. Operator removed. Operator removed bowls
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 Personal drinks observed on top shelf of flip top cooler on cookline. Operator removed.
[08B-38-4] Food stored on floor. Fryer oil and duck sauce observed stored on floor. Multiple items on floor in walk in freezer.
[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. Scoop handle touching food in bulk flour. Operator placed correctly.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops. Operator discarded water.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cooked rice in walk in cooler. Operator moved lettuce to lower shelf.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted (fish cooler)
[01D-08-5] Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed.
[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. Sushi rice observed using time as a public health control with no time mark. Operator placed time mark.
[31A-09-4] Handwash sink not accessible for employee use at all times. Sponge and steel wool in sushi bar hand sink. Operator removed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.
[53A-05-6] 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/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at prep area hand sink. Operator replaced
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle white yellow liquid observed in dining area.