AHI SUSHI
364 1 ST AVE N, Saint Petersburg FL 33701 · 727-290-9802
Last inspected May 15, 2026 · 8 visits since September 2023
MAR 24
NOV 24
MAY 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. 1 old and dry rodent dropping on hot water heater. Rodent dropping is removed from any food preparation area. Operator removed and sanitized the area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on reach in deli cooler stained light yellow.
Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser at hand sink next to three compartment sink. Bottle of dish soap was placed at the hand sink.
Cutting board has cut marks and is no longer cleanable. Brown cutting boards stained stored above the three compartment sink.
Insect control device installed over food preparation area. Installed on knife strip storing clean knife's above three compartment sink. Discussed with operator.
Show the remaining 1 finding ▾
Wiping cloth sanitizing solution stored on the floor. Discussed with operator and moved item off the floor.
Jan 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on sushi bar counter and reach in deli cooler in kitchen area.
Wiping cloth sanitizing solution stored on the floor. In front sushi counter.
Nov 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority8 Intermediate4 Basic
Show 13 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bottle of chlorine sanitizer testing at 200+ PPM. The inspector showed the operator how to dilute the chlorine with water and test the chemical. Chlorine sanitizer now testing at 100 PPM.
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. Printed and provided the DBPR Clean up of Vomit and Diarrhea (5030-104) procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on sushi bar counter and reach in deli cooler in kitchen area.
Handwash sink not accessible for employee use at all times. Container and lid stored inside hand sink next to three compartment sink. Inspector moved items.
Manager or person in charge lacking proof of food manager certification. Operator could not access Certified Food Manager Certificate at the time of the inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No consumer advisory observed on menu. The operator stated he is currently updating his menu. The inspector discussed the consumer advisory notice and the astrik on the raw items to lead the consumer to the advisory.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing for sushi rice. The inspector printed out Time as a Public Health Control Written Procedures during the inspection and help the operator fill out the form.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. The inspector printed a Consumer Advisory sign at the time of the inspection. The sign was posted at hostess counter at front door entrance.
Spray bottle containing toxic substance not labeled. Of yellow and red liquid substance. Bottles labeled as degreaser and bleach sanitizer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute soiled with yellow substance.
Current Hotel and Restaurant license not displayed. License observed expired on 2/1/2024. Operator provided current license.
No handwashing sign provided at a hand sink used by food employees. Missing at hand sink next to three compartment sink. Inspector provided hand sign and it was posted.
Wiping cloth sanitizing solution stored on the floor. In front sushi counter.
May 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator observed entering kitchen and began cutting raw tuna without washing hands after providing necessary license documents to inspector
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw fish over dumplings in reach in freezer, order corrected
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
Spray bottle containing toxic substance not labeled. Sanitizer bottle next to prep sink in rear of kitchen not labeled
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and cell phone on dry storage shelf with packaged food
Food stored on floor. Cases of cooking oil on floor across from cook line
Single-service articles not stored inverted or protected from contamination. Plastic to go containers above sushi display cooler at bar not inverted to protect from possible contamination
Wiping cloth sanitizing solution stored on the floor. Behind sushi bar
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat plant food in reach in freezer, not all items commercially packaged.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution over 200 ppm chlorine. Employee corrected to 100 ppm chlorine.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on food storage shelf in kitchen.
Employee with no hair restraint while engaging in food preparation.
No handwashing sign provided at a hand sink used by food employees at hand wash sink by three compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on sushi counter not stored in sanitizing solution.
Wiping cloth sanitizing solution stored on the floor.
Mar 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is sanitizing at 0 ppm chlorine after running 4 times. Manager set up three compartment sink at 100 ppm chlorine. Sanitization will be conducted in three compartment sink until dishwasher machine is fixed.
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 touched salmon with bare hands after portioning. Salmon is not to be heated to 145 F.
Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by food package. Manager removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine door lid has mold like substances.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on dry goods storage shelf above food to be served to the public. Manager removed.
Sep 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate2 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee donned gloves without first washing hands to make sushi.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over salmon in walk in cooler. Operator arranged correctly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef, not commercially packaged, over salmon not commercially packaged in upright reach in freezer in rear storage area. Operator stored correctly.
Rodent activity present as evidenced by rodent droppings found. 1 old and dry rodent dropping on hot water heater. Rodent dropping is removed from any food preparation area. Operator removed and sanitized the area.
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. Sushi rice held on time behind front counter but no time stamp. Time was determined to be 11:00 am and time stamp was put on rice.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution over 100 ppm chlorine. Operator adjusted to 100 ppm chlorine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior door area of ice machine has mold like substance.
Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on floor of kitchen.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.