EASTERN KITCHEN AND SUSHI
5226 4 ST N, Saint Petersburg FL 33703 · 727-914-6161
Last inspected Mar 5, 2026 · 7 visits since December 2023
APR 24
AUG 24
JAN 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried fish on reach-in cooler near sushi bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole fin fish stored above fried rice in walk-in cooler. Raw shell eggs above washed and unwashed produce in walk-in cooler. Discussed proper storage of food items based on cooking temperatures with operator. Operator relocated items for safe storage.
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by household washing machine at dish pit.
Handwash sink used for purposes other than handwashing. Hand wash sink next to three compartment sink used to store items to dry. Items were relocated and discussed with operator only using hand wash sink to for washing hands. Hand wash sink faucet at dish machine hooked to household washing machine to provide water to unit.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan is outdated and only reflects sushi rice held on time. Establishment is also utilizing time to hold cooked chicken wings, spring rolls, and cooked shrimp at cook line. Discussed with operator to continue placing time stamps on items held on time and to update plans to reflect accurate practices.
Show the remaining 4 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork loin medallions in standing reach-in freezer located at rear of restaurant not date marked. Cooked rice and cream cheese mixture with imitation crab not date marked in walk-in cooler. Discussed date marking items held over 24 hours with operator.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle stored next to hot water heater in rear of business. Discussed with operator to label with contents
Employee personal food not properly identified and segregated from food to be served to the public. Whole intact fish for personal use stored above ready-to eat rice in walk-in cooler. Operator relocated and identified personal items
Food stored on floor. Sauces packaged for singlet service stored on floor under center prep table in kitchen. Cooking oil stored on floor in rear storage area. Discussed with operator to relocate items from the floor.
Aug 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Toxic substance/chemical improperly stored. Spray bottle of degreaser on top of reach-in cooler on cooks line. Operator removed degreaser. Cleaned and sanitized area.
Food stored on floor. Five gallons of cooking oil stored on floor near cooking oil. Operator placed item on shelf.
Stored food not covered. Two containers of egg rolls not covered on shelf in walk-in cooler. Operator covered items.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
7 High priority3 Intermediate6 Basic
Show 16 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Reading 10ppm.Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator primed dishmachine. Rechecked reading 50ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee at cash register enter kitchen and begin touching single-serve items without washing hands. Discussed with operator proper hand-hygiene techniques.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw stored on top of container of cream cheese. Operator removed raw shrimp from top of cream cheese.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From top of reach-in cooler at 3:14pm. Operator placed item into freezer. Discussed adding item to time as a public health control a. fried fish (65F - Cold Holding)
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. No time mark for sushi rice. Operator time marked rice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried fish on reach-in cooler near sushi bar
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter at mop sink without vacuum breaker.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Handwash sink used for purposes other than handwashing. Washing machine hose connected to hand wash sink in warewashing area. Operator disconnected hose.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator using fruits and vegetables test kit to test chlorine sanitizer in dishmachine.
Cardboard used to line food-contact shelves. Fried chicken and shrimp stored in cardboard box on shelf on cooks line.
Cardboard used to line nonfood-contact shelves on prep table on cooks line.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Cutting board stored below soap dispenser at hand wash sink in warewashing area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag stored on shelf with single-serve items.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee coke beverage stored in reach-in cooler near front counter.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Three reach-in freezers stored in path of customers against dining room wall without locks. Discussed with operator securing freezers.
Aug 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
Records/documents for required employee training do not contain all of the required information. No CFM signature.
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.
Cardboard used to line food-contact shelves.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table with sauces and food.
In-use tongs stored on equipment door handle between uses. Stored on oven handle.
Open dumpster lid.
Single-service articles improperly stored. Stored above reach in deli cooler. Manager stored inverted. To go boxes stored on floor across from men's bathroom.
Wet wiping cloth not stored in sanitizing solution between uses. Stored on reach in deli cooler cutting board.
Working containers of food removed from original container not identified by common name. Sugar and flour removed from original container and not labeled.
Aug 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 2 high priority.
2 High priority7 Intermediate12 Basic
Show 21 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach in deli cooler: raw shrimp (45F - Cold Holding); raw chicken (45F - Cold Holding) Manager put ice in items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food stored in boxes on prep table in the middle of the cook line: chicken wings (75F - Hot Holding); shrimp tempura (75F - Hot Holding); dumplings (75F - Hot Holding); egg rolls (75F - Hot Holding) Discussed with Manager that items can either be hot held at 135 F or higher, cold held at 41 F or lower or they can use Time as a Public Health Control. Operator currently has paperwork as they hold sushi rice on time.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
Handwash sink used for purposes other than handwashing. Dish scrub inside hand sink.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink next three compartment sink. Paper towels were stocked.
Non-service animals permitted in the premises of the establishment. In dinning room area.
Records/documents for required employee training do not contain all of the required information. No CFM signature.
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.
Spray bottle containing sanitizer not labeled. Manager labeled spray bottle.
Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense flour.
Cardboard used to line food-contact shelves.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table with sauces and food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on dry storage rack.
Food stored on floor. Buckets of soy sauce on floor in hallway in back kitchen.
In-use tongs stored on equipment door handle between uses. Stored on oven handle.
Open dumpster lid.
Single-service articles improperly stored. Stored above reach in deli cooler. Manager stored inverted. To go boxes stored on floor across from men's bathroom.
Single-service articles not stored inverted or protected from contamination. Stored above reach in deli cooler. Manager stored inverted.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer in dinning area not locked.
Wet wiping cloth not stored in sanitizing solution between uses. Stored on reach in deli cooler cutting board.
Working containers of food removed from original container not identified by common name. Sugar and flour removed from original container and not labeled.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
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 chicken over raw fish in stand alone freezer. Owner educated employees during inspection. All items moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler - due to overfilling pork (50F - Cold Holding); cooked eggs (50F - Cold Holding); cooked noodles (50F - Cold Holding); Manager put in reach in freezer Retemp pork (43F - Cold Holding); cooked eggs (40F - Cold Holding); cooked noodles (40F - Cold Holding); Pan next to cook line bean sprouts (70F - Cold Holding); Owner put in walk in cooler with ice Retemp bean sprouts (40F - cold holding) Pan next to cook line garlic in oil (80F - Cold Holding); Put in reach in freezer Retemp garlic in oil (37F - Cold Holding); On top of deli cooler cutting board next to cook line. tempura kcrab (80F - Cold Holding); tempera vegetables (80F - Cold Holding) tempura vegetables (80F - Cold Holding) Moved all three buckets to reach in freezer Retemp tempura kcrab (43F - Cold Holding); tempera vegetables (40F - Cold Holding) tempura vegetables (41F - Cold Holding)
Cooked salmon in walk in fridge. Cooked Saturday 4-20 Put in freezer 4-23 take out of freezer 4-30. Educated
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. Hand delivered. Supervisor had all employees sign and date.
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. Food safety first most employee training expired 4-12-1-23
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on sushi prep table. Owner moved.
Employee personal food not properly identified and segregated from food to be served to the public. Ensure drink in sushi reach in cool above sushi fish employee moved.
Food stored in a prohibited area. Chest freezer in dinning room.
Food stored on floor. Cooking out stored on floor of dry storage
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate12 Basic
Show 17 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute soiled on soda machine. Can opener blade soiled
Handwash sink not accessible for employee use at all times. Hand sink next to dish machine hooked up to portable washing machine and not accessible for hand washing
Handwash sink used for purposes other than handwashing. Employee observed rinsing vegetables in hand sink on cook line
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/ 4 employees present with no valid CFM, manager arrived during inspection
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. Multiple hood handler training certificates expired
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. DM not properly dispensing sanitizer, staff set up bucket of chlorine sanitizer 50ppm. Operator called for service during inspection
Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee wallet and phone over reach in cooler on cook line. Employee bags on dry storage shelves, removed
Food stored in a prohibited area. Chest freezers in dining room not secured
Food stored on floor. Cooking oil on floor in dry storage
In-use ice scoop stored on soiled surface between uses. Stored on top of ice machine, removed
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 in flour bin, removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 131F water, replaced water 140F
Interior of oven/microwave has accumulation of black substance/grease/food debris.toaster oven at sushi bar
Single-service articles improperly stored. Boxes of single service stored in dining room next to restrooms
Stored food not covered. Cheesecake in freezer not covered
Working containers of food removed from original container not identified by common name. Multiple bins in dry storage, staff labeled
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.