MEI
320 3 ST S, Saint Petersburg FL 33701 · 727-317-5533
Last inspected May 26, 2026 · 9 visits since December 2023
APR 24
AUG 24
MAR 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies by three compartment sink not landing on food or food contact surfaces.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025086509 | Oct 23, 2025 | Apr 8, 2026 | $200 |
Inspection history
9 visits, newest first
May 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Clam/mussel/oyster tags not marked with last date served. Missing on mussels tags. Discussed with person in charge.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink next to three compartment sink. Stack of paper towels placed at the sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of ovens soiled with food debris.
Water softener salt (food) stored in a location that is not clean and dry. Stored on floor in front counter. Item moved off floor.
Nov 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 4 high priority.
4 High priority4 Intermediate12 Basic
Show 20 findings ▾
Food placed in soiled container/equipment. Rice cookers on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach in deli cooler across from rice cookers and hot holding box: pork dumplings (51F - Cold Holding); tofu (50F - Cold Holding); bag of potstickers (56F - Cold Holding); cut lettuce (51F - Cold Holding) The inspector placed a probe thermometer inside the reach in cooler for a few minutes, and the ambient temperature reached 51 degrees. Food items were removed from the cooler and discarded by a kitchen employee voluntarily.
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. The Person in Charge stated that green beans and lo mein are held using Time as a Public Health Control. The inspector was unable to confirm if the foods are held under TPHC or discarded for quality reasons. Green beans are reportedly held for 30 minutes, and lo mein for four hours. Employee time stamped items for 11:30am.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (133F - Hot Holding) Discussed the reheating process for soup and verifying that it reaches 165 degrees or above. The temperature was not checked during reheating. Employee dicarded item's voluntarily.
Handwash sink not accessible for employee use at all times. Sanitation bucks rack and hose sprayer stored inside hand sink next to three compartment sink. Items were removed.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink next to three compartment sink.
No soap provided at handwash sink. At hand sink next to three compartment sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge provided the inspector a blank written procedures. No other written procedures can be accessed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like substance.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in deli cooler across from rice cookers on cook line.
Current Hotel and Restaurant license not displayed. License posted expired on 2/1/2025.
Cutting board has cut marks and is no longer cleanable. Brown cutting board on cook line grooved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Stored on reach in deli cooler cutting board on cook line. Items were moved.
Food stored on floor. Fryer oil boxes stored on the floor next to walk station.
No conspicuously located ambient air temperature thermometer in holding unit. Reach in deli cooler across from rice cookers on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in deli cooler gaskets soiled with food debris and mold like substance throughout kitchen and front counter.
Old labels stuck to food containers after cleaning. On clean containers stored on dish racks above three compartment sink and across from dish machine.
Plumbing system in disrepair. Plumbing not connected to hand sink next to three compartment sink, and not operable.
Reach-in cooler interior/shelves have accumulation of soil residues. Deli reach in coolers on cook line soiled with dried food debris.
Standing water in bottom of reach-in-cooler. Reach in deli cooler next to single utility sink in front counter.
Oct 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 4 high priority.
4 High priority5 Intermediate12 Basic
Show 21 findings ▾
Food placed in soiled container/equipment. Rice cookers on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach in deli cooler across from rice cookers and hot holding box: pork dumplings (51F - Cold Holding); tofu (50F - Cold Holding); bag of potstickers (56F - Cold Holding); cut lettuce (51F - Cold Holding) The inspector placed a probe thermometer inside the reach in cooler for a few minutes, and the ambient temperature reached 51 degrees. Food items were removed from the cooler and discarded by a kitchen employee voluntarily.
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. The Person in Charge stated that green beans and lo mein are held using Time as a Public Health Control. The inspector was unable to confirm if the foods are held under TPHC or discarded for quality reasons. Green beans are reportedly held for 30 minutes, and lo mein for four hours. Employee time stamped items for 11:30am.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (133F - Hot Holding) Discussed the reheating process for soup and verifying that it reaches 165 degrees or above. The temperature was not checked during reheating. Employee dicarded item's voluntarily.
Handwash sink not accessible for employee use at all times. Sanitation bucks rack and hose sprayer stored inside hand sink next to three compartment sink. Items were removed.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink next to three compartment sink.
No soap provided at handwash sink. At hand sink next to three compartment sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge provided the inspector a blank written procedures. No other written procedures can be accessed.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser at hand sink on the end of the cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like substance.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in deli cooler across from rice cookers on cook line.
Current Hotel and Restaurant license not displayed. License posted expired on 2/1/2025.
Cutting board has cut marks and is no longer cleanable. Brown cutting board on cook line grooved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Stored on reach in deli cooler cutting board on cook line. Items were moved.
Food stored on floor. Fryer oil boxes stored on the floor next to walk station.
No conspicuously located ambient air temperature thermometer in holding unit. Reach in deli cooler across from rice cookers on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in deli cooler gaskets soiled with food debris and mold like substance throughout kitchen and front counter.
Old labels stuck to food containers after cleaning. On clean containers stored on dish racks above three compartment sink and across from dish machine.
Plumbing system in disrepair. Plumbing not connected to hand sink next to three compartment sink, and not operable.
Reach-in cooler interior/shelves have accumulation of soil residues. Deli reach in coolers on cook line soiled with dried food debris.
Standing water in bottom of reach-in-cooler. Reach in deli cooler next to single utility sink in front counter.
Mar 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Plumbing system in disrepair. Hand sink near dish
Ripped/worn tin foil used as shelf cover.
Mar 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
No time mark on egg wash on line
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon wild caught
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked noodles 73f Cooked green beans 73f
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above cooks line
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Plumbing system in disrepair. Hand sink near dish
Ripped/worn tin foil used as shelf cover.
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in sushi/vinegar area behind front counter not landing on food or food contact surfaces.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at end of cook line at 1:25 pm: cooked shrimp (50F - Cold Holding); egg roll (50F - Cold Holding); cooked chicken (50F - Cold Holding) Employee moved items to reach in freezer. Temperatures taken again at 1:50 pm: cooked shrimp (40F - Cold Holding); egg roll (42F - Cold Holding); cooked chicken (43F - 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. Sushi rice behind front counter with no time stamp. Manager put on time stamp of 1:00 pm.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board next to fryers has built up food debris.
Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled. Manager labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at rear of kitchen has mold like substance.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated grease.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table behind front counter. Manager removed.
Single-service articles not stored inverted or protected from contamination. To go boxes below hood system not inverted for protection.
Standing water in bottom of reach-in-cooler underneath pass through window.
May 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute on soda machine is soiled with mold like substances. Ice machine at far end of kitchen has mold like substance.
Single-service articles not stored inverted or protected from contamination. To go boxes at front door not inverted for protection.
Apr 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dishwasher machine on,y reached 145.7 F after running more than 6 times. Sanitization will occur in three compartment sink at 200 ppm quaternary.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies by three compartment sink not landing on food or food contact surfaces.
Handwash sink used for purposes other than handwashing. Hand wash sink by three compartment sink is used to store spray bottles. Manager removed.
No soap provided at handwash sink by three compartment sink. Manager replaced soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute on soda machine is soiled with mold like substances. Ice machine at far end of kitchen has mold like substance.
Accumulation of debris on exterior of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage above reach in cooler across from wok station. Manager removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in water on cooktop at 127 F.
Single-service articles not stored inverted or protected from contamination. To go boxes at front door not inverted for protection.
Time/temperature control for safety food thawed in an improper manner. Frozen noodles thawing in standing water of three compartment sink. Manager thawed under running water.
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves when going from battering raw chicken to ready-to-eat foods, but did not wash hands in between gloves being changed.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on sushi prep station and kitchen have built up food debris.
Handwash sink used for purposes other than handwashing. Hand wash sink across from dish machine used to store cleaning supplies. Hand wash sink behind front register on plans being used to rinse boba blender. Manager removed items from hand wash sinks.
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/
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink outside walk in cooler unable to dispense paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine along far wall of kitchen has mold like substances.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in reduced oxygen packaging being thawed in walk in cooler without first scoring the packaging.
Cutting board has cut marks and is no longer cleanable. Cutting boards on sushi prep station and kitchen have grooved cut marks and are no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored above clean dishes in ware washing area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table in between reach in coolers in kitchen and next to hand wash sink. Employee removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored in water on cooktop of 95 F.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth at sushi prep area not stored in sanitizing solution.
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.