MIWA HIBACHI & SUSHI EXPRESS
6901 TYRONE BLVD VC01, Saint Petersburg FL 33710 · 407.212.8557
Last inspected May 11, 2026 · 8 visits since November 2023
AUG 24
FEB 25
DEC 25
MAY 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. Emailed manager vomiting or diarrheal event form in Spanish.
★ 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--2026033213 | May 11, 2026 | Jun 17, 2026 | $200 |
Inspection history
8 visits, newest first
May 11, 2026Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm, retested at 50PPM) Operator added more bleach and retested at 50PPM.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Operator handled scoop used for raw chicken, then proceeded to handle spatulas used for cooking vegetables without washing hands. Operator then washed hands for approximately 3 seconds. I instructed operator to always wash hands for 20 seconds with warm water and soap and he washed his hands again for about 6 seconds. There is a language barrier and there is no proper handwashing poster yet available in Spanish for me to provide the operator.
Employee rubbed hands together for less than 10-15 seconds while washing hands. -operator handled scoop used for raw chicken, then proceeded to handle spatulas used for cooking vegetables without washing hands. Operator then washed hands for approximately 3 seconds. I instructed operator to always wash hands for 20 seconds with warm water and soap and he washed his hands again for about 6 seconds. There is a language barrier and there is no proper handwashing poster yet available in Spanish for me to provide the operator.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washed dishes and put up to dry on rack above 3 compartment sink without sanitizing dishes. I guided operator on how to properly setup 3 compartment sink and he sanitized dishes.
Show the remaining 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above sauces and broccoli in reach in cooler on cook line. Operator said that the sauce comes with every order. Operator moved raw beef to store below ready to eat foods.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. -Certified Food Manager does not know how to properly set up a 3 compartment sink for proper ware washing. I instructed operator on how to properly set up 3 compartment sink which he demonstrated. -CFM does not demonstrate proper handwashing. See handwash violations.
Equipment in poor repair. - all compartments in 3 compartment sink unable to hold water. Operators will use clean, dry wiping cloths to plug drains for proper ware washing until sink has been repaired.
Water draining onto floor surface. -water draining onto kitchen floor surface when 3 compartment sink is emptied due to blockage in floor drain. Raw chicken was on the dishes in the sink. I observed employee cleaning kitchen floors with spray hose when I arrived. I explained to the operator that if the contamination water is draining onto the floors and then a strong hose is being used on the floors creating a mist, this can be a source of contamination. Operator unclogged drain to allow for proper draining.
May 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach being used for sanitizing is not approved for food contact surfaces. Operator went to store and got proper bleach.
Raw animal food stored in same container as ready-to-eat food. -raw shell eggs as well as broken eggs stored in open container of tofu. Operator voluntarily discarded tofu.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above broccoli in reach in cooler on cookline Operator moved broccoli to store next to beef instead of below.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink.
Handwash sink used for purposes other than handwashing. Piece of equipment stored in hand wash sink at kitchen entrance. Operator removed.
Spray bottle containing toxic substance not labeled. In dish wash area: -bottle of grill cleaner not labeled. - bottle of bleach not labeled. Operator labeled bottles.
Current Hotel and Restaurant license not displayed. Displayed license expired 2/1/26.
Water draining onto floor surface. -3 compartment sink drain was clogged and causing wastewater to drain onto kitchen floor into drain in middle of kitchen floor. Operator unclogged and sink is now draining properly.
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above raw beef and vegetables in walk-in cooler. Operator placed item below raw beef and vegetables.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From front counter. Operator divided rice into another pan turned heat up on steam table. fried rice (131F - Hot Holding)
Spray bottle on drain board in three-compartment sink containing toxic substance bleach not labeled. Operator labeled spray bottle bleach.
Cardboard used to line food-contact shelf in reach-in freezer. Operator removed cardboard.
Walk-in cooler shelf with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Reading 10ppm. Operator added chlorine. Rechecked reading 50ppm.
Feb 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Shell eggs and raw beef over bags of veggies in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (76F - Cold Holding)
Handwash sink not accessible for employee use at all times. Pan lid in. Manager removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Plumbing system in disrepair.slow drain hand sink on cookline
Oct 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket testing at 10 PPM. Employee added more chlorine and sanitizer bucket is now testing at 50 PPM.
Container of medicine improperly stored. Congestion medicine store on shelf with spices in kitchen area. Employee stored item in designated area.
Raw animal food stored over or with unwashed produce. Raw chicken over unwashed cabbage in side walk in cooler. Manager moved cabbage to another shelf.
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. Emailed manager vomiting or diarrheal event form in Spanish.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training provided. Manager stated the 4 employees engaging in food preparation during the routine inspection started 1-3 weeks ago.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance.
Cardboard used to line nonfood-contact shelves. Cardboard lining bottom of table storing rice.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket in front counter area not stored inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table where employee is cutting broccoli.
Food not stored at least 6 inches off of the floor. Buckets of soy sauce on floor next to fryers in back kitchen. Employee stored soy sauce off the floor.
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Case of shell eggs over ready to eat food in walk-in cooler. Manager moved eggs to bottom shelf.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. Co2 tank no secured. Manager secured tank.
Food not stored at least 6 inches off of the floor. Gallon of soy sauce on floor in back kitchen. Manager moved off floor. Cases of water and gallons of soy sauce on floor in back storage area
No handwashing sign provided at a hand sink used by food employees. No employees must wash hand sign at hand sink located front counter
Unwashed fruits/vegetables stored with ready-to-eat food. Cases of vegetables over ready to eat vegetables. Manager moved cases to bottom shelf.
Working containers of food removed from original container not identified by common name. White powered substance in plastic container. Manager label container sugar.
Nov 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
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 at front counter
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. orange chicken (122F - Hot Holding) front counter
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures not complete
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide tanks not adequately secured. Near rear door
Duct tape used to repair nonfood-contact surface. Sliding doors to cooler at sushi counter
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 sugar bins
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handles in noodles below flat top, scoop handle in raw beef
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, corrected 50ppm
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.