MORI SUSHI
1136 94 AVE N, Saint Petersburg FL 33702 · 727-873-6445
Last inspected Aug 25, 2026 · 10 visits since August 2023
NOV 24
MAR 25
AUG 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Eggs stored over raw beef and shrimp inside reach in fridge near cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022052722 | Oct 27, 2022 | Jan 6, 2023 | $800 |
| 3--2021028956 | May 7, 2021 | Sep 9, 2021 | $800 |
| 3--2021022692 | Jan 5, 2021 | Jun 24, 2021 | $160 |
| 3--2021007499 | Jan 5, 2021 | Mar 17, 2021 | $400 |
Inspection history
10 visits, newest first
Aug 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority0 Intermediate10 Basic
What the inspector wrote — 12 findingsThe state's own report →
In-use utensil stored in water at or above 135 degrees Fahrenheit. Rice scoop in water temp 85 degrees. Employee removed water
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs and container over raw chicken over top of ready to eat cooked broccoli and carrots inside glass door cooler.
Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. At sushi station observation old rice.
Cardboard box used as garbage container. Establishment using old boxes throughout establishment to put old trash in. Had establishment take trash out during inspection.
Show the remaining 8 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Throughout establishment
Equipment in poor repair. Glass reach in cooler door broken.
Floor tiles missing and/or in disrepair. Front area near POS system
Food stored in undrained ice. Broccoli inside glass door reach in cooler
Plumbing system in disrepair. Observed back three buckets catching water under pipes from three compartment sink.
Single-service articles improperly stored. Hinge lid trays on floor.
Stored food not covered. Temperature mix not covered inside glass door reach in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board
Feb 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable peel at sushi station soiled.
Bowl or other container with no handle used to dispense food inside vinegar.
Buildup of food debris/soil residue on equipment door handles. Glass reach in cooler doors
Ceiling tile missing. Near back door at three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils back prep table used for sushi rice.
Equipment in poor repair. Reach in cooler at sushi Station, handle for glass sliding doors reach in cooler, beverage air reach in cooler, under grill True pull out drawer,
Interior of small oven at sushi station has accumulation of black substance.
No waste receptacle installed at handwash sink provided with disposable towels. Front hand wash sink near sushi station.
Small Ice buildup in reach-in freezer left side.
Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board at sushi station.
Feb 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority3 Intermediate14 Basic
Show 20 findings ▾
Employee washed hands with cold water. Employee washed hands in front sushi station with cold water before putting to go sauce in small bowls.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop in water at 67 degrees. Employee removed
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable peel at sushi station soiled.
No hot running water at three-compartment sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at front hand wash sink closest to sushi station hot water has been turned off under sink. Employee using other HWS in back to wash hands. Water is 67 degrees. Employee turned hot water on under three compartment sink beside HWS and water stated leaking under three compartment sink. Employee turned hot water off.
Bowl or other container with no handle used to dispense food inside vinegar.
Buildup of food debris/soil residue on equipment door handles. Glass reach in cooler doors
Ceiling tile missing. Near back door at three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils back prep table used for sushi rice.
Equipment in poor repair. Reach in cooler at sushi Station, handle for glass sliding doors reach in cooler, beverage air reach in cooler, under grill True pull out drawer,
Food stored in undrained ice. Broccoli stored in water. Employee used HWS to drain water out of container of broccoli. Educated employee
Food stored on floor. Bucket of soy sauce on floor sushi station.
Interior of small oven at sushi station has accumulation of black substance.
No waste receptacle installed at handwash sink provided with disposable towels. Front hand wash sink near sushi station.
Plumbing system in disrepair. Observed back three buckets catching water under pipes from three compartment sink. Observed Pepe rica container to catch dripping water under three compartment sink. Only one three compartment sink able to fully wash rinse and sanitize all items in restaurant.
Reuse of single-service or single-use articles. Sushi chef reused single service gloves after finishing with a sushi room put gloves on plastic wrap and then put them back on. Educated. Employee charged gloves.
Single-service articles not stored inverted or protected from contamination.
Small Ice buildup in reach-in freezer left side.
Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board at sushi station.
Sep 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Buildup of food debris/soil residue on equipment door handles. Glass reach in cooler
Equipment in poor repair. 2 screws ised for handle of glass reach in cooler used to repair nonfood-contact surface.
Floor soiled/has accumulation of debris. Under cook line put pan
No conspicuously located ambient air temperature thermometer in holding unit. Inside sushi fish table top cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at reach in freezer Glass reach in cooler
Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board
Aug 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 6 high priority.
6 High priority2 Intermediate13 Basic
Show 21 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Sushi chef touched raw fish did not wash hands then cut open new avocado. Instructed to was hands. Discarded avocado
Food placed in soiled container/equipment. White Container used for batting fish in soiled containers
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken overtop of cooked eal in reach in freezer
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Sushi chef touched raw fish then touched top of sushi rice container. Educated
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eal in front sushi reach in cooler left side 48 cold holding Had operator put into reach in freezer Sitting on counter during walk through in metal bowl cut lefy greens (71F - Cold Holding) Put inside glass reach in cooler during inspection
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 sushi station removed- sticker no longer stated when up into sushi warmer. Employee removed
Food-contact surface soiled with food debris, mold-like substance or slime. Bamboo sushi roller soiled with old sushi rice.
Handwash sink not accessible for employee use at all times. Plate on top of front hand wash sink. Employee moved. During inspection no water at front hand wash sink at sushi station.
Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Evidence of old rice on sushi mat. Employee rerolled with clear.
Buildup of food debris/soil residue on equipment door handles. Glass reach in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal water bottle on table beside bowl of salad,
Employee with no hair restraint while engaging in food preparation. Employee put on hair restraints during inspection
Equipment in poor repair. 2 screws ised for handle of glass reach in cooler used to repair nonfood-contact surface.
Floor soiled/has accumulation of debris. Under cook line put pan
Food stored on floor. Box of soy sauce on floor white bin. Box of avocados under back prep table On floor
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp 85 degrees employee removed water
No conspicuously located ambient air temperature thermometer in holding unit. Inside sushi fish table top cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at reach in freezer Glass reach in cooler
Raw fruits/vegetables not washed prior to preparation.avocado had visible sticker during preparation employee discarded
Stored food not covered. Raw chicken and shrimp in glass reach in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate10 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over broccoli inside glass cooler. Employee moved
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at drink dispensers at service station soiled Small oven at sushi station
Probe thermometer not used to ensure proper food temperatures.
Buildup of food debris/soil residue on equipment door handles. Large three door reach in cooler.
Ceiling tile missing. Near service station
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Most coolers throughout all Reach in cooler
Food stored on floor. Multiple buckets stored throughout facility on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In between sliders for glass coolers soiled
Single-service articles not stored inverted or protected from contamination.
Stored food not covered. Chicken in glass reach in cooler not covered
Working containers of food removed from original container not identified by common name. During inspection observed hot sauce containers filled with oil
Marked exit/path to marked exit blocked. For reporting purposes only. Latter in front of exit door
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine diffusers at wait station are soiled.
Records/documents for required employee training do not contain all of the required information. Original certificate does not have employee name.
Squeeze bottle on three-compartment sink drainboard containing dish soap not labeled. Operator labeled soap.
1 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. 1 commercially processed reduced oxygen package tuna thawing in package in reach-in cooler at sushi bar. Fish has not completely thawed. Operator cut bag.
Cardboard used to line dry-good shelves in wait station area.
Equipment in poor repair. Cooler located in kitchen door handle broken and radiator guard missing.
Exterior door has a gap at the threshold that opens to the outside.
Reach-in coolers interior/shelves have accumulation of soil residues.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored above ready-to-eat fish in reach-in cooler at sushi bar.
Dec 4, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Raw chicken, shrimp, raw beef, smoked salmon not date marked throughout the kitchen.
Buildup of food debris/soil residue on equipment door handles. Equipment handles throughout the restaurant soiled with food debris.
Cutting board has cut marks and is no longer cleanable. Cutting board near cook line grooved.
Equipment in poor repair. Water dripping into container inside reach in fridge near cook line. Handle on reach in fridge near cook line in disrepair. Microwave button broken near cook line.
Food stored in a prohibited area. Restaurant food prep stored in unlocked customer soda reach-in cooler in lobby. Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in fridge at sushi station soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled with food debris.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach in cooler cutting board near kitchen line and at sushi bar area.
Nov 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 5 high priority.
5 High priority2 Intermediate14 Basic
Show 21 findings ▾
Operator states rice held on time but no time stamp available.
Raw animal food stored over or with unwashed produce. Raw beef stored on top of unwashed onions inside reach in fridge near cook line.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Eggs stored over raw beef and shrimp inside reach in fridge near cook line.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touching raw fish and not changing gloves to begin a new task.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi Rice at 115 F @ 1:07pm. Took the temperature @ 1:51pm and Sushi Rice was at 168 F.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Raw chicken, shrimp, raw beef, smoked salmon not date marked throughout the kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk opened on 11/12/23 not date marked. Employee date marked milk.
Buildup of food debris/soil residue on equipment door handles. Equipment handles throughout the restaurant soiled with food debris.
Cutting board has cut marks and is no longer cleanable. Cutting board near cook line grooved.
Dead roaches on premises. 1 dead roach under soda station in lobby
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Water dripping into container inside reach in fridge near cook line. Handle on reach in fridge near cook line in disrepair. Microwave button broken near cook line.
Food stored in a prohibited area. Restaurant food prep stored in unlocked customer soda reach-in cooler in lobby. Operator removed
Improper storage of maintenance equipment that interferes with cleaning. Car tire stored on soda station in lobby. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water near rice cooker on top of reach in cooler near cook line. Educated employee on alternative way to store utensils.
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in fridge at sushi station soiled.
Rain water leaking through ceiling in sushi rolling area of lobby. Operator was able to remove tables under dripping area leaving no risk of food contamination.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled with food debris.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach in cooler cutting board near kitchen line and at sushi bar area.
Aug 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate11 Basic
Show 17 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee preparing raw chicken then prepared salad without Hand washing. Educated employee regarding Hand washing sink washing. Employee washed Hand.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station- cream cheese (47F - Cold Holding); raw tuna (47F - Cold Holding); krab (48-50F - Cold Holding); cooked shrimp (50F - Cold Holding); Manger put in freezer. cream cheese (41F - Cold Holding); raw tuna (33F - Cold Holding); krab (32F - Cold Holding); cooked shrimp (43F - Cold Holding);
Handwash sink not accessible for employee use at all times. Observed a platter with cups and bowls on it covering Hand washing sink wash sink in front of restaurant.
No soap provided at handwash sink. Manger moved from three compartment sink compartment sink area to Hand washing sink front of restaurant
Non-pitting surface rust on food-contact equipment. Reach in cooler.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Dried salmon in wrap in reach in cooler near fryers with no date marks, no date marks on raw chicken, raw shrimp in reach in cooler across from fryers.
Buildup of food debris/soil residue on equipment door handles. Sushi reach In cooler
Cutting board has cut marks and is no longer cleanable.
Duct tape used to repair nonfood-contact surface. Sushi cooler handles used duck tape for repair.
Employee personal food not properly identified and segregated from food to be served to the public. Milk used for home In cooler used for drinks front of house.
Exterior back door back of house has a gap at the threshold that opens to the outside.
Food stored on floor. soy oil, sushi ginger,
Missing drain plug at dumpster.
Single-service articles not stored inverted or protected from contamination. To go white ti go behind the sushi chef not inverted
Storage area not maintained clean and organized. Back of house storage area.
Unnecessary items/unused equipment on the premises. Extra white plastic bins used for excessive storage. Back of house.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Unpackaged mushroom in dinning room reach in fridge. Manger moved
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.