MR LC SUSHI HIBACHI & ASIAN BISTRO
1539 MAIN ST, Dunedin FL 34698 · 917-864-5769
Last inspected Apr 30, 2026 · 8 visits since October 2023
MAY 24
JAN 25
MAY 25
FEB 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Current license expired on 2 1 26
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat onions and carrots in walk in cooler
Stop Sale issued due to food not being in a wholesome, sound condition. 11lbs of tuna thawed in bag. Bag stated to remove from package before thawing.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen used to store trays. Operator moved trays from handwash sink.
Show the remaining 7 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit expired in 2024.
Buildup of food debris/soil residue on equipment door handles. Handles of reach in cooler sticky with debris.
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. 11lbs of tuna thawed in bag. Bag stated to remove from package before thawing.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone over sauces on prep table in kitchen.
Employee with no hair restraint while engaging in food preparation. Employee not wearing hair restraint. Operator had employee place on hat.
Working containers of food removed from original container not identified by common name. Spray container of lemon water unlabeled. Operator added label to bottle.
Apr 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled.
Bowl or other container with no handle used to dispense food. Plastic cups used to scoop flour. Operator dispose of plastic cups.
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen grooved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table near cook line and employee beverage on prep table on sushi station. Operator moved drinks.
Exterior door has a gap at the threshold that opens to the outside. Exterior door in kitchen has noticeable gap underneath it.
Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in cooler rusted.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Interior of walk in cooler required me to use flashlight to identify food items.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted.
Working containers of food removed from original container not identified by common name. Container of flour not marked on cook line. Squeeze bottles of oil, soy sauce and sake not marked with label on cook line.
Feb 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 2 high priority.
2 High priority5 Intermediate14 Basic
Show 21 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Current license expired on 2 1 26
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and chicken on top tempura shrimp and edamame in walk in cooler. Operator moved tempura shrimp on top of chicken and left chicken on shelf above edamame. Raw beef over cooked noodles in reach in cooler on cook line. Operator moved noodles above beef.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator had no knowledge of big six food borne illnesses. Emailed operator form HR 5030-100
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 operator form HR 5030-104
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled.
Handwash sink used for purposes other than handwashing. Trays stored on top of hand wash sink in ware washing area.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Dragon roll, shrimp tempura roll, mega lobster roll and Fuji mount roll all have raw roe(masago) on top of them and then served.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has accumulation of mold like substance.
Bowl or other container with no handle used to dispense food. Plastic cups used to scoop flour. Operator dispose of plastic cups.
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen grooved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table near cook line and employee beverage on prep table on sushi station. Operator moved drinks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and EarPods on shelf above clean plates on sushi station.
Exterior door has a gap at the threshold that opens to the outside. Exterior door in kitchen has noticeable gap underneath it.
Floor soiled/has accumulation of debris. Floors throughout kitchen soiled.
Food stored on floor. Soy sauce stored on floor near reach in freezer. Avocados stored on floor near walk in cooler. Soy sauce stored under three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters covered with grease.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage that was an open can in reach in cooler on cook line.
Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in cooler rusted.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Interior of walk in cooler required me to use flashlight to identify food items.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted.
Working containers of food removed from original container not identified by common name. Container of flour not marked on cook line. Squeeze bottles of oil, soy sauce and sake not marked with label on cook line.
May 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine drop plate.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink near dishmachine. Operator stocked.
Food stored on floor. Oil and soy sauce stored on the floor in the kitchen. Operator relocated.
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator did not have proof of parasite destruction readily available at time of inspection. Proof of parasite destruction obtained during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over RTE prepped vegetables, fresh raw eggs stored over produce. Operator rearranged cooler to gain compliance.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp on counter 50F, second temperature 39F at 12:45pm, Shrimp 50F second temp 48F cooling at 12:45pmwas fried and held on the counter for less than 4 hours. Operator placed in freezer t
Toxic substance/chemical improperly stored. Spray bottle of chemical stored on wire rack with single service lids. Discussed the need to separate chemicals from food and food contact surfaces.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on sushi bar near food and clean equipment. Operator removed employee beverage.
Stored food not covered. Walk in cooler- 6 containers of raw prepped vegetables not covered in walk in cooler. Operator covered vegetables during inspection.
May 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish Roe 51F held on the counter less than 4 hours. Operator placed in the cooler.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale.
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. Shrimp tempura and fried sweet potato no time stamp. Operator was able to determine the time that the foods were placed on time as a public health control and time stamped accordingly
Toxic substance/chemical improperly stored. Spray bottle of chemical stored on wire rack over single service lids.
Handwash sink used for purposes other than handwashing. Soiled utensils in hand wash sink behind sushi bar. I was unable to gain compliance. Discussed the need to keep the hand wash sinks clear for washing hands only
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kim he no date mark.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee beverages stored on clean prep table near food and clean equipment. Operator removed employee beverages
Food stored on floor. Fryer oil and soy sauce stored on the floor. Discussed the need to store all food a minimum of 6" off the floor.
Stored food not covered. Walk in cooler, prepared fresh vegetables not covered.
Oct 20, 2023□ 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 ▾
Food stored on floor. Case of eggs and a case of potatoes stored on the floor under shelf of walk in cooler. Operator moved food to a minimum of 6 inches off the floor.
Time/temperature control for safety food thawed in an improper manner. Fish and chicken being thawed at room temperature. Chicken 75F, fish 41F. Operator moved chicken to a refrigerated unit, operator placed fish under cool running water to complete thawing process. Fish and Chicken were out of temperature for less than 4 hours per manager.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter of cook line. Discussed the importance of storing wet wiping cloths in sanitizer solution between uses..
Oct 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
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. Sushi chef using bare hands on ready to eat king crab behind sushi bar. Discussed the importance of no bare hand contact with ready to eat food.
Employee washed hands with no soap. Sushi chef rinsed hands at hand wash sink no soap. Discussed proper hand washing.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator received proof of parasite destruction during inspection.
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed produce in walk in cooler. Operator moved eggs to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Rice 64F held at room temperature. Shrimp 71F held on counter, butter 71F held on counter. All foods were placed under refrigeration but was unable to gain compliance during inspection.
Handwash sink used for purposes other than handwashing. Cooking utensil stored in hand wash sink on cook line. Operatior removed utensil from hand wash sink
Food stored on floor. Case of eggs and a case of potatoes stored on the floor under shelf of walk in cooler. Operator moved food to a minimum of 6 inches off the floor.
Time/temperature control for safety food thawed in an improper manner. Fish and chicken being thawed at room temperature. Chicken 75F, fish 41F. Operator moved chicken to a refrigerated unit, operator placed fish under cool running water to complete thawing process. Fish and Chicken were out of temperature for less than 4 hours per manager.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter of cook line. Discussed the importance of storing wet wiping cloths in sanitizer solution between uses..
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.