MR SUSHI
1310 34 ST N, Saint Petersburg FL 33713 · 727-329-6777
Last inspected Feb 10, 2026 · 8 visits since December 2023
MAY 24
DEC 24
APR 25
SEP 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2026
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2015023537 | May 22, 2015 | Jun 17, 2015 | $400 |
Inspection history
8 visits, newest first
Feb 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2026
Equipment in poor repair. Torn gaskets on cold holding units.
Feb 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2026
Raw animal food stored over or with unwashed produce. Raw fish above unwashed produce in reach-in cooler. Discussed proper storage with PIC.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish above ready-to eat dumplings in reach-in freezer. Employee relocated items for proper storage.
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 frozen beef stored commingled with raw frozen chicken. Items are not commercially packaged. Discussed with PIC proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside rear reach-in cooler across from cook line: cooked noodles (68F - Cold Holding) cooked rice (69F - Cold Holding) unsalted butter (60F - Cold Holding) Items placed in reach-in freezer for cooling. Rechecked temperature as follows: cooked noodles (59F - Cold Holding) cooked rice (60F - Cold Holding) unsalted butter (57F - Cold Holding)
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. Menu does not accurate reflect ALL sushi rolls that contain raw or undercooked fish.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Imitation crab, sushi fish at front counter, portioned fish in reach-in coolers portioned fish in reach-in cooler not date marked.
Equipment in poor repair. Torn gaskets on cold holding units.
In-use tongs stored on equipment door handle between uses. 3 tongs on equipment door handle. Tongs were relocated.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on cold holdding units
Wet wiping cloths stored in detergent and sanitizer mixed together. Discussed with operator to utilize only sanitizer and water for wiping cloth solution. Operator corrected.
Sep 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate10 Basic
Show 17 findings ▾
Raw animal food stored over or with unwashed produce. Raw fish in standing reach-in cooler next to sushi counter stored above unwashed produce and ready-to-eat sauces. Operator relocated items.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine sanitizer solution tested at 200ppm. Discussed with manager who diluted solution, tested at 50PPM
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Wiping cloth solution found too strong
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained at cookline
Handwash sink used for purposes other than handwashing. Plastic container observed stored inside hand wash sink behind sushi counter. Item moved
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. Menu does not clearly define which items under the "sushi bar entrees" section that contain raw or undercooked ingredients.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed fish not date marked inside reach-in cooler.
Buildup of food debris/soil residue on equipment door handles. Door handles on reach-in coolers soiled.
Employee personal food not properly identified and segregated from food to be served to the public. Unshucked oysters identified by the owner for personal use not clearly identified in standing reach-in cooler.
Floor soiled/has accumulation of debris under sushi counter and cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in white reach-in freezer at rear of kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler across from cook line soiled.
Open dumpster lid. Discussed with manager who closed lid.
Single-service articles not stored inverted or protected from contamination. Located on top shelf in open packages not inverted.
Single-service items for customer self-service not properly protected to prevent contamination. Forks and spoons in dining room not inverted for customers self service.
Sweet potatoes not stored at least 6 inches off of the floor under prep sink.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 200 PPM, manager corrected 50 ppm
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 200ppm, staff diluted to 100ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sauces, order corrected Raw tuna over cabbage in reach in cooler, order corrected. Raw chicken over cooked noodles in prep cooler, order corrected
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, prepared at 10:30am
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. Big 6 handout emailed to operator
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three employees in kitchen with two valid certificates expired
Bowl or other container with no handle used to dispense food. Metal bowl in panko bin
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Cardboard used to line nonfood-contact shelves. Soiled cardboard on shelves next to cook line
Covered waste receptacle not provided in women's bathroom. Shared employee restroom
Current Hotel and Restaurant license not displayed.
In-use tongs stored on equipment door handle between uses. Oven door handle, removed
No Heimlich maneuver/choking sign posted. Emailed to operator
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Single-service articles not stored inverted or protected from contamination. To go containers on top of sushi bar not inverted
Unwrapped single-service utensils not presented so that only the handles are touched. Unwrapped plastic forks not properly stored at customer counter
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, staff diluted to 100ppm
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Operator moved raw shell eggs from reach in cooler that was stored over open sauce bucket
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice
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. Operator date marked all coolers
In-use tongs stored on equipment door handle between uses.
May 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing pans at three-compartment sink without sanitizer. Discussed with operator proper warewashing procedures. Operator returned pans to sink for rewashing. Will email DBPR Form 5025-910. Manual Dishwashing Procedure.
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. Unpackaged raw beef, and raw chicken stored above raw salmon and cooked pasta in upright freezer near front counter. Will email DBPR Form HR 5030-998. Safe Refrigerator Storage.
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 cooked rice at sushi counter. Operator time-marked rice.
Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
Ice buildup in reach-in freezer on cooks line.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on doors of reach-in cooler on cooks line.
Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
Feb 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Operator reorganised raw shell egg's properly
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. Fish and othe re packaged items in freezer need date marking
In-use tongs stored on equipment door handle between uses.
Dec 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority5 Intermediate3 Basic
Show 12 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes and leaving to dry with no sanitizer set up
Pesticide/insecticide labeled for household use only present in establishment. Can of raid in dry storage closet
Raw animal food stored over/not properly separated from ready-to-eat food. Operator reorganised raw shell egg's properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried shrimp sitting next to fryer from recent order 77f. Operator moved to reach in cooler
Handwash sink not accessible for employee use at all times. Octopus in hand wash sink in front area. Operator removed
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Most of the menu marked correctly, however some items are raw and need to be identified. Operator marked all raw items during inspection
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 soap provided at handwash sink. Front counter and prep area.
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. Fish and othe re packaged items in freezer need date marking
Bowl or other container with no handle used to dispense food. Metal bowl with no handle used as scoop in crispy noodles
Food stored on floor. Cases of fryer oil on floor in kitchen
In-use tongs stored on equipment door handle 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.