OEC JAPANESE SUSHI & HIBACHI
13847 WALSINGHAM RD STE E, Largo FL 33774
Last inspected Mar 25, 2026 · 8 visits since August 2023
MAY 24
NOV 24
MAR 25
SEP 25
MAR 26
— STEADY
5 inspections within 32 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar - Kraig stick (67F - Cold Holding), moved to cooler
★ 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--2022012922 | Feb 18, 2022 | Apr 26, 2022 | $400 |
Inspection history
8 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar - krab (67F - Cold Holding), held less than 4 hours, moved to cooler
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 ambient
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tempura chicken prepared on 3/21 in deli coolers
Cutting board has cut marks and is no longer cleanable.
Show the remaining 4 findings ▾
Food stored on floor. Box of raw chicken and bag of onions on floor in walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Sep 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 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, prepared at 11:30
Water misting device not maintained/cleaned as required. Hood filters soiled
Handwash sink not accessible for employee use at all times. Miscellaneous equipment in hand sink in kitchen, removed
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Blank form provided to manager
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. House made egg rolls in freezer prepared on 9/12 not dated
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink next to walk in cooler, manager turned on
Food stored in a location that is exposed to splash/dust. Rice bins in front of hand sink in kitchen with no splash guard
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use tongs stored on equipment door handle between uses. Tongs on electrical conduit next to cook line
No container installed for catching grease from hood drip tray.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Multiple items stored in to go bags in freezer
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw seafood over egg rolls in walk in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over prepped vegetables in cooler on cook line, shrimp moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar - Kraig stick (67F - Cold Holding), moved to cooler
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 12:00
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in kitchen
No soap provided at handwash sink. Hand sink next to triple sink, restocked
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. Two valid ServSafe certificates provided, here employees present
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walk in cooler
Current Hotel and Restaurant license not displayed.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored between ice bin and wall at entrance to kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of grease around fryers
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Dec 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table soiled with black substance.
Cutting board on prep table has cut marks and is no longer cleanable.
Walk-in cooler shelves with rust that has pitted the surface.
Nov 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator setup three-compartment sink. Chlorine sanitizer reading 50ppm.
Non-food grade paper/paper towel used as liner for food container. Paper menus used to line container with pork egg rolls.
Stop Sale issued due to food not being in a wholesome, sound condition. Four single serve cups stored in soda machine ice bin with ice being served to the customers. Employee discarded ice. Stop sale not warranted.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table soiled with black substance.
Spray bottle on cooks line containing toxic substance soap not labeled. Operator labeled bottle by common name.
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed. Establishment displaying expired license. 02-01-2023.
Cutting board on prep table has cut marks and is no longer cleanable.
Walk-in cooler shelves with rust that has pitted the surface.
May 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm when run twice. Manager primed the machine recheck 100 ppm chlorine
Non-food grade paper ( menus) used as liner for food container for wontons in walk in cooler. Manager removed menus
Food-contact surface soiled with food debris, mold-like substance or slime. -Steam table and containers have build up. Reviewed with manager
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils above hand wash sink at cook line. Reviewed with manager.Employee drink relocated
Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler. Reviewed with manager. Manager removed employee food
Food ( containers of ginger and sauces ) stored on floor in dry storage area. Manager relocated food
Oct 27, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Establishment have 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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting on reach-in cooler at cook station.
Accumulation of debris on exterior of dishmachine.
Accumulation of lime scale on the inside of the dishmachine.
Both cutting boards on prep table in kitchen and cutting board at sushi bar has cut marks and is no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors on cook line.
Walk-in cooler shelves with rust that has pitted the surface.
Aug 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority5 Intermediate9 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. 5lb can of hoisin sauce has dent around edge of can.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar at 1:33pm raw tuna (45F - Cold Holding); raw salmon (45F - Cold Holding); raw escolar (45F - Cold Holding) raw tilapia (45F - Cold Holding) Operator moved items to walk-in freezer. Re temp at 1:50pm a. Raw tuna 40f b. Raw salmon 40f c. Escolar 41f d. Raw tilapia 40f
Establishment have 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.
Establishment have 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. Printed employee health reporting responsibilities
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM certification expired 01/28/2023
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting on reach-in cooler at cook station.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment is utilizing time as a public health control without written procedures. Printed written procedures for operator. Operator filled out paper work.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located near mop sink.
Accumulation of debris on exterior of dishmachine.
Accumulation of lime scale on the inside of the dishmachine.
Both cutting boards on prep table in kitchen and cutting board at sushi bar has cut marks and is no longer cleanable.
Bowl with no handle used to dispense cooked rice in walk-in cooler.
Damaged/spoiled/recalled food not properly segregated. 5lb can of hoisin sauce has dent around edge of can.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors on cook line.
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth sanitizing solution stored on the floor on cook line.
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.