SUSHI INC
270 1ST AVE N, Saint Petersburg FL 33701 · 727 800 9977
Last inspected Mar 27, 2026 · 11 visits since October 2023
MAY 24
AUG 24
FEB 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen across from ware washing area not landing on food or food contact surfaces. Manager killed, removed and sanitized the area. 1 live fly in upstairs storage area not landing on food or food contact surfaces.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,900
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023040123 | Jun 13, 2023 | Nov 20, 2023 | $800 |
| 3--2023007703 | Dec 5, 2022 | Apr 27, 2023 | $800 |
| 3--2022003047 | Jan 11, 2022 | Feb 24, 2022 | $700 |
| 3--2021053755 | Oct 26, 2021 | Jan 7, 2022 | $400 |
| 3--2019007941 | Sep 12, 2018 | Apr 11, 2019 | $200 |
Inspection history
11 visits, newest first
Mar 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Interior of oven/microwave has accumulation of black substance/grease/food debris. Counter top oven stored above reach in deli cooler on the cook line soiled with grease.
Worn, torn and/or soiled floors/carpeting. Stainless steel floor board torn inside walk in cooler.
Nov 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle closet to entrance of bar area soiled with black substance.
Accumulation of debris inside warewashing machine. Heavily soiled.
Accumulation of debris on exterior of warewashing machine.
Ice buildup in reach-in freezer and/or walk-in freezer. In white stand alone freezer at the end of cook line. In stand alone freezer on cook line. In deep freezer next to door in upstairs dry storage area.
Insect control device installed over food preparation area. Mounted on the wall above reach in cooler with miso soup hot holding, box of plastic wrap, and small dish bowls.
Nov 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority5 Intermediate7 Basic
Show 15 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. Ran the dishwasher machine multiple times and the chlorine tested at 0 PPM.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Three compartment sink was set up with quaternary sanitizer that is testing at 400 PPM.
Pesticide/insecticide labeled for household use only present in establishment. Can of Ortho Defense Kitchen insect cleaner stored in dish area.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle closet to entrance of bar area soiled with black substance.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed. Quaternary test strips observed were wet and no longer useable.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink in bar area.
No probe thermometer provided to measure temperature of food products.
Spray bottle containing toxic substance not labeled. Of yellow chemical stored on rack at the end of bar.
Accumulation of debris inside warewashing machine. Heavily soiled.
Accumulation of debris on exterior of warewashing machine.
Cutting board has cut marks and is no longer cleanable. Black cutting board stored on reach in deli cooler on cook line grooved.
Food stored on floor. Bucket of soy sauce stored on floor under rack storing rice near back door.
Ice buildup in reach-in freezer and/or walk-in freezer. In white stand alone freezer at the end of cook line. In stand alone freezer on cook line. In deep freezer next to door in upstairs dry storage area.
Insect control device installed over food preparation area. Mounted on the wall above reach in cooler with miso soup hot holding, box of plastic wrap, and small dish bowls.
Standing water in bottom of reach-in-cooler. At the bottom of triple door reach in cooler where miso soup is being hot held.
Feb 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 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. 0ppm chlorine on several runs Set up 3 compartment sink with quat tablets
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Sushi employees unaware of time as a public health control paper work for the sushi rice in use.
No soap provided at handwash sink. Cooks line
Food stored on floor. Fryer oil on floor in kitchen
In-use knife/knives stored in cracks between pieces of equipment. Spatulas stored in between wall and prep table
Oct 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate15 Basic
Show 19 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in sushi prep area have built up food debris.
No paper towels or mechanical hand drying device provided at handwash sink in bar area.
No soap provided at handwash sink in bar area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in kitchen have water damage.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen have built up grease debris.
Cove molding at floor/wall juncture broken/missing. Cove molding broken outside walk in cooler.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Black cutting board on cook line has grooved cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Raw fish stored on floor of back bar area. Fryer oil stored on floor behind upright reach in freezer on cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezers upstairs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils to the right of cook top in standing water of 89 F.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees in bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers have built up food debris.
Single-service articles improperly stored. To go boxes stored on floor of upstairs storage area.
Walk-in cooler shelves with rust that has pitted the surface.
Aug 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded.
0 High priority7 Intermediate20 Basic
Show 27 findings ▾
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in sushi prep area have built up food debris.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi lunch special items on menu not identified as raw or undercooked. Jaletuna bites not identified as raw or undercooked on menu.
No paper towels or mechanical hand drying device provided at handwash sink in bar area.
No soap provided at handwash sink in bar area.
Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer in dish machine area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in kitchen have water damage.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen have built up grease debris.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket by soda dispenser not inverted for protection.
Cove molding at floor/wall juncture broken/missing. Cove molding broken outside walk in cooler.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Black cutting board on cook line has grooved cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to miso soup hot holding station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table in kitchen.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Raw fish stored on floor of back bar area. Fryer oil stored on floor behind upright reach in freezer on cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezers upstairs.
In-use ice scoop stored on soiled surface between uses. Ice scoop located on top of ice machine outside on a dirty surface.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between wall and pipe in upstairs storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils to the right of cook top in standing water of 89 F.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees in bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers have built up food debris.
Single-service articles improperly stored. To go boxes stored on floor of upstairs storage area.
Walk-in cooler shelves with rust that has pitted the surface.
May 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies in rear bar area not currently in use not landing on food or food contact surfaces. 1 live fly behind sushi counter not landing on food or food contact surfaces. 1 live fly at hostess's stand not landing on food or food contact surfaces. 3 live flies in upstairs dry goods storage area by soda machine or landing on food or food contact surfaces.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in upstairs chest freezers.
May 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority0 Intermediate9 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee donned gloves to begin working with food without washing hands first behind sushi counter.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies in rear bar area not currently in use not landing on food or food contact surfaces. 1 live fly behind sushi counter not landing on food or food contact surfaces. 1 live fly at hostess's stand not landing on food or food contact surfaces. 3 live flies in upstairs dry goods storage area by soda machine or landing on food or food contact surfaces.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: butter (51F - Cold Holding); cream cheese (51F - Cold Holding); hard boiled eggs (51F - Cold Holding); gyoza skins (51F - Cold Holding); fish stick (51F - Cold Holding) Manager moved items to reach in freezer.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside rear door, hose bib lacks vacuum breaker.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of outside ice machine has mold like substances.
Carbon dioxide/helium tanks not adequately secured. CO2 tank by walk in cooler not properly secured.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Dead roaches on premises. 1 dead roach by side door leading to 3rd street. Manager removed and sanitized the area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and hat on prep table in sushi bar area.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in upstairs chest freezers.
In-use knife/knives stored in cracks between pieces of equipment. Spatula placed between three compartment sink and wall.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 93 F on cook top.
Unprotected ice machine in a customer/nonsecure area. Outdoor ice machine not locked when unattended.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
8 High priority2 Intermediate8 Basic
Show 19 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. Dish machine was sanitizing at 0 ppm chlorine. Manager changed sanitizer bucket and now sanitizing at 100 ppm chlorine.
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. Employee cutting and portioning celery with bare hands. Item not to heated to 145 F or higher.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen across from ware washing area not landing on food or food contact surfaces. Manager killed, removed and sanitized the area. 1 live fly in upstairs storage area not landing on food or food contact surfaces.
Non-food grade paper/paper towel used as liner for food container. Cloth dinner napkin used to soak up moisture from rice. Manager removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over dumpling skins in commercial freezer by ware washing area. Not all commercially packaged. Manager stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bar refrigerator on cook line: dumplings (50F - Cold Holding); cooked noodles (50F - Cold Holding); hard boiled eggs (50F - Cold Holding) Manager moved to reach in freezer. Temperature taken at 12:15 pm. Temperatures taken again at 12:50 pm: dumplings (43F - Cold Holding); cooked noodles (38F - Cold Holding); hard boiled eggs (43F - Cold Holding)
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. Rice on cook line held on time and not time stamped. Manager time stamped as of 11:00 am.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib outside back door lacks a vacuum breaker.
Handwash sink used for purposes other than handwashing. Hand wash sink behind sushi bar area used to wash utensils.
Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer at hostess stand. Manager labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outdoor ice machine has mold like debris.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not stored inverted for protection.
Employee with no hair restraint while engaging in food preparation. Employee with no hair restraint preparing sushi behind front counter.
Ice scoop handle in contact with ice. Manager stored correctly.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in bar refrigerator on cook line. Manager removed.
Single-service articles improperly stored. To go boxes and cups stored on floor of upstairs storage area.
Unprotected ice machine in a customer/nonsecure area. Outside ice machine is not locked for protection. Manager locked.
Walk-in cooler shelves with rust that has pitted the surface.
Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher on floor by side door leading to 3rd street.
Oct 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate14 Basic
Show 18 findings ▾
Handwash sink used for purposes other than handwashing. Second hand wash sink in sushi area being used to wash food and utensils.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No soap provided at handwash sink. No soap at hand wash sink n sushi area. Employee replaced soap.
Spray bottle containing toxic substance not labeled. Bottle of sanitizer at hostess stand not labeled. Hostess labeled properly.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outside ice machine has mold like substance.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 16 dead and trapped flies in light control device in kitchen. Employee removed and put in new screen.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks by walk in cooler not properly secured. CO2 tanks by stairwell not properly secured.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen are not smooth and easily cleanable.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. 2 dead roaches on electrical panel in rear hallway by alleyway door. Employee removed and sanitized the area.
Dead rodent present. 6 dead flies in window sills area of secondary dining room. Employee removed and sanitized the areas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored in prep table in kitchen. Employee removed.
Employee with no hair restraint while engaging in food preparation. Employee preparing sushi with no hair restraint.
Food stored on floor. Cooking oil stored on floor in kitchen behind reach in freezer. Pickled ginger stored on floor of upstairs storage area.
Silverware/utensils stored upright with the food-contact surface up. Clean silverware in ware washing area stored with food contact surfaces upright.
Single-service articles improperly stored. To go items stored on floor of upstairs storage room.
Unprotected ice machine in a customer/nonsecure area. Ice machine in rear outdoor alleyway is not locked or monitored when not locked.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving have rust that has pitted the surfaces.
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.