SUSHI ROCK GRILL
5901 SUN BLVD STE #121, Saint Petersburg FL 33715 · 727-867-0770
Last inspected Jun 2, 2026 · 11 visits since January 2024
SEP 24
JAN 25
MAR 25
OCT 25
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. License expired 2-1-2026. Operator updated at the start of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2019036233 | May 13, 2019 | Aug 6, 2019 | $200 |
Inspection history
11 visits, newest first
Jun 2, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded.
0 High priority3 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked frozen food inside reach-in freezer not date marked.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Show the remaining 5 findings ▾
Cloth used as a food-contact surface. Inside reach-in deli cooler, dry wiping cloth used as a food contact surface
Food stored in undrained ice. Sprouts stored in bucket of water.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Build up of grease on hood ventilation system above cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop used for white rice stored in standing water. Discussed with operator requirements for storing utensils in water.
Stored food not covered. Sprouts cold holding in standing reach-in cooler stored uncovered.
Apr 14, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ CFM expired. No other proof of CFM on site.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked frozen food inside reach-in freezer not date marked.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Cloth used as a food-contact surface. Inside reach-in deli cooler, dry wiping cloth used as a food contact surface
Food stored in undrained ice. Sprouts stored in bucket of water.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Build up of grease on hood ventilation system above cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop used for white rice stored in standing water. Discussed with operator requirements for storing utensils in water.
Stored food not covered. Sprouts cold holding in standing reach-in cooler stored uncovered.
Apr 1, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority4 Intermediate8 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. Dish machine tested at 0PPM. Operator attempted to prime unit however machine is not operating pumps. Discussed with manager to set up three compartment sink.
Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2026. Operator updated at the start of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above cut cleaned produce in reach-in cooler across from cook line. Raw fish stored in reach-in freezer above commercially packaged spring rolls. Manager relocated items.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ CFM expired. No other proof of CFM on site.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked frozen food inside reach-in freezer not date marked.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Cloth used as a food-contact surface. Inside reach-in deli cooler, dry wiping cloth used as a food contact surface
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Food stored in undrained ice. Sprouts stored in bucket of water.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Build up of grease on hood ventilation system above cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop used for white rice stored in standing water. Discussed with operator requirements for storing utensils in water.
Stored food not covered. Sprouts cold holding in standing reach-in cooler stored uncovered.
Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on floor under hand wash sink on the right side of kitchen
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From prep sink near cooks line at 12:17pm. Operator placed item in ice bath. a. rehydrated pasta (68F - Cold Holding); 46f b. sprouts (63F - Cold Holding) 41f
Handwash sink used for purposes other than handwashing. Observed employee washing clear mat in hand washing sink on cooks line. Discussed with manager hand washing sinks purposes.
No paper towels or mechanical hand drying device provided at handwash sink on cooks line. Employee provided paper towels.
Bowl or other container with no handle used to dispense food. Single-serve container stored in rice bin without handle.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine is leaking detergent and not in use. Operator has three-compartment sink setup. Chlorine reading 50ppm.
Reach-in cooler shelves with rust that has pitted the surface.
Stored food not covered. Rice in container in kitchen not covered.
Mar 11, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator changed chlorine sanitizer bucket. Recheck reading 50ppm.
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200 in sushi bar area. Operator discarded and refilled chlorine solution bucket. Rechecked reading 50ppm.
No paper towels or mechanical hand drying device provided at handwash sink on cooks line. Operator provided paper towels.
No probe thermometer provided to measure temperature of food products.
Accumulation of debris on exterior of warewashing machine.
Both bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Forks are stored below paper towel dispensers in kitchen. Operator removed forks from below paper towel dispensers.
Cloth used to cover raw beef is touching beef in reach-in cooler on cooks line.
Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
In-use tongs stored on oven door handle between uses. Employee removed tongs.
Reach-in cooler near hand wash sink interior have accumulation of soil residues.
Sep 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
0 High priority6 Intermediate15 Basic
Show 21 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tofu opened more than 24 hours ago located in refrigerator next hand wash sink.
Failure to maintain freezing records on nonexempt fish for 90 days.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Annie Techo hired more than 30 days ago without CFM.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen are soiled.
Handwash sink used for purposes other than handwashing. Single-serve bowls are stored inside bowl of hand wash sink on cooks line. Employee removed bowls.
No probe thermometer provided to measure temperature of food products.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
All cutting boards in kitchen has cut marks and is no longer cleanable.
Bathroom doors left open other than during cleaning or maintenance.
Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored in container of rice in kitchen
Equipment in poor repair. Top of reach-in freezer is rusted. Located near kitchen entrance door.
Ice buildup in reach-in freezer.
Ice scoop handle in contact with ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on refrigerator door near kitchen entrance.
Opened employee beverage container in reach-in freezer with food to be served to customers. Located near kitchen entrance door.
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting avocados from box without washing. Discussed with employee proper procedures when handling unwashed produce.
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface.
Reuse of single-service plastic containers stored on shelf in kitchen.
May 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Nonfood-grade bags grocery store carry bags used in direct contact with food in upright refrigerator in kitchen.
No probe thermometer provided to measure temperature of food products.
Accumulation of debris on exterior of warewashing machine.
All reach-in coolers in kitchen interior/shelves have accumulation of soil residues.
Bathroom rooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
Equipment in poor repair. Bottom shelf of prep table on cooks line is rusted.
Ice buildup in reach-in freezer in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on all reach-in cooler doors in kitchen.
Apr 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 4 high priority.
4 High priority4 Intermediate17 Basic
Show 25 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. Employee setup three-compartment sink. Quat sanitizer reading 150ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cutting raw chicken then remove gloves and touch and don single-serve gloves without washing first. Discussed with operator proper hand-hygiene techniques.
Nonfood-grade bags grocery store carry bags used in direct contact with food in upright refrigerator in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. a. cut lettuce on top of microwave oven (74F - Cold Holding) 12:00pm re temp at 12:40pm 65f Employee moved lettuce to freezer.
Handwash sink used for purposes other than handwashing. Utensils stored in bowl of hand wash sink in kitchen.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 probe thermometer provided to measure temperature of food products.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
All reach-in coolers in kitchen interior/shelves have accumulation of soil residues.
Bathroom doors left open other than during cleaning or maintenance.
Bathroom rooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Single-serve bowl without handle used as a scoop in a container of soy sauce and peanuts.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean utensils on top of microwave oven is exposed to splash when retrieving paper towels.
Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with clean bowls and utensils in kitchen.
Equipment in poor repair. Bottom shelf of prep table on cooks line is rusted.
Food stored on floor. Container of raw chicken stored on floor on cooks line. Employee removed chicken from floor.
Ice buildup in reach-in freezer in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven used more than 24 hours ago soiled.
No handwashing sign provided at a hand sink used by food employees in both men and women restrooms. Will email DBPR Form 5030-111. Employees must wash hands.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on all reach-in cooler doors in kitchen.
Reach-in cooler near cooks line shelves with rust that has pitted the surface.
Stored food not covered. Multiple items in reach-in freezer not covered.
Mar 18, 2024□ 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 ▾
Accumulation of debris on exterior of warewashing machine.
Ice buildup in reach-in freezer. Stand up freezer entering the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Fan in kitchen.
Jan 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cut onions in stand up cooler.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 2 certificates provided.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Bowl used for portioning. Item removed.
Ice buildup in reach-in freezer. Stand up freezer entering the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Fan in kitchen.
Wiping cloth sanitizing solution stored on the floor. Kitchen area.
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.