SUSHI-SHO REXLEY
214 2 ST N, Saint Petersburg FL 33701 · 727 835 8478
Last inspected May 19, 2026 · 7 visits since November 2023
FEB 24
NOV 24
JUN 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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 Clean-Up of Vomiting and Diarrheal Events form.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water knob at hand sink in front counter cannot be turned on.
Plumbing system in disrepair. Hot water knob at hand sink in front counter cannot be turned on.
Feb 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting board stored on three compartments sink and in front counter.
Nov 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed frozen ROP fish with no label.
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 Clean-Up of Vomiting and Diarrheal Events form.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting board stored on three compartments sink and in front counter.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducting Reduced Oxygen Packaging for multiple raw items. Observed frozen items in double door frozen: raw salmon, raw lobster, raw ice fish, raw beef,raw salmon belly. Cooked items observed: frozen octopus, frozen crab sauce, frozen winter melon sauce, frozen abalone sauce, frozen crab.
Current Hotel and Restaurant license not displayed. License displayed in front counter expired on 2/1/2024.
Jun 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler door at front counter.
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Fish vacuum sealed frozen on site lacks label indicating it is to remain frozen the entire time.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over tomatoes in reach in cooler in rear prep area.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half and heavy cream opened more than 24 hours ago and not date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board on prep table in rear kitchen has built up food debris.
Handwash sink used for purposes other than handwashing. Hand wash sink in rear prep area used to thaw fish.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Fish vacuum sealed frozen on site lacks labeling information.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute on ice machine has mold like substances.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation.
Missing drain plug at dumpster.
Opened employee beverage container in a cold holding unit with food to be served to customers.Employee beverage in reach in freezer in rear prep area.
Silverware/utensils dried with a towel/cloth. Dishwasher dries sanitized food contact surfaces with towel.
Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. 46 ounce can of dented clam juice not segregated in kitchen area.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Tuna vacuum sealed on site and not held frozen the entire time.
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. In reach in freezer, fish vacuumed sealed by the establishment lacks the required written information.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. In reach in freezer, fish vacuumed sealed by the establishment lacks the required written information.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute on ice machine is soiled with mold like substances.
Current Hotel and Restaurant license not displayed.
Damaged/spoiled/recalled food not properly segregated. 46 ounce can of dented clam juice not segregated in kitchen area.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not rinsed between washing and sanitizing.
Missing drain plug at dumpster.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in reach in freezer and reach in cooler in kitchen above food to be served to the public.
Silverware/utensils dried with a towel/cloth. Dishwasher is drying utensils with a cloth and not allowing them to air dry for sanitization purposes.
Wet mop not stored in a manner to allow the mop to dry.
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate12 Basic
Show 15 findings ▾
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. In reach in freezer, fish vacuumed sealed by the establishment lacks the required written information.
Handwash sink used for purposes other than handwashing. Hand wash sink behind sushi bar nearest the kitchen used to hold bowl and spoon. Manager removed.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. In reach in freezer, fish vacuumed sealed by the establishment lacks the required written information.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice chute on ice machine is soiled with mold like substances.
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. Frozen fish in reduced oxygen packaging thawing in reach in cooler in kitchen without packaging being scored.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table behind sushi bar.
Employee with no hair restraint while engaging in food preparation. Employee rolling sushi with no hair restraint.
Equipment and utensils not rinsed between washing and sanitizing. Three compartment sink in kitchen not set up with a rinse step.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen.
Missing drain plug at dumpster.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in reach in freezer and reach in cooler in kitchen above food to be served to the public.
Silverware/utensils dried with a towel/cloth. Dishwasher is drying utensils with a cloth and not allowing them to air dry for sanitization purposes.
Wet mop not stored in a manner to allow the mop to dry. Wet mop outside rear door stored in bucket and not allowing to properly dry.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board of sushi prep area not stored in sanitizing solution.
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.