China Boi Hibachi
Last inspected: Mar 19, 2026
37
Score
China Boi Hibachi is a Japanese / Sushi located at 401 49 St S, St. Petersburg, FL.
Health inspection records are available below. Check the inspection history and violations section for details on past inspections conducted by the local health department.
5
Inspections
2
Critical latest
5
Major latest
4
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
37
Oct 29, 2025
Routine - Food
1 major violation. 1 minor violation.
86
Feb 26, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
47
Dec 19, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
67
Mar 26, 2024
Food-Licensing Inspection
No violations found.
100
Violations — Mar 19, 2026 Inspection
Basic - Accumulation of debris in the interior of the bin. Discussed proper sanitation.
22-20-5
Basic - 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. 2 packages of snapper filets in walk in cooler fully thawed in vacuum packaging stating to remove before thawing. Stop Sale issued.
06-09-1
Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 2/1/26
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -stovetop has accumulation of grease and food debris
23-03-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 packages of snapper filets in walk in cooler fully thawed in vacuum packaging stating to remove before thawing. Stop Sale issued.
01B-13-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500ppm) Operator diluted and retested at 200PPM.
41-18-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on prep table in kitchen is stained
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -sink in dish wash area. Operator put out paper towels **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. -sink in dish wash area Operator put soap out. **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink behind bar has no hot water.
27-16-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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