Eastern Kitchen and Sushi
Last inspected: Mar 5, 2026
47
Score
Going back to 2022, Eastern Kitchen and Sushi has eight inspections in the public record. The most recent report on file is from Mar 5, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things are looking better lately, with recent visits averaging around nine violations compared to roughly 13 violations earlier on.
“Handwash sink used for purposes other than handwashing” accounts for the largest share of issues, appearing four times across the record.
Eastern Kitchen and Sushi's latest score of 47 falls below the St. Petersburg average of 77. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
1
Critical latest
5
Major latest
2
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole fin fish stored above fried rice in walk-in cooler. Raw shell eggs above washed and unwashed produce in walk-in cooler. Discussed proper storage of food items based on cooking temperatures with operator. Operator relocated items for safe storage. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by household washing machine at dish pit.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to three compartment sink used to store items to dry. Items were relocated and discussed with operator only using hand wash sink to for washing hands. Hand wash sink faucet at dish machine hooked to household washing machine to provide water to unit.
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan is outdated and only reflects sushi rice held on time. Establishment is also utilizing time to hold cooked chicken wings, spring rolls, and cooked shrimp at cook line. Discussed with operator to continue placing time stamps on items held on time and to update plans to reflect accurate practices.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork loin medallions in standing reach-in freezer located at rear of restaurant not date marked. Cooked rice and cream cheese mixture with imitation crab not date marked in walk-in cooler. Discussed date marking items held over 24 hours with operator.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle stored next to hot water heater in rear of business. Discussed with operator to label with contents
41-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Whole intact fish for personal use stored above ready-to eat rice in walk-in cooler. Operator relocated and identified personal items **Corrected On-Site**
08B-49-4
Basic - Food stored on floor. Sauces packaged for singlet service stored on floor under center prep table in kitchen. Cooking oil stored on floor in rear storage area. Discussed with operator to relocate items from the floor.
08B-38-4
47
Aug 13, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle of degreaser on top of reach-in cooler on cooks line. Operator removed degreaser. Cleaned and sanitized area. **Corrected On-Site**
41-10-4
Basic - Food stored on floor. Five gallons of cooking oil stored on floor near cooking oil. Operator placed item on shelf. **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. Two containers of egg rolls not covered on shelf in walk-in cooler. Operator covered items. **Corrected On-Site**
08B-12-5
78
Jan 23, 2025
Routine - Food
7 critical violations. 3 major violations. 6 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From top of reach-in cooler at 3:14pm. Operator placed item into freezer. Discussed adding item to time as a public health control a. fried fish (65F - Cold Holding) **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - 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. No time mark for sushi rice. Operator time marked rice. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried fish on reach-in cooler near sushi bar
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter at mop sink without vacuum breaker.
29-42-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 10ppm.Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator primed dishmachine. Rechecked reading 50ppm. **Corrected On-Site**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee at cash register enter kitchen and begin touching single-serve items without washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw stored on top of container of cream cheese. Operator removed raw shrimp from top of cream cheese. **Corrected On-Site**
08A-05-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Handwash sink used for purposes other than handwashing. Washing machine hose connected to hand wash sink in warewashing area. Operator disconnected hose. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator using fruits and vegetables test kit to test chlorine sanitizer in dishmachine.
16-32-5
Basic - Cardboard used to line food-contact shelves. Fried chicken and shrimp stored in cardboard box on shelf on cooks line. **Repeat Violation**
14-05-4
Basic - Cardboard used to line nonfood-contact shelves on prep table on cooks line.
14-45-4
Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Cutting board stored below soap dispenser at hand wash sink in warewashing area.
24-28-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag stored on shelf with single-serve items. **Repeat Violation**
40-06-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee coke beverage stored in reach-in cooler near front counter.
12B-13-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Three reach-in freezers stored in path of customers against dining room wall without locks. Discussed with operator securing freezers. **Repeat Violation**
08B-63-4
19
Aug 28, 2024
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. No CFM signature. **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
53B-10-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on reach in deli cooler cutting board. **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar and flour removed from original container and not labeled. **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
14-05-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table with sauces and food. **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Stored on oven handle. **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Stored above reach in deli cooler. Manager stored inverted. To go boxes stored on floor across from men's bathroom. **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
25-05-4
52
Aug 23, 2024
Routine - Food
2 critical violations. 7 major violations. 12 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach in deli cooler: raw shrimp (45F - Cold Holding); raw chicken (45F - Cold Holding) Manager put ice in items. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food stored in boxes on prep table in the middle of the cook line: chicken wings (75F - Hot Holding); shrimp tempura (75F - Hot Holding); dumplings (75F - Hot Holding); egg rolls (75F - Hot Holding) Discussed with Manager that items can either be hot held at 135 F or higher, cold held at 41 F or lower or they can use Time as a Public Health Control. Operator currently has paperwork as they hold sushi rice on time. **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Dish scrub inside hand sink. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink next three compartment sink. Paper towels were stocked. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Non-service animals permitted in the premises of the establishment. In dinning room area. **Warning**
35A-22-5
Intermediate - Records/documents for required employee training do not contain all of the required information. No CFM signature. **Warning**
53B-10-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
53B-14-5
Intermediate - Spray bottle containing sanitizer not labeled. Manager labeled spray bottle. **Corrected On-Site** **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense flour. **Warning**
14-01-5
Basic - Cardboard used to line food-contact shelves. **Warning**
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table with sauces and food. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on dry storage rack. **Warning**
40-06-5
Basic - Food stored on floor. Buckets of soy sauce on floor in hallway in back kitchen. **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Stored on oven handle. **Warning**
10-20-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Single-service articles improperly stored. Stored above reach in deli cooler. Manager stored inverted. To go boxes stored on floor across from men's bathroom. **Warning**
25-05-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer in dinning area not locked. **Warning**
08B-63-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on reach in deli cooler cutting board. **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and flour removed from original container and not labeled. **Warning**
02D-01-5
Basic - Single-service articles not stored inverted or protected from contamination. Stored above reach in deli cooler. Manager stored inverted. **Corrected On-Site** **Warning**
25-06-4
20
Apr 30, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler - due to overfilling pork (50F - Cold Holding); cooked eggs (50F - Cold Holding); cooked noodles (50F - Cold Holding); Manager put in reach in freezer Retemp pork (43F - Cold Holding); cooked eggs (40F - Cold Holding); cooked noodles (40F - Cold Holding); Pan next to cook line bean sprouts (70F - Cold Holding); Owner put in walk in cooler with ice Retemp bean sprouts (40F - cold holding) Pan next to cook line garlic in oil (80F - Cold Holding); Put in reach in freezer Retemp garlic in oil (37F - Cold Holding); On top of deli cooler cutting board next to cook line. tempura kcrab (80F - Cold Holding); tempera vegetables (80F - Cold Holding) tempura vegetables (80F - Cold Holding) Moved all three buckets to reach in freezer Retemp tempura kcrab (43F - Cold Holding); tempera vegetables (40F - Cold Holding) tempura vegetables (41F - Cold Holding) **Corrected On-Site**
03A-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw fish in stand alone freezer. Owner educated employees during inspection. All items moved **Corrected On-Site**
08A-17-6
Intermediate - Cooked salmon in walk in fridge. Cooked Saturday 4-20 Put in freezer 4-23 take out of freezer 4-30. Educated **Corrected On-Site** **Repeat Violation**
02C-04-5
Intermediate - 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. Hand delivered. Supervisor had all employees sign and date. **Corrective Action Taken**
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food safety first most employee training expired 4-12-1-23 **Repeat Violation**
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on sushi prep table. Owner moved. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Ensure drink in sushi reach in cool above sushi fish employee moved. **Corrected On-Site**
08B-49-4
Basic - Food stored in a prohibited area. Chest freezer in dinning room. **Repeat Violation**
08B-37-4
Basic - Food stored on floor. Cooking out stored on floor of dry storage **Repeat Violation**
08B-38-4
45
Dec 12, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
33
Dec 13, 2022
Routine - Food
2 critical violations. 3 major violations. 17 minor violations.
View 22 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over fried sweet potatoes at reach in cooler next to sushi rice Operator rearranged during time of inspection. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bean sprouts (64F - Cold Holding); cut cabbage (72F - Cold Holding) Operator stated that items were out of temperature for less than 4 hours Operator moved to cooler during time of inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -hand sink at front counter **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottles with windex at prep station adjacent to walk-in cooler Operator labeled during time of inspection. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop flour at exit door near ice machine **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves. -cardboard lining tofu at prep station reach in cooler Operator moved cardboard during time of inspection. **Corrected On-Site**
14-05-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plastic containers at exit door
24-05-4
Basic - Drain cover(s) missing. **Repeat Violation**
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on shelf at front counter with food items served to the public **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employee milk in walk-in cooler with food items served to the public
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack
24-08-4
Basic - Ice buildup in reach-in freezer next to rice cooker
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -spoon in seasoning containers on prep table adjacent to walk-in cooler Operator moved spoon during time of inspection. **Repeat Violation**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoops in water at 103 degrees Fahrenheit Operator discarded water during time of inspection. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. -wet wiping cloth under cutting board at prep station adjacent to cooks line
21-04-4
Basic - Reuse of single-service or single-use articles. -pork stored in seaweed containers at reach in freezer next to can opener
25-32-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed mushrooms over cut cucumber in walk-in cooler Discussed proper hierarchy with operator during time of inspection.
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. -at mop sink **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at prep station in kitchen area
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 0ppm)-corrected 50 ppm **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. -at prep station adjacent to cooks line -seasoning containers on prep table adjacent to walk-in cooler **Repeat Violation**
02D-01-5
23
Frequently Asked Questions
When was Eastern Kitchen and Sushi last inspected?
The most recent health inspection at Eastern Kitchen and Sushi on file is from Mar 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Eastern Kitchen and Sushi?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Eastern Kitchen and Sushi.
How does Eastern Kitchen and Sushi compare to other restaurants in St. Petersburg?
Eastern Kitchen and Sushi most recently scored 47 out of 100, which is lower than the St. Petersburg average of 77.
Has Eastern Kitchen and Sushi's inspection record improved over time?
Yes. Recent inspections at Eastern Kitchen and Sushi have averaged around nine violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Eastern Kitchen and Sushi means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Eastern Kitchen and Sushi inspected?
Based on the inspection history on file, Eastern Kitchen and Sushi is inspected around two times per year on average.
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