Hawaii Grill and Sushi
Last inspected: Jan 26, 2026
45
Score
Across the available record, Hawaii Grill and Sushi has nine inspections on file, the first dated 2022. The newest entry in the record is dated Jan 26, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited three times.
Compared to other St. Cloud restaurants (averaging 84), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
45
Aug 15, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
47
Apr 14, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked shrimp tempura,cut scallions and shredded carrots stored on top of paper towel lined containers throughout facility - From follow-up inspection 2025-04-14: **Time Extended**
14-86-1
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Whole salmon fillet on flat pan stored on top of sauces at reach in cooler in kitchen Raw shrimp stored over cooked rice at reach in cooler in kitchen - From follow-up inspection 2025-04-14: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by triple sink has miscellaneous items in the sink - From follow-up inspection 2025-04-14: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Chemical in clear bottle under hand washing sink at cooks line - From follow-up inspection 2025-04-14: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed operator engaged in food prep with hair pulled back but without a hat,hairnet or headband - From follow-up inspection 2025-04-14: **Time Extended**
13-02-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Container of soy sauce stored on floor by register - From follow-up inspection 2025-04-14: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Stored food not covered. Panko under table by fryers - From follow-up inspection 2025-04-14: **Time Extended**
08B-12-5
52
Apr 8, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked shrimp tempura,cut scallions and shredded carrots stored on top of paper towel lined containers throughout facility
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Whole salmon fillet on flat pan stored on top of sauces at reach in cooler in kitchen Raw shrimp stored over cooked rice at reach in cooler in kitchen
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Chemical in clear bottle under hand washing sink at cooks line
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by triple sink has miscellaneous items in the sink
31A-09-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Stored food not covered. Panko under table by fryers
08B-12-5
Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed operator engaged in food prep with hair pulled back but without a hat,hairnet or headband
13-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and pens on make table at front counter **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Container of soy sauce stored on floor by register
08B-47-4
45
Jul 16, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
64
Jan 22, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Container of medicine improperly stored. 2 bottles of medicine (advil and another med) on shelf over hot pots in kitchen **Corrected On-Site**
41-07-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at 3 bin sink area blocked with items in sink basin.
31A-09-4
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. Had employee date and sign while on site. **Corrected On-Site**
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink at 3 bin sink area heavily soiled including sink basin and surrounding area. Various shelving throughout facility heavily soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in all units heavily soiled.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at rear kitchen prep area heavily soiled. Wall at handwash sinks heavily soiled.
36-27-5
61
Jul 20, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Corrected On-Site**
01D-01-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 400+. Corrected to 75 ppm **Corrected On-Site**
41-15-5
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. Chicken over pork and salmon reach in upright freezer
08A-17-6
Intermediate - Handwash sink used for purposes other than handwashing. Cups stored in sink by triple sink **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Current Hotel and Restaurant license not displayed. Current
50-09-4
Basic - Food stored on floor. Frying oil
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of 2 door reach in cooler
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Vegetable sushi cooler
29-49-6
Basic - Bowl or other container with no handle used to dispense food. Cup used in tempura powder **Corrected On-Site**
14-01-5
41
Jan 17, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
45
Jul 7, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. degrees Fahrenheit Cut salmon 48-50f at front counter. Advised rapid chill to 41f or colder. Manager moved to colder unit to rapid chill. New temp after chill 41f,
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by 3 bin sink blocked by items piled in front of it. **Corrected On-Site**
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Top of chest freezer, prep tables and other areas heavily soiled. Handwash sink in kitchen are moderately soiled
23-24-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walls throughout kitchen especially behind 3 bin and handwash sink soiled with black substance.
23-03-4
70
Frequently Asked Questions
When was Hawaii Grill and Sushi last inspected?
The most recent health inspection at Hawaii Grill and Sushi on file is from Jan 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Hawaii Grill and Sushi?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Hawaii Grill and Sushi.
How does Hawaii Grill and Sushi compare to other restaurants in St. Cloud?
Hawaii Grill and Sushi most recently scored 45 out of 100, which is lower than the St. Cloud average of 84.
Has Hawaii Grill and Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Hawaii Grill and Sushi have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hawaii Grill 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 Hawaii Grill and Sushi inspected?
Based on the inspection history on file, Hawaii Grill and Sushi is inspected around three times per year on average.
Nearby Restaurants