Ikigai Sushi Take Out
Last inspected: Feb 25, 2026
58
Score
Across the available record, Ikigai Sushi Take Out has seven inspections on file, the first dated 2024. Ikigai Sushi Take Out was last inspected on Feb 25, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up more issues than earlier ones, averaging around 11 violations lately compared to roughly four violations before.
When inspectors have written things up, “handwash sink used for purposes other than handwashing” has been the most frequent reason, cited three times.
Compared to other St. Petersburg restaurants (averaging 77), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
7
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - 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. Machine was primed at retested at 50 PPM **Corrected On-Site**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Abrasive pad and rice scoop in hand wash sink at front counter. Items relocated. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared sushi fish at front counter not date marked.
02C-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine tested at 0PPM. Test kit not used to check sanitizer
16-33-4
Basic - Equipment in poor repair. Torn gasket on standing reach-in cooler **Repeat Violation**
14-11-5
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop inside reach-in cooler. **Repeat Violation**
14-01-5
58
Sep 11, 2025
Routine - Food
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
High Priority - Container of medicine improperly stored. Cough medicine stored above Yummy sauce inside reach-in cooler at front counter. Manager removed. **Corrected On-Site**
41-07-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Flat spatula inside standing water on cook-line less that 135F. Employee placed utensil in metal container on flat top grill. **Corrective Action Taken**
10-05-5
High Priority - Live, small flying insects found One live fly at sushi counter. Not observed landing on food contact surfaces. Discussed and educated with manager.
35A-02-7
High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towels used to line raw tuna.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Unpackaged frozen fish stored above commercially packaged ready to eat food in reach-in freezer located in dry storage room. Manager relocated item. **Corrected On-Site**
08A-05-6
Intermediate - 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. Inspector will provide at the conclusion of interview.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Single service cup and metal scrub inside handwash at sushi counter. Employee removed. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at front counter with blue liquid. Manager labeled bottle as windex. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in sugar and sauce container. Manager removed. **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Torn gaskets on standing walk-in cooler and prep walk-in cooler across from cook-line.
14-11-5
Basic - Food stored on floor. Cooking oil stored on floor next to cookline. Manager relocated. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside reach-in freezer located in kitchen.
14-69-4
Basic - No Heimlich maneuver/choking sign posted. Inspector will provide a choking poster at the conclusion of inspection.
51-13-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers in kitchen.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of coke inside sushi reach-in cooler. Manager discarded item. **Corrected On-Site**
12B-13-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored inside mop bucket unable to air dry.
42-01-4
22
Apr 2, 2025
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One commercially processed reduced oxygen packaged tuna 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. Located in reach-in cooler across from sushi bar.
01B-13-4
High Priority - Lowe's hardware store container used for food storage - direct contact with dehydrated pasta in reach-in cooler across from sushi bar.
14-15-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at front counter at 2:07pm. Operator added ice bath. Rechecked temp at 2:47pm a. cooked corn (63F - Cold Holding); 54f b. raw salmon (57F - Cold Holding); 49f c. raw tuna (63F - Cold Holding) 56f **Corrective Action Taken**
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 cooked rice at sushi bar. Employee time marked rice. **Corrected On-Site**
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Raw salmon and Escolar not date marked in reach-in cooler at sushi bar. Operator date marked items. **Corrected On-Site**
02C-08-5
Intermediate - Spray bottle at front cash register containing windex substance not labeled. Operator labeled spray bottle windex. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer stored inside bowl of hand wash sink at end of cooks line. Operator removed strainer. **Corrected On-Site**
31A-11-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles touching MSG and Salt in containers located on bottom shelf of cooks line.
10-01-5
Basic - One commercially processed reduced oxygen packaged tuna 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. Located in reach-in cooler across from sushi bar.
06-09-1
37
Sep 13, 2024
Complaint Full
No violations found.
100
Jul 12, 2024
Complaint Full
4 critical violations. 2 major violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
45
May 22, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food Grocery bag used to cover rice in reach-in cooler on cooks line.
14-31-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package located in upright refrigerator across from sushi bar.
01B-13-4
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. Cooked rice at sushi bar has no time mark. Operator time marked rice. **Corrected On-Site**
03F-02-5
Intermediate - Spray bottle located near cash register containing toxic substance not labeled.
41-17-4
Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package located in upright refrigerator across from sushi bar.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on top of cutting board on reach-in cooler on cooks line. Operator removed hat. In the process of cleaning and sanitizing cutting board. **Corrective Action Taken**
40-06-5
Basic - Reach-in cooler interior have accumulation of soil residues.
22-16-4
50
Apr 16, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near sushi prep area not landing on food or food contact surfaces. **Warning**
35A-02-6
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. **Warning**
11-26-1
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - 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. **Warning**
11-27-4
Intermediate - 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. **Warning**
53B-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Self serve upright single door glass reach in cooler in dining room has dispensing tongs touching food items. Manager stored correctly. **Corrected On-Site** **Warning**
10-01-5
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry in mop bucket. **Warning**
42-01-4
50
Frequently Asked Questions
When was Ikigai Sushi Take Out last inspected?
The most recent health inspection at Ikigai Sushi Take Out on file is from Feb 25, 2026. The public record contains seven inspections in total.
What is the most common violation at Ikigai Sushi Take Out?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Ikigai Sushi Take Out.
How does Ikigai Sushi Take Out compare to other restaurants in St. Petersburg?
Ikigai Sushi Take Out most recently scored 58 out of 100, which is lower than the St. Petersburg average of 77.
Has Ikigai Sushi Take Out's inspection record improved over time?
No. Recent inspections at Ikigai Sushi Take Out have averaged around 11 violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Ikigai Sushi Take Out means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Ikigai Sushi Take Out inspected?
Based on the inspection history on file, Ikigai Sushi Take Out is inspected around four times per year on average.
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