Mori Sushi
Last inspected: Feb 11, 2026
58
Score
Public records show 13 inspections at Mori Sushi stretching back to 2022. On Feb 11, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Inspection results have stayed in a similar range over the last few visits, averaging around 13 violations each.
The pattern that stands out is “food stored on floor”, which has been cited four times.
Restaurants in St. Petersburg average 77, so Mori Sushi trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
13
Inspections
0
Critical latest
1
Major latest
9
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable peel at sushi station soiled. **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food inside vinegar. **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Glass reach in cooler doors **Repeat Violation** **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Near back door at three compartment sink. **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils back prep table used for sushi rice. **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler at sushi Station, handle for glass sliding doors reach in cooler, beverage air reach in cooler, under grill True pull out drawer, **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Interior of small oven at sushi station has accumulation of black substance. **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No waste receptacle installed at handwash sink provided with disposable towels. Front hand wash sink near sushi station. **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
33-38-4
Basic - - From initial inspection : Basic - Small Ice buildup in reach-in freezer left side. **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board at sushi station. **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
21-12-4
58
Feb 3, 2026
Routine - Food
3 critical violations. 3 major violations. 14 minor violations.
View 20 violations
High Priority - Employee washed hands with cold water. Employee washed hands in front sushi station with cold water before putting to go sauce in small bowls. **Warning**
12A-19-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop in water at 67 degrees. Employee removed **Corrected On-Site** **Warning**
10-05-5
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. See stop sale. **Warning**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable peel at sushi station soiled. **Warning**
22-02-4
Intermediate - No hot running water at three-compartment sink. **Warning**
27-06-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at front hand wash sink closest to sushi station hot water has been turned off under sink. Employee using other HWS in back to wash hands. Water is 67 degrees. Employee turned hot water on under three compartment sink beside HWS and water stated leaking under three compartment sink. Employee turned hot water off. **Warning**
27-16-4
Basic - Bowl or other container with no handle used to dispense food inside vinegar. **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Glass reach in cooler doors **Repeat Violation** **Warning**
23-24-4
Basic - Ceiling tile missing. Near back door at three compartment sink. **Warning**
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils back prep table used for sushi rice. **Warning**
12B-07-4
Basic - Equipment in poor repair. Reach in cooler at sushi Station, handle for glass sliding doors reach in cooler, beverage air reach in cooler, under grill True pull out drawer, **Warning**
14-11-5
Basic - Food stored in undrained ice. Broccoli stored in water. Employee used HWS to drain water out of container of broccoli. Educated employee **Corrected On-Site** **Warning**
08B-31-4
Basic - Food stored on floor. Bucket of soy sauce on floor sushi station. **Warning**
08B-38-4
Basic - Interior of small oven at sushi station has accumulation of black substance. **Warning**
22-08-4
Basic - Plumbing system in disrepair. Observed back three buckets catching water under pipes from three compartment sink. Observed Pepe rica container to catch dripping water under three compartment sink. Only one three compartment sink able to fully wash rinse and sanitize all items in restaurant. **Warning**
29-08-4
Basic - Reuse of single-service or single-use articles. Sushi chef reused single service gloves after finishing with a sushi room put gloves on plastic wrap and then put them back on. Educated. Employee charged gloves. **Corrected On-Site** **Warning**
25-32-4
Basic - Single-service articles not stored inverted or protected from contamination. **Warning**
25-06-4
Basic - Small Ice buildup in reach-in freezer left side. **Warning**
14-69-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board at sushi station. **Warning**
21-12-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Front hand wash sink near sushi station. **Warning**
33-38-4
23
Sep 10, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Glass reach in cooler **Warning** - From follow-up inspection 2025-09-10: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Equipment in poor repair. 2 screws ised for handle of glass reach in cooler used to repair nonfood-contact surface. **Warning** - From follow-up inspection 2025-09-10: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cook line put pan **Warning** - From follow-up inspection 2025-09-10: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside sushi fish table top cooler. **Warning** - From follow-up inspection 2025-09-10: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at reach in freezer Glass reach in cooler **Warning** - From follow-up inspection 2025-09-10: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board **Warning** - From follow-up inspection 2025-09-10: **Time Extended**
21-12-4
74
Aug 18, 2025
Routine - Food
6 critical violations. 2 major violations. 13 minor violations.
View 21 violations
High Priority - Food placed in soiled container/equipment. White Container used for batting fish in soiled containers **Warning**
08B-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken overtop of cooked eal in reach in freezer **Warning**
08A-02-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Sushi chef touched raw fish then touched top of sushi rice container. Educated **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eal in front sushi reach in cooler left side 48 cold holding Had operator put into reach in freezer Sitting on counter during walk through in metal bowl cut lefy greens (71F - Cold Holding) Put inside glass reach in cooler during inspection **Warning**
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. Sushi rice at sushi station removed- sticker no longer stated when up into sushi warmer. Employee removed **Warning**
03F-02-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Sushi chef touched raw fish did not wash hands then cut open new avocado. Instructed to was hands. Discarded avocado **Warning**
12A-12-4
Intermediate - Handwash sink not accessible for employee use at all times. Plate on top of front hand wash sink. Employee moved. During inspection no water at front hand wash sink at sushi station. **Warning**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bamboo sushi roller soiled with old sushi rice. **Warning**
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Glass reach in cooler **Warning**
23-24-4
Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Evidence of old rice on sushi mat. Employee rerolled with clear. **Warning**
14-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal water bottle on table beside bowl of salad, **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hair restraints during inspection **Corrected On-Site** **Warning**
13-03-4
Basic - Equipment in poor repair. 2 screws ised for handle of glass reach in cooler used to repair nonfood-contact surface. **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Under cook line put pan **Warning**
36-73-4
Basic - Food stored on floor. Box of soy sauce on floor white bin. Box of avocados under back prep table On floor **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp 85 degrees employee removed water **Corrected On-Site** **Warning**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside sushi fish table top cooler. **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at reach in freezer Glass reach in cooler **Warning**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation.avocado had visible sticker during preparation employee discarded **Warning**
08B-39-4
Basic - Stored food not covered. Raw chicken and shrimp in glass reach in cooler. **Warning**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board **Warning**
21-12-4
17
Mar 24, 2025
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over broccoli inside glass cooler. Employee moved **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at drink dispensers at service station soiled Small oven at sushi station **Repeat Violation**
22-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Buildup of food debris/soil residue on equipment door handles. Large three door reach in cooler.
23-24-4
Basic - Ceiling tile missing. Near service station
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. Most coolers throughout all Reach in cooler
14-11-5
Basic - Food stored on floor. Multiple buckets stored throughout facility on floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In between sliders for glass coolers soiled
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination.
25-06-4
Basic - Stored food not covered. Chicken in glass reach in cooler not covered
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. During inspection observed hot sauce containers filled with oil
02D-01-5
43
Nov 18, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
55
Dec 4, 2023
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - - From initial inspection : 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 chicken, shrimp, raw beef, smoked salmon not date marked throughout the kitchen. - From follow-up inspection 2023-12-04: Raw chicken, shrimp, raw beef, smoked salmon not date marked throughout the kitchen during callback inspection. Educated employee on proper date marking. **Time Extended** **Corrective Action Taken**
02C-08-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Equipment handles throughout the restaurant soiled with food debris. - From follow-up inspection 2023-12-04: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board near cook line grooved. - From follow-up inspection 2023-12-04: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Water dripping into container inside reach in fridge near cook line. Handle on reach in fridge near cook line in disrepair. Microwave button broken near cook line. - From follow-up inspection 2023-12-04: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food stored in a prohibited area. Restaurant food prep stored in unlocked customer soda reach-in cooler in lobby. Operator removed **Corrected On-Site** - From follow-up inspection 2023-12-04: Unwashed produce stored inside unlocked beer and soda reach-in cooler in lobby. **Time Extended**
08B-37-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in fridge at sushi station soiled. - From follow-up inspection 2023-12-04: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled with food debris. - From follow-up inspection 2023-12-04: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach in cooler cutting board near kitchen line and at sushi bar area. - From follow-up inspection 2023-12-04: **Time Extended**
21-12-4
64
Nov 14, 2023
Routine - Food
5 critical violations. 2 major violations. 14 minor violations.
View 21 violations
High Priority - Operator states rice held on time but no time stamp available.
03F-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored on top of unwashed onions inside reach in fridge near cook line.
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Eggs stored over raw beef and shrimp inside reach in fridge near cook line.
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touching raw fish and not changing gloves to begin a new task.
12A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi Rice at 115 F @ 1:07pm. Took the temperature @ 1:51pm and Sushi Rice was at 168 F. **Corrected On-Site**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk opened on 11/12/23 not date marked. Employee date marked milk.
02C-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 chicken, shrimp, raw beef, smoked salmon not date marked throughout the kitchen.
02C-08-5
Basic - Buildup of food debris/soil residue on equipment door handles. Equipment handles throughout the restaurant soiled with food debris.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board near cook line grooved.
14-09-4
Basic - Dead roaches on premises. 1 dead roach under soda station in lobby
35A-03-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Water dripping into container inside reach in fridge near cook line. Handle on reach in fridge near cook line in disrepair. Microwave button broken near cook line.
14-11-5
Basic - Food stored in a prohibited area. Restaurant food prep stored in unlocked customer soda reach-in cooler in lobby. Operator removed **Corrected On-Site**
08B-37-4
Basic - Improper storage of maintenance equipment that interferes with cleaning. Car tire stored on soda station in lobby. Operator removed **Corrected On-Site**
42-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water near rice cooker on top of reach in cooler near cook line. Educated employee on alternative way to store utensils. **Corrective Action Taken**
10-07-4
Basic - No Heimlich maneuver/choking sign posted.
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. Gaskets in reach in fridge at sushi station soiled.
23-03-4
Basic - Rain water leaking through ceiling in sushi rolling area of lobby. Operator was able to remove tables under dripping area leaving no risk of food contamination.
28-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled with food debris.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach in cooler cutting board near kitchen line and at sushi bar area.
21-12-4
19
Aug 16, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
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
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
29
May 16, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
26
Mar 27, 2023
Complaint Full
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Drain near side exit has no air gap that runs from soda fountain
29-44-4
High Priority - Raw animal food stored over or with unwashed produce. Raw shell egg in same container as unwashed ginger. Operator rearranged Raw shrimp over ready-to-eat cooked eel in tall reach-in freezer. Operator rearranged **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front sushi area: cream cheese 45 degrees F. Operator moved to bottom reach-in cooler Front line: tofu 58 degrees F. Operator moved to reach-in cooler in kitchen. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Certified food manager unable to answer basic questions about allergens. Certified food manager unable to name the 8 major food allergens. Emailed flyer
53A-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on non functioning reach-in cooler of kitchen
22-02-4
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.
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink by three compartment sink is shut off
27-16-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease accumulation on sides of fryer
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in tall sliding door reach-in cooler of kitchen. Operator rearranged Employee drink on shelf of front line next to single service **Corrective Action Taken**
12B-13-4
Basic - Stored food not covered. Carrots in sliding drawer reach-in cooler not covered
08B-12-5
Basic - Unnecessary items/unused equipment on the premises. Multiple non-functioning reach-in coolers, empty cardboard boxes
33-31-5
33
Jan 5, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 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
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
37
Oct 28, 2022
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Crevices on cutting board of kitchen. **Warning** - From follow-up inspection 2022-10-28: **Time Extended**
14-16-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by three-compartment sink has no hot running water. **Repeat Violation** **Warning** - From follow-up inspection 2022-10-28: **Time Extended**
27-16-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on non functioning cooler of kitchen **Repeat Violation** **Warning** - From follow-up inspection 2022-10-28: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink of front line blocked by reach in cooler **Repeat Violation** **Warning** - From follow-up inspection 2022-10-28: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen are not smooth and easily cleanable. **Warning** - From follow-up inspection 2022-10-28: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Food stored on floor. Soy sauce stored on floor in rear of kitchen. **Warning** - From follow-up inspection 2022-10-28: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice dispensing utensils in standing water of 86 F. **Warning** - From follow-up inspection 2022-10-28: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Establishment reusing sriracha bottles as oil container **Warning** - From follow-up inspection 2022-10-28: **Time Extended**
25-32-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. At three-compartment sink **Warning** - From follow-up inspection 2022-10-28: **Time Extended**
29-11-4
52
Frequently Asked Questions
When was Mori Sushi last inspected?
The most recent health inspection at Mori Sushi on file is from Feb 11, 2026. The public record contains 13 inspections in total.
What is the most common violation at Mori Sushi?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Mori Sushi.
How does Mori Sushi compare to other restaurants in St. Petersburg?
Mori Sushi most recently scored 58 out of 100, which is lower than the St. Petersburg average of 77.
Has Mori Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Mori Sushi have averaged around 13 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mori Sushi 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 Mori Sushi inspected?
Based on the inspection history on file, Mori Sushi is inspected around four times per year on average.
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