Mr Sushi
Last inspected: Feb 10, 2026
82
Score
Public records show nine inspections at Mr Sushi stretching back to 2023. The most recent report on file is from Feb 10, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around 10 violations each.
“In-use tongs stored on equipment door handle between uses” comes up most often, recorded six times in the inspection record.
The city-wide average for St. Petersburg sits at 77, putting Mr Sushi on the better side of that line. Overall, the inspection record reads well.
9
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 10, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2026 **Warning** - From follow-up inspection 2026-02-10: **Time Extended**
50-17-3
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on cold holding units. **Warning** - From follow-up inspection 2026-02-10: **Time Extended**
14-11-5
82
Feb 6, 2026
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside rear reach-in cooler across from cook line: cooked noodles (68F - Cold Holding) cooked rice (69F - Cold Holding) unsalted butter (60F - Cold Holding) Items placed in reach-in freezer for cooling. Rechecked temperature as follows: cooked noodles (59F - Cold Holding) cooked rice (60F - Cold Holding) unsalted butter (57F - Cold Holding) **Corrective Action Taken** **Warning**
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 frozen beef stored commingled with raw frozen chicken. Items are not commercially packaged. Discussed with PIC proper storage. **Warning**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish above ready-to eat dumplings in reach-in freezer. Employee relocated items for proper storage. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Raw fish above unwashed produce in reach-in cooler. Discussed proper storage with PIC. **Repeat Violation** **Warning**
08A-04-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2026 **Warning**
50-17-3
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu does not accurate reflect ALL sushi rolls that contain raw or undercooked fish. **Repeat Violation** **Warning**
02B-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Imitation crab, sushi fish at front counter, portioned fish in reach-in coolers portioned fish in reach-in cooler not date marked. **Warning**
02C-02-5
Basic - Equipment in poor repair. Torn gaskets on cold holding units. **Warning**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. 3 tongs on equipment door handle. Tongs were relocated. **Corrected On-Site** **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on cold holdding units **Repeat Violation** **Warning**
23-03-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Discussed with operator to utilize only sanitizer and water for wiping cloth solution. Operator corrected. **Corrected On-Site** **Warning**
21-03-4
32
Sep 30, 2025
Routine - Food
2 critical violations. 5 major violations. 10 minor violations.
View 17 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw fish in standing reach-in cooler next to sushi counter stored above unwashed produce and ready-to-eat sauces. Operator relocated items. **Corrected On-Site**
08A-04-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine sanitizer solution tested at 200ppm. Discussed with manager who diluted solution, tested at 50PPM **Corrected On-Site**
41-27-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Wiping cloth solution found too strong
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained at cookline **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Plastic container observed stored inside hand wash sink behind sushi counter. Item moved **Corrected On-Site**
31A-11-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu does not clearly define which items under the "sushi bar entrees" section that contain raw or undercooked ingredients.
02B-04-5
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. Thawed fish not date marked inside reach-in cooler.
02C-08-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Unshucked oysters identified by the owner for personal use not clearly identified in standing reach-in cooler.
08B-49-4
Basic - Floor soiled/has accumulation of debris under sushi counter and cook line.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in white reach-in freezer at rear of kitchen.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler across from cook line soiled. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Discussed with manager who closed lid. **Corrected On-Site**
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Located on top shelf in open packages not inverted.
25-06-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Forks and spoons in dining room not inverted for customers self service.
25-09-4
Basic - Sweet potatoes not stored at least 6 inches off of the floor under prep sink.
08B-47-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 200 PPM, manager corrected 50 ppm **Repeat Violation**
21-07-4
Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on reach-in coolers soiled. **Repeat Violation**
23-24-4
27
Apr 24, 2025
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 200ppm, staff diluted to 100ppm **Corrected On-Site**
22-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sauces, order corrected Raw tuna over cabbage in reach in cooler, order corrected. Raw chicken over cooked noodles in prep cooler, order corrected **Corrected On-Site** **Repeat Violation**
08A-05-6
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 front counter, prepared at 10:30am
03F-02-5
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. Big 6 handout emailed to operator
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three employees in kitchen with two valid certificates expired
53B-13-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Covered waste receptacle not provided in women's bathroom. Shared employee restroom
32-12-6
Basic - Cardboard used to line nonfood-contact shelves. Soiled cardboard on shelves next to cook line
14-45-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, staff diluted to 100ppm **Corrected On-Site**
21-07-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Unwrapped plastic forks not properly stored at customer counter
25-02-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on top of sushi bar not inverted
25-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
23-03-4
Basic - No Heimlich maneuver/choking sign posted. Emailed to operator
51-13-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
23-24-4
Basic - Bowl or other container with no handle used to dispense food. Metal bowl in panko bin
14-01-5
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle, removed **Corrected On-Site** **Repeat Violation**
10-20-4
27
Dec 19, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Operator moved raw shell eggs from reach in cooler that was stored over open sauce bucket
08A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice
03F-10-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Operator date marked all coolers **Corrected On-Site**
02C-04-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
67
May 7, 2024
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
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 counter. Operator time-marked rice. **Corrected On-Site**
03F-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. Unpackaged raw beef, and raw chicken stored above raw salmon and cooked pasta in upright freezer near front counter. Will email DBPR Form HR 5030-998. Safe Refrigerator Storage.
08A-17-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing pans at three-compartment sink without sanitizer. Discussed with operator proper warewashing procedures. Operator returned pans to sink for rewashing. Will email DBPR Form 5025-910. Manual Dishwashing Procedure. **Corrective Action Taken**
22-45-4
Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
14-09-4
Basic - Ice buildup in reach-in freezer on cooks line.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on doors of reach-in cooler on cooks line.
23-03-4
Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
22-16-4
50
Feb 15, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Operator reorganised raw shell egg's properly - From follow-up inspection 2024-02-15: Raw salmon over cut leafy greens in reach in cooler. **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Fish and othe re packaged items in freezer need date marking - From follow-up inspection 2024-02-15: Items in reach in freezer are still not properly date marked as of this callback inspection report. **Time Extended**
02C-04-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation** - From follow-up inspection 2024-02-15: **Time Extended**
10-20-4
74
Dec 6, 2023
Routine - Food
4 critical violations. 5 major violations. 3 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried shrimp sitting next to fryer from recent order 77f. Operator moved to reach in cooler **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Operator reorganised raw shell egg's properly
08A-05-6
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid in dry storage closet
41-05-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes and leaving to dry with no sanitizer set up
22-45-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Fish and othe re packaged items in freezer need date marking
02C-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Octopus in hand wash sink in front area. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Most of the menu marked correctly, however some items are raw and need to be identified. Operator marked all raw items during inspection **Corrected On-Site**
02B-01-5
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.
53B-01-5
Intermediate - No soap provided at handwash sink. Front counter and prep area.
31B-03-4
Basic - Food stored on floor. Cases of fryer oil on floor in kitchen
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - Bowl or other container with no handle used to dispense food. Metal bowl with no handle used as scoop in crispy noodles
14-01-5
29
Jan 18, 2023
Food-Licensing Inspection
4 major violations. 5 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
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
50
Frequently Asked Questions
When was Mr Sushi last inspected?
The most recent health inspection at Mr Sushi on file is from Feb 10, 2026. The public record contains nine inspections in total.
What is the most common violation at Mr Sushi?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited six times, more than any other issue at Mr Sushi.
How does Mr Sushi compare to other restaurants in St. Petersburg?
Mr Sushi most recently scored 82 out of 100, which is higher than the St. Petersburg average of 77.
Has Mr Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Mr Sushi have averaged around 10 violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Mr Sushi means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Mr Sushi inspected?
Based on the inspection history on file, Mr Sushi is inspected around three times per year on average.
Nearby Restaurants