Oec Japanese Express
Last inspected: Apr 13, 2026
27
Score
The health department has logged eight inspections at Oec Japanese Express, the earliest from 2022. On Apr 13, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has been favorable: violation counts have eased from around 16 violations to closer to 12 violations per visit over the last few inspections.
“Nonfood-grade bags used in direct contact with food” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical St. Petersburg restaurant, which scores around 77. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
4
Critical latest
4
Major latest
6
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Live, small flying insects found 1 live fly inside soda machine nozzle. Operator cleaned and sanitized soda machine nozzles. Discussed the importance of pest prevention with operator. **Corrective Action Taken**
35A-02-7
High Priority - Nonfood-grade bags used in direct contact with food. -mesh net bags are used in contact with rice when cooked. Discussed with operators that food contact materials but be smooth and easily cleanable. Operator removed net. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef removed from original packaging stored over ready to eat Iran stick and sushi tuna in reach in freezer at end of cook line -raw chicken removed from original packaging stored over dumplings in reach in freezer at end of cook line -raw chicken over dumplings in reach in freezer near 3 compartment sink. -raw scallops stored over cut cabbage in walk in cooler Operator rearranged some items for proper storage. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm, retested at 50PPM) Operator diluted solution. **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -multiple cutting boards on cook line/ in kitchen heavily stained -soda machine nozzle had live fly inside, operator removed and cleaned and sanitized. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -hand wash sink at entrance of kitchen has items storing in it. Operator removed items **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -at hand wash sink next to 3 compartment sink Operator put soap out to replace broken dispenser. **Corrected On-Site**
31B-06-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sinks at front counter and entrance of kitchen have hot water handles that are in disrepair and not able to turn on. Water temperature 78F. **Repeat Violation**
27-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler and freezer doors -walk in cooler door
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. -multiple cutting boards on cook line/ in kitchen
14-09-4
Basic - Food stored on floor. Container of ginger being stored on floor in walk in cooler.
08B-38-4
Basic - Interior of microwave has accumulation of food debris. Operator cleaned and sanitized. **Corrected On-Site**
22-08-4
Basic - Plumbing system in disrepair. Hot water knobs at hand wash sinks behind front counter and at kitchen entrance are not able to turn on hot water. **Repeat Violation**
29-08-4
Basic - Wet wiping cloths on cook line not stored in sanitizing solution between uses. Operator moved rags to sanitize solution. **Corrected On-Site**
21-12-4
27
Nov 17, 2025
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. From reach-in cooler on cooks line. Operator placed item in reach-in freezer. Rechecked temp a. raw chicken (53F - Cold Holding) 43f **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground meat and raw shrimp stored above single-serve ready to eat sauces in walk-in cooler. Employee placed raw meats below sauces. **Corrected On-Site**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tofu in plastic containers opened more than 24 hours ago not date marked.
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Plastic container and scrub pad stored inside bowl of hand wash sink on cooks line. Employee removed item. **Corrected On-Site**
31A-11-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sink at front counter.
27-16-4
Basic - Equipment in poor repair. Bottom shelf of prep table in kitchen is rusted. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Plumbing system in disrepair. No running hot water at hand wash sink at front counter. **Repeat Violation**
29-08-4
Basic - Carbon dioxide tanks near ice machine in kitchen not adequately secured. **Repeat Violation**
51-11-4
45
Mar 6, 2025
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
27
Jul 11, 2024
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 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
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
14
May 6, 2024
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
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. Observed raw beef over raw shrimp in stand alone reach in freezer. Emailed Storage-DBPR form HR 5030-098 **Corrective Action Taken**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kcrab at sushi station krab stick was (55F - Cold Holding); Manager put in reach in freezer krab stick now (38F - Cold Holding) **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a Sanitizer bucket blocking front Hand washing sink. Employee moved.
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. During inspection observed rice made yesterday 5-5 in walk in cooler not date marked.
02C-02-5
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. Jran Gruan exp 8-19-24
53B-14-5
Basic - Floor soiled/has accumulation of debris. Throughout restaurant.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed buckets of soy sauce near dry storage on floor. Employee moved. **Corrected On-Site**
08B-47-4
Basic - Food stored on floor. Observed large white plastic bins with new chicken soup just made on floor in front of silver reach in freezer. Manager moved to table. **Corrected On-Site**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of soda in sushi rice reach in cooler. Owner moved **Corrected On-Site**
12B-13-4
41
Dec 6, 2023
Routine - Food
6 critical violations. 5 major violations. 11 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line at 3:00pm a. cooked pasta (48 - Cold Holding) Operator placed in freezer. Re temp at 3:45pm a. Cooked pasta 36f **Corrected On-Site**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags used to store raw chicken in stand-alone freezer. **Repeat Violation**
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02-01-2023 Operator renewed license during inspection. **Corrected On-Site** **Repeat Violation**
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken in cups stored in same container as frozen rice Raw salmon stored in same box as raw chicken. Raw chicken stored in box with vegetables. in stand-alone freezer. Will email DBPR Form 5030-098 safe refrigerator storage poster.
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk-in cooler a. Raw ground meat stored over cooked chicken.
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From flat-top grill a. carrots (134F - Hot Holding) Operator placed on flat-top grill and reheated to 171f **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand wash sink at sushi bar. Operator removed bucket. **Corrected On-Site**
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. Walk-in cooler items prepared more than 24 hours ago a. Multiple containers of shrimp egg rolls b. 15 single-serve boxes of lettuce salad. c. Multiple containers of fried chicken.
02C-02-5
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. One employee training expired Meifang Zhang on 09-04-2023.
53B-14-5
Intermediate - Handwash sink not accessible for employee use at all times. Bucket and pan of raw chicken stored in front of hand wash sink next to three-compartment sink. Operator removed raw chicken. **Corrected On-Site**
31A-09-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink with gloves on. Discussed with operator proper hand-hygiene practices and the purpose of hand wash sinks. **Corrective Action Taken**
12A-03-4
Basic - All cutting boards in kitchen has cut marks and is no longer cleanable.
14-09-4
Basic - Bowl or other container with no handle used to dispense food. Two bowls without handles stored in soy sauce. Operator removed bowls. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened bottled water on cart with food stored on it. Operator removed bottled water. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. 5 gallon bucket of soy sauce stored on floor in ware washing area. 5 gallon box of cooking oil on floor underneath wok grill. 5 gallon bucket of soy sauce stored on floor next to fat-fryer. Walk-in cooler food stored on floor a. Container of Sushi ginger b. 5 gallon bucket of soy sauce. Operator placed items on pallet. **Corrected On-Site**
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling and equipment.
36-68-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table underneath flat-top grill soiled with grease and food debris. Reach-in cooler gaskets located at sushi bar soiled with debris.
23-03-4
Basic - Reach-in cooler on cooks line and t sushi bar interior/shelves have accumulation of soil residues.
22-16-4
Basic - Stored food not covered. Walk-in cooler a. Cooked chicken
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Reach-in cooler at sushi bar Unwashed avocados stored over ready-to-eat raw salmon.
08B-17-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Multiple containers of seasonings removed from original packaging not labeled above reach-in cooler on cooks line. Operator labeled items. **Corrected On-Site**
02D-01-5
14
Mar 1, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Nonfood-grade bags used in direct contact with food.
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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. Freezer
02C-04-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
61
Sep 21, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
58
Frequently Asked Questions
When was Oec Japanese Express last inspected?
The most recent health inspection at Oec Japanese Express on file is from Apr 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Oec Japanese Express?
Across the inspection record, “nonfood-grade bags used in direct contact with food” has been cited three times, more than any other issue at Oec Japanese Express.
How does Oec Japanese Express compare to other restaurants in St. Petersburg?
Oec Japanese Express most recently scored 27 out of 100, which is lower than the St. Petersburg average of 77.
Has Oec Japanese Express' inspection record improved over time?
Yes. Recent inspections at Oec Japanese Express have averaged around 12 violations per visit, down from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at Oec Japanese Express 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 Oec Japanese Express inspected?
Based on the inspection history on file, Oec Japanese Express is inspected around two times per year on average.
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