Oec Japanese Sushi & Hibachi
Last inspected: Mar 25, 2026
52
Score
Across the available record, Oec Japanese Sushi & Hibachi has eight inspections on file, the first dated 2022. The newest entry in the record is dated Mar 25, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have ticked up lately, averaging around 11 violations per visit versus roughly eight violations earlier in the record.
The pattern that stands out is “food stored on floor”, which has been cited four times.
The city-wide average sits at 75, which Oec Japanese Sushi & Hibachi's 52 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
2 critical violations. 1 major violation. 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. Sushi rice at front counter ambient **Repeat Violation**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar - krab (67F - Cold Holding), held less than 4 hours, moved to cooler **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tempura chicken prepared on 3/21 in deli coolers
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line
10-17-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**
14-69-4
Basic - Food stored on floor. Box of raw chicken and bag of onions on floor in walk in cooler
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
52
Sep 15, 2025
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 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. Sushi rice at front counter, prepared at 11:30
03F-02-5
High Priority - Water misting device not maintained/cleaned as required. Hood filters soiled
23-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Miscellaneous equipment in hand sink in kitchen, removed **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Blank form provided to manager
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. House made egg rolls in freezer prepared on 9/12 not dated
02C-04-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink next to walk in cooler, manager turned on **Corrected On-Site**
27-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - No container installed for catching grease from hood drip tray.
14-73-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on electrical conduit next to cook line
10-20-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Food stored in a location that is exposed to splash/dust. Rice bins in front of hand sink in kitchen with no splash guard
08B-36-4
39
Mar 24, 2025
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 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. Sushi rice at front counter, prepared at 12:00
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar - Kraig stick (67F - Cold Holding), moved to cooler **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over prepped vegetables in cooler on cook line, shrimp moved **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw seafood over egg rolls in walk in freezer
08A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Multiple items stored in to go bags in freezer
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in kitchen **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. Hand sink next to triple sink, restocked **Corrected On-Site**
31B-03-4
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. Two valid ServSafe certificates provided, here employees present
53B-13-5
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled.
23-24-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walk in cooler
36-06-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored between ice bin and wall at entrance to kitchen
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of grease around fryers
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
26
Nov 7, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
43
May 16, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Non-food grade paper ( menus) used as liner for food container for wontons in walk in cooler . Manager removed menus **Corrected On-Site**
14-86-1
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. 0 ppm when run twice . Manager primed the machine recheck 100 ppm chlorine **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Steam table and containers have build up . Reviewed with manager
22-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils above hand wash sink at cook line . Reviewed with manager .Employee drink relocated **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler . Reviewed with manager . Manager removed employee food **Corrected On-Site**
08B-49-4
Basic - Food ( containers of ginger and sauces ) stored on floor in dry storage area . Manager relocated food **Corrected On-Site**
08B-38-4
55
Aug 25, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
29
Mar 22, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Discussed with operator and emailed big six packet. **Corrective Action Taken**
11-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -fry baskets on cook line shows accumulation of debris on the handles.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by a pitcher in the hand wash sink, to the left of the three compartment sink. Employee moved pitcher. **Corrected On-Site**
31A-11-4
Basic - Food stored on floor. Bag of onions on floor in walk-in cooler. Operator placed on shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Current Hotel and Restaurant license not displayed. License displayed at time of inspection shows expiration date of 2-1-2023.
50-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on on nice machine in kitchen. **Repeat Violation**
22-20-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave at sushi counter shows accumulation of debris on interior ceiling. -toaster oven at sushi bar shows accumulation of debris on interior.
22-08-4
58
Nov 14, 2022
Routine - Food
2 critical violations. 11 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned shrimp in kitchen in three door deli cooler temped 42F to 48F. Operator reduced the number of portions and put remaining shrimp in the walk-in cooler. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with food. Plastic thank you bags being used for food storage in kitchen, in three door deli cooler. **Repeat Violation**
14-31-5
Basic - Old labels stuck to food containers after cleaning. Old labels observed stuck to washed food containers in dish area. **Repeat Violation**
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Single-service articles improperly stored. Plastic to go containers at front counter, sushi area were not properly inverted. Employee inverted to go containers properly. **Repeat Violation**
25-05-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelving units inside the walk-in cooler show rusting. **Repeat Violation**
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Five gallon buckets containing white powdery substance not labeled. Operator labeled all containers properly. **Corrected On-Site**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen behind the three door deli cooler shows mold like substance on interior. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Cup stored inside cooked noodle container. Employee removed the cup. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones and keys stored above a prep table, in the kitchen, to the left of the hand wash sink. Employee moved to bottom shelf. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Gasket on the middle door of the three door deli cooler has torn gasket. Torn gasket on two door cooler in the front counter, sushi area.
14-11-5
Basic - Food stored on floor. Five gallon bucket of soy sauce stored on floor outside the walk-in cooler. Employee placed soy sauce on shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods in kitchen above flat top grill and wok stations show excessive accumulation of grease and debris.
23-03-4
43
Frequently Asked Questions
When was Oec Japanese Sushi & Hibachi last inspected?
The most recent health inspection at Oec Japanese Sushi & Hibachi on file is from Mar 25, 2026. The public record contains eight inspections in total.
What is the most common violation at Oec Japanese Sushi & Hibachi?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Oec Japanese Sushi & Hibachi.
How does Oec Japanese Sushi & Hibachi compare to other restaurants in Largo?
Oec Japanese Sushi & Hibachi most recently scored 52 out of 100, which is lower than the Largo average of 75.
Has Oec Japanese Sushi & Hibachi's inspection record improved over time?
No. Recent inspections at Oec Japanese Sushi & Hibachi have averaged around 11 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Oec Japanese Sushi & Hibachi 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 Sushi & Hibachi inspected?
Based on the inspection history on file, Oec Japanese Sushi & Hibachi is inspected around two times per year on average.
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