Sumo Hibachi Express
Last inspected: Nov 4, 2025
100
Score
Inspectors have visited Sumo Hibachi Express six times, with records going back to 2023. The latest inspection on file is from Nov 4, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly nine violations earlier in the record.
“Bowl or other container with no handle used to dispense food” accounts for the largest share of issues, appearing three times across the record.
Sumo Hibachi Express' latest score of 100 sits above the Pinellas Park average of 82. The full picture is one of consistent compliance.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 4, 2025
Routine - Food
No violations found.
100
Oct 16, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 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. Sticky rice in red cooler no time stamp **Warning**
03F-02-5
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 ran 3 times **Warning**
22-41-4
Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. **Warning**
14-08-4
Basic - Bowl or other container with no handle used to dispense food. **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Food stored in undrained ice. Bean sprouts in deli cooler in water. Employee removed water **Corrected On-Site** **Warning**
08B-31-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
58
Jan 24, 2025
Complaint Full
2 critical violations. 6 major violations. 4 minor violations.
View 12 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 chlorine sanitizer testing at 0 PPM. Operator ran machine a few times and primed chlorine to dispense more chemical. Chlorine is now testing at 50 PPM. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Package of raw pork stored above container of ginger sauce. Operator stored raw pork in designated area for raw meats. **Corrected On-Site**
08A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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. Emailed operator DBPR Clean-Up of Vomiting and Diarrheal Events form. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli cooler stained.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
16-37-1
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. For three employees engaging with food or food preparation. Emailed operator DBPR Food Employee Reporting Agreement form. **Corrective Action Taken**
11-26-1
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. Observed employee training certificate for Sanchai Som 1/9/2023 through State Food Safety. No employee training could be provide for three other employees engaging with food or in food preparation at the time of inspection. Operator stated group training is scheduled for Wednesday 1/29/2025.
53B-14-5
Basic - Current Hotel and Restaurant license not displayed. Current license not displayed. Verified license and ownership through operator.
50-09-4
Basic - Food stored on floor. Boxes of oil stored on floor through kitchen area.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink across from flat top and next to three compartment sink. Emailed operator DBPR hand washing sign. **Corrective Action Taken**
31B-04-4
Basic - Stored food not covered. Uncovered container of frozen Karb Rangoon stored inside double door cooler across from cook line. Employee put lid on container. **Corrected On-Site**
08B-12-5
33
Apr 15, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw shrimp in reach-in cooler on cooks line. Employee moved raw chicken below raw shrimp. **Corrected On-Site**
08A-20-5
High Priority - Shell eggs in use or stored with cracks or broken shells. 1 raw shell eggs is cracked in walk-in cooler. Operator discarded raw shell eggs. Stop-sale is not warranted.
01B-14-4
Intermediate - No proof provided that recently hired food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1. Minh Tran and 2. Aiden Kein Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in the kitchen.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl without handle used as a scoop in container of rice in warewashing area.
14-01-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - Stored food not covered. Raw peeled onions stored in container on shelf in walk-in cooler not covered. Operator covered onions. **Corrected On-Site**
08B-12-5
Basic - Covered waste receptacle not provided in employee unisex bathroom. **Repeat Violation**
32-12-5
52
Dec 14, 2023
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
High Priority - Food with mold-like growth. See stop sale. Peanut butter sauce in pan in walk-in cooler has a mold-like growth. Operator discarded peanut butter sauce. Stop Sale not warranted. **Corrected On-Site**
01B-07-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over open pan of raw shrimp in reach-in cooler on cooks line. Operator removed raw chicken from above raw shrimp. **Corrected On-Site**
08A-20-5
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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles containing chemicals on shelf in and hand wash sink in warewashing area not labeled. Operator labeled spray bottles. **Corrected On-Site**
41-17-4
Basic - Walk-in cooler middle shelf with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Cornstarch in container located underneath prep table removed from original packaging not labeled. Single-serve bowls without handle stored inside steak seasoning and garlic powder on shelf above reach-in cooler on cooks line.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin located in kitchen.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored in pan of rice on prep table.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean glass bowls and plates on shelf in warewashing area not protected.
24-05-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Floor soiled/has accumulation of debris. Walk-in cooler floor soiled food debris.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors on cooks line.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open beverage in reach-in cooler on cooks line. Operator discarded beverage.
12B-13-4
Basic - Reach-in cooler on cooks line interior have accumulation of soil residues.
22-16-4
Basic - Stored food not covered. Container of dumplings in stand-alone freezer in kitchen not covered. Walk-in cooler items not covered. a. Pan of butter removed from packaging. b. Pan on broccoli **Repeat Violation**
08B-12-5
35
Sep 6, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
74
Frequently Asked Questions
When was Sumo Hibachi Express last inspected?
The most recent health inspection at Sumo Hibachi Express on file is from Nov 4, 2025. The public record contains six inspections in total.
What is the most common violation at Sumo Hibachi Express?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at Sumo Hibachi Express.
How does Sumo Hibachi Express compare to other restaurants in Pinellas Park?
Sumo Hibachi Express most recently scored 100 out of 100, which is higher than the Pinellas Park average of 82.
Has Sumo Hibachi Express' inspection record improved over time?
Yes. Recent inspections at Sumo Hibachi Express have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Sumo Hibachi Express 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 Sumo Hibachi Express inspected?
Based on the inspection history on file, Sumo Hibachi Express is inspected around three times per year on average.
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