Super Buffet Sushi Hibachi
Last inspected: Mar 17, 2026
25
Score
The most recent inspection for Super Buffet Sushi Hibachi, located at 1035 62 Ave N in St. Petersburg, Florida, was conducted on March 17, 2026, and resulted in a high-risk score of 25. This inspection identified 5 critical, 3 major, and 7 minor violations, including issues such as a hole in the wall behind the three-compartment sink and ice buildup in the walk-in freezer. Across 13 scored inspections, Super Buffet Sushi Hibachi has predominantly received high-risk ratings.
12
Inspections
5
Critical latest
3
Major latest
7
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
5 critical violations. 3 major violations. 7 minor violations.
25
Nov 13, 2025
Complaint Full
2 critical violations. 3 major violations. 7 minor violations.
39
Aug 20, 2025
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
23
Apr 11, 2025
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
30
Dec 26, 2024
Routine - Food
3 critical violations. 10 major violations. 4 minor violations.
19
Apr 3, 2024
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
17
Feb 1, 2024
Complaint Full
1 critical violation. 3 major violations. 10 minor violations.
39
Sep 19, 2023
Routine - Food
7 critical violations. 7 major violations. 26 minor violations.
5
Jul 14, 2023
Complaint Full
1 major violation. 3 minor violations.
78
Dec 6, 2022
Complaint Full
6 critical violations. 4 major violations. 9 minor violations.
17
Sep 19, 2022
Complaint Full
5 critical violations. 4 major violations. 7 minor violations.
8
Aug 11, 2022
Food-Licensing Inspection
1 major violation. 2 minor violations.
82
Violations — Mar 17, 2026 Inspection
Basic - Hole in or other damage to wall. Wall behind three compartment sink at cook line. **Warning**
36-24-5
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. **Warning**
10-12-5
Basic - Stored food not covered. Box of Crab lets in walk in freezer not covered. Employee covered **Corrected On-Site** **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Salmon on sheet pan thawing on back counter **Warning**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. On cutting board at sushi station **Warning**
21-07-4
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 **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw beef in walk-in cooler over top of washed and ready to eat cut leafy greens.employee moved **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Wok station garlic in oil (62F - Cold Holding) was made yesterday Employee discarded **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet Cole slaw (55F - Cold Holding); cucumber salad with cubed tomatoes (51F - Cold Holding); seafood salad -crab (50F - Cold Holding) Filled bottom with new ice to bottom Cook line - inside small container front of wok station garlic in oil (62F - Cold Holding) made yesterday **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet cooked shrimp with green peppers (102F - Hot Holding); cooked shrimp with onions (105F - Hot Holding) **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Front hibachi area. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Front hand wash sink used to cleaned sushi mat **Warning**
31A-11-4
Intermediate - Two-compartment sink used for warewashing. Observed dishwasher attendant washing dishes then rinse dishes then put them on the shelf without sanitizing them. Educated how to use three compartment sink in Spanish. Also sent DBPR Form HR 5025-510. **Warning**
16-28-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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