Super Buffet Sushi Hibachi
Last inspected: Mar 17, 2026
25
Score
Super Buffet Sushi Hibachi appears in inspection records 15 times, starting in 2022. The newest entry in the record is dated Mar 17, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Inspection results have stayed in a similar range over the last few visits, averaging around 15 violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded 10 times in the inspection record.
Restaurants in St. Petersburg average 77, so Super Buffet Sushi Hibachi trails the local norm. Diners may want to scan the inspection details before deciding to visit.
15
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.
View 15 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. 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
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
25
Nov 13, 2025
Complaint Full
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - In-use utensil stored in water at or above 135 degrees Fahrenheit. Utensil inside water 76 degrees at hibachi area. In bucket **Corrected On-Site** **Repeat Violation**
10-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil at cook line garlic in oil (90F - Cold Holding) Employee moved to reach in cooler during inspection **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Blue rag at sushi station. Employee moved Rice cooker on table at cook line blocking access to hand wash sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. Near three compartment sink **Corrected On-Site**
31B-03-4
Intermediate - oyster/ mussels/ clams tags not maintained in chronological order according to the last date they were served in the establishment. Put in order during inspection sent to operator Shellfish Tag Guidance **Corrected On-Site** **Repeat Violation**
01C-05-4
Basic - Ceiling tile missing. Front of dinner room
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Front of mop sink
36-73-4
Basic - Food stored on floor. Bucket of soy sauce on floor at sushi station, box of oil on floor at cook line. Employee moved **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass cooler at hibachi area,
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under three compartment sink. **Corrected On-Site**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi station on cutting board **Corrected On-Site**
21-12-4
39
Aug 20, 2025
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Temp is 137 for sticky rice at buffet. Employee removed water Water at hibachi station 95 degrees. Employee removed water **Corrected On-Site**
10-05-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic in oil 77 degrees at cook line
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In white container at sushi station cooked at 11 am sitting outside of cold holding unit sitting on cutting board. tolopia cooked breaded (76F - Cold Holding) Outside of cold holding element Garlic in oil inside reach in cooler inside pan. 77 degrees cold holding. Educated stop sale issued
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed three compartment sink chlorine sanitizer was 200+ ppm now 50ppm. Establishment activity doing dishes. **Corrected On-Site**
41-18-4
Intermediate - No soap provided at handwash sink. No soap at three compartment sink hand wash sink. Employee replaced **Corrected On-Site**
31B-03-4
Intermediate - Two-compartment sink used for warewashing. During inspection observed hibachi attendant wash and rinse pans used for food preparation. Educated bright bowl and spoons to three compartment sink.
16-28-4
Intermediate - Handwash sink not accessible for employee use at all times. With old vinegar bottle upside down at hibachi cook line. Employee moved During inspection observed silver table at cook line hand wash sink with two rice cookers blocking hand wash sink. **Corrected On-Site**
31A-09-4
Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment. Put inside small pan not in order. Employee put into order **Corrected On-Site**
01C-05-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Current Hotel and Restaurant license not displayed. Expired 2-1-25
50-09-4
Basic - Food not stored at least 6 inches off of the floor. Oil and sauce on floor at cook line. Employee moved
08B-47-4
Basic - Food stored on floor. Oil on floor of wok station. Employee moved **Corrected On-Site**
08B-38-4
Basic - Food stored under dripping water line. Box of Kcrab in walk in freezer number 3
08B-52-4
Basic - Ice buildup in walk-in freezer number 3
14-69-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado at sushi station with visible sticker not removed before preparation.
08B-39-4
Basic - Time/temperature control for safety food thawed in an improper manner. Rack of ribs in pan in standing water inside three compartment sink. Employee turned water on **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sitting on cutting boards at sushi station cooked
21-12-4
23
Apr 11, 2025
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Nonfood-grade bags used in direct contact with food. Walk in freezer
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.garlic in oil 85 degrees sitting out at cook line.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by table with two large rice cookers. Employee relocated table and both rice cookers. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. NO date marks throughout facility.
02C-02-5
Basic - Cove molding at floor/wall juncture broken/missing. Near house at both hand wash sinks. At cook line.
36-03-4
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. Coffee near coffee maker.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area Dunkin' Donuts coffee creamer inside deli cooler at cook line.
40-06-5
Basic - Equipment in poor repair. Stand alone reach in cooler near dry storage
14-11-5
Basic - Food stored on floor. Bag of carrots on floor of walk in cooler **Corrected On-Site**
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line **Corrected On-Site**
10-17-4
Basic - Raw fruits/vegetables not washed prior to preparation. During inspection observed advocato with sicker after cutting. At sushi station. Employee took back and washed during inspection **Corrected On-Site**
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Deli cooler at cook line
22-16-4
Basic - Stored food not covered. Crab Rangoon inside reach in freezer across from fryers uncovered **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards at cook line.
21-12-4
30
Dec 26, 2024
Routine - Food
3 critical violations. 10 major violations. 4 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Uncovered bucket of raw chicken stored on rack above bucket of washed/pilled potatoes soaking in water in double door cooler across conventional ovens on cook line.
08A-05-6
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. Sheet pan of frozen raw chicken covered with plastic wrap stored above sheet pans of frozen raw beef covered with plastic on speed rack in walk in freezer number 3. Employee moved sheet pan of frozen raw chicken to speed rack with storing raw chicken. **Corrected On-Site** **Repeat Violation**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach in deli cooler on cook line: precooked pork dumplings (45F - Cold Holding); raw shrimp (45F - Cold Holding); cooked shrimp (45F - Cold Holding) fresh garlic and oil at wok station (105F - Cold Holding) Items moved to walk in cooler to bring down temperatures. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Raw oysters served only on the weekends. Observed tags not maintained in chronological order from last date served. Discussed with manager and CFM. **Corrective Action Taken**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Raw oysters only served on the weekends. Observed oyster tags without date of last day served. Discussed with manager and CFM. **Corrective Action Taken**
01C-03-4
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 manager DBPR Clean-Up of Vomiting and Diarrheal Events form. Manager printed form out and posted it at the time of inspection. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled with food debris. Stained cutting boards are sushi station. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line near walk in cooler door not accessible due to table storing rice cookers. Manager moved rice cooker to allow easy access to hand sink. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed used gloves stored inside hand sink on cook line across from walk in cooler door. Employee removed gloves from inside hand sink. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink near three compartment sink across from dry storage area. Employee stocked paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Missing at hand sink next to three compartment sink across from cook line. Employee added hand soap dispenser at hand sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Towel dispenser not dispensing at hand sink next to dish machine. Employee fixed dispenser and paper towels can now be dispensed. **Corrected On-Site**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Buss tubs of cooked spare ribs, krab meat salad, cooked noodles, and cooked octopus stored in walk in coolers not date marked. Discussed with manager. **Repeat Violation**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machine interiors soiled with black substance at server wait stations in dinning room area.
22-20-5
Basic - Food stored on floor. Box of oil stored on floor at wok station. **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris at sushi station in dinning area.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink at sushi bar area. Emailed manager DBPR hand washing sign. Operator printed sign and posted it at hand sink. **Corrected On-Site**
31B-04-4
19
Apr 3, 2024
Routine - Food
3 critical violations. 5 major violations. 4 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
Food Received at Proper Temperature
FL-12
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
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
17
Feb 1, 2024
Complaint Full
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent dropping on top of dishwasher. 2 rodent dropping on floor near rear door. 1 rodent dropping in men's restroom. 6 rodent droppings under can rack storage in rear kitchen. 3 rodent droppings behind reach in chest freezer. 5 rodent droppings in water heater room. 3 rodent droppings under dish machine. - From follow-up inspection 2024-02-01: 6 rodent dropping under can rack storage in rear kitchen 5 rodent droppings in dry storage **Time Extended**
35A-04-4
Intermediate - - From initial inspection : 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. Open gallon of milk inside reach in cooler on cook line. - From follow-up inspection 2024-02-01: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling at room temperature dumplings in prep area. Employees moved to the walk in. **Corrective Action Taken** - From follow-up inspection 2024-02-01: **Time Extended**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle in drink station soiled with food debris. Can opener soiled with food debris. - From follow-up inspection 2024-02-01: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like debris in both ice machines in server station. - From follow-up inspection 2024-02-01: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles soiled with build up food debris. - From follow-up inspection 2024-02-01: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on reach in coolers torn. - From follow-up inspection 2024-02-01: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under wok station, hibachi station and drink station. - From follow-up inspection 2024-02-01: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on buffet line has build up of ice. - From follow-up inspection 2024-02-01: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 80 F standing water. Employee removed water. Rice scoop stored on top of rice soiled cookers. Employee stored scooper in container. **Corrected On-Site** - From follow-up inspection 2024-02-01: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sushi bar hand sink in buffet area. - From follow-up inspection 2024-02-01: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on all reach in coolers. - From follow-up inspection 2024-02-01: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Upon walking in establishment there is an objectionable odor. - From follow-up inspection 2024-02-01: **Time Extended**
36-64-5
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Thawing Krab at room temperature. Employee moved Krab to walk in freezer. Re-temped Krab @ 2:25pm 41 F - From follow-up inspection 2024-02-01: **Time Extended**
06-01-5
39
Jan 31, 2024
Complaint Full
5 critical violations. 6 major violations. 18 minor violations.
View 29 violations
High Priority - Container of medicine improperly stored. Advil stored on prep table in kitchen area. Employee moved medicine. **Corrected On-Site**
41-07-4
High Priority - Dented/rusted cans present. See stop sale. 1-10 can pine apple chunks 1- 3pt 15 fl oz soy sauce can
01B-01-4
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 chicken over raw beef and raw chicken over raw pork in walk in freezers. Employees stored proper cooking temperature storage. **Corrected On-Site**
08A-17-6
High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent dropping on top of dishwasher. 2 rodent dropping on floor near rear door. 1 rodent dropping in men's restroom. 6 rodent droppings under can rack storage in rear kitchen. 3 rodent droppings behind reach in chest freezer. 5 rodent droppings in water heater room. 3 rodent droppings under dish machine.
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mussel temping at 56 F @ 1:15pm inside reach in cooler on cook line. re-temped 43 F @ 2:45pm **Corrected On-Site**
03A-02-5
Intermediate - Nonfood-grade basting brush used in food. Paint brushes used for bbq sauce and margarine. Educated employee and employee discarded brushes. **Corrected On-Site**
14-14-4
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. Open gallon of milk inside reach in cooler on cook line.
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling at room temperature dumplings in prep area. Employees moved to the walk in. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle in drink station soiled with food debris. Can opener soiled with food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cook line inaccessible due to rice cookers stored on prep table. Employees moved rice cooker over. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Brush inside hand wash sink on prep line. Employee moved brush. Hand sink at server station being used to dump standing water.
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee drink stored above reach in cooler on cook line. Employee moved drinks. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Gaskets on reach in coolers torn.
14-11-5
Basic - Floor soiled/has accumulation of debris. Under wok station, hibachi station and drink station.
36-73-4
Basic - Food stored on floor. Oil, sauce in 5 gallon containers stored on floor in prep area. Employees moved off floor. **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Hole in wall under hand sink in prep room. Hole in ceiling in water heater room.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on buffet line has build up of ice.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs handle touching noodles and raw chicken in reach in cooler. Employee moved. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 80 F standing water. Employee removed water. Rice scoop stored on top of rice soiled cookers. Employee stored scooper in container. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sushi bar hand sink in buffet area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on all reach in coolers.
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Upon walking in establishment there is an objectionable odor.
36-64-5
Basic - Reuse of single-service or single-use articles. Rice mesh bags reused. Educated employee and he discarded rice bag. **Corrected On-Site**
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing Krab at room temperature. Employee moved Krab to walk in freezer. Re-temped Krab @ 2:25pm 41 F
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cutting board in sushi bar. Employee moved to sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like debris in both ice machines in server station.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowls without handle inside containers of rice, flour and sugar.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles soiled with build up food debris.
23-24-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dented can on dry storage shelf. 1-10 can pine apple chunks 1- 3pt 15 fl oz soy sauce can Not segregated from food to be served to the public.
08B-20-4
11
Sep 19, 2023
Routine - Food
7 critical violations. 7 major violations. 26 minor violations.
View 40 violations
High Priority - Dented cans. 4 6LB can sliced Peach 2 6LB can Tomato sauce 2 6 LB can Tomato Cocktail 2 LB can Diced Pineapple 2 6 LB can pear tomatoes
01B-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken on sheet pan over raw beef and pork in walk in freezer.
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw octopus over biscuits in walkin cooler.
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell egg ambient 82 degrees Fahrenheit
03A-03-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw fruits/vegetables not washed prior to preparation. Broccoli not washed before cutting.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 91 degrees Fahrenheit
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket 200 + ppm. Employee corrected to 150ppm. **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, can opener soiled,
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by cooking line blocked by table. Hand wash sink by the three compartment sink had items in sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish machine.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Premade ready to eat Sushi rolls not date marked in walk-in cooler Sushi fish at sushi counter not dated.
02C-02-5
Intermediate - Washed hands in prep sink with cold water and no soap while not rubbing hands together for 10-15 seconds then returned to food prep. Employee was re-educated. **Corrective Action Taken**
12A-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water was shut off at hand wash sink near prep sink. Employee turned water back on. **Corrected On-Site**
27-16-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean utensils stored between equipment and wall. Knife between equipment.
24-14-4
Basic - Cove molding at floor/wall juncture broken/missing. Near cook line
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. 4 6LB dented can sliced Peach 2 6LB dented can Tomato sauce 2 6 LB dented can Tomato Cocktail 2 LB dented can Diced Pineapple 2 6 LB dented can pear tomatoes
08B-20-4
Basic - Dead roaches on premises. 1 dead by hibachi, cleaned up by employee. **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above reach in coolers on the cooking line. Employee moved drinks. **Corrected On-Site**
12B-07-4
Basic - Employee drinking from an enclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Bottled water.
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep surface. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cooks at cook line and in prep area.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Gaskets torn in reach in fridges on cook line. Rusted racks in walk in cooler.
14-11-5
Basic - Food stored on floor. Oil stored on floor. Frozen Crab boxes on the floor in walk-in cooler. Employees moved boxes. Onions on floor in walkin cooler. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. In between 2 reach-in cooler 's. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 82 degrees Fahrenheit water
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink on prep line did not have hand washing sign.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in fridge has accumulated food debris at the bottom.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. Broccoli not washed before cutting.
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Soiled dry wiping cloth in use. Cook line
21-10-4
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed. Krab thawing 61 degrees Fahrenheit, shrimp thawing 65 degrees Fahrenheit
06-03-5
Basic - Time/temperature control for safety food thawed in an improper manner. In standing water and at room temperature.
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line
21-12-4
5
Jul 14, 2023
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. - From follow-up inspection 2023-07-13: **Time Extended** - From follow-up inspection 2023-07-14: **Time Extended**
01C-02-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Under Three compartment sink in kitchen opposite cooks line - From follow-up inspection 2023-07-13: **Time Extended** - From follow-up inspection 2023-07-14: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** - From follow-up inspection 2023-07-13: **Time Extended** - From follow-up inspection 2023-07-14: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooks line - From follow-up inspection 2023-07-13: **Time Extended** - From follow-up inspection 2023-07-14: **Time Extended**
23-03-4
78
Jul 13, 2023
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 8 live roaches inside prep table where food was being prepared during inspection. Approximately 20 live roaches behind broken tile under three compartment sink opposite cooks line in kitchen. 5 live roaches behind three compartment sink opposite cooks line. 4 live roaches in meats processing blade replacement box. 3 live roaches in grill station buffet table in dining room. 1 live roach on wall near walk in cooler. - From follow-up inspection 2023-07-13: 12 live roaches in sushi station closest to front door 2 live roaches in hinges of reach in cooler in sushi area closest to front door. 7 live roaches on and under sushi counter where plates are stored 6 live roaches in and under sushi station opposite front door. 1 live roach in clean silverware holder 3 live roaches on wall behind equipment in left side server station. 5 live roaches under dish machine in kitchen 1 live roach crawling across open floor in kitchen 1 live roach on decorative statue on top of sushi station 2 live roaches in doorways of walk in cooler **Time Extended**
35A-05-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. octopus salad (58F - Cold Holding); seafood salad (58F - Cold Holding); cut melon (58F - Cold Holding); cut cantaloupe (58F - Cold Holding); ALL SUSHI ITEMS (63F - Cold Holding) Inspector suggested time as a public health control and emailed paperwork as most of these items do not stay out for more than 4 hour at any given time. **Corrective Action Taken** - From follow-up inspection 2023-07-13: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. - From follow-up inspection 2023-07-13: **Time Extended**
01C-02-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Under Three compartment sink in kitchen opposite cooks line - From follow-up inspection 2023-07-13: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately 30 dead roaches throughout kitchen. Approximately 5 dead roaches in three of the buffet tables in lobby. Approximately 15 dead roaches cleaned out of a prep table in kitchen upon inspection and cleaning. - From follow-up inspection 2023-07-13: Approximately 15 dead roaches in sushi station 2 dead roaches under first row buffet tables right column 3 dead roaches under ice cream buffet station Approximately 15 dead roaches on floor throughout kitchen **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** - From follow-up inspection 2023-07-13: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooks line - From follow-up inspection 2023-07-13: **Time Extended**
23-03-4
55
Jul 12, 2023
Complaint Full
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Roach activity present as evidenced by live roaches found. Approximately 8 live roaches inside prep table where food was being prepared during inspection. Approximately 20 live roaches behind broken tile under three compartment sink opposite cooks line in kitchen. 5 live roaches behind three compartment sink opposite cooks line. 4 live roaches in meats processing blade replacement box. 3 live roaches in grill station buffet table in dining room. 1 live roach on wall near walk in cooler.
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. octopus salad (58F - Cold Holding); seafood salad (58F - Cold Holding); cut melon (58F - Cold Holding); cut cantaloupe (58F - Cold Holding); ALL SUSHI ITEMS (63F - Cold Holding) Inspector suggested time as a public health control and emailed paperwork as most of these items do not stay out for more than 4 hour at any given time. **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. Nothing prepared in any cooler or freezer was time tracked. Operator discussed with prep staff and marked all food requiring date marking. **Corrected On-Site**
02C-02-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 5 sticky fly strips hanging in kitchen each with approximately 75 dead flies in each. Operator removed. 1 dead roach in sticky trap under buffet table in dining room. **Corrected On-Site**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. Bowllayind in cooked mussels in walk in cooler
14-01-5
Basic - Cove molding at floor/wall juncture broken/missing. Under Three compartment sink in kitchen opposite cooks line
36-03-4
Basic - Dead roaches on premises. Approximately 30 dead roaches throughout kitchen. Approximately 5 dead roaches in three of the buffet tables in lobby. Approximately 15 dead roaches cleaned out of a prep table in kitchen upon inspection and cleaning.
35A-03-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Food stored in a prohibited area. Trays of fried cooked fried chicken stored on chemical buckets in kitchen. Staff removed **Corrected On-Site**
08B-37-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooks line
23-03-4
43
Dec 6, 2022
Complaint Full
6 critical violations. 4 major violations. 9 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi bar: Sushi rice 108 degrees F, sushi rolls tuna 75 degrees F. Discussed using time as a public health control with operator. Buffet: cooked chicken 98 degrees F, pork dumplings 89 degrees F cooked mussels 98 degrees F. Discussed with operator to reheat foods. Operator began making fresh batch of food to bring up to buffet line to voluntarily discard foods out of temperature **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
High Priority - Dented/rusted cans present. See stop sale. Dented can of pineapples on dry storage shelf **Repeat Violation** **Warning**
01B-01-4
High Priority - Displayed food not properly protected from contamination. **Corrected On-Site** **Repeat Violation** **Warning**
08B-02-4
High Priority - Nonfood-grade bags used in direct contact with food. Printed thank you bags in direct contact with raw beef **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over ready-to-eat crab in walk-in cooler. Operator rearranged Raw chicken over raw salmon in walk-in freezer. Discussed proper food storage **Corrective Action Taken** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: Raw squid 44 degrees F, cooked chicken 45 degrees F, white fish 45 degrees F, lo mein 45 degrees F, pork dumplings 45 degrees F, cooked mussels 45 degrees F, Krab meat salad 45 degrees F, cooked white rice 45 degrees F, fried sushi roll made with vegetables 45 degrees F, cooked shrimp 45 degrees F. Per operator they received multiple deliveries today. Operator placed bags of ice on foods Hibachi area: raw shell eggs 50 degrees F. Operator cut portions in half Sushi bar: tuna sushi roll 75 degrees F, Krab sticks 48 degrees F, Krab meat salad 48 degrees F, cream cheese 47 degrees F, raw salmon 44 degrees F. Employee placed foods on bottom portion of reach-in cooler. Discussed using time as a public health control for sushi rice and sushi rolls **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink of cook line blocked by broom. Operator removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink by three compartment sink evidenced by steel scrubby inside of it. **Repeat Violation** **Warning**
31A-11-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. Multiples foods out of temperature in walk-in cooler that haven't been checked. **Warning**
05-10-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler of cook line **Warning**
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of pineapples on dry storage shelf **Repeat Violation** **Warning**
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table of cook line. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple fly sticky traps in back prep area. **Warning**
35B-08-4
Basic - Food stored on floor. Fry oil on floor of cook line. **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in crack between reach-in coolers of cook line. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in standing water at 76 degrees F **Warning**
10-07-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler of cook line **Warning**
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed. **Corrected On-Site** **Warning**
21-12-4
17
Sep 19, 2022
Complaint Full
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
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
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
Personal Cleanliness
FL-40
8
Aug 11, 2022
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler of cook line.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach-in cooler of cook line.
14-09-4
Basic - Drain cover(s) missing. Under three compartment sink
29-18-4
82
Frequently Asked Questions
When was Super Buffet Sushi Hibachi last inspected?
The most recent health inspection at Super Buffet Sushi Hibachi on file is from Mar 17, 2026. The public record contains 15 inspections in total.
What is the most common violation at Super Buffet Sushi Hibachi?
Across the inspection record, “time/temperature control for safety food cold held” has been cited 10 times, more than any other issue at Super Buffet Sushi Hibachi.
How does Super Buffet Sushi Hibachi compare to other restaurants in St. Petersburg?
Super Buffet Sushi Hibachi most recently scored 25 out of 100, which is lower than the St. Petersburg average of 77.
Has Super Buffet Sushi Hibachi's inspection record improved over time?
Results have been roughly steady. Inspections at Super Buffet Sushi Hibachi have averaged around 15 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Super Buffet 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 Super Buffet Sushi Hibachi inspected?
Based on the inspection history on file, Super Buffet Sushi Hibachi is inspected around four times per year on average.
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