Sushi Rock Grill
Last inspected: Apr 1, 2026
29
Score
Sushi Rock Grill has been inspected 10 times since 2023. The most recent report on file is from Apr 1, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving in the right direction, with the rolling count dropping from around 14 violations to closer to seven violations per visit.
The most common issue across all inspections has been “bathroom located inside establishment not completely enclosed”, showing up five times.
The city-wide average sits at 77, which Sushi Rock Grill's 29 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
3
Critical latest
4
Major latest
8
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
3 critical violations. 4 major violations. 8 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. Dish machine tested at 0PPM. Operator attempted to prime unit however machine is not operating pumps. Discussed with manager to set up three compartment sink. **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2026. Operator updated at the start of inspection. **Corrected On-Site** **Warning**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above cut cleaned produce in reach-in cooler across from cook line. Raw fish stored in reach-in freezer above commercially packaged spring rolls. Manager relocated items. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ CFM expired. No other proof of CFM on site. **Warning**
53A-03-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked frozen food inside reach-in freezer not date marked. **Warning**
02C-02-5
Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on floor under hand wash sink on the right side of kitchen **Warning**
21-38-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Cloth used as a food-contact surface. Inside reach-in deli cooler, dry wiping cloth used as a food contact surface **Warning**
21-05-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Warning**
16-55-4
Basic - Food stored in undrained ice. Sprouts stored in bucket of water. **Warning**
08B-31-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Build up of grease on hood ventilation system above cook line **Warning**
36-68-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop used for white rice stored in standing water. Discussed with operator requirements for storing utensils in water. **Warning**
10-07-4
Basic - Stored food not covered. Sprouts cold holding in standing reach-in cooler stored uncovered. **Warning**
08B-12-5
29
Oct 6, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From prep sink near cooks line at 12:17pm. Operator placed item in ice bath. a. rehydrated pasta (68F - Cold Holding); 46f b. sprouts (63F - Cold Holding) 41f **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing clear mat in hand washing sink on cooks line. Discussed with manager hand washing sinks purposes.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cooks line. Employee provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Single-serve container stored in rice bin without handle.
14-01-5
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Stored food not covered. Rice in container in kitchen not covered.
08B-12-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine is leaking detergent and not in use. Operator has three-compartment sink setup. Chlorine reading 50ppm.
16-55-4
58
Mar 11, 2025
Complaint Partial
No violations found.
100
Jan 13, 2025
Complaint Full
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator changed chlorine sanitizer bucket. Recheck reading 50ppm. **Corrected On-Site**
22-41-4
High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200 in sushi bar area. Operator discarded and refilled chlorine solution bucket. Rechecked reading 50ppm. **Corrected On-Site**
41-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cooks line. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Basic - In-use tongs stored on oven door handle between uses. Employee removed tongs. **Corrected On-Site**
10-20-4
Basic - Reach-in cooler near hand wash sink interior have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Cloth used to cover raw beef is touching beef in reach-in cooler on cooks line.
21-05-5
Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Both bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Forks are stored below paper towel dispensers in kitchen. Operator removed forks from below paper towel dispensers. **Corrected On-Site**
24-28-4
43
Sep 3, 2024
Routine - Food
6 major violations. 15 minor violations.
View 21 violations
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 opened more than 24 hours ago located in refrigerator next hand wash sink.
02C-03-5
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
01D-02-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Annie Techo hired more than 30 days ago without CFM.
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen are soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Single-serve bowls are stored inside bowl of hand wash sink on cooks line. Employee removed bowls. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - All cutting boards in kitchen has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Bathroom doors left open other than during cleaning or maintenance. **Repeat Violation**
32-02-4
Basic - Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored in container of rice in kitchen **Repeat Violation**
14-01-5
Basic - Equipment in poor repair. Top of reach-in freezer is rusted. Located near kitchen entrance door. **Repeat Violation**
14-11-5
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on refrigerator door near kitchen entrance. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in reach-in freezer with food to be served to customers. Located near kitchen entrance door.
12B-13-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting avocados from box without washing. Discussed with employee proper procedures when handling unwashed produce.
08B-39-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
Basic - Reuse of single-service plastic containers stored on shelf in kitchen.
25-32-4
26
May 2, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags grocery store carry bags used in direct contact with food in upright refrigerator in kitchen. **Warning** - From follow-up inspection 2024-05-02: Nonfood-grade bags grocery store carry bags used in direct contact with food in upright refrigerator in kitchen. **Time Extended**
14-31-5
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2024-05-02: No probe thermometer provided to measure temperature of food products **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-02: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - All reach-in coolers in kitchen interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2024-05-02: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Bathroom rooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2024-05-02: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-02: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Bottom shelf of prep table on cooks line is rusted. **Warning** - From follow-up inspection 2024-05-02: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer in kitchen. **Warning** - From follow-up inspection 2024-05-02: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on all reach-in cooler doors in kitchen. **Warning** - From follow-up inspection 2024-05-02: **Time Extended**
23-03-4
55
Apr 25, 2024
Routine - Food
4 critical violations. 4 major violations. 17 minor violations.
View 25 violations
High Priority - Nonfood-grade bags grocery store carry bags used in direct contact with food in upright refrigerator in kitchen. **Warning**
14-31-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee setup three-compartment sink. Quat sanitizer reading 150ppm. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. a. cut lettuce on top of microwave oven (74F - Cold Holding) 12:00pm re temp at 12:40pm 65f Employee moved lettuce to freezer. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cutting raw chicken then remove gloves and touch and don single-serve gloves without washing first. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken** **Warning**
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in bowl of hand wash sink in kitchen. **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
16-21-4
Basic - All reach-in coolers in kitchen interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Bathroom doors left open other than during cleaning or maintenance. **Warning**
32-02-4
Basic - Bathroom rooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl without handle used as a scoop in a container of soy sauce and peanuts. **Repeat Violation** **Warning**
14-01-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean utensils on top of microwave oven is exposed to splash when retrieving paper towels. **Warning**
24-27-4
Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with clean bowls and utensils in kitchen. **Warning**
12B-07-4
Basic - Equipment in poor repair. Bottom shelf of prep table on cooks line is rusted. **Warning**
14-11-5
Basic - Food stored on floor. Container of raw chicken stored on floor on cooks line. Employee removed chicken from floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer in kitchen. **Warning**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven used more than 24 hours ago soiled. **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees in both men and women restrooms. Will email DBPR Form 5030-111. Employees must wash hands. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on all reach-in cooler doors in kitchen. **Warning**
23-03-4
Basic - Reach-in cooler near cooks line shelves with rust that has pitted the surface. **Warning**
14-33-4
Basic - Stored food not covered. Multiple items in reach-in freezer not covered. **Warning**
08B-12-5
16
Mar 18, 2024
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
86
Jan 12, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cut onions in stand up cooler. **Corrected On-Site**
08A-05-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 2 certificates provided.
53B-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used for portioning. Item removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ice buildup in reach-in freezer. Stand up freezer entering the kitchen. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Fan in kitchen.
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Kitchen area.
21-38-4
61
Apr 6, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table in kitchen has built up food debris. **Warning** - From follow-up inspection 2023-04-06: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-04-06: **Time Extended**
53B-13-5
82
Frequently Asked Questions
When was Sushi Rock Grill last inspected?
The most recent health inspection at Sushi Rock Grill on file is from Apr 1, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sushi Rock Grill?
Across the inspection record, “bathroom located inside establishment not completely enclosed” has been cited five times, more than any other issue at Sushi Rock Grill.
How does Sushi Rock Grill compare to other restaurants in St. Petersburg?
Sushi Rock Grill most recently scored 29 out of 100, which is lower than the St. Petersburg average of 77.
Has Sushi Rock Grill's inspection record improved over time?
Yes. Recent inspections at Sushi Rock Grill have averaged around seven violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Sushi Rock Grill 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 Sushi Rock Grill inspected?
Based on the inspection history on file, Sushi Rock Grill is inspected around three times per year on average.
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