Sushi-Sho Rexley
Last inspected: Feb 4, 2026
90
Score
Sushi-Sho Rexley appears in inspection records eight times, starting in 2022. The most recent visit was on Feb 4, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around 13 violations to closer to two violations per visit over the last few inspections.
The pattern that stands out is “accumulation of black/green mold-like substance”, which has been cited three times.
Sushi-Sho Rexley's latest score of 90 sits above the St. Petersburg average of 77. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting board stored on three compartments sink and in front counter. **Warning** - From follow-up inspection 2026-02-04: **Time Extended**
22-02-4
90
Nov 19, 2025
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed frozen ROP fish with no label. **Warning**
03G-05-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducting Reduced Oxygen Packaging for multiple raw items. Observed frozen items in double door frozen: raw salmon, raw lobster, raw ice fish, raw beef,raw salmon belly. Cooked items observed: frozen octopus, frozen crab sauce, frozen winter melon sauce, frozen abalone sauce, frozen crab. **Warning**
03G-50-1
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 Clean-Up of Vomiting and Diarrheal Events form. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting board stored on three compartments sink and in front counter. **Warning**
22-02-4
Basic - Current Hotel and Restaurant license not displayed. License displayed in front counter expired on 2/1/2024. **Warning**
50-09-4
61
Jun 17, 2025
Routine - Food
1 minor violation.
View 1 violation
Non-Food Contact Surfaces Clean
FL-23
95
Nov 22, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
35
Feb 28, 2024
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. See stop sale. 46 ounce can of dented clam juice not segregated in kitchen area.
01B-01-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Tuna vacuum sealed on site and not held frozen the entire time.
03G-04-5
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. In reach in freezer, fish vacuumed sealed by the establishment lacks the required written information. **Repeat Violation**
03G-05-5
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. In reach in freezer, fish vacuumed sealed by the establishment lacks the required written information. **Repeat Violation**
03G-06-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Equipment and utensils not rinsed between washing and sanitizing. **Repeat Violation**
16-16-4
Basic - Missing drain plug at dumpster. **Repeat Violation**
33-11-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in reach in freezer and reach in cooler in kitchen above food to be served to the public. **Repeat Violation**
12B-13-4
Basic - Silverware/utensils dried with a towel/cloth. Dishwasher is drying utensils with a cloth and not allowing them to air dry for sanitization purposes.
24-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Damaged/spoiled/recalled food not properly segregated. 46 ounce can of dented clam juice not segregated in kitchen area.
08B-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute on ice machine is soiled with mold like substances. **Repeat Violation**
22-20-5
37
Nov 8, 2023
Routine - Food
1 critical violation. 2 major violations. 12 minor violations.
View 15 violations
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. In reach in freezer, fish vacuumed sealed by the establishment lacks the required written information.
03G-05-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind sushi bar nearest the kitchen used to hold bowl and spoon. Manager removed. **Corrected On-Site**
31A-11-4
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. In reach in freezer, fish vacuumed sealed by the establishment lacks the required written information.
03G-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice chute on ice machine is soiled with mold like substances. **Repeat Violation**
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Frozen fish in reduced oxygen packaging thawing in reach in cooler in kitchen without packaging being scored.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table behind sushi bar.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee rolling sushi with no hair restraint.
13-03-4
Basic - Equipment and utensils not rinsed between washing and sanitizing. Three compartment sink in kitchen not set up with a rinse step.
16-16-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen. **Repeat Violation**
10-20-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in reach in freezer and reach in cooler in kitchen above food to be served to the public.
12B-13-4
Basic - Silverware/utensils dried with a towel/cloth. Dishwasher is drying utensils with a cloth and not allowing them to air dry for sanitization purposes.
24-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop outside rear door stored in bucket and not allowing to properly dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board of sushi prep area not stored in sanitizing solution. **Repeat Violation**
21-12-4
39
Jun 22, 2023
Routine - Food
5 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Washing Fruits and Vegetables
FL-42
78
Nov 9, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored over ready-to-eat dessert in reach in freezer not all commercially packaged. Operator rearranged reach in freezer so ready-to-eat items are stored above raw items. **Repeat Violation**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in rear prep area has food in a pan thawing in standing water. **Repeat Violation**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has mold like substance in ice chute. **Repeat Violation**
22-20-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Ladle next to hand wash sink in kitchen not inverted for protection. Operator stored correctly. **Corrected On-Site** **Repeat Violation**
24-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food, mozzarella sticks, stored with frozen fish to be served to the public in reach in cooler and not segregated. Operator segregated mozzarella sticks away from food to be served to the public. **Repeat Violation**
08B-49-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Amberjack fish thawing in standing water in a hand wash sink. Inspector discussed proper thawing techniques. Operator moved to three-compartment sink under running water less than 70 F. **Corrected On-Site**
06-01-5
61
Frequently Asked Questions
When was Sushi-Sho Rexley last inspected?
The most recent health inspection at Sushi-Sho Rexley on file is from Feb 4, 2026. The public record contains eight inspections in total.
What is the most common violation at Sushi-Sho Rexley?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at Sushi-Sho Rexley.
How does Sushi-Sho Rexley compare to other restaurants in St. Petersburg?
Sushi-Sho Rexley most recently scored 90 out of 100, which is higher than the St. Petersburg average of 77.
Has Sushi-Sho Rexley's inspection record improved over time?
Yes. Recent inspections at Sushi-Sho Rexley have averaged around two violations per visit, down from roughly 13 earlier in the record.
What does a low risk rating mean?
A low risk rating at Sushi-Sho Rexley 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 Sushi-Sho Rexley inspected?
Based on the inspection history on file, Sushi-Sho Rexley is inspected around two times per year on average.
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