DirtyFLRestaurant Inspection Data

MR LC SUSHI HIBACHI & ASIAN BISTRO

Food safety records indicate MR LC SUSHI HIBACHI & ASIAN BISTRO in DUNEDIN has 6 inspections with a 2.0/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

1539 Main Street
Florida, 34698
Pinellas County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 6 health inspection reports

All Inspection Reports

2/5/2026· 1mo ago

Visit ID: 10914297

Follow-up Inspection Required

2 high, 5 int, 14 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has accumulation of mold like substance. Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cups used to scoop flour. Operator dispose of plastic cups. Corrected On-Site Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen grooved. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table near cook line and employee beverage on prep table on sushi station. Operator moved drinks. Corrected On-Site Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and EarPods on shelf above clean plates on sushi station. Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior door in kitchen has noticeable gap underneath it. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors throughout kitchen soiled. Warning
  • 08B-38-4:Basic - Food stored on floor. Soy sauce stored on floor near reach in freezer. Avocados stored on floor near walk in cooler. Soy sauce stored under three compartment sink. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters covered with grease. Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage that was an open can in reach in cooler on cook line. Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in cooler rusted. Warning
  • 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Interior of walk in cooler required me to use flashlight to identify food items. Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of flour not marked on cook line. Squeeze bottles of oil, soy sauce and sake not marked with label on cook line. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired on 2 1 26 Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and chicken on top tempura shrimp and edamame in walk in cooler. Operator moved tempura shrimp on top of chicken and left chicken on shelf above edamame. Raw beef over cooked noodles in reach in cooler on cook line. Operator moved noodles above beef. **Corrective Action Taken** Warning
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator had no knowledge of big six food borne illnesses. Emailed operator form HR 5030-100 Warning
  • 11-27-4: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 form HR 5030-104 Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Trays stored on top of hand wash sink in ware washing area. Warning
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Dragon roll, shrimp tempura roll, mega lobster roll and Fuji mount roll all have raw roe(masago) on top of them and then served. Warning

5/6/2025· 10mo ago

Visit ID: 10760424

Met Inspection Standards

2 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Oil and soy sauce stored on the floor in the kitchen. Operator relocated.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine drop plate.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink near dishmachine. Operator stocked. Corrected On-Site

1/15/2025· 1y 1mo ago

Visit ID: 8775621

Met Inspection Standards

4 high, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on sushi bar near food and clean equipment. Operator removed employee beverage. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Walk in cooler- 6 containers of raw prepped vegetables not covered in walk in cooler. Operator covered vegetables during inspection. Corrected On-Site Repeat Violation
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator did not have proof of parasite destruction readily available at time of inspection. Proof of parasite destruction obtained during inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over RTE prepped vegetables, fresh raw eggs stored over produce. Operator rearranged cooler to gain compliance. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp on counter 50F, second temperature 39F at 12:45pm, Shrimp 50F second temp 48F cooling at 12:45pmwas fried and held on the counter for less than 4 hours. Operator placed in freezer t
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemical stored on wire rack with single service lids. Discussed the need to separate chemicals from food and food contact surfaces.

5/9/2024· 1y 10mo ago

Visit ID: 8530195

Met Inspection Standards

4 high, 2 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee beverages stored on clean prep table near food and clean equipment. Operator removed employee beverages Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Fryer oil and soy sauce stored on the floor. Discussed the need to store all food a minimum of 6" off the floor. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Walk in cooler, prepared fresh vegetables not covered.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish Roe 51F held on the counter less than 4 hours. Operator placed in the cooler. **Corrective Action Taken** Repeat Violation
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Corrected On-Site
  • 03F-02-5: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. Shrimp tempura and fried sweet potato no time stamp. Operator was able to determine the time that the foods were placed on time as a public health control and time stamped accordingly
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemical stored on wire rack over single service lids. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Soiled utensils in hand wash sink behind sushi bar. I was unable to gain compliance. Discussed the need to keep the hand wash sinks clear for washing hands only Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kim he no date mark.

10/20/2023· 2y 4mo ago

Visit ID: 8529782

Met Inspection Standards

3 basic

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Case of eggs and a case of potatoes stored on the floor under shelf of walk in cooler. Operator moved food to a minimum of 6 inches off the floor. Corrected On-Site Warning - From follow-up inspection 2023-10-20: Fryer oil stored on the floor **Time Extended**
  • 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Fish and chicken being thawed at room temperature. Chicken 75F, fish 41F. Operator moved chicken to a refrigerated unit, operator placed fish under cool running water to complete thawing process. Fish and Chicken were out of temperature for less than 4 hours per manager. Warning - From follow-up inspection 2023-10-20: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter of cook line. Discussed the importance of storing wet wiping cloths in sanitizer solution between uses.. Warning - From follow-up inspection 2023-10-20: **Time Extended**

10/18/2023· 2y 4mo ago

Visit ID: 8374895

Follow-up Inspection Required

5 high, 1 int, 3 basic

  • 08B-38-4:Basic - Food stored on floor. Case of eggs and a case of potatoes stored on the floor under shelf of walk in cooler. Operator moved food to a minimum of 6 inches off the floor. Corrected On-Site Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish and chicken being thawed at room temperature. Chicken 75F, fish 41F. Operator moved chicken to a refrigerated unit, operator placed fish under cool running water to complete thawing process. Fish and Chicken were out of temperature for less than 4 hours per manager. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter of cook line. Discussed the importance of storing wet wiping cloths in sanitizer solution between uses.. Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sushi chef using bare hands on ready to eat king crab behind sushi bar. Discussed the importance of no bare hand contact with ready to eat food. Warning
  • 12A-20-4:High Priority - Employee washed hands with no soap. Sushi chef rinsed hands at hand wash sink no soap. Discussed proper hand washing. Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator received proof of parasite destruction during inspection. Corrected On-Site Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed produce in walk in cooler. Operator moved eggs to bottom shelf. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Rice 64F held at room temperature. Shrimp 71F held on counter, butter 71F held on counter. All foods were placed under refrigeration but was unable to gain compliance during inspection. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cooking utensil stored in hand wash sink on cook line. Operatior removed utensil from hand wash sink Corrected On-Site Warning