DirtyFLRestaurant Inspection Data

EDO JAPANESE STEAKHOUSE

EDO JAPANESE STEAKHOUSE maintains a 2.2/5 food safety rating based on 3 health department inspections in OCALA. Recent inspections show improving food safety practices.

4500 66th Street North
Saint Petersburg, Florida, 33709
Pinellas County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 12/2/2025

Inspection #: Visit ID: 13582531

  • 53A-16-4:Intermediate - Certified food manager unable to answer basic questions about allergens. Female manager, unable to answer basic questions about allergens.

Inspection Date: 11/21/2025

Inspection #: Visit ID: 10899224

  • 35A-03-4:Basic - Dead roaches on premises. Two dead roaches on floor behind bar. Cleaned and discarded during this inspection. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table over bulk food items. Discarded. Corrected On-Site Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee meals on prep table over dry stored bulk food items.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Phone on shelf over make table. 2. Money on roll cart for hibachi tables. All were moved. Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. 1. In walk in cooler: Lid over ginger sauce broken. 2. Shelves under hibachi grills rusted.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Around exterior back door.
  • 08B-38-4:Basic - Food stored on floor. Jug of oil next to ice machine on floor. Bin of crunches on floor at sushi bar. All were picked up. Corrected On-Site Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. 1. In walk in cooler: ginger sauce handle in product 2. Behind bar: handle of scoop in ice.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Food debris on exterior of trash can. 2. Food debris on shelf under prep table. 3. Shelves in walk in cooler soiled with mold-like substance. 4. Shelf under hand wash sink in server station soiled with black substance.
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. 1. Extension cord on shelf over make table. 2. Drill on dry storage shelf. 3. Caulk gun over hand wash sink in ware wash area.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. 1. Faucet at mop sink leaking. 2. Spray hose leaking near dish machine.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on prep table.
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees on cook line touching aprons and clothes and continue to work without washing hands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food and/or not separated based on required cooking temperature. In reach in make table: Raw shell eggs over cut onions. In walk in cooler: 1. Pan of raw chicken on shelf over case of shell eggs. 2. Pan of raw chicken over pan of raw beef on speed rack. 3. Pan of raw beef over pan of noodles on speed rack. In walk in Freezer: 1. Container of raw shrimp over imitation krab meat. 2. Wrapped portion of raw chicken over wrapped raw salmon. Moved during this inspection. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in two door cooler at end of cook line: two containers of rice (45F - Cold Holding). Manager stated rice has been there several days. Stop sale issued. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. On hibachi roll carts: butter (67F - Cold Holding). Manager stated butter was out for 1 hour. Added butter to Time as a Public Health Control and will discard. 2. In reach in two door cooler at end of cook line: two containers of rice (45F - Cold Holding). Manager stated rice has been there several days. Stop sale issued. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. Shrimp tempura on cookline with no time mark. Manager added time. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Drain cleaner next to lemonade. Manager discarded. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold-like substance like substance around nozzles in server station. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device and/or hand wash sign provided at handwash sink. 1. No towels at hand wash sink behind bar. Manager added. 2. No hand washing sign at hand wash sink on cookline. **Corrective Action Taken**

Inspection Date: 4/1/2025

Inspection #: Visit ID: 10765664

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of wine box, employee moved.
  • 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 backpack stored above single service, manager removed. Corrected On-Site
  • 08B-37-4:Basic - Food stored in a prohibited area. At the sushi bar area, portioned containers with wasabi stored underneath handwash sink, manager moved. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. At the kitchen entrance oil jug on floor, manager moved off the floor. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cookline, rice spoon stored in 108F water, employee discarded the water. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. At the cook line, wet white cloth under cuttings boars.
  • 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. At the cook line, male employee cooked shrimp to 137F, inspector instructed to heated to at least 145F, shrimp reached 156F. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, fried chicken cooked 03/31/25 pm at 48-49F at 11:00am. Cooling performed on a deep plastic cover containers.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk-in cooler, fried chicken cooked 03/31/25 pm at 48-49F at 11:00am. Cooling performed on a deep plastic cover containers.
  • 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Change of owner (03/15/2025). Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, raw shell eggs stored above cut lemons and chopped garlic, Manager moved. Corrected On-Site
  • 08A-17-6: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. In walk-in freezer, trays with raw beef and raw chicken stored above cheese wontons.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the serve station, rice 47F, Manager voluntarily discarded.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the bar area, soda gun heavily soiled.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the server station used to dumped drinks.