EDO SUSHI STEAKHOUSE
4500 66th Street North
Saint Petersburg, Florida, 33709
Pinellas County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 9/25/2024
High Priority
3
Intermediate
1
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-12-4:High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed Male employee cutting raw beef immediately after went to walk-in cooler and handle container with cut carrots. Inspector instructed to wash his hands. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-25: Male employee used triple sink for rinsing his hands and immediately after started wearing gloves and handled clean utensils, employee also placed hand inside oil to removed container. Inspector instructed to properly wash hands. Admin Complaint
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the sushi bar area (stored overnight): Krab 48F, 48F, 49F, 48F, 49F, 48F, 49F, 49F, 48F, 49F, 49F, eel 48F, lettuce, 49F, 50F, 49F, 49F 49F, 49F, shrimp 50F, spicy krab 50F, 50F, 52F, 51F, 53F, 53F, 55F, spicy tuna: 50F, 51F, 51F, 51F, 55F, 50F, 51F, 53F, lobster salad 50F, blue crab 49F. Warning - From follow-up inspection 2024-09-25: Hibachi Reach-in cooler at the cook line, raw chicken 52F (overnight product). Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hibachi reach-in cooler at the kitchen area, chicken 52F, shrimp 52. At the sushi bar area (stored overnight): Krab 48F, 48F, 49F, 48F, 49F, 48F, 49F, 49F, 48F, 49F, 49F, eel 48F, lettuce, 49F, 50F, 49F, 49F 49F, 49F, shrimp 50F, spicy krab 50F, 50F, 52F, 51F, 53F, 53F, 55F, spicy tuna: 50F, 51F, 51F, 51F, 55F, 50F, 51F, 53F, lobster salad 50F, blue crab 49F. Repeat Violation Admin Complaint - From follow-up inspection 2024-09-25: Hibachi Reach-in cooler at the cook line, raw chicken 52F (overnight product). Admin Complaint
- 12A-03-4:Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee washed hands in triple sink, inspector instructed to use handwash sink. - From follow-up inspection 2024-09-25: Male employee used triple sink for rinsing his hands and immediately after started wearing gloves and handled clean utensils, employee also placed hand inside oil to removed container. Inspector instructed to properly wash hands. Admin Complaint
Food safety inspection conducted on 9/25/2024 revealed 4 total violations (3 high priority, 1 intermediate, 0 basic).
Inspection on 9/17/2024
High Priority
7
Intermediate
3
Basic
12
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl. O handle inside cooked vegetables t the cook line. Repeat Violation
- 36-36-4:Basic - Ceiling tile missing. Above dish machine.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the sushi bar area ambient temperature of 52F. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks on prep tables and above tables. Repeat Violation
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Approximately 6 missing filters above flat top grill at the cook line.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line knife stored between reach-in cooler and prep table.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, observed knives, spatulas and spoon I. 110F, also rice spoon in 128F water.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. In use cutting board with a wet towel underneath
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the kitchen entrance.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of grease around hood system. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. In walk-in freezer observed multiple trays not covered. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels on prep tables. Repeat Violation
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed Male employee cutting raw beef immediately after went to walk-in cooler and handle container with cut carrots. Inspector instructed to wash his hands. Repeat Violation Admin Complaint
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. June 1, 2024 Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the cook line, observed raw beef tray stored above green onions, also raw beef stored above cooked broccoli, Manager moved. 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. At the sushi bar area (stored overnight): Krab 48F, 48F, 49F, 48F, 49F, 48F, 49F, 49F, 48F, 49F, 49F, eel 48F, lettuce, 49F, 50F, 49F, 49F 49F, 49F, shrimp 50F, spicy krab 50F, 50F, 52F, 51F, 53F, 53F, 55F, spicy tuna: 50F, 51F, 51F, 51F, 55F, 50F, 51F, 53F, lobster salad 50F, blue crab 49F. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hibachi reach-in cooler at the kitchen area, chicken 52F, shrimp 52. At the sushi bar area (stored overnight): Krab 48F, 48F, 49F, 48F, 49F, 48F, 49F, 49F, 48F, 49F, 49F, eel 48F, lettuce, 49F, 50F, 49F, 49F 49F, 49F, shrimp 50F, spicy krab 50F, 50F, 52F, 51F, 53F, 53F, 55F, spicy tuna: 50F, 51F, 51F, 51F, 55F, 50F, 51F, 53F, lobster salad 50F, blue crab 49F. Repeat Violation Admin Complaint
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At the sushi bar area, observed last night sushi rice at the bar area.
- 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. At the cook line, boiled broccoli mixed with raw vegetables no time marked, per employee container was moved from refrigeration 45 minutes prior to temperature was taken.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee washed hands in triple sink, inspector instructed to use handwash sink.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the triple sink/end of cook line blocked by big container sitting on top of sink, Employee moved. Corrected On-Site
- 53B-02-5: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. For three male employees
Food safety inspection conducted on 9/17/2024 revealed 22 total violations (7 high priority, 3 intermediate, 12 basic).
Inspection on 3/7/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-12-4:High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee on cookline picked up raw beef and placed on grill then plated ready to eat food without washing hands. Male employee handled raw chicken then picked up o go container of food and added sauce without first washing hands. Repeat Violation Admin Complaint - From follow-up inspection 2024-03-07: Male employee placed raw beef in pan then picked up a pan of raw shrimp without washing hands. Admin Complaint
- 12A-28-4:High Priority - - From initial inspection : 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. Male employee touched apron then continued to cook without washing hands. Repeat Violation Admin Complaint - From follow-up inspection 2024-03-07: Male employee touched dirty dishes then face and continued to put away clean dishes without washing hands. Admin Complaint
Food safety inspection conducted on 3/7/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 2/29/2024
High Priority
7
Intermediate
5
Basic
13
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in rice in back kitchen area. Removed. Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table on cookline. Employee drink on shelf over drinks at bar. Both were moved. Corrected On-Site
- 12B-12-5:Basic - Employee drinking from an unenclosed 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. Male employee on cookline drinking from white cup with no lid.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Cup of ice cream on roll cart in walk in freezer. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on side of bag in a box soda rack. Jacket and keys on shelf over make table on cookline. Phone on top of clean plates at cookline. All were moved.
- 21-23-4:Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Sponge being used to clean cutting board at bar. Discarded sponge. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under hibachi grills soiled with food debris.
- 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. Scoop handle in ice and ginger sauce. Removed during this inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Exterior of bulk containers in kitchen soiled with food debris. Hibachi carts soiled with grease and food debris. Prep tables under hibachi grills in dining room soiled with grease. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Seasoning in cabinet at sushi bar not covered. Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries on shelf over drink bottles in reach in cooler at bar. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Four wet towels in sushi bar. Several wet towels in bottom of reach in make table at sushi bar. One wet towel on cookline. Several towels were removed for cleaning. **Corrective Action Taken**
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At bar, 0 ppm. Employee added tablets. **Corrective Action Taken**
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee on cookline picked up raw beef and placed on grill then plated ready to eat food without washing hands. Male employee handled raw chicken then picked up o go container of food and added sauce without first washing hands. Repeat Violation Admin Complaint
- 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. Male employee touched apron then continued to cook without washing hands. Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in make table near back door: pans of raw scallops and raw shrimp stored on shelf over noodles and cut onions. In reach in cooler at sushi bar: raw fish on shelf over dressings and vegetables. Repeat Violation Admin Complaint
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee washed one bare hand and one gloved hands. Glove was removed and employee rewashed hands. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp 55F on prep table in kitchen area. Manager stated shrimp was placed out two hours prior and added time stamp, will discard after four hours and add to Time as a Public Health Control (TPHC) documentation. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of windex on over door at cookline. Bottle of windex on shelf next to clean towels. Moved all. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to dish machine with hose attached.
- 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cups for Crunchies at sushi bar are visibly soiled with food debris.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sink in server station deep brown from disposal of tea and/or coffee.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Sink at bar using quaternary ammonium, no strips available.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using Time as a Public Health Control (TPHC) for sushi rice, time is documented on board. No written procedure documents provided.
Food safety inspection conducted on 2/29/2024 revealed 25 total violations (7 high priority, 5 intermediate, 13 basic).
Inspection on 11/7/2023
High Priority
4
Intermediate
3
Basic
15
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine in back of kitchen.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked rice from warmer on prep table across from three compartment sink. Manager removed bowl from rice. Corrected On-Site Repeat Violation
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Shelf in reach-in cooler across from cook line grill.
- 36-36-4:Basic - Ceiling tile missing. Tiles not in place above dish area.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler across from cook line grill. Employee removed drink from shelf. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on cook line above reach-in cooler across from grill. Manager removed employee food from cook line area. Corrected On-Site
- 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 cigarettes stored on shelf above reach-in cooler next to back door. Manager removed cigarettes from shelf. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Walk-in cooler gasket torn.
- 08B-38-4:Basic - Food stored on floor. Case of squid stored on walk-in freezer floor.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink next to kitchen entrance from dining room.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Shelf above reach-in cooler across from stove. Gaskets of reach-in cooler across from stove. Tops and sides of food bins across from walk-in cooler. Side of reach-in cooler behind front counter where sushi is prepared. Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door next to walk-in cooler.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Pans on shelf across from walk-in cooler. Manager discarded pans. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Container of seasoning stored in sushi prep area. Manager placed lid on container. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over washed mushrooms. Manager moved washed mushrooms to top shelf. Corrected On-Site
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in back of kitchen. Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked noodles in reach-in cooler next to back door. Manager placed noodles on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Tag for current oyster container only tag available. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored at end of three compartment sink. Interior of microwave on cook line across from fryers. Soda gun in bar area. Water nozzle of tea machine in wait station. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Brush and pan stored in hand washing sink next to three compartment sink. Repeat Violation
Food safety inspection conducted on 11/7/2023 revealed 22 total violations (4 high priority, 3 intermediate, 15 basic).