DirtyFLRestaurant Inspection Data

AHI SUSHI

With 6 documented inspections, AHI SUSHI in ST. PETERSBURG has achieved a 1.7/5 food safety rating. Food safety practices have remained consistent.

364 1 ST AVE N

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 11/21/2025

Inspection #: Visit ID: 10896948

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute soiled with yellow substance.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License observed expired on 2/1/2024. Operator provided current license. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink next to three compartment sink. Inspector provided hand sign and it was posted. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. In front sushi counter. Repeat Violation
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bottle of chlorine sanitizer testing at 200+ PPM. The inspector showed the operator how to dilute the chlorine with water and test the chemical. Chlorine sanitizer now testing at 100 PPM. Corrected On-Site
  • 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. Printed and provided the DBPR Clean up of Vomit and Diarrhea (5030-104) procedures. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on sushi bar counter and reach in deli cooler in kitchen area.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container and lid stored inside hand sink next to three compartment sink. Inspector moved items.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Operator could not access Certified Food Manager Certificate at the time of the inspection. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No consumer advisory observed on menu. The operator stated he is currently updating his menu. The inspector discussed the consumer advisory notice and the astrik on the raw items to lead the consumer to the advisory. Warning
  • 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. Missing for sushi rice. The inspector printed out Time as a Public Health Control Written Procedures during the inspection and help the operator fill out the form. Corrected On-Site Repeat Violation
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. The inspector printed a Consumer Advisory sign at the time of the inspection. The sign was posted at hostess counter at front door entrance. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Of yellow and red liquid substance. Bottles labeled as degreaser and bleach sanitizer. Corrected On-Site Repeat Violation

Inspection Date: 5/2/2025

Inspection #: Visit ID: 10714495

  • 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 cell phone on dry storage shelf with packaged food Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Cases of cooking oil on floor across from cook line
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Plastic to go containers above sushi display cooler at bar not inverted to protect from possible contamination
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Behind sushi bar Repeat Violation
  • 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. Operator observed entering kitchen and began cutting raw tuna without washing hands after providing necessary license documents to inspector
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw fish over dumplings in reach in freezer, order corrected Corrected On-Site
  • 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. Emailed to operator
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle next to prep sink in rear of kitchen not labeled

Inspection Date: 11/6/2024

Inspection #: Visit ID: 8775719

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 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 cell phone on food storage shelf in kitchen.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink by three compartment sink.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on sushi counter not stored in sanitizing solution.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat plant food in reach in freezer, not all items commercially packaged.
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution over 200 ppm chlorine. Employee corrected to 100 ppm chlorine. Corrected On-Site

Inspection Date: 3/6/2024

Inspection #: Visit ID: 8623437

  • N/A:No Violations Were Observed

Inspection Date: 3/1/2024

Inspection #: Visit ID: 8513693

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine door lid has mold like substances. Repeat Violation Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on dry goods storage shelf above food to be served to the public. Manager removed. Corrected On-Site Warning
  • 22-41-4: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 is sanitizing at 0 ppm chlorine after running 4 times. Manager set up three compartment sink at 100 ppm chlorine. Sanitization will be conducted in three compartment sink until dishwasher machine is fixed. 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. Employee touched salmon with bare hands after portioning. Salmon is not to be heated to 145 F. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by food package. Manager removed. Corrected On-Site Warning

Inspection Date: 9/29/2023

Inspection #: Visit ID: 8375006

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior door area of ice machine has mold like substance.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on floor of kitchen.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee donned gloves without first washing hands to make sushi.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over salmon in walk in cooler. Operator arranged correctly. 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. Raw beef, not commercially packaged, over salmon not commercially packaged in upright reach in freezer in rear storage area. Operator stored correctly. Corrected On-Site
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 1 old and dry rodent dropping on hot water heater. Rodent dropping is removed from any food preparation area. Operator removed and sanitized the area. 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. See stop sale. Sushi rice held on time behind front counter but no time stamp. Time was determined to be 11:00 am and time stamp was put on rice. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution over 100 ppm chlorine. Operator adjusted to 100 ppm chlorine. Corrected On-Site Repeat Violation