MR SUSHI
1310 34th Street North
Saint Petersburg, Florida, 33713
Veranda Flats Apartments
Pinellas County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/24/2025
High Priority
3
Intermediate
3
Basic
11
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal bowl in panko bin
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Soiled cardboard on shelves next to cook line
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Shared employee restroom
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door handle, removed Corrected On-Site Repeat Violation
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed to operator
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers on top of sushi bar not inverted
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Unwrapped plastic forks not properly stored at customer counter
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, staff diluted to 100ppm Corrected On-Site
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 200ppm, staff diluted to 100ppm Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sauces, order corrected Raw tuna over cabbage in reach in cooler, order corrected. Raw chicken over cooked noodles in prep cooler, order corrected Corrected On-Site Repeat Violation
- 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. Sushi rice at front counter, prepared at 10:30am
- 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. Big 6 handout emailed to operator
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three employees in kitchen with two valid certificates expired
Food safety inspection conducted on 4/24/2025 revealed 17 total violations (3 high priority, 3 intermediate, 11 basic).
Inspection on 12/19/2024
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Operator moved raw shell eggs from reach in cooler that was stored over open sauce bucket
- 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. Sushi rice
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Operator date marked all coolers Corrected On-Site
Food safety inspection conducted on 12/19/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 5/7/2024
High Priority
3
Intermediate
0
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
- 14-69-4:Basic - Ice buildup in reach-in freezer on cooks line.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on doors of reach-in cooler on cooks line.
- 22-16-4:Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing pans at three-compartment sink without sanitizer. Discussed with operator proper warewashing procedures. Operator returned pans to sink for rewashing. Will email DBPR Form 5025-910. Manual Dishwashing Procedure. **Corrective Action Taken**
- 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. Unpackaged raw beef, and raw chicken stored above raw salmon and cooked pasta in upright freezer near front counter. Will email DBPR Form HR 5030-998. Safe Refrigerator Storage.
- 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. No time mark for cooked rice at sushi counter. Operator time-marked rice. Corrected On-Site
Food safety inspection conducted on 5/7/2024 revealed 8 total violations (3 high priority, 0 intermediate, 5 basic).
Inspection on 2/15/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation - From follow-up inspection 2024-02-15: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Operator reorganised raw shell egg's properly - From follow-up inspection 2024-02-15: Raw salmon over cut leafy greens in reach in cooler. **Time Extended**
- 02C-04-5:Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Fish and othe re packaged items in freezer need date marking - From follow-up inspection 2024-02-15: Items in reach in freezer are still not properly date marked as of this callback inspection report. **Time Extended**
Food safety inspection conducted on 2/15/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 12/6/2023
High Priority
4
Intermediate
5
Basic
3
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal bowl with no handle used as scoop in crispy noodles
- 08B-38-4:Basic - Food stored on floor. Cases of fryer oil on floor in kitchen
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes and leaving to dry with no sanitizer set up
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid in dry storage closet
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Operator reorganised raw shell egg's properly
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried shrimp sitting next to fryer from recent order 77f. Operator moved to reach in cooler **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Octopus in hand wash sink in front area. Operator removed Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Most of the menu marked correctly, however some items are raw and need to be identified. Operator marked all raw items during inspection Corrected On-Site
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Front counter and prep area.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Fish and othe re packaged items in freezer need date marking
Food safety inspection conducted on 12/6/2023 revealed 12 total violations (4 high priority, 5 intermediate, 3 basic).