SUSHI ROCK GRILL

SUSHI ROCK GRILL maintains a 2.1/5 food safety rating based on 10 health department inspections in ST. PETERSBURG. Recent inspections show improving food safety practices.

Last inspection: 2 days ago · 10 reports on file

Doctor Martin Luther King Junior Street North

Saint Petersburg, Florida, 33704

Historic Uptown

Pinellas County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)

Based on 10 health inspection reports

All Inspection Reports

4/14/2026· 2d ago

Visit ID: 13664307

Follow-up Inspection Required

4 int, 6 basic

32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2026-04-14: **Time Extended**
21-05-5:Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. Inside reach-in deli cooler, dry wiping cloth used as a food contact surface Warning - From follow-up inspection 2026-04-14: **Time Extended**
08B-31-4:Basic - - From initial inspection : Basic - Food stored in undrained ice. Sprouts stored in bucket of water. Warning - From follow-up inspection 2026-04-14: **Time Extended**
36-68-5:Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Build up of grease on hood ventilation system above cook line Warning - From follow-up inspection 2026-04-14: **Time Extended**
10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop used for white rice stored in standing water. Discussed with operator requirements for storing utensils in water. Warning - From follow-up inspection 2026-04-14: **Time Extended**
08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Sprouts cold holding in standing reach-in cooler stored uncovered. Warning - From follow-up inspection 2026-04-14: **Time Extended**
53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ CFM expired. No other proof of CFM on site. Warning - From follow-up inspection 2026-04-14: Establishment is scheduled for Tuesday 4-21-2026 for training **Time Extended**
16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2026-04-14: **Time Extended**
53B-01-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2026-04-14: Establishment is scheduled for Tuesday 4-21-2026 for training **Time Extended**
02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked frozen food inside reach-in freezer not date marked. Warning - From follow-up inspection 2026-04-14: **Time Extended**

4/1/2026· 2w ago

Visit ID: 13542215

Follow-up Inspection Required

3 high, 4 int, 8 basic

32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning
21-05-5:Basic - Cloth used as a food-contact surface. Inside reach-in deli cooler, dry wiping cloth used as a food contact surface Warning
16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Warning
08B-31-4:Basic - Food stored in undrained ice. Sprouts stored in bucket of water. Warning
36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Build up of grease on hood ventilation system above cook line Warning
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop used for white rice stored in standing water. Discussed with operator requirements for storing utensils in water. Warning
08B-12-5:Basic - Stored food not covered. Sprouts cold holding in standing reach-in cooler stored uncovered. Warning
21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on floor under hand wash sink on the right side of kitchen 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 tested at 0PPM. Operator attempted to prime unit however machine is not operating pumps. Discussed with manager to set up three compartment sink. Warning
50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2026. Operator updated at the start of inspection. Corrected On-Site Warning
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above cut cleaned produce in reach-in cooler across from cook line. Raw fish stored in reach-in freezer above commercially packaged spring rolls. Manager relocated items. Corrected On-Site Warning
53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ CFM expired. No other proof of CFM on site. Warning
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
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. Warning
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. Cooked frozen food inside reach-in freezer not date marked. Warning

10/6/2025· 6mo ago

Visit ID: 10880865

Met Inspection Standards

1 high, 2 int, 4 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. Single-serve container stored in rice bin without handle.
16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine is leaking detergent and not in use. Operator has three-compartment sink setup. Chlorine reading 50ppm.
14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
08B-12-5:Basic - Stored food not covered. Rice in container in kitchen not covered.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From prep sink near cooks line at 12:17pm. Operator placed item in ice bath. a. rehydrated pasta (68F - Cold Holding); 46f b. sprouts (63F - Cold Holding) 41f **Corrective Action Taken**
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing clear mat in hand washing sink on cooks line. Discussed with manager hand washing sinks purposes.
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cooks line. Employee provided paper towels. Corrected On-Site

3/11/2025· 1y 1mo ago

Visit ID: 10795902

Met Inspection Standards

N/A:No Violations Were Observed

1/13/2025· 1y 3mo ago

Visit ID: 10749498

Met Inspection Standards

2 high, 2 int, 7 basic

16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
32-04-4:Basic - Both bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
24-28-4:Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Forks are stored below paper towel dispensers in kitchen. Operator removed forks from below paper towel dispensers. Corrected On-Site
21-05-5:Basic - Cloth used to cover raw beef is touching beef in reach-in cooler on cooks line.
14-09-4:Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable. Repeat Violation
10-20-4:Basic - In-use tongs stored on oven door handle between uses. Employee removed tongs. Corrected On-Site
22-16-4:Basic - Reach-in cooler near hand wash sink interior have accumulation of soil residues. Repeat Violation
22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator changed chlorine sanitizer bucket. Recheck reading 50ppm. Corrected On-Site
41-27-4:High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200 in sushi bar area. Operator discarded and refilled chlorine solution bucket. Rechecked reading 50ppm. Corrected On-Site
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cooks line. Operator provided paper towels. Corrected On-Site
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

9/3/2024· 1y 7mo ago

Visit ID: 8772905

Met Inspection Standards

6 int, 15 basic

16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
14-09-4:Basic - All cutting boards in kitchen has cut marks and is no longer cleanable. Repeat Violation
32-02-4:Basic - Bathroom doors left open other than during cleaning or maintenance. Repeat Violation
32-04-4:Basic - Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
14-01-5:Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored in container of rice in kitchen Repeat Violation
14-11-5:Basic - Equipment in poor repair. Top of reach-in freezer is rusted. Located near kitchen entrance door. Repeat Violation
14-69-4:Basic - Ice buildup in reach-in freezer.
10-08-5:Basic - Ice scoop handle in contact with ice.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on refrigerator door near kitchen entrance. Repeat Violation
12B-13-4:Basic - Opened employee beverage container in reach-in freezer with food to be served to customers. Located near kitchen entrance door.
08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting avocados from box without washing. Discussed with employee proper procedures when handling unwashed produce.
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation
14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation
25-32-4:Basic - Reuse of single-service plastic containers stored on shelf in kitchen.
02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tofu opened more than 24 hours ago located in refrigerator next hand wash sink.
01D-02-4:Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Annie Techo hired more than 30 days ago without CFM.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen are soiled.
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Single-serve bowls are stored inside bowl of hand wash sink on cooks line. Employee removed bowls. Corrected On-Site Repeat Violation
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

5/2/2024· 1y 11mo ago

Visit ID: 8661549

Met Inspection Standards

1 high, 1 int, 7 basic

4/25/2024· 1y 11mo ago

Visit ID: 8590990

Follow-up Inspection Required

4 high, 4 int, 17 basic

16-03-4:Basic - Accumulation of debris inside warewashing machine. Warning
16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation Warning
22-16-4:Basic - All reach-in coolers in kitchen interior/shelves have accumulation of soil residues. Warning
32-02-4:Basic - Bathroom doors left open other than during cleaning or maintenance. Warning
32-04-4:Basic - Bathroom rooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning
14-01-5:Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl without handle used as a scoop in a container of soy sauce and peanuts. Repeat Violation Warning
24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean utensils on top of microwave oven is exposed to splash when retrieving paper towels. Warning
14-09-4:Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable. Repeat Violation Warning
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with clean bowls and utensils in kitchen. Warning
14-11-5:Basic - Equipment in poor repair. Bottom shelf of prep table on cooks line is rusted. Warning
08B-38-4:Basic - Food stored on floor. Container of raw chicken stored on floor on cooks line. Employee removed chicken from floor. Corrected On-Site Warning
14-69-4:Basic - Ice buildup in reach-in freezer in kitchen. Warning
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven used more than 24 hours ago soiled. Warning
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in both men and women restrooms. Will email DBPR Form 5030-111. Employees must wash hands. Warning
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on all reach-in cooler doors in kitchen. Warning
14-33-4:Basic - Reach-in cooler near cooks line shelves with rust that has pitted the surface. Warning
08B-12-5:Basic - Stored food not covered. Multiple items in reach-in freezer not covered. Warning
22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee setup three-compartment sink. Quat sanitizer reading 150ppm. Warning
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cutting raw chicken then remove gloves and touch and don single-serve gloves without washing first. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken** Warning
14-31-5:High Priority - Nonfood-grade bags grocery store carry bags used in direct contact with food in upright refrigerator in kitchen. Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. a. cut lettuce on top of microwave oven (74F - Cold Holding) 12:00pm re temp at 12:40pm 65f Employee moved lettuce to freezer. **Corrective Action Taken** Warning
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in bowl of hand wash sink in kitchen. Warning
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning

3/18/2024· 2y ago

Visit ID: 8590625

Met Inspection Standards

3 basic

16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-03-18: **Time Extended**
14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Stand up freezer entering the kitchen. Repeat Violation - From follow-up inspection 2024-03-18: **Time Extended**
23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Fan in kitchen. - From follow-up inspection 2024-03-18: **Time Extended**

1/12/2024· 2y 3mo ago

Visit ID: 8371956

Follow-up Inspection Required

1 high, 1 int, 5 basic

16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used for portioning. Item removed. Corrected On-Site Repeat Violation
14-69-4:Basic - Ice buildup in reach-in freezer. Stand up freezer entering the kitchen. Repeat Violation
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Fan in kitchen.
21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Kitchen area.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cut onions in stand up cooler. 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. Only 2 certificates provided.