SUPER BUFFET SUSHI HIBACHI
1035 62 AVE N · ST. PETERSBURG · Pinellas County · FL 33702
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 4
10-05-5High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Temp is 137 for sticky rice at buffet. Employee removed water Water at hibachi station 95 degrees. Employee removed water **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic in oil 77 degrees at cook line
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In white container at sushi station cooked at 11 am sitting outside of cold holding unit sitting on cutting board. tolopia cooked breaded (76F – Cold Holding) Outside of cold holding element Garlic in oil inside reach in cooler inside pan. 77 degrees cold holding. Educated stop sale issued
41-18-4High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed three compartment sink chlorine sanitizer was 200+ ppm now 50ppm. Establishment activity doing dishes. **Corrected On-Site**
Intermediate 4
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. With old vinegar bottle upside down at hibachi cook line. Employee moved During inspection observed silver table at cook line hand wash sink with two rice cookers blocking hand wash sink. **Corrected On-Site**
31B-03-4Intermediate – No soap provided at handwash sink. No soap at three compartment sink hand wash sink. Employee replaced **Corrected On-Site**
16-28-4Intermediate – Two-compartment sink used for warewashing. During inspection observed hibachi attendant wash and rinse pans used for food preparation. Educated bright bowl and spoons to three compartment sink.
01C-05-4Intermediate – oyster tags not maintained in chronological order according to the last date they were served in the establishment. Put inside small pan not in order. Employee put into order **Corrected On-Site**
Basic 9
16-21-4Basic – Accumulation of debris on exterior of warewashing machine.
50-09-4Basic – Current Hotel and Restaurant license not displayed. Expired 2-1-25
08B-47-4Basic – Food not stored at least 6 inches off of the floor. Oil and sauce on floor at cook line. Employee moved
08B-38-4Basic – Food stored on floor. Oil on floor of wok station. Employee moved **Corrected On-Site**
08B-52-4Basic – Food stored under dripping water line. Box of Kcrab in walk in freezer number 3
14-69-4Basic – Ice buildup in walk-in freezer number 3
08B-39-4Basic – Raw fruits/vegetables not washed prior to preparation. Avocado at sushi station with visible sticker not removed before preparation.
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Rack of ribs in pan in standing water inside three compartment sink. Employee turned water on **Corrected On-Site**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Sitting on cutting boards at sushi station cooked
Inspector observations synchronized from DBPR on September 2, 2026 12:07 PM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.