MIWA HIBACHI & SUSHI EXPRESS
6901 TYRONE BLVD VC01 · ST. PETERSBURG · Pinellas County · FL 33710
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 6
12A-29-4High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator took out trash and proceeded to wash dishes without washing hands. Discussed proper handwashing with operator. She then carried the dishes she was washing to the hand wash sink and rinsed them. When I clarified that she was to wash her hands, she placed the dishes in the hand wash sink, washed her hands on top of them, and then placed them on clean dish rack above 3 compartment sink. I explained to manager on duty that these dishes were not clean, and needed to be washed, rinsed and sanitized. He then put the dishes in the sanitize compartment, but I explained the sanitize step is for clean dishes and the dishes were not clean after being in hand wash sink. Operator moved dishes to wash compartment of sink.
22-48-5High Priority – Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator made sanitize compartment of 3 compartment sink with bleach that did not have instructions for sanitizing food contact surfaces. Operator remade sink with approved sanitizing bleach. **Corrected On-Site**
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator took out trash and proceeded to wash dishes without washing hands. Discussed proper handwashing with operator. She then carried the dishes she was washing to the hand wash sink and rinsed them. When I clarified that she was to wash her hands, she placed the dishes in the hand wash sink, washed her hands on top of them, and then placed them on clean dish rack above 3 compartment sink. I explained to manager on duty that these dishes were not clean, and needed to be washed, rinsed and sanitized. He then put the dishes in the sanitize compartment, but I explained the sanitize step is for clean dishes and the dishes were not clean after being in hand wash sink. Operator moved dishes to wash compartment of sink. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. -Beef bones stored in grocery bag in reach in freezer across from 3 compartment sink. Operator removed bones from bag. **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef stored over cut and ready to eat broccoli in reach in cooler on cookline -Raw chicken stored over box of unwashed mushrooms in walk in cooler Operator moved raw meats to store below ready to eat foods and unwashed vegetables **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front counter cookline- teriyaki sauce with bone broth (129F – Hot Holding) Operator cooked sauce today and had put it on cookline 30 minutes ago. I explained to operator that due to containing bone broth it requires temperature control, 41F and below or 135F and above. Operator moved sauce to flat top to reheat to 165F for continued hot holding. Retemped at 171F **Corrected On-Site**
Intermediate 2
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee Irma has no food handler training nor proof of health reporting agreement. She has been working at this location for 2 years.
53B-13-5Intermediate – 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. Employee Irma who engages in food handling and has been employed at this location for 2 years does not have proof of food handler training.
Basic 2
16-05-4Basic – Wash/Rinse/Sanitizing solution not maintained clean. -sanitize solution in 3 compartment sink had food debris accumulated at the bottom. Operator remade sanitize compartment.
29-03-4Basic – Water draining onto floor surface. Drain under 3 compartment, prep, and handwash sink in kitchen is clogged and overflows onto kitchen flow into drain in middle of kitchen floor whenever 3 compartment sink compartments are drained. **Repeat Violation**
Inspector observations synchronized from DBPR on October 20, 2026 4:40 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 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.