SUSHI ROCK GRILL
5901 SUN BLVD STE #121 · ST. PETERSBURG · Pinellas County · FL 33715
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
35 full violation description(s) documented by the inspector during this visit.
High Priority 4
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over top cooked tofu in reach-in coolerAÂ along main cook line. Employee moved eggs to lowest shelf. Raw salmon over cooked tempura fried shrimp in reach-in coolerAÂ along main cook line. Employee moved salmon to lower shelf and removed tempura from reach-in cooler. Raw salmon over top containers of sauce in reach-in coolerAÂ located in front storage area. Employee moved salmon to lower shelf under sauces. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce found in sushi bar area temped at 55F at 11:40 AM. Employee moved lettuce to freezer to properly cool. Lettuce Retemped at 12:40 at 42F. **Corrected On-Site**
03F-02-5High 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. Sushi rice in main prep area lacked proper time marking. Employee states rice had been there for 1 hour. Employee added time marking to rice cooker. **Corrected On-Site**
41-27-4High Priority – three compartment sink sanitizer solution exceeds the maximum concentration allowed. Sanitizer in three compartment sink tested at above 500 ppm. Employee drained sink and replaced sanitizer. Sanitizer now reads at 150 ppm. **Corrected On-Site**
Intermediate 9
16-33-4Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kit not used to check sanitizer level in three compartment sink.
11-27-4Intermediate – 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. Inspector provided paperwork through education packet.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Handwashing sink on north wall of main kitchen blocked by trash can. Employee moved trashcan to new area. Handwashing sink on south wall blocked by prep table. **Corrective Action Taken**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Handwashing sink on south wall used to store empty containers. Employee removed containers from sink. Handwashing sink on south wall used to store employee knife bag. Employee moved knife bag to prep shelf on main cook line. **Corrected On-Site**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit on premise. **Repeat Violation**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink located on southern wall of main kitchen.
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products. No probe thermometer in entire establishment.
31B-03-4Intermediate – No soap provided at handwash sink. No soap provided at handwashing sink located on southern wall of kitchen.
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Unlabeled spray bottles (Table Sanitizer) found on host stand in main dining area. Employee labeled bottles with chemical name. **Corrected On-Site**
Basic 22
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in wait station has buildup of black mold like substance.
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Handles throughout kitchen had buildup of food debris and grease.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Buildup of dust and debris on fans hanging over main cook line and main prep area.
40-04-4Basic – Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Hand lotion seen stored on shelf above main prep area. Employee removed lotion from shelf. **Corrected On-Site**
35A-03-4Basic – Dead roaches on premises. (1) Dead roach found on floor in wait station near ice machine. (1) Dead roach found on floor in bathroom. Employee removed dead roaches, cleaned and sanitized the area. **Corrected On-Site**
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks seen on shelf above prep table. Employee properly labeled drinks and removed them from shelf. Employee sandwich on clean prep table in sushi bar area. Employee removed sandwich from area. **Corrected On-Site**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack seen stored on top of soy sauce container on floor. Employee removed bag from kitchen. Employee speaker seen on top of prep shelf over main cook line. Employee removed speaker from shelf. **Corrected On-Site**
36-73-4Basic – Floor soiled/has accumulation of debris. Floor under sushi bar behind reach-in coolerAÂ and shelving has buildup of food debris, dirt and dust.
08B-38-4Basic – Food stored on floor. Multiple cases of canned soda stored on floor in wait station. (2) Buckets of soy sauce found on floor in front storage area near host stand. Containers of carrots and potatoes seen stored on floor in front of reach-in coolerAÂ in storage area near host station.
36-24-5Basic – Hole in or other damage to wall. Hole in wall size softball behind reach-in coolerAÂ in main sushi bar area.
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice in reach-in freezer closest to door of main kitchen area.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Tongs seen stored on oven handles on main cook line. Employee removed tongs from handles. **Corrected On-Site**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops seen in 80F standing water stored on main prep table in kitchen. Employee removed scoops and properly sanitized them. **Corrected On-Site** **Repeat Violation**
51-18-6Basic – No copy of latest inspection report available.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup of grease on hood vents over main cook line. Shelf under rice cooker on north wall had buildup of food debris.
14-33-4Basic – Reach-in cooler shelves with rust that has pitted the surface. Rust buildup seen on shelves in reach-in cooler closest to main entrance of kitchen area.
14-20-4Basic – Ripped/worn tin foil used as shelf cover. Ripped tin foil used as cover for toaster oven stored in sushi bar area.
29-49-6Basic – Standing water in bottom of reach-in-cooler. Standing water seen in reach-in coolerAÂ underneath table in wait station area.
29-20-5Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink on northern wall of kitchen drains slowly when used.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Buildup of grease on back wall behind main cook line.
21-30-4Basic – Wiping cloth used for food spills also used for other purposes. Wiping cloth used for spill on floor in storage area near host station.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Container of flour next to handwashing sink unlabeled. Employee labeled container. **Corrected On-Site**
Inspector observations synchronized from DBPR on October 31, 2026 5:10 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
2 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.