EDO JAPANESE TAPANYAKI STKHOUS
4500 N 66 ST · ST PETERSBURG · Pinellas County · FL 33709
Inspection Summary
Emergency Closure 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 9
01B-01-4High Priority – Dented/rusted cans present. See stop sale. 15# carrots, 10# potatoes, 20lbs raw chicken, 28lbs orange sauce all on floor in soiled water in walk in cooler.
12A-18-4High Priority – Employee dried hands on clothes/apron/soiled towel after washing. Sushi chef wiped hands on soiled towel, no hand wash after.
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed sushi rice with bare hands.
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 12 live flies on the walls of the dining room sushi bar
50-17-2High Priority – Operating with an expired Division of Hotels and Restaurants license.
08A-05-6High Priority – Raw sushi fish over krab. Raw over raw and rte in walk in freezer and reach in freezer not commercially packaged. Raw Chicken over raw beef in walk in cooler.
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 3 live roaches in oven door on cooks line. 6 live roaches on the walls over the prep area **Repeat Violation**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked greens 68 degrees Fahrenheit, peas and carrots 66 degrees
41-02-4High Priority – Toxic substance/chemical stored by or with food. Cleaner on same shelf with food in server station
Intermediate 8
22-02-4Intermediate – Accumulation of food debris/grease on food-contact surface. Cooks line equipment heavily soiled, cutting boards stained, food storage container soiled, rice cooker soiled, microwave soiled,
31A-03-4Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Liquor bar
53A-01-7Intermediate – Manager or person in charge lacking proof of food manager certification. **Repeat Violation** **Admin Complaint**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar, liquor bar
31B-03-4Intermediate – No soap provided at handwash sink. Sushi bar
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice held on time but operator does not have time as public health control form
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.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No foods dated.
Basic 18
23-06-4Basic – Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets, shelves and racks in kitchen and walk in cooler and reach in cooler. Exterior microwave and handles of equipment. Dish machine racks soiled.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable.
35A-03-4Basic – Dead roaches on premises. 74 dead roaches throughout the kitchen in and on food contact surfaces. 10 dead roaches along walls in dining room sushi station and server station. **Repeat Violation**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with clean utensils
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. Exterior kitchen door open with a 1" gap at the top and bottom of door
36-22-4Basic – Floor area(s) covered with standing water. In walk in cooler.
36-73-4Basic – Floor soiled/has accumulation of debris. Walk in cooler and freezer.
08B-38-4Basic – Food stored on floor. 15# carrots, 10# potatoes, 20lbs raw chicken, 28lbs orange sauce all on floor in soiled water in walk in cooler in standing water. Sauce and oil in kitchen.
10-01-5Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle laying in rice in dry storage area
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Sushi bar
14-67-4Basic – Reach-in cooler gasket torn/in disrepair. On cooks line
25-05-4Basic – Single-service articles improperly stored. Styrofoam clam shell containers on floor
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over margarine
14-41-4Basic – Walk-in cooler gasket torn/in disrepair.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Near dish machine and three compartment sink Floor soiled in walk-in cooler walk-in freezer underneath dish machine and under cook line
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry.
21-09-4Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook line and sushi bar
22-20-5Basic – Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine. Server station
Inspector observations synchronized from DBPR on August 10, 2026 6:33 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
4 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.