MORI SUSHI
1136 94 AVE N · ST. PETERSBURG · Pinellas County · FL 33702
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
33 full violation description(s) documented by the inspector during this visit.
High Priority 8
41-14-4High Priority – Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Roach bait stored on shelf over prep table **Warning**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw salmon over egg roll wrappers. **Repeat Violation** **Warning**
08A-05-6High Priority – Raw animal food stored over ready-to-eat food. Raw salmon over crab sticks and cream cheese. Raw shell eggs over vegetables and batter in tall double door reach-in cooler. **Warning**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 4 live roaches on floor under handwash sink of kitchen. 1 live roach in wall next handwash sink of kitchen. 6 live roaches in crevice between wall and three compartment sink. 3 live roaches in baseboards under three compartment sink. 1 live roach in handwash sink next to three compartment sink. 1 live roach under three compartment sink. 1 live roach under plate and utensils rack near three compartment sink. 4 live roaches on gaskets of tall two door reach-in cooler. 2 live roaches under sushi bar area. 1 live roach in non functioning sliding door reach-in cooler used for single service. 2 live roaches under front three compartment sink. 1 live roach on exterior of miso soup box. 4 live roaches in top portion of non functioning reach-in cooler on cook line. 1 live roach in crevice between door and top portion or reach-in cooler. 1 live roach on grate of non functioning reach-in cooler of kitchen. 3 live roaches on corner of door to office. **Warning**
35A-23-4High Priority – Roach excrement and/or droppings present. On piping under three compartment sink. Baseboards under three compartment sink. Egg sac under storage rack next to three compartment sink. Behind sign above three compartment sink. On plate ware that on storage rack next to tall reach-in cooler. Egg sac on gasket of tall two door reach-in cooler of kitchen. In unused pot next to fryer. **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. 1 dead roach in container of fried tempura on dry storage rack. Food held using time as a public health control not discarded at end of 4 hours. Sushi rice **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front reach-in cooler next to three compartment sink: Tofu 51 °F placed into reach-in cooler **Corrective Action Taken** **Warning**
03F-04-5High Priority – Time/temperature control for safety food held using time as a public health control no discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice prepared at 11am and held past 3pm. **Warning**
Intermediate 6
02D-06-5Intermediate – Basic – Packaged food has no English labeling. On seasoning powder. **Repeat Violation** **Warning**
11-07-5Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided operator with big 6 flyer. **Corrective Action Taken** **Warning**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Handwash sink next to three compartment sink drain board inside of it. Handwash sink of kitchen has tofu container stored inside of it. **Warning**
22-03-4Intermediate – Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. Cutting board(s) stained/soiled. On reach-in cooler of cook line. Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi rolls and nigiri on menu not identified as raw. **Warning**
16-34-4Intermediate – No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
Basic 19
23-03-4Basic – Build-up of grease on nonfood-contact surface. On cook line equipment. Build-up of grease/dust/debris on hood filters. **Warning**
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tank next to self service soda fountain area. **Warning**
33-02-4Basic – Cardboard box used as garbage container. On front sushi area. **Warning**
36-36-4Basic – Ceiling tile missing. Above water heater. **Warning**
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. On reach-in cooler of cook line. **Warning**
08B-20-4Basic – Damaged/spoiled/recalled food not properly segregated. Dead roach in container of fried tempura on dry storage shelf. **Warning**
35A-03-4Basic – Dead roaches on premises. 1 dead roach in baseboard under three compartment sink. 1 dead roach by water heater along with egg sac. 1 dead roach in container or fried tempura. 2 dead above handwash sink next to three compartment sink. 5 dead roaches on plate ware on rack next to tall reach-in cooler. 3 dead roaches under tall two door reach-in cooler of kitchen. On exterior of two door tall reach-in cooler. 2 dead roaches under sushi bar. 5 dead under front three compartment sink. 1 dead roach under fryer, 1 dead roach under microwave **Warning**
12B-02-4Basic – Employee eating in a food preparation or other restricted area. Employee food on prep table or front sushi area. **Warning**
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. Lobster shells in reach-in freezer not marked and segregated **Repeat Violation** **Warning**
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. **Warning**
08B-38-4Basic – Food stored on floor. Ginger container on floor of front sushi area. Brought off floor **Corrected On-Site** **Repeat Violation** **Warning**
36-14-4Basic – Grease accumulated on kitchen floor and/or under cooking equipment. Under fryer of cook line Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent soiled above three compartment sink. **Repeat Violation** **Warning**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. 82 °F rice scoop **Repeat Violation** **Warning**
33-38-4Basic – No waste receptacle installed at handwash sink provided with disposable towels. Handwash sink of kitchen and next to three compartment sink **Warning**
25-35-4Basic – Reuse of single-use articles. Establishment is using sriracha bottled as oil containers. **Repeat Violation** **Warning**
29-11-4Basic – Water leaking from pipe and/or faucet/handle. Handwash sink of kitchen. **Warning**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. On cutting of non functioning reach-in cooler of cook line. **Warning**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Squeeze bottled at sushi bar no labels. **Warning**
Inspector observations synchronized from DBPR on August 10, 2026 5:21 PM.
Violation category totals
1 observation(s)
3 observation(s)
2 observation(s)
5 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
4 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.