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
40 full violation description(s) documented by the inspector during this visit.
High Priority 7
01B-01-4High Priority – Dented cans. 4 6LB can sliced Peach 2 6LB can Tomato sauce 2 6 LB can Tomato Cocktail 2 LB can Diced Pineapple 2 6 LB can pear tomatoes
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw chicken on sheet pan over raw beef and pork in walk in freezer.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw octopus over biscuits in walkin cooler.
03A-03-5High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell egg ambient 82 degrees Fahrenheit
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Raw fruits/vegetables not washed prior to preparation. Broccoli not washed before cutting.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 91 degrees Fahrenheit
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket 200 + ppm. Employee corrected to 150ppm. **Corrected On-Site**
Intermediate 7
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, can opener soiled,
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Hand wash sink by cooking line blocked by table. Hand wash sink by the three compartment sink had items in sink.
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish machine.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Premade ready to eat Sushi rolls not date marked in walk-in cooler Sushi fish at sushi counter not dated.
12A-03-4Intermediate – Washed hands in prep sink with cold water and no soap while not rubbing hands together for 10-15 seconds then returned to food prep. Employee was re-educated. **Corrective Action Taken**
27-16-4Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water was shut off at hand wash sink near prep sink. Employee turned water back on. **Corrected On-Site**
Basic 26
16-03-4Basic – Accumulation of debris inside warewashing machine.
16-21-4Basic – Accumulation of debris on exterior of warewashing machine.
24-14-4Basic – Clean utensils stored between equipment and wall. Knife between equipment.
36-03-4Basic – Cove molding at floor/wall juncture broken/missing. Near cook line
14-09-4Basic – Cutting board has cut marks and is no longer cleanable.
08B-20-4Basic – Damaged/spoiled/recalled food not properly segregated. 4 6LB dented can sliced Peach 2 6LB dented can Tomato sauce 2 6 LB dented can Tomato Cocktail 2 LB dented can Diced Pineapple 2 6 LB dented can pear tomatoes
35A-03-4Basic – Dead roaches on premises. 1 dead by hibachi, cleaned up by employee. **Corrected On-Site**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above reach in coolers on the cooking line. Employee moved drinks. **Corrected On-Site**
12B-12-5Basic – Employee drinking from an enclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Bottled water.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep surface. **Corrected On-Site**
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Cooks at cook line and in prep area.
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting.
14-11-5Basic – Equipment in poor repair. Gaskets torn in reach in fridges on cook line. Rusted racks in walk in cooler.
08B-38-4Basic – Food stored on floor. Oil stored on floor. Frozen Crab boxes on the floor in walk-in cooler. Employees moved boxes. Onions on floor in walkin cooler. **Corrected On-Site**
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. In between 2 reach-in cooler 's. **Corrected On-Site**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. 82 degrees Fahrenheit water
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Hand washing sink on prep line did not have hand washing sign.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in fridge has accumulated food debris at the bottom.
33-16-4Basic – Open dumpster lid.
08B-39-4Basic – Raw fruits/vegetables not washed prior to preparation. Broccoli not washed before cutting.
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues.
21-10-4Basic – Soiled dry wiping cloth in use. Cook line
06-03-5Basic – Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed. Krab thawing 61 degrees Fahrenheit, shrimp thawing 65 degrees Fahrenheit
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. In standing water and at room temperature.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Cook line
Inspector observations synchronized from DBPR on October 22, 2026 12:37 PM.
Violation category totals
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
5 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 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.