Masa Sushi Hibachi
4247-4253 13 St, St Cloud, FL 34769 · Permanent Food Service · License 5911636
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 16 complaint inspection2 high priority, 2 intermediate (1 fixed on the spot, 1 repeat), 4 basic (1 repeat)-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 4 visitsLatest inspection
Complaint inspection
- Follow-up visitOct 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
More time given
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
More time given
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
More time given
Basic2
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
More time given
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
More time given
- First visitOct 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Tuna fillets in walk in cooler speed rack fully thawed in intact reduced oxygen packaging
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee on cookline plating food wipe gloved hand on wiping cloth and continue to plate food without changing glove or washing hands
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Several raw items in sashimi and sushi entrees sections of menu not identified Operator has new menu with correct identifications designed and has sent it in for mass printing - waiting on delivery Facility is currently on warning for this from last inspection - callback due 12-5-26
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Handwashing sink next to back door
Basic4
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Tuna fillets in walk in cooler speed rack fully thawed in intact reduced oxygen packaging
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Spatulas in water bucket at cookline 80°F
In-use knife/knives stored in cracks between pieces of equipment.
Several on cookline Operator removed
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Several on cookline and at sushi bar
Repeat violation
Earlier inspections 2
F54Complaint inspection15 violations, 4 high priority Warning issued
- First visitOct 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Hot holding unit at sushi bar; fried fish (112°F - Hot Holding); fried Krab (120°F - Hot Holding) Items in hot holding unit 1 hour per operator
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shelled eggs over produce in walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over raw shelled eggs, raw beef over raw fish in walk in cooler
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
200+ ppm chlorine sanitizer bucket at sushi bar Operator instructed employee to add water to dilute solution
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Several raw items in sashimi and sushi entrees sections of menu not identified
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk in reach in cooler next to three compartment sink opened 3 days prior per operator
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
For sushi rice at sushi bar and fried rice on cookline
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwashing sink next to back door and handwashing sink near three compartment sink both blocked by boxes inside and in front of the sinks Operator cleared boxes
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
At handwashing sink at beginning of cookline
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Glass cleaner bottle at hostess stand
Basic5
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Avocados with stickers still on inside of first make table on cookline in the same pan as washed cut lettuce
Food stored on floor.
Several food containers in walk in cooler, soy sauce bucket at end of cookline
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Several on fryer and oven handles on cookline Operator removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Several bowls and cups in use as scoops throughout facility
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Several on cookline
Licensing inspectionNo violations No follow-up needed
- First visitAug 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
No violations found.
Official report, on the Florida DBPR website
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.