Ahi Sushi
364 1 St Ave N, St. Petersburg, FL 33701 · Permanent Food Service · License 6218284
What drove the grade
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 and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection1 high priority (fixed on the spot), 5 basic (2 repeats)-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 18, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: 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 and the time removed from temperature control cannot be determined.
Sushi rice in sushi bar not time marked. Operator marked time on sushi rice.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Bucket of ginger on floor next to tall 2 door freezer in back storage area. Operator removed bucket of ginger from floor.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic container stored in rice on cook line. Operator removed container.
Fixed on the spot
Cutting board has cut marks and is no longer cleanable.
Brown cutting stored above three compartment sink.
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Sanitizer bucket stored on floor in sushi bar area. Employee moved sanitizer bucket to shelf.
Fixed on the spotRepeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee keys and lighter on shelf next to spices on rack in back kitchen area. Operator removed items from rack.
Fixed on the spot
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.