Eastern Kitchen and Sushi

5226 4 St N, Saint Petersburg, FL 33703 · Permanent Food Service · License 6216324

Official report

out of 100

Grade F

Safety score 49 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.High priority · 17 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 routine inspection
2 high priority (1 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot, 1 repeat), 13 basic (2 repeats); basic violations cost 12 at most
-31
Administrative complaint on Oct 13
Counts in full until a follow-up finds the problems fixed
-20
Safety score49

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct132026

Routine inspection

18 violations found

First visitOct 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
- 2 High priority
- 3 Intermediate
- 13 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Administrative complaint
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs seen held over whole lettuce in walk-in cooler. Operator moved eggs to lower shelf away from lettuce.
  Fixed on the spotRepeat violation
Intermediate3
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No proper chlorine test kit found on premise.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Handwashing sink in back prep area seen used for drying of cutting board and (2) mandolin slicers. Operator removed cutting board and mandolins.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unlabeled spray bottle of unknown liquid (Floor Cleaner) seen by water heater in back storage area. Operator labeled bottle with correct chemical.
  Fixed on the spotRepeat violation
Basic13
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Container of fried shrimp tempura not properly covered in walk-in cooler.
  Food stored on floor.
  Multiple sauces seen on floor on main cook line. Employee moved sauces to shelf. Multiple containers of soy sauce and boxes of broccoli stored on ground in walk-in cooler.
  Fixed on the spotRepeat violation
  Employee personal food not properly identified and segregated from food to be served to the public.
  Employee drinks in reach-in coolerA under sushi bar not properly segregated. Employee moved drinks to container with label.
  Fixed on the spotRepeat violation
  Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
  (3) Reach-in freezers in customer dining area. No proper protection from customers.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Ice-cream scoop and drink making utensils in water temped at 74°F. Operator removed cup and washed utensils.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Multiple cutting boards in main kitchen seen with deep un-cleanable grooves.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Walk-in coolerA shelves seen with excessive rust buildup.
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Wiping cloths without proper sanitizer in use throughout kitchen.
  Wiping cloth sanitizing solution stored on the floor.
  Wiping cloth solution stored on floor near water heater. Operator moved bucket to shelf.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood vents have large accumulation of grease.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Signs of wet nesting on clean dishes on shelf behind dishwashing area.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  No copy of latest inspection report available.
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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.