Miwa Hibachi & Sushi Express
6901 Tyrone Blvd VC01, St. Petersburg, FL 33710 · Permanent Food Service · License 6214339
What drove the grade
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection6 high priority (5 fixed on the spot, 2 repeats), 2 intermediate, 2 basic (1 repeat)-34
- Administrative complaint on Oct 19Counts in full until a follow-up finds the problems fixed-20
- Safety score46
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 visitOct 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On front counter cookline- teriyaki sauce with bone broth (129°F - Hot Holding) Operator cooked sauce today and had put it on cookline 30 minutes ago. I explained to operator that due to containing bone broth it requires temperature control, 41°F and below or 135°F and above. Operator moved sauce to flat top to reheat to 165°F for continued hot holding. Retemped at 171°F
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-Raw beef stored over cut and ready to eat broccoli in reach in cooler on cookline -Raw chicken stored over box of unwashed mushrooms in walk in cooler Operator moved raw meats to store below ready to eat foods and unwashed vegetables
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Operator took out trash and proceeded to wash dishes without washing hands. Discussed proper handwashing with operator. She then carried the dishes she was washing to the hand wash sink and rinsed them. When I clarified that she was to wash her hands, she placed the dishes in the hand wash sink, washed her hands on top of them, and then placed them on clean dish rack above 3 compartment sink. I explained to manager on duty that these dishes were not clean, and needed to be washed, rinsed and sanitized. He then put the dishes in the sanitize compartment, but I explained the sanitize step is for clean dishes and the dishes were not clean after being in hand wash sink. Operator moved dishes to wash compartment of sink.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
-Beef bones stored in grocery bag in reach in freezer across from 3 compartment sink. Operator removed bones from bag.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Operator took out trash and proceeded to wash dishes without washing hands. Discussed proper handwashing with operator. She then carried the dishes she was washing to the hand wash sink and rinsed them. When I clarified that she was to wash her hands, she placed the dishes in the hand wash sink, washed her hands on top of them, and then placed them on clean dish rack above 3 compartment sink. I explained to manager on duty that these dishes were not clean, and needed to be washed, rinsed and sanitized. He then put the dishes in the sanitize compartment, but I explained the sanitize step is for clean dishes and the dishes were not clean after being in hand wash sink. Operator moved dishes to wash compartment of sink.
Fixed on the spotRepeat violationAdministrative complaint
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator made sanitize compartment of 3 compartment sink with bleach that did not have instructions for sanitizing food contact surfaces. Operator remade sink with approved sanitizing bleach.
Fixed on the spot
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Employee Irma has no food handler training nor proof of health reporting agreement. She has been working at this location for 2 years.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employee Irma who engages in food handling and has been employed at this location for 2 years does not have proof of food handler training.
Basic2
Code 16, Dishwashing facilities and test kits: Wash/Rinse/Sanitizing solution not maintained clean.
-sanitize solution in 3 compartment sink had food debris accumulated at the bottom. Operator remade sanitize compartment.
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Drain under 3 compartment, prep, and handwash sink in kitchen is clogged and overflows onto kitchen flow into drain in middle of kitchen floor whenever 3 compartment sink compartments are drained.
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.