Mori Sushi
1136 94 Ave N, St. Petersburg, FL 33702 · Permanent Food Service · License 6217218
What drove the grade
In-use utensil stored in water at or above 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection2 high priority (fixed on the spot, 1 repeat), 10 basic-18
- Administrative complaint on Aug 25Counts in full until a follow-up finds the problems fixed-20
- Safety score62
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 visitAug 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shelled eggs and container over raw chicken over top of ready to eat cooked broccoli and carrots inside glass door cooler.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in water at or above 135°F.
Rice scoop in water temp 85 degrees. Employee removed water
Fixed on the spotRepeat violationAdministrative complaint
Basic10
Code 08, Food protection and cross-contamination: Stored food not covered.
Temperature mix not covered inside glass door reach in cooler.
Fixed on the spot
Food stored in undrained ice.
Broccoli inside glass door reach in cooler
Code 14, Food-contact surfaces designed and maintained: Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food.
At sushi station observation old rice.
Equipment in poor repair.
Glass reach in cooler door broken.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
On cutting board
Code 25, Single-service items: Single-service articles improperly stored.
Hinge lid trays on floor.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Observed back three buckets catching water under pipes from three compartment sink.
Code 33, Garbage and refuse: Cardboard box used as garbage container.
Establishment using old boxes throughout establishment to put old trash in. Had establishment take trash out during inspection.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Front area near POS system
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.
Throughout establishment
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.