Oec Japanese Express
2438 66 St N, St. Petersburg, FL 33710 · Permanent Food Service · License 6216749
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection5 high priority (2 no follow-up needed, 3 fixed on the spot), 3 intermediate (2 fixed on the spot, 2 repeats), 6 basic (2 repeats)-32
- Safety score68
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 14, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In walk in cooler- cooked noodles (72°F - Cooling) Cooked today at 11AM, covered and stacked. Temperature taken at 3:20 PM. This was the middle container, the top and bottom container made it below 70°F. Stop Sale issued on this container.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
In walk in cooler- cooked noodles (72°F - Cooling) Cooked today at 11AM, covered and stacked. Temperature taken at 3:20 PM. This was the middle container, the top and bottom container made it below 70°F. Stop Sale issued on this container.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
-multiple foods in walk in cooler in nonfood-grade containers/bins/baskets that appear to be storage bins for clothing. Picture of sneakers on the label. No indication that they are food grade. Operator moved some foods to food grade containers.
Fixed on the spot
Non-food grade paper/paper towel used as liner for food container.
-Paper towel in contact with egg rolls and sushi fish Operator removed paper towels.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
-1 live fly near soda machine in dining room Operator killed fly
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Noodles in walk in cooler cooked this morning at 11AM covered and stacked, middle container was 72°F.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting boards on cookline stained -soda nozzle soiled with slime Operator cleaned the soda nozzle
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-spatulas stored in hand wash sink by kitchen entrance Operator removed spatulas
Fixed on the spotRepeat violation
Basic6
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-cutting boards on cookline grooved
Repeat violation
Walk-in cooler shelves with rust that has pitted the surface.
Ice buildup in reach-in freezer across from 3 compartment sink.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine 10ppm) Operator remade bucket at 100PPM
Fixed on the spot
Wet wiping cloth not stored in sanitizing solution between uses.
-wet wiping cloths stored on cutting boards in sushi area Operator moved wiping cloths to sani bucket
Fixed on the spotRepeat violation
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
-hand wash sink next to 3 compartment sink does not have a splash guard to prevent clean dishes from being splashed when hands are washed.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.