Rain Japanese and Sushi Bar
5267 Park St N, St. Petersburg, FL 33709 · Permanent Food Service · License 6214748
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection4 high priority (2 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 8 basic (1 repeat)-38
- Administrative complaint on Sep 29, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score42
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-Open bag of mussels stored over storage bins of unpackaged cheesecake and other ready to eat foods in reach in freezer in kitchen -Unpackaged raw shrimp stored above unpackaged gyoza and dumplings in reach in freezer in kitchen -Unpackaged raw shrimp above unpackaged dumplings in walk in freezer -Cling wrapped raw salmon stored above case of krab stick in walk in freezer Operator corrected storage of all items.
Administrative complaintFixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic4
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
More time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine.
More time given
- First visitSep 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In reach in cooler behind sushi bar- raw scallops (48°F - Cold Holding); crab meat (48°F - Cold Holding); cooked mackerel (50°F - Cold Holding); spicy tuna (49°F - Cold Holding) None of these items has been prepared this morning, all had been in unit overnight. Stop Sale issued.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler behind sushi bar- raw scallops (48°F - Cold Holding); crab meat (48°F - Cold Holding); cooked mackerel (50°F - Cold Holding); spicy tuna (49°F - Cold Holding) None of these items has been prepared this morning, all had been in unit overnight. Stop Sale issued.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-Raw yellowtail and scallops over ready to eat foods in reach in freezer in kitchen, not commercially packaged -Raw chicken over dumplings in walk in freezer, not commercially packaged -Raw Quail eggs over beer and daikon radish in walk in cooler -Raw chicken above spring roll wraps, raw lobster and shrimp in reach in freezer, not in commercial packaging Operator rearranged areas for safe cooler storage
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade material used in direct contact with food.
Ice packs used in direct contact with raw meats on cookline. Operator removed and wrapped ice packs with cling wrap.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Lunch menu has sushi options that use raw fish, but are not identified as raw. Discussed requirement for raw items to be identified on menu and lead consumer to a consumer advisory.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting boards in kitchen stained
Repeat violation
Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap.
-Soap unable to dispense at hand wash sink in kitchen Operator put out soap in cup
Fixed on the spot
Basic8
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
No a,Binet thermometer in sushi display cooler or coolers behind sushi bar.
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Raw tuna in walk in freezer to thaw in vacuum sealed packaging indicating to remove before thawing. Operator has cut packaging to introduce air. Discussed that the fish must be fully removed from packaging before thawing. Operator removed from packaging to allow for safe thawing.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
-Spoons on cook-line in room temp water. Operator removed spoons from water.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-cutting boards in kitchen grooved
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler behind sushi bar ambient temp 50°F, not keeping foods cold. May have been on too low a setting. Do not use until it has been adjusted or repaired and is able to hold foods at 41°F and below.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine.
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.
-cell phone on cutting board in kitchen. Operator removed phone and sanitized cutting board.
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.
- 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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.