Sushi Rock Grill

5901 Sun Blvd Ste #121, St. Petersburg, FL 33715 · Permanent Food Service · License 6210380

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 34 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
4 high priority (fixed on the spot), 9 intermediate (3 fixed on the spot, 1 repeat), 22 basic (1 repeat); intermediate violations cost 18 at most; basic violations cost 12 at most
-42
Safety score58

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

Inspection history

1 inspection · 1 visit

Oct292026

Routine inspection

35 violations found

First visitOct 29, 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.
35 violations found:
- 4 High priority
- 9 Intermediate
- 22 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cut lettuce found in sushi bar area temped at 55°F at 11:40 AM. Employee moved lettuce to freezer to properly cool. Lettuce Retemped at 12:40 at 42°F.
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
  Sushi rice in main prep area lacked proper time marking. Employee states rice had been there for 1 hour. Employee added time marking to rice cooker.
  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 shell eggs over top cooked tofu in reach-in coolerA along main cook line. Employee moved eggs to lowest shelf. Raw salmon over cooked tempura fried shrimp in reach-in coolerA along main cook line. Employee moved salmon to lower shelf and removed tempura from reach-in cooler. Raw salmon over top containers of sauce in reach-in coolerA located in front storage area. Employee moved salmon to lower shelf under sauces.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: three compartment sink sanitizer solution exceeds the maximum concentration allowed.
  Sanitizer in three compartment sink tested at above 500 ppm. Employee drained sink and replaced sanitizer. Sanitizer now reads at 150 ppm.
  Fixed on the spot
Intermediate9
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  No probe thermometer in entire establishment.
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Inspector provided paperwork through education packet.
- Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  Test kit not used to check sanitizer level in three compartment sink.
  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chemical test kit on premise.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Handwashing sink on north wall of main kitchen blocked by trash can. Employee moved trashcan to new area. Handwashing sink on south wall blocked by prep table.
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  Handwashing sink on south wall used to store empty containers. Employee removed containers from sink. Handwashing sink on south wall used to store employee knife bag. Employee moved knife bag to prep shelf on main cook line.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at handwashing sink located on southern wall of main kitchen.
  No soap provided at handwash sink.
  No soap provided at handwashing sink located on southern wall of kitchen.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unlabeled spray bottles (Table Sanitizer) found on host stand in main dining area. Employee labeled bottles with chemical name.
  Fixed on the spot
Basic22
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Container of flour next to handwashing sink unlabeled. Employee labeled container.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Multiple cases of canned soda stored on floor in wait station. (2) Buckets of soy sauce found on floor in front storage area near host stand. Containers of carrots and potatoes seen stored on floor in front of reach-in coolerA in storage area near host station.
  Employee personal food not properly identified and segregated from food to be served to the public.
  Employee drinks seen on shelf above prep table. Employee properly labeled drinks and removed them from shelf. Employee sandwich on clean prep table in sushi bar area. Employee removed sandwich from area.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Rice scoops seen in 80°F standing water stored on main prep table in kitchen. Employee removed scoops and properly sanitized them.
  Fixed on the spotRepeat violation
  In-use tongs stored on equipment door handle between uses.
  Tongs seen stored on oven handles on main cook line. Employee removed tongs from handles.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
  Ripped tin foil used as cover for toaster oven stored in sushi bar area.
  Reach-in cooler shelves with rust that has pitted the surface.
  Rust buildup seen on shelves in reach-in cooler closest to main entrance of kitchen area.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Buildup of ice in reach-in freezer closest to door of main kitchen area.
- Code 21, Wiping cloths and linens: Wiping cloth used for food spills also used for other purposes.
  Wiping cloth used for spill on floor in storage area near host station.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Ice machine in wait station has buildup of black mold like substance.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Buildup of grease on hood vents over main cook line. Shelf under rice cooker on north wall had buildup of food debris.
  Buildup of food debris/soil residue on equipment door handles.
  Handles throughout kitchen had buildup of food debris and grease.
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Handwashing sink on northern wall of kitchen drains slowly when used.
  Standing water in bottom of reach-in-cooler.
  Standing water seen in reach-in coolerA underneath table in wait station area.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  (1) Dead roach found on floor in wait station near ice machine. (1) Dead roach found on floor in bathroom. Employee removed dead roaches, cleaned and sanitized the area.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Hole in wall size softball behind reach-in coolerA in main sushi bar area.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Buildup of grease on back wall behind main cook line.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Buildup of dust and debris on fans hanging over main cook line and main prep area.
  Floor soiled/has accumulation of debris.
  Floor under sushi bar behind reach-in coolerA and shelving has buildup of food debris, dirt and dust.
- Code 40, Employee personal belongings: Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items.
  Hand lotion seen stored on shelf above main prep area. Employee removed lotion from shelf.
  Fixed on the spot
  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee back pack seen stored on top of soy sauce container on floor. Employee removed bag from kitchen. Employee speaker seen on top of prep shelf over main cook line. Employee removed speaker from shelf.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: 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

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.