MIWA HIBACHI & SUSHI EXPRESS

Name: MIWA HIBACHI & SUSHI EXPRESS
Address: 6901 TYRONE BLVD VC01, ST. PETERSBURG, FL, 33710, US
Rating: 6.7

6901 TYRONE BLVD VC01, ST. PETERSBURG, FL 33710

License #6214339

🍱 Japanese/Sushi ℹ️

6.7 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 10 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

MIWA HIBACHI & SUSHI EXPRESS in ST. PETERSBURG currently holds an InspectFL Health Score of 6.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 66 total violations — 24 critical, 13 major, 29 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 28, 2024

The latest inspection on October 19, 2026 shows 10 observation rows: 6 critical, 2 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

89%

Inspector notes

Coverage note

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MIWA HIBACHI & SUSHI EXPRESS has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[11-26-1] 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.
[16-05-4] Wash/Rinse/Sanitizing solution not maintained clean. -sanitize solution in 3 compartment sink had food debris accumulated at the bottom. Operator remade sanitize compartment.
[22-48-5] 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.
[14-31-5] 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.
[29-03-4] 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.
[12A-29-4] 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.
[08A-05-6] 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
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front counter cookline- teriyaki sauce with bone broth (129F - 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, 41F and below or 135F and above. Operator moved sauce to flat top to reheat to 165F for continued hot holding. Retemped at 171F
[22-45-4] 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.
[53B-13-5] 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 and 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.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. - all compartments in 3 compartment sink unable to hold water. Operators will use clean, dry wiping cloths to plug drains for proper ware washing until sink has been repaired.
[29-03-4] Water draining onto floor surface. -water draining onto kitchen floor surface when 3 compartment sink is emptied due to blockage in floor drain. Raw chicken was on the dishes in the sink. I observed employee cleaning kitchen floors with spray hose when I arrived. I explained to the operator that if the contamination water is draining onto the floors and then a strong hose is being used on the floors creating a mist, this can be a source of contamination. Operator unclogged drain to allow for proper draining.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm, retested at 50PPM) Operator added more bleach and retested at 50PPM.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Operator handled scoop used for raw chicken, then proceeded to handle spatulas used for cooking vegetables without washing hands. Operator then washed hands for approximately 3 seconds. I instructed operator to always wash hands for 20 seconds with warm water and soap and he washed his hands again for about 6 seconds. There is a language barrier and there is no proper handwashing poster yet available in Spanish for me to provide the operator.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. -operator handled scoop used for raw chicken, then proceeded to handle spatulas used for cooking vegetables without washing hands. Operator then washed hands for approximately 3 seconds. I instructed operator to always wash hands for 20 seconds with warm water and soap and he washed his hands again for about 6 seconds. There is a language barrier and there is no proper handwashing poster yet available in Spanish for me to provide the operator.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator washed dishes and put up to dry on rack above 3 compartment sink without sanitizing dishes. I guided operator on how to properly setup 3 compartment sink and he sanitized dishes.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above sauces and broccoli in reach in cooler on cook line. Operator said that the sauce comes with every order. Operator moved raw beef to store below ready to eat foods.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. -Certified Food Manager does not know how to properly set up a 3 compartment sink for proper ware washing. I instructed operator on how to properly set up 3 compartment sink which he demonstrated. -CFM does not demonstrate proper handwashing. See handwash violations.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining bottom of table storing rice.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket in front counter area not stored inverted.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table where employee is cutting broccoli.
[08B-47-4] Food not stored at least 6 inches off of the floor. Buckets of soy sauce on floor next to fryers in back kitchen. Employee stored soy sauce off the floor.
[22-39-4] Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket testing at 10 PPM. Employee added more chlorine and sanitizer bucket is now testing at 50 PPM.
[41-07-4] Container of medicine improperly stored. Congestion medicine store on shelf with spices in kitchen area. Employee stored item in designated area.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw chicken over unwashed cabbage in side walk in cooler. Manager moved cabbage to another shelf.
[11-27-4] 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. Emailed manager vomiting or diarrheal event form in Spanish.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training provided. Manager stated the 4 employees engaging in food preparation during the routine inspection started 1-3 weeks ago.
[11-26-1] 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.