SUSHI ROCK GRILL

Name: SUSHI ROCK GRILL
Address: 5901 SUN BLVD STE #121, ST. PETERSBURG, FL, 33715, US
Rating: 0

5901 SUN BLVD STE #121, ST. PETERSBURG, FL 33715

License #6210380

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 29, 2026 · 35 findings · 4 critical

Routine - Food

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Highest-priority rows.

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Minor

Usually lower-risk context.

Quick take

SUSHI ROCK GRILL in ST. PETERSBURG currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on October 29, 2026. Across those visits, inspectors documented 152 total violations — 16 critical, 36 major, 100 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 11, 2025

The latest inspection on October 29, 2026 shows 35 observation rows: 4 critical, 9 major, and 22 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

92%

Inspector notes

152

Coverage note

Inspector notes linked where available

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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: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce found in sushi bar area temped at 55F at 11:40 AM. Employee moved lettuce to freezer to properly cool. Lettuce Retemped at 12:40 at 42F.
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer in entire establishment.
[10-20-4] 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.
[14-69-4] 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.
[14-33-4] 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.
[14-20-4] Ripped/worn tin foil used as shelf cover. Ripped tin foil used as cover for toaster oven stored in sushi bar area.
[16-33-4] 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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit on premise.
[21-30-4] Wiping cloth used for food spills also used for other purposes. Wiping cloth used for spill on floor in storage area near host station.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handles throughout kitchen had buildup of food debris and grease.
[29-20-5] 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.
[31A-09-4] 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.
[31B-03-4] No soap provided at handwash sink. No soap provided at handwashing sink located on southern wall of kitchen.
[36-24-5] Hole in or other damage to wall. Hole in wall size softball behind reach-in coolerA in main sushi bar area.
[40-04-4] 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.
[40-06-5] 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.
[41-27-4] 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.
[51-18-6] No copy of latest inspection report available.
[22-20-5] 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.
[08B-49-4] 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.
[35A-03-4] 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.
[31B-02-4] 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.
[36-34-5] 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.
[08B-38-4] 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.
[31A-11-4] 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.
[23-03-4] 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.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water seen in reach-in coolerA underneath table in wait station area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of flour next to handwashing sink unlabeled. Employee labeled container.
[41-17-4] 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.
[36-73-4] Floor soiled/has accumulation of debris. Floor under sushi bar behind reach-in coolerA and shelving has buildup of food debris, dirt and dust.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops seen in 80F standing water stored on main prep table in kitchen. Employee removed scoops and properly sanitized them.
[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. Inspector provided paperwork through education packet.
[03F-02-5] 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.
[08A-05-6] 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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Buildup of grease on back wall behind main cook line.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[21-05-5] Cloth used as a food-contact surface. Inside reach-in deli cooler, dry wiping cloth used as a food contact surface
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
[08B-31-4] Food stored in undrained ice. Sprouts stored in bucket of water.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Build up of grease on hood ventilation system above cook line
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop used for white rice stored in standing water. Discussed with operator requirements for storing utensils in water.
[08B-12-5] Stored food not covered. Sprouts cold holding in standing reach-in cooler stored uncovered.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on floor under hand wash sink on the right side of kitchen
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0PPM. Operator attempted to prime unit however machine is not operating pumps. Discussed with manager to set up three compartment sink.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2026. Operator updated at the start of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above cut cleaned produce in reach-in cooler across from cook line. Raw fish stored in reach-in freezer above commercially packaged spring rolls. Manager relocated items.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ CFM expired. No other proof of CFM on site.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked frozen food inside reach-in freezer not date marked.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-09-4] All cutting boards in kitchen has cut marks and is no longer cleanable.
[32-02-4] Bathroom doors left open other than during cleaning or maintenance.
[32-04-4] Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-01-5] Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored in container of rice in kitchen
[14-11-5] Equipment in poor repair. Top of reach-in freezer is rusted. Located near kitchen entrance door.
[14-69-4] Ice buildup in reach-in freezer.
[10-08-5] Ice scoop handle in contact with ice.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on refrigerator door near kitchen entrance.
[12B-13-4] Opened employee beverage container in reach-in freezer with food to be served to customers. Located near kitchen entrance door.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed employee cutting avocados from box without washing. Discussed with employee proper procedures when handling unwashed produce.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[25-32-4] Reuse of single-service plastic containers stored on shelf in kitchen.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tofu opened more than 24 hours ago located in refrigerator next hand wash sink.
[01D-02-4] Failure to maintain freezing records on nonexempt fish for 90 days.
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Annie Techo hired more than 30 days ago without CFM.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen are soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Single-serve bowls are stored inside bowl of hand wash sink on cooks line. Employee removed bowls.
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[22-16-4] All reach-in coolers in kitchen interior/shelves have accumulation of soil residues.
[32-02-4] Bathroom doors left open other than during cleaning or maintenance.
[32-04-4] Bathroom rooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-01-5] Bowl or other container with no handle used to dispense food. Single-serve bowl without handle used as a scoop in a container of soy sauce and peanuts.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean utensils on top of microwave oven is exposed to splash when retrieving paper towels.
[14-09-4] Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with clean bowls and utensils in kitchen.
[14-11-5] Equipment in poor repair. Bottom shelf of prep table on cooks line is rusted.
[08B-38-4] Food stored on floor. Container of raw chicken stored on floor on cooks line. Employee removed chicken from floor.
[14-69-4] Ice buildup in reach-in freezer in kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven used more than 24 hours ago soiled.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in both men and women restrooms. Will email DBPR Form 5030-111. Employees must wash hands.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on all reach-in cooler doors in kitchen.
[14-33-4] Reach-in cooler near cooks line shelves with rust that has pitted the surface.
[08B-12-5] Stored food not covered. Multiple items in reach-in freezer not covered.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee setup three-compartment sink. Quat sanitizer reading 150ppm.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cutting raw chicken then remove gloves and touch and don single-serve gloves without washing first. Discussed with operator proper hand-hygiene techniques.
[14-31-5] Nonfood-grade bags grocery store carry bags used in direct contact with food in upright refrigerator in kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. a. cut lettuce on top of microwave oven (74F - Cold Holding) 12:00pm re temp at 12:40pm 65f Employee moved lettuce to freezer.
[31A-11-4] Handwash sink used for purposes other than handwashing. Utensils stored in bowl of hand wash sink in kitchen.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[05-08-4] No probe thermometer provided to measure temperature of food products.