MIWA HIBACHI & SUSHI EXPRESS

Name: MIWA HIBACHI & SUSHI EXPRESS
Address: 6901 TYRONE BLVD VC01, ST. PETERSBURG, FL, 33710, US
Rating: 48.4

6901 TYRONE BLVD VC01, ST. PETERSBURG, FL 33710

License #6214339

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

48.4 Grade F / 100

Failing Health Score

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Quick take

MIWA HIBACHI & SUSHI EXPRESS in ST. PETERSBURG currently holds an InspectFL Health Score of 48.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 11, 2026. Across those visits, inspectors documented 22 total violations — 10 critical, 5 major, 7 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 11, 2026 shows 8 observation rows: 5 critical, 1 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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
[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.
[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.
[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.
[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.
[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.
[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-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.

Community reaction

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Community pulse