MORI SUSHI

Name: MORI SUSHI
Address: 1136 94 AVE N, ST. PETERSBURG, FL, 33702, US
Rating: 81.7

1136 94 AVE N, ST. PETERSBURG, FL 33702

License #6217218

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

81.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MORI SUSHI in ST. PETERSBURG currently holds an InspectFL Health Score of 81.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 11, 2026. Across those visits, DBPR recorded 57 total findings; InspectFL has detailed violation rows for 40 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 11, 2026 shows 7 observation rows: no critical rows, 1 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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: Call Back - Complied
[14-11-5] Equipment in poor repair. Reach in cooler at sushi Station, handle for glass sliding doors reach in cooler, beverage air reach in cooler, under grill True pull out drawer,
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board at sushi station.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Glass reach in cooler doors
[36-36-4] Ceiling tile missing. Near back door at three compartment sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable peel at sushi station soiled.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils back prep table used for sushi rice.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. Front hand wash sink near sushi station.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food inside vinegar.
[29-08-4] Plumbing system in disrepair. Observed back three buckets catching water under pipes from three compartment sink. Observed Pepe rica container to catch dripping water under three compartment sink. Only one three compartment sink able to fully wash rinse and sanitize all items in restaurant.
[12A-19-4] Employee washed hands with cold water. Employee washed hands in front sushi station with cold water before putting to go sauce in small bowls.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop in water at 67 degrees. Employee removed
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at front hand wash sink closest to sushi station hot water has been turned off under sink. Employee using other HWS in back to wash hands. Water is 67 degrees. Employee turned hot water on under three compartment sink beside HWS and water stated leaking under three compartment sink. Employee turned hot water off.
[14-69-4] Small Ice buildup in reach-in freezer left side.
[22-08-4] Interior of small oven at sushi station has accumulation of black substance.
[36-36-4] Ceiling tile missing. Near back door at three compartment sink.
[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 and the time removed from temperature control cannot be determined. See stop sale.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. Front hand wash sink near sushi station.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Glass reach in cooler doors
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board at sushi station.
[08B-31-4] Food stored in undrained ice. Broccoli stored in water. Employee used HWS to drain water out of container of broccoli. Educated employee
[25-32-4] Reuse of single-service or single-use articles. Sushi chef reused single service gloves after finishing with a sushi room put gloves on plastic wrap and then put them back on. Educated. Employee charged gloves.

Disposition: Warning Issued
[31A-09-4] Handwash sink not accessible for employee use at all times. Plate on top of front hand wash sink. Employee moved. During inspection no water at front hand wash sink at sushi station.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board
[36-73-4] Floor soiled/has accumulation of debris. Under cook line put pan
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken overtop of cooked eal in reach in freezer
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Bamboo sushi roller soiled with old sushi rice.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee put on hair restraints during inspection
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal water bottle on table beside bowl of salad,
[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 and the time removed from temperature control cannot be determined. Sushi rice at sushi station removed- sticker no longer stated when up into sushi warmer. Employee removed
[08B-38-4] Food stored on floor. Box of soy sauce on floor white bin. Box of avocados under back prep table On floor
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Inside sushi fish table top cooler.
[14-08-4] Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Evidence of old rice on sushi mat. Employee rerolled with clear.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Glass reach in cooler
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp 85 degrees employee removed water
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Sushi chef touched raw fish then touched top of sushi rice container. Educated

Community reaction

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Community pulse