OEC JAPANESE EXPRESS

Name: OEC JAPANESE EXPRESS
Address: 2438 66 ST N, ST. PETERSBURG, FL, 33710, US
Rating: 68

2438 66 ST N, ST. PETERSBURG, FL 33710

License #6216749

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

68 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

OEC JAPANESE EXPRESS in ST. PETERSBURG currently holds an InspectFL Health Score of 68 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 13, 2026. Across those visits, inspectors documented 19 total violations — 6 critical, 5 major, 8 minor.

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 April 13, 2026 included 4 critical violations, 2 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

Administrative complaint recommended
[29-08-4] Plumbing system in disrepair. Hot water knobs at hand wash sinks behind front counter and at kitchen entrance are not able to turn on hot water.
[35A-02-7] Live, small flying insects found 1 live fly inside soda machine nozzle. Operator cleaned and sanitized soda machine nozzles. Discussed the importance of pest prevention with operator.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm, retested at 50PPM) Operator diluted solution.
[14-31-5] Nonfood-grade bags used in direct contact with food. -mesh net bags are used in contact with rice when cooked. Discussed with operators that food contact materials but be smooth and easily cleanable. Operator removed net.
[21-12-4] Wet wiping cloths on cook line not stored in sanitizing solution between uses. Operator moved rags to sanitize solution.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. -at hand wash sink next to 3 compartment sink Operator put soap out to replace broken dispenser.
[22-08-4] Interior of microwave has accumulation of food debris. Operator cleaned and sanitized.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -reach in cooler and freezer doors -walk in cooler door
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef removed from original packaging stored over ready to eat Iran stick and sushi tuna in reach in freezer at end of cook line -raw chicken removed from original packaging stored over dumplings in reach in freezer at end of cook line -raw chicken over dumplings in reach in freezer near 3 compartment sink. -raw scallops stored over cut cabbage in walk in cooler Operator rearranged some items for proper storage.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sinks at front counter and entrance of kitchen have hot water handles that are in disrepair and not able to turn on. Water temperature 78F.

Community reaction

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Community pulse