OEC JAPANESE EXPRESS

Name: OEC JAPANESE EXPRESS
Address: 2438 66 ST N, ST. PETERSBURG, FL, 33710, US
Rating: 0

2438 66 ST N, ST. PETERSBURG, FL 33710

License #6216749

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 14, 2026 · 14 findings · 5 critical

Routine - Food

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Quick take

OEC JAPANESE EXPRESS 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 7 times from Florida DBPR, with the most recent inspection on September 14, 2026. Across those visits, inspectors documented 116 total violations — 24 critical, 28 major, 64 minor.

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The latest inspection on September 14, 2026 shows 14 observation rows: 5 critical, 3 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

116

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

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler- cooked noodles (72F - Cooling) Cooked today at 11AM, covered and stacked. Temperature taken at 3:20 PM. This was the middle container, the top and bottom container made it below 70F. Stop Sale issued on this container.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting boards on cookline grooved
[14-69-4] Ice buildup in reach-in freezer across from 3 compartment sink.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloths stored on cutting boards in sushi area Operator moved wiping cloths to sani bucket
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Noodles in walk in cooler cooked this morning at 11AM covered and stacked, middle container was 72F.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. -Paper towel in contact with egg rolls and sushi fish Operator removed paper towels.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator remade bucket at 100PPM
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -hand wash sink next to 3 compartment sink does not have a splash guard to prevent clean dishes from being splashed when hands are washed.
[35A-02-8] Live, small flying insects found. -1 live fly near soda machine in dining room Operator killed fly
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler- cooked noodles (72F - Cooling) Cooked today at 11AM, covered and stacked. Temperature taken at 3:20 PM. This was the middle container, the top and bottom container made it below 70F. Stop Sale issued on this container.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. -multiple foods in walk in cooler in nonfood-grade containers/bins/baskets that appear to be storage bins for clothing. Picture of sneakers on the label. No indication that they are food grade. Operator moved some foods to food grade containers.
[31A-11-4] Handwash sink used for purposes other than handwashing. -spatulas stored in hand wash sink by kitchen entrance Operator removed spatulas
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cookline stained -soda nozzle soiled with slime Operator cleaned the soda nozzle

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -reach in cooler and freezer doors -walk in cooler door
[14-09-4] Cutting board has cut marks and is no longer cleanable. -multiple cutting boards on cook line/ in kitchen
[08B-38-4] Food stored on floor. Container of ginger being stored on floor in walk in cooler.
[22-08-4] Interior of microwave has accumulation of food debris. Operator cleaned and sanitized.
[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.
[21-12-4] Wet wiping cloths on cook line not stored in sanitizing solution between uses. Operator moved rags to sanitize solution.
[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.
[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.
[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.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm, retested at 50PPM) Operator diluted solution.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -multiple cutting boards on cook line/ in kitchen heavily stained -soda machine nozzle had live fly inside, operator removed and cleaned and sanitized.
[31A-11-4] Handwash sink used for purposes other than handwashing. -hand wash sink at entrance of kitchen has items storing in it. Operator removed items
[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.
[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.

Disposition: Met Inspection Standards
[36-73-4] Floor soiled/has accumulation of debris. Heavy grease buildup throughout the kitchen.
[14-11-5] Equipment in poor repair.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks in rear storage area not properly secured.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Outside screen door.
[08B-38-4] Food stored on floor. gallon buckets of soy sauce stored on floor throughout the kitchen.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris.
[29-08-4] Plumbing system in disrepair. Faucet handle for hot water broke at hand sink on cook line.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Spoons in kitchen stored upright.
[14-17-4] Walk-in cooler with rust that has pitted the surface.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef. Management properly separated items.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Stand up freezer in kitchen raw beef over raw shrimp.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Plastic container in hand sink. Employee removed container
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook chicken at reach-in cooler made on 3-5-25. No date marking. Walk-in cooler multiple items prepared more than 24 hours has no date marking.

Disposition: Met Inspection Standards
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses next to rice holder.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Soup spoons in kitchen stored upright.
[25-05-4] Single-service articles improperly stored. To go boxes in kitchen not inverted for protection.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks in rear storage area not properly secured.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen have grooved cut marks and are no longer cleanable.
[35A-03-4] Dead roaches on premises. 1 dead roach on floor underneath flat top cooktop. Employee removed and sanitized the area. 1 dead roach next to mop sink. Employee removed and sanitized the area.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee fish bones over cabbage in walk in cooler.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Chest freezer in kitchen has rust on bottom and door.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of rear screen door of kitchen.
[36-73-4] Floor soiled/has accumulation of debris.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles in kitchen in disrepair.
[08B-38-4] Food stored on floor. Soy sauce buckets stored on floor of kitchen.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on handle of cart in kitchen.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of spoon used to dispense pepper not stored above food item. Employee corrected.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven on cook line has built up food debris. Toaster oven front counter sushi area has built up food debris.
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt and sugar removed from original containers and not labeled.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee donned gloves to work with food without first washing hands.
[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. Establishment is using chlorine sanitizer that is not approved for food contact surfaces. Operator went to store and purchased chlorine approved for food contact surfaces.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw seafood in reach in freezer not all commercially packaged.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Inspector emailed Big 6 Foodborne Illnesses.
[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 emailed written procedures for Vomit and Diarrheal cleanup.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen are soiled with food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink by three compartment sink blocked by empty buckets.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink behind front counter used to fill water bucket.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler prepared on site and not properly date marked.

Disposition: Met Inspection Standards
[14-09-4] All cutting boards in kitchen has cut marks and is no longer cleanable.
[14-01-5] Bowl or other container with no handle used to dispense food. Two bowls without handles stored in soy sauce. Operator removed bowls.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened bottled water on cart with food stored on it. Operator removed bottled water.
[08B-38-4] Food stored on floor. 5 gallon bucket of soy sauce stored on floor in ware washing area. 5 gallon box of cooking oil on floor underneath wok grill. 5 gallon bucket of soy sauce stored on floor next to fat-fryer. Walk-in cooler food stored on floor a. Container of Sushi ginger b. 5 gallon bucket of soy sauce. Operator placed items on pallet.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling and equipment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table underneath flat-top grill soiled with grease and food debris. Reach-in cooler gaskets located at sushi bar soiled with debris.
[22-16-4] Reach-in cooler on cooks line and t sushi bar interior/shelves have accumulation of soil residues.
[08B-12-5] Stored food not covered. Walk-in cooler a. Cooked chicken
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Reach-in cooler at sushi bar Unwashed avocados stored over ready-to-eat raw salmon.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple containers of seasonings removed from original packaging not labeled above reach-in cooler on cooks line. Operator labeled items.
[14-31-5] Nonfood-grade bags used in direct contact with food. Thank you bags used to store raw chicken in stand-alone freezer.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on 02-01-2023 Operator renewed license during inspection.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken in cups stored in same container as frozen rice Raw salmon stored in same box as raw chicken. Raw chicken stored in box with vegetables. in stand-alone freezer. Will email DBPR Form 5030-098 safe refrigerator storage poster.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk-in cooler a. Raw ground meat stored over cooked chicken.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line at 3:00pm a. cooked pasta (48 - Cold Holding) Operator placed in freezer. Re temp at 3:45pm a. Cooked pasta 36f
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From flat-top grill a. carrots (134F - Hot Holding) Operator placed on flat-top grill and reheated to 171f
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink with gloves on. Discussed with operator proper hand-hygiene practices and the purpose of hand wash sinks.
[31A-09-4] Handwash sink not accessible for employee use at all times. Bucket and pan of raw chicken stored in front of hand wash sink next to three-compartment sink. Operator removed raw chicken.
[31A-11-4] Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand wash sink at sushi bar. Operator removed bucket.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in cooler items prepared more than 24 hours ago a. Multiple containers of shrimp egg rolls b. 15 single-serve boxes of lettuce salad. c. Multiple containers of fried chicken.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee training expired Meifang Zhang on 09-04-2023.