SAM'S SUSHI

Name: SAM'S SUSHI
Address: 7210 US 19 HWY N, PINELLAS PARK, FL, 33781, US
Rating: 58.1

7210 US 19 HWY N, PINELLAS PARK, FL 33781

License #6217945

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

58.1 Grade F / 100

Failing Health Score

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Quick take

SAM'S SUSHI in PINELLAS PARK currently holds an InspectFL Health Score of 58.1 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 April 14, 2026. Across those visits, inspectors documented 60 total violations — 12 critical, 8 major, 40 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 14, 2026 shows 18 observation rows: 1 critical, 4 major, and 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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: Inspection Completed - No Further Action
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Two packages of tilapia in walk in cooler inside ROP.
[14-69-4] Ice buildup in reach-in freezer near cook line stand Alone white
[22-02-4] Food-contact surface soiled with food debris,can opener
[31A-09-4] Handwash sink not accessible for employee use at all times. At sushi station
[08B-38-4] Food stored on floor. Soy sauce bucket on floor. Near white stand alone reach freezer
[14-11-5] Equipment in poor repair. Walk in freezer door broken
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items cooked had date marks. Establishment date marked all items
[36-27-5] Wall soiled with soiled behind dishwasher
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Sushi knives stored on soiled shelves . Employee cleaned and sanitized the area.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee used prep sink to rinse hands to change gloves.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. White stand alone reach in cooler
[29-49-6] Standing water in bottom of reach-in-cooler. Beside ice machine
[51-18-6] No copy of latest inspection report available.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Two packages of tilapia in walk in cooler inside ROP.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards. Employee moved
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler beside ice machine
[29-20-5] Standing water or very slow draining water in handwash sink.
[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. Spoon in garlic handle touching

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. in pan in deli cooler from yesterday 10-12 tempura shrimp (50F - Cold Holding) In pan inside reach in cooler- stop sale issued- 23 pieces Commercially processed reduced oxygen packaged fish Walk in cooler Yellow fin barring 8 oz Escolar 2.2 lbs bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Inside reach in cooler near ice machine. pork soup base (48F - Cold Holding) Made yesterday 10 lbs
[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 rice 10-11 employee dated during inspection
[06-09-1] Commercially processed reduced oxygen packaged fish Walk in cooler Yellow fin barring 8 oz Escolar 2.2 lbs bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Owner touched temperature shrimp. Educated threw one piece away.
[10-08-5] Ice scoop handle in contact with ice. At service station
[14-08-4] Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Near three compartment sink.
[29-20-5] Standing water or very slow draining water in handwash sink.
[36-24-5] Hole in or other damage to wall. Walk in cooler hole near old beer lines
[22-20-5] Accumulation of heavy black/green mold-like substance in the interior of the ice machine/bin.
[08B-38-4] Food stored on floor. Bucket of raw chicken on the floor near three compartment sink. Employee moved
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed trash can in front of back hand wash sink near dishwasher
[40-01-4] No suitable facilities provided to store employee clothing and other possessions.
[35A-02-7] Live, small flying insects found 1 live fly insects inside back of house near dishwasher. 1 live flying insects insects service station
[23-03-4] Nonfood-contact gaskets at cook line surface soiled, gaskets at walk in freezer
[21-04-4] In-use wet wiping cloth/towel used under cutting board.at sushi station
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Avocado at sushi station cut with sticker.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Thawing- Bucket of raw chicken on the floor near three compartment sink. Employee moved
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing knives in kitchen sink.
[36-73-4] Floor soiled/has accumulation of debris. Floors throughout
[05-10-4] Probe thermometer not used to ensure proper food temperatures. Cooked pork base soup in standing reach-in cooler located at the server station did not properly cool. Manager advised he has thermometer but did not use to check temperatures.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[14-69-4] Ice buildup in reach-in freezer.
[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.
[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. Ran 3 x was at 0 ppm
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Wantons in reach in freezer
[41-17-4] Spray bottle containing toxic substance not labeled.bleach
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed sushi attendant put on gloves before preparing food after touching phone. Instructed to wash hands.
[14-01-5] Bowl or other container with no handle used to dispense food.inside soy sauce, sugar, flour and tempura
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone
[50-09-4] Current Hotel and Restaurant license not displayed. Gave customers service phone number
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over ready to eat smoked salmon inside reach in white cooker. Employee moved all items
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cutting boards
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth solution sanitizer chlorine on cutting board at sushi station
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In pan in deli cooler from yesterday 10-12 tempura shrimp (50F - Cold Holding) In pan inside reach in cooler- stop sale issued- 23 pieces pork soup base (48F - Cold Holding) Made yesterday 10 lbs
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk in cooler near cooked pork (44F - Cold Holding); cooked noodles individually wrapped (44F - Cold Holding);

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