SAM'S SUSHI

Name: SAM'S SUSHI
Address: 7210 US 19 HWY N, PINELLAS PARK, FL, 33781, US
Rating: 0

7210 US 19 HWY N, PINELLAS PARK, FL 33781

License #6217945

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

April 14, 2026 · 18 findings · 1 critical

Routine - Food

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Quick take

SAM'S SUSHI in PINELLAS PARK 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 11 times from Florida DBPR, with the most recent inspection on April 14, 2026. Across those visits, inspectors documented 177 total violations — 35 critical, 33 major, 109 minor.

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The latest inspection on April 14, 2026 shows 18 observation rows: 1 critical, 4 major, and 13 minor.

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Inspection coverage

100%

Inspector notes

177

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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

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. White stand alone reach in cooler
[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.
[14-11-5] Equipment in poor repair. Walk in freezer door broken
[08B-38-4] Food stored on floor. Soy sauce bucket on floor. Near white stand alone reach freezer
[14-69-4] Ice buildup in reach-in freezer near cook line stand Alone white
[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
[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.
[51-18-6] No copy of latest inspection report available.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler beside ice machine
[29-49-6] Standing water in bottom of reach-in-cooler. Beside ice machine
[29-20-5] Standing water or very slow draining water in handwash sink.
[36-27-5] Wall soiled with soiled behind dishwasher
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards. Employee moved
[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.
[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.
[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
[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

Disposition: Warning Issued
[22-20-5] Accumulation of heavy black/green mold-like substance in the interior of the ice machine/bin.
[14-08-4] Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Near three compartment sink.
[14-01-5] Bowl or other container with no handle used to dispense food.inside soy sauce, sugar, flour and tempura
[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.
[50-09-4] Current Hotel and Restaurant license not displayed. Gave customers service phone number
[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
[36-73-4] Floor soiled/has accumulation of debris. Floors throughout
[08B-38-4] Food stored on floor. Bucket of raw chicken on the floor near three compartment sink. Employee moved
[36-24-5] Hole in or other damage to wall. Walk in cooler hole near old beer lines
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-69-4] Ice buildup in reach-in freezer.
[10-08-5] Ice scoop handle in contact with ice. At service station
[21-04-4] In-use wet wiping cloth/towel used under cutting board.at sushi station
[40-01-4] No suitable facilities provided to store employee clothing and other possessions.
[23-03-4] Nonfood-contact gaskets at cook line surface soiled, gaskets at walk in freezer
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Avocado at sushi station cut with sticker.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler
[29-20-5] Standing water or very slow draining water in handwash sink.
[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
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[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
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cutting boards
[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
[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
[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.
[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.
[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.
[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
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Wantons in reach in freezer
[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
[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
[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);
[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.
[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
[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.
[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
[41-17-4] Spray bottle containing toxic substance not labeled.bleach

Disposition: Met Inspection Standards
[14-71-4] Duct tape used to repair nonfood-contact surface. Top of sticky rice hot holding container.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee had a tea on front prep table. Employee moved.
[08B-38-4] Food stored on floor. Box of oil near mop sink.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[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 inside flour
[23-03-4] Nonfood-contact surface soiled with grease, food debris gaskets at deli cooler.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Lime and avocado with visible stickers at sushi station.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[21-10-4] Soiled dry wiping cloth in use. During inspection observed sushi station after every sushi roll wiped knife each time. Educated
[14-12-4] Utensils in poor condition. Knife at sushi station tape on handle
[36-27-5] Wall soiled with accumulated dust at mop sink.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Sushi station employee touched dirty surface picked item off floor did not wash hands before continuing to roll sushi roll then engaged in food preparation without washing hands. Instructed to wash hands employee rinse tip of fingers off continued to roll sushi. Instructed to fully wash hands. Sushi station employee instructed again to wash hands fully stopped sale sushi roll had employee clean and sanitize work station.
[14-86-1] Non-food grade paper towel used as liner for sushi inside reach in cooler at sushi station.
[14-31-5] Nonfood-grade bags used in direct contact with food. Meats in walk in freezer inside to go bags.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. 2-1-25
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In metal pans sitting inside of deli top of shrimp tempura shrimp - had out (50F - Cold Holding); tempura fish - had out (50F - Cold Holding) (45F - Cold Holding) Put underneath inside reach in cooler. Pork 50degrees Bowl inside deli cooler at cook line above fill line. Moved to bottom of deli cooler. Education. Retemp - tempura shrimp - had out (43F - Cold Holding); tempura fish - had out (46F - Cold Holding) Pork 43degrees
[31A-09-4] Handwash sink not accessible for employee use at all times. Cart near dishwasher
[05-08-4] No probe thermometer provided to measure temperature of food products. Provided state issued thermometer.
[31B-03-4] No soap provided at handwash sink. Soup was moved from prep sink at cook line.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior heavily soiled with black and pink mold like substance.
[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. Employee removed ahi tuna from package.
[50-09-4] Current Hotel and Restaurant license not displayed. Current license not displayed.
[08B-38-4] Food stored on floor. Cases of frozen ahi tuna , frozen raw chicken not in its commercial package, cases of frozen wontons on the floor in walk in freezer. Bags of noodles under racks on floor in walk in cooler. Operator removed all items off the floor.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in 78F container of standing water at shrimp tempura breading station. Operator discarded water and brought out clean and sanitized utensils.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on prep tables in server wait station interiors soiled with food debris.
[29-08-4] Plumbing system in disrepair. Plumbing leaking under hand sink across from soda dispenser and ice machine in server wait station area.
[01B-01-4] Dented/rusted cans present. See stop sale. 1- 98 Fl oz. dented can of Coconut Milk. 1-6 Lb 8 oz. dented can of Bamboo Shoots.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Spray bottles of Raid stored on rack across from mop sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw ground ahi tuna stored above containers of sauces and cooked noodles. Operator moved raw ahi tuna below all ready to eat items.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled with food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Cutting board stored on hand sink in front counter. Operator removed item to allow access to hand sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At front counter. Operator provided paper towels.
[31B-03-4] No soap provided at handwash sink. In front counter. Operator provided soap.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottles of green substance at hand sinks and spray bottle of purple chemical at mop sink unlabeled. Operator labeled as soap and degreaser.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior heavily soiled with black and pink mold like substance. Soda dispenser ice bin interior next to ice machine heavily soiled with black mold like substance.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Microwave and counter toaster oven handle soiled with food debris.
[50-09-4] Current Hotel and Restaurant license not displayed.
[35A-03-4] Dead roaches on premises. Approximately: 10 dead roaches behind reach in cooler and prep table on cook line. 10 dead roaches beneath hand sink next to dish machine. 10 dead roaches beneath the dish machine and drain board. 2 dead roaches under prep table across from dish machine. 6 dead roaches beneath hand sink and rack storing clean glass wear. 4 dead roaches on rack storing clean glass ware across from the ice machine. 1 dead roach on floor of walk in cooler. 4 dead roaches on top of microwave across from ice machine. 1 dead roach on floor of walk in cooler doorframe. 1 dead roach under rack storing wine in dinning room area. 13 dead roaches under sushi counter and barstool chairs in dinning room area. 3 dead roaches on ledge of dinning room booths.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in white single door freezer.
[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. Employee peeling hard boiled eggs bare handed.
[35A-05-4] 1 live roach in ticket printer box in kitchen 2 live roaches in electrical fuse box 1 live roach under 3 compartment sink
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
[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 noodles and broths inside reach in cooler across from fryers not date marked.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled purple chemical spray bottle stored next to mop sink. Unlabeled chemical spray in dining room area.

Disposition: Emergency order recommended
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In front counter across from cook line.
[31B-03-4] No soap provided at handwash sink. At hand sink in front counter across from cook line.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior heavily soiled with black and pink mold like substance. Soda dispenser ice bin interior next to ice machine heavily soiled with black mold like substance.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Microwave and counter toaster oven handle soiled with food debris.
[50-09-4] Current Hotel and Restaurant license not displayed.
[35A-03-4] Dead roaches on premises. Approximately: 10 dead roaches behind reach in cooler and prep table on cook line. 10 dead roaches beneath hand sink next to dish machine. 10 dead roaches beneath the dish machine and drain board. 2 dead roaches under prep table across from dish machine. 6 dead roaches beneath hand sink and rack storing clean glass wear. 4 dead roaches on rack storing clean glass ware across from the ice machine. 1 dead roach on floor of walk in cooler. 4 dead roaches on top of microwave across from ice machine. 1 dead roach on floor of walk in cooler doorframe. 1 dead roach under rack storing wine in dinning room area. 13 dead roaches under sushi counter and barstool chairs in dinning room area. 3 dead roaches on ledge of dinning room booths.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. Water softer on floor near mop sink.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in white single door freezer.
[29-49-6] Standing water in bottom of reach-in-cooler. Single door cooler next to ice machine.
[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. Dish machine chlorine sanitizer testing at 10 PPM. Operator set up three compartment sink and chlorine sanitizer is testing at 100 PPM.
[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. Employee peeling hard boiled eggs bare handed.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach on container of rice vinegar across three compartment sink next to walk in cooler. 1 live roach under dish machine drain board. 1 live roach under hand sink in front counter area across from cook line. 1 live roach on top of double door cooler storing wine across from ice machine.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings beneath rack storing clean glass ware across ice machine.
[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. Sushi rice was time stamped for 10am.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Prep table stored in front of hand sink in front counter.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator filled out time as a public health control paperwork during routine inspection.
[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 noodles and broths inside reach in cooler across from fryers not date marked.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled purple chemical spray bottle stored next to mop sink. Unlabeled chemical spray in dining room area.

Disposition: Warning Issued
[21-10-4] Soiled dry wiping cloth in use. Cook line
[16-03-4] Accumulation of debris inside warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl in sugar and panko bins, removed
[51-11-4] Carbon dioxide tanks not adequately secured.
[14-11-5] Equipment in poor repair. Torn cooler gaskets
[08B-38-4] Food stored on floor. Cooking oil on floor, moved to shelf
[14-69-4] Ice buildup in reach-in freezer
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Container of lemons in drink ice at servers station, staff burned and replaced
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[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. Unpackaged raw chicken over raw beef in walk-in freezer, order corrected
[01B-03-5] Stop Sale issued due to adulteration of food product. Container of lemons in drink ice at servers station, staff burned and replaced
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager unable to locate proof of training for staff during inspection
[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 over 24 hours, date added

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[51-11-4] Carbon dioxide tanks not adequately secured. Next to restrooms
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Sushi bar
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to microwave at sushi bar
[13-03-4] Employee with no hair restraint while engaging in food preparation. Male employee at sushi bar with no hair restraint
[14-11-5] Equipment in poor repair. Cooler gaskets torn
[14-69-4] Ice buildup in reach-in freezer.
[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. Scoop handle in panko
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven soiled at sushi bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Black fan soiled above Sushi bar
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[21-10-4] Soiled dry wiping cloth in use. On cook line
[36-50-4] Unclean building components, attachments or fixtures. Fan covers soiled in walk in cooler
[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. 0ppm, replace empty chemical, corrected 50ppm
[08B-56-4] Food stored in ice used for drinks. See stop sale. Lemons and limes stored in drink ice at soda machine, moved to cooler, operator began burning ice.
[01B-03-5] Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks. See stop sale. Lemons and limes stored in drink ice at soda machine, moved to cooler, operator began burning ice.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (85F - Cold Holding), moved to reach in cooler