SUSHI ROCK GRILL

Name: SUSHI ROCK GRILL
Address: 5901 SUN BLVD STE #121, ST. PETERSBURG, FL, 33715, US
Rating: 26.2

5901 SUN BLVD STE #121, ST. PETERSBURG, FL 33715

License #6210380

🍱 Japanese/Sushi ℹ️

26.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

June 2, 2026 · 9 findings · 0 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUSHI ROCK GRILL in ST. PETERSBURG currently holds an InspectFL Health Score of 26.2 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 June 2, 2026. Across those visits, inspectors documented 117 total violations — 12 critical, 27 major, 78 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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

March 11, 2025

The latest inspection on June 2, 2026 shows 9 observation rows: no critical rows, 3 major, and 6 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

91%

Inspector notes

117

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

SUSHI ROCK GRILL has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[21-05-5] Cloth used as a food-contact surface. Inside reach-in deli cooler, dry wiping cloth used as a food contact surface
[08B-31-4] Food stored in undrained ice. Sprouts stored in bucket of water.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Build up of grease on hood ventilation system above cook line
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop used for white rice stored in standing water. Discussed with operator requirements for storing utensils in water.
[08B-12-5] Stored food not covered. Sprouts cold holding in standing reach-in cooler stored uncovered.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53B-01-5] No employee training observed at callback. Three other employees handling food. Kaye - chef Pon - dishwasher who also stores food from deliveries Anthony - line cook at fryer
[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 frozen food inside reach-in freezer not date marked.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[21-05-5] Cloth used as a food-contact surface. Inside reach-in deli cooler, dry wiping cloth used as a food contact surface
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
[08B-31-4] Food stored in undrained ice. Sprouts stored in bucket of water.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Build up of grease on hood ventilation system above cook line
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop used for white rice stored in standing water. Discussed with operator requirements for storing utensils in water.
[08B-12-5] Stored food not covered. Sprouts cold holding in standing reach-in cooler stored uncovered.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on floor under hand wash sink on the right side of kitchen
[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 tested at 0PPM. Operator attempted to prime unit however machine is not operating pumps. Discussed with manager to set up three compartment sink.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2026. Operator updated at the start of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above cut cleaned produce in reach-in cooler across from cook line. Raw fish stored in reach-in freezer above commercially packaged spring rolls. Manager relocated items.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ CFM expired. No other proof of CFM on site.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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.
[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 frozen food inside reach-in freezer not date marked.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-09-4] All cutting boards in kitchen has cut marks and is no longer cleanable.
[32-02-4] Bathroom doors left open other than during cleaning or maintenance.
[32-04-4] Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-01-5] Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored in container of rice in kitchen
[14-11-5] Equipment in poor repair. Top of reach-in freezer is rusted. Located near kitchen entrance door.
[14-69-4] Ice buildup in reach-in freezer.
[10-08-5] Ice scoop handle in contact with ice.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on refrigerator door near kitchen entrance.
[12B-13-4] Opened employee beverage container in reach-in freezer with food to be served to customers. Located near kitchen entrance door.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed employee cutting avocados from box without washing. Discussed with employee proper procedures when handling unwashed produce.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[25-32-4] Reuse of single-service plastic containers stored on shelf in kitchen.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tofu opened more than 24 hours ago located in refrigerator next hand wash sink.
[01D-02-4] Failure to maintain freezing records on nonexempt fish for 90 days.
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Annie Techo hired more than 30 days ago without CFM.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen are soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Single-serve bowls are stored inside bowl of hand wash sink on cooks line. Employee removed bowls.
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[22-16-4] All reach-in coolers in kitchen interior/shelves have accumulation of soil residues.
[32-02-4] Bathroom doors left open other than during cleaning or maintenance.
[32-04-4] Bathroom rooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-01-5] Bowl or other container with no handle used to dispense food. Single-serve bowl without handle used as a scoop in a container of soy sauce and peanuts.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean utensils on top of microwave oven is exposed to splash when retrieving paper towels.
[14-09-4] Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with clean bowls and utensils in kitchen.
[14-11-5] Equipment in poor repair. Bottom shelf of prep table on cooks line is rusted.
[08B-38-4] Food stored on floor. Container of raw chicken stored on floor on cooks line. Employee removed chicken from floor.
[14-69-4] Ice buildup in reach-in freezer in kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven used more than 24 hours ago soiled.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in both men and women restrooms. Will email DBPR Form 5030-111. Employees must wash hands.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on all reach-in cooler doors in kitchen.
[14-33-4] Reach-in cooler near cooks line shelves with rust that has pitted the surface.
[08B-12-5] Stored food not covered. Multiple items in reach-in freezer not covered.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee setup three-compartment sink. Quat sanitizer reading 150ppm.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cutting raw chicken then remove gloves and touch and don single-serve gloves without washing first. Discussed with operator proper hand-hygiene techniques.
[14-31-5] Nonfood-grade bags grocery store carry bags used in direct contact with food in upright refrigerator in kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. a. cut lettuce on top of microwave oven (74F - Cold Holding) 12:00pm re temp at 12:40pm 65f Employee moved lettuce to freezer.
[31A-11-4] Handwash sink used for purposes other than handwashing. Utensils stored in bowl of hand wash sink in kitchen.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[05-08-4] No probe thermometer provided to measure temperature of food products.