Fin Sushi Port Charlotte
24123 Peachland Blvd Units C2 & C3, Port Charlotte, FL 33954 · Permanent Food Service · License 1801963
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection4 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 6 basic-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: 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.
Observed sushi rice held under time as public health control with no time mark. The operator marked the sushi with the time.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw salmon stored over ready to eat krab stick in the walk in cooler. Observed raw beef stored over cooked noodles in the reach in cooler at the entrance to the cook line. The operator properly stored the raw foods.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored over raw beef in the walk in cooler. The operator properly stored the raw foods.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. Observed the chlorine sanitizer solution for the bar dishmachine at 0ppm. The operator replaced an empty container of solution. Observed chlorine solution at 100ppm.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a plastic strainer inside of the handwashing sink behind the bar. Observed an employee rinse off a server tray in the handwashing sink at the server station.
Repeat violation
No paper towels or mechanical hand drying device provided at handwash sink at the server station.
The operator provided paper towels for the hand sink.
Fixed on the spot
Basic6
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice at the server station.
The operator properly stored the ice scoop handle.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Observed cardboard used to line the condiment/salad cooler near the entrance to the bar. Observed cardboard used to line shelves in the walk in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Cardboard used to line nonfood-contact shelves.
Observed cardboard lining the bottom of a prep table containing equipment on the cook line.
Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together at the server station.
The operator discarded the solution.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of a black mold-like substance in the interior of the ice machine behind the bar.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.