Fugu Hibachi Sushi
1151 S Toledo Blvd, North Port, FL 34288 · Permanent Food Service · License 6805672
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection4 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 4 basic-27
- Safety score73
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 17, 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 cold held at greater than 41°F.
Observed raw scallops (50°F - Cold Holding) in a double container in the top portion of the reach in cooler on the cook line. The operator stated the scallops had been held for approximately 2 hours. The operator removed the empty container allowing the scallops to properly cool.
Fixed on the spot
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 marking. The operator placed a time on the rice.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw shell eggs stored over unwashed broccoli in the 2-door cooler in the kitchen. The operator properly stored the raw shell eggs.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shrimp stored over washed and cut onions in the 2-door cooler in the kitchen. The operator properly stored the raw shrimp.
Fixed on the spot
Intermediate4
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink near the three compartment sink.
The operator provided paper towels for the hand sink.
Fixed on the spot
Code 53, Manager certification and employee training: 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/ Observed 4 employees working and engaging in food service/preparation with no certified food manager on site.
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Xiao Zhou Jiang FRLA food handler certification expired 6/27/2024.
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed in-use utensils stored in 104°F standing water on the cook line. The operator properly stored the utensils.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed a plastic container with no handle used as a scoop for sugar. The operator discarded the plastic container.
Fixed on the spot
Equipment in poor repair.
Observed tape used to repair the door handles on the sliding glass door cooler behind the front counter.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed an employee cell phone and drink mix stored on a shelf above the reach in cooler on the cook line. The operator properly stored the personal belongings.
Fixed on the spot
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.