Iasia Restaurant
17399 Tamiami Trail, North Port, FL 34287 · Permanent Food Service · License 6805248
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 Sep 22 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 3 basic (1 repeat)-13
- Safety score87
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 visitSep 22, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed bean sprouts (47°F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the sprouts were stored in the cooler approximately 1 hour prior to inspection. The operator emptied half of the contents and stored in the lower portion of the cooler.
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 beef stored over buckets of sauce in the walk in cooler. The operator properly stored the raw beef.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for sushi rice.
The operator was emailed a blank time as public health control form.
Fixed on the spotRepeat violation
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed an in-use spoon stored in 73°F standing water at the sushi bar. The operator properly stored the spoon.
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 cooked rice. The operator removed the container.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on walk in freezer door handle.
Repeat violation
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.