Ikoi Sushi Hibachi
1471 S Sumter Blvd, North Port, FL 34287 · Permanent Food Service · License 6806060
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 14 routine inspection5 high priority (1 fixed by the Sep 25 follow-up, 4 fixed on the spot), 5 intermediate (3 fixed on the spot, 2 repeats), 5 basic (5 repeats)-39
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
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); raw chicken (46°F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator emptied half of the contents and stored in the lower portion of the reach in 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 lemons in the top portion of the reach in cooler in the kitchen. The operator properly stored the raw beef.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed an employee rinse gloves with water then handle clean equipment without changing gloves. The employee changed gloves and washed hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed non food-grade black plastic bags used to stored and in direct contact with salt, sugar, and tempura flour.
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 dishmachine chlorine sanitizer solution at 0ppm after running 4 cycles. The operator set up the three compartment sink for proper warewashing/sanitizing.
Fixed on the spot
Intermediate5
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 safety food.
Observed no written time as public health control form for sushi rice.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed an employee wash hands in the three compartment sink. The employee rewashed hands in a designated hand sink.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed a metal sheet pan stored covering the hand sink behind the front counter. The operator removed the sheet pan allowing access to the hand sink.
Fixed on the spotRepeat violation
No soap provided at handwash sink behind the front counter.
The operator provided soap for the hand sink.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in the counter top cold holding unit at the front counter.
The operator provided a thermometer for the cooler.
Fixed on the spotRepeat violation
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed frozen salmon thawing at room temperature behind the front counter. The operator placed the salmon in the walk in cooler.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed in-use spatulas stored in 104°F standing water on the cook line. The operator removed the utensils from the standing water.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic containers with no handle used as scoop for multiple foods. The operator removed the containers from the foods.
Fixed on the spotRepeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup in the coils in the counter top cold holding unit at the front counter.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.