Shiki Hibachi & Sushi

14999 Tamiami Trl, North Port, FL 34287 · Permanent Food Service · License 6806262

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Jul 28, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
5 high priority (1 no follow-up needed, 4 fixed on the spot), 9 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 visit

Jul282026

Routine inspection

14 violations found

First visitJul 28, 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.
14 violations found:
- 5 High priority
- 9 Basic
What the inspector cited
High priority5
- 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 sauces in the 2-door cooler in the kitchen. The operator properly stored the raw beef.
  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 whole-muscle intact beef in the w- door cooler in the kitchen. The operator properly stored the raw meats.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Observed an employee slicing cucumbers using bare hand contact. Educated the employee on when barehand contact is acceptable.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  Observed a non-food grade plastic container used to store and in direct contact with uncooked rice.
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Observed the three compartment sink chlorine solution exceeding 200ppm. The operator diluted the solution to 100ppm.
  Fixed on the spot
Basic9
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use partially frozen and not removed from reduced oxygen package.
  The operator removed the tuna from the reduced oxygen packaging.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed plastic bottled soda stored on the floor behind the front counter.
  Employee personal food not properly identified and segregated from food to be served to the public.
  Observed employee food in the reach in cooler behind the front counter not segregated from food from the public. The operator properly stored the employee food.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed the scoop handle used for tempura flour not stored above the food. The operator properly stored the scoop handle.
  Fixed on the spot
  In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Observed the scoop handles used for raw chicken and raw beef not stored above the food in the reach in cooler on the cook line. The operator removed the scoops from the above foods.
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
  Observed in-use knives stored between food preparation tables in the kitchen. The operator properly stored the knives.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee beverages stored on a food preparation table in the kitchen. The operator properly stored the beverages.
  Fixed on the spot
- 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 scoops for uncooked rice and tempura batter. The operator removed the plastic containers.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together behind the front counter.
  The operator discarded the solution and replaced with a chlorine solution at 100ppm.
  Fixed on the spot
Official report, on the Florida DBPR website

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.