Bushido Sushi INC
125 W Venice Ave, Venice, FL 34285 · Permanent Food Service · License 6803268
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection4 intermediate, 6 basic (1 repeat)-19
- Administrative complaint on Oct 7, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score69
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 visitNov 6, 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 visitOct 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed fish, chicken, alligator and beef that has been cut and processed onsite in reach-in cooler and reach-in freezer Employee stated the above items had been prepare onsite more than 24 hours prior.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed open packs of tofu in reach-in cooler employee stated the commercial items listed above had been opened more than 24 hours prior. Observed open containers of kimchi in walk-in cooler employee stated the commercial items listed above had been opened more than 24 hours prior.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Andik Asruda does not have proof of training at time of inspection.
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed assorted dumplings and breaded items in reach-in freezers not wrapped or covered.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior and shelves at cooks line has accumulation of soil residues.
Observed walk-in cooler has interior and shelves with accumulation of soil residue and mold-like substance. Repeat from last inspection 5-27-26
Repeat violation
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Observed clean pots and equipment stored on soiled rack next to walk-in cooler.
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Observed cardboard on floor with rubber mats that is soiled.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 52, Misrepresentation or misbranding: Food offered in a way that misleads/misinforms the consumer.
Observed Escolar fish being represented on the menu under vernacular name of white tuna. Observed operator has packages of fish in walk-in cooler with labeling stating it is Escolar, additionally operator confirmed verbally that it is Escolar but labeled on the menu as white tuna.
Administrative complaint
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.