Neighbourhood
Port Charlotte33980
Restaurants71
Spotless inspections19%
Ordered shut2
Fines$5k
A 42B 17D 1F 4Not rated 7
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Operating with an expired Division of Hotels and Restaurants license.
High priorityLUIGI'S PIZZERIA →Aug 18, 2026
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw chicken over pasta noodles at Make Table. Operator relocated the pasta noodles to a safe location away from raw food item.
High priorityCHINA CITY →Jul 31, 2026
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on hose Bibb on the side wall next to 3 compartment sink.
High priorityCAPTAINS CREAMERY →Jul 29, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasta noodles 48F above the Make Table. Operator placed the food item below in the interior of Make Table to 41F or below.
High priorityTASTY WOK →Jul 16, 2026
Operating with an expired Division of Hotels and Restaurants license.
High priorityLUIGI'S PIZZERIA →Jun 11, 2026
Shell eggs in use or stored with cracks or broken shells. Observed 3 cracked eggs in container in reach-in cooler. The manager discarded cracked eggs.
High priorityMISAKI SUSHI →Jun 3, 2026
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook from their mouth blowing air into gloves prior to putting hands into glove. Educated the operator. Operator washed hands and put on new gloves without blowing into the gloves.
High priorityMISAKI SUSHI →Jun 3, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (46F - Cold Holding) on prep table across from cook line. The manager moved raw steak into reach-in cooler.
High priorityMISAKI SUSHI →Jun 3, 2026
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 no time marking on sushi rice. The manager placed time on sushi rice.
High priorityMISAKI SUSHI →Jun 3, 2026
Toxic substance/chemical improperly stored. Observed butane fuel cartridge above microwave. The manager removed butane fuel cartridge from above microwave.
High priorityMISAKI SUSHI →Jun 3, 2026
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 raw shell eggs not time marked at counter. Operator time marked the food items.
High priorityANDYS CUBAN PIZZA LLC →May 29, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (52F - Cold Holding); fresh mozzarella (50F - Cold Holding) in the top portion of the reach in cooler at the entrance to the cook line. The operator provided a temperature log showing potentially hazardous foods at 35F. The operator transferred the above foods to the walk in cooler.
High priorityREFLECTIONS BAR →May 20, 2026