FUGU HIBACHI SUSHI
1151 S TOLEDO BLVD, North Port FL 34288 · 941-200-5203
Last inspected Jul 17, 2026 · 9 visits since October 2023
JAN 25
MAR 25
JUL 25
SEP 25
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at handwashing sink by dry storage. Operator stated that they turn in off at closing, and turn it back on at opening and proceeded to turn back on. Operator open, operating, opened at 11:00 am, time observed 11:13 am.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate4 Basic
What the inspector wrote — 12 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed broccoli in the 2-door cooler in the kitchen. The operator properly stored the raw shell eggs.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over washed and cut onions in the 2-door cooler in the kitchen. The operator properly stored the raw shrimp.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw scallops (50F - Cold Holding) in a double container in the top portion of the reach in cooler on the cook line. The operator stated the scallops had been held for approximately 2 hours. The operator removed the empty container allowing the scallops to properly cool.
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 sushi rice held under time as public health control with no time marking. The operator placed a time on the rice.
Show the remaining 8 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees working and engaging in food service/preparation with no certified food manager on site.
No paper towels or mechanical hand drying device provided at handwash sink near the three compartment sink. The operator provided paper towels for the hand sink.
No probe thermometer provided to measure temperature of food products.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Xiao Zhou Jiang FRLA food handler certification expired 6/27/2024.
Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for sugar. The operator discarded the plastic container.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone and drink mix stored on a shelf above the reach in cooler on the cook line. The operator properly stored the personal belongings.
Equipment in poor repair. Observed tape used to repair the door handles on the sliding glass door cooler behind the front counter.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 104F standing water on the cook line. The operator properly stored the utensils.
Sep 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over or with unwashed produce. Observed ribs in reach in cooler above raw carrots. Observed operator removing ribs and storing properly.
Handwash sink used for purposes other than handwashing. Observed food in handwashing sink. Observed operator washing out sink. Also observed employee filling up a #5 container with water instead of using 3 compartment sink. Observed employee stop and go to 3 compartment sink after coaching.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at sushi station, in reach in cooler,soiled gaskets. Observed operator cleaning gaskets.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mops sitting on floor not hung up to properly dry. Observed operator hanging up mops.
Jul 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Observed employee rinse hands after sweeping floor in kitchen, at wok station.
Bowl or other container with no handle used to dispense food. Observed a metal bowl being used as a scoops in for raw chicken on make line.
Cutting board has cut marks and is no longer cleanable. Observed on shelf, cutting boards in kitchen with grooves on it.
Employee eating in a food preparation or other restricted area. Observed employee drinking a green Monster Energy drink while on line and then while walking through kitchen.
Equipment in poor repair. Observed on make line reach in cooler, gasket completely torn.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Container of medicine improperly stored. Observed a bottle of rubbing alcohol on dry storage shelf, mixed in with dry goods. Observed operator remove and store properly.
Bowl or other container with no handle used to dispense food. Observed metal bowl on make line, being used as a scoop on raw meat. Observed operator remove and put into 3 compartment sink.
Buildup of food debris/soil residue on equipment door handles. Observed soiled door handles on reach in coolers in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal carry bag stored on dry storage shelf with food. Observed operator remove and relocate.
Equipment in poor repair. Observed torn gasket on make line reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in coolers on make line.
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw chicken over produce in reach in, up right cooler. Observed operator remove and store properly on bottom of cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in kitchen with black mold like substance on them.
Bowl or other container with no handle used to dispense food. Observed a metal bowl without handle, in with raw beef. Observed operator removing.
Cutting board has cut marks and is no longer cleanable. Observed cutting boards in kitchen with grooves on them.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife in between make table and prep table. Observed operator remove knife.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on gas pipe in kitchen at wok station. Observed operator removing tongs.
Working containers of food removed from original container not identified by common name. Observed sesame seeds in a container without identifying label. Observed operator labeling container.
Aug 22, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at handwashing sink by dry storage. Operator stated that they turn in off at closing, and turn it back on at opening and proceeded to turn back on. Operator open, operating, opened at 11:00 am, time observed 11:13 am.
Time/temperature control for safety food thawed in an improper manner. Observed Tuna, Salmon and Karbala on cookie sheet sitting on top of chest freezer next to hand sink, by sushi station not in prep use and still in thawing stage. Educated Operator of the importance of proper thawing methods, and keeping potentially hazardous foods cold,if not cooking right away. Observed Operator put items back into cooler until needed. All items were still well in temperature. Tuna 30F, Salmon 38F, Krab meat 40F.
Aug 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at make table with food stains on them.
Bowl or other container with no handle used to dispense food. Observed a couple of food containers with no handle scoops in side. Observed operator removing the containers.
Cutting board has cut marks and is no longer cleanable. Observed at make table, cutting boards with grooves.
Equipment in poor repair. Observed gaskets on reach in coolers across from wok station torn
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed sponge at handwashing sink by sushi station. Observed operator throwing away sponge
Food contaminated by unsanitized equipment or utensil. Observed cooked beef in a bowl being used for raw chicken stored on top of raw chicken. Observed operator throwing away item.
Apr 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Establishment advertised crab on menu/menu board but served imitation crab. Observed menu board and togo menu advertising Crab on menus but serving imitation Krab.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with black mold like substance on them and food stains.
Bowl or other container with no handle used to dispense food. Observed a quart to go container being used as a scoop for cooked rice. Observed operator removing immediately.
Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting boards throughout kitchen no longer cleanable
Equipment in poor repair. Observed torn gaskets in reach in coolers on line across from wok station.
Wet mop not stored in a manner to allow the mop to dry. Observed two wet mops stored with head down not hung up or inverted to dry properly. Observed operator hanging up mops.
Oct 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come back from break with out washing hands before returning to work
Employee with no hair restraint while engaging in food preparation. Observed employe in kitchen with no hair restraint
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed a sponge at hand washing sink next to sushi station. Observed operator throwing said sponge away
Single-service articles not stored inverted or protected from contamination. Observed to go containers not inverted properly. Spoke with operator and observed him inverting containers properly
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed a type of rusted chisel on dry food storage shelf across from deep chest freezer. Observed operator removing item and throwing away.
Time/temperature control for safety food thawed in an improper manner. Observed Salmon, Ahi Tuna, and Beef loin starting thawing process at room temperature. Spoke with operator and Educated operator/staff on cleaning and Sanitizing between contact with different raw animal products/ ready to eat products/ produce and fruit. him on the proper thawing procedures. Observed operator placing said items in separate sinks with running cold water
Observed scorch marks around electrical outlet. For reporting purposes only. Observed scorched marks on outlet by door going out side to the right of the door
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.