FUSHIPOKE
128 N ORANGE AVE, Sarasota FL 34236 · 941 330 1795
Last inspected Jul 23, 2026 · 8 visits since August 2023
5 inspections trending up, 16 points better than where it started.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cucumber kimchi stored in the stand up reach in cooler dated 8/14. Manager discarded the item.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Handwash sink does not have enough water pressure to properly wash hands. Lack of water pressure in the hand wash sink next to the cook line.
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting unwashed cucumbers. Employee washed the cut and uncut cucumbers.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Carbon dioxide/helium tanks not adequately secured. Owner secured the tanks.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork (49F - Cold Holding); Stored stacked above the pan fill line in the top section of the reach in cooler on the cook line. Employee stated the item had been stored in the reach in cooler for approximately 1 hour. Employee removed half of the content of the pans and placed it in the bottom section of the reach in cooler.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired on 1/22/25
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in the stand up reach in cooler in the kitchen. Owner removed the drink.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over ready to eat tofu in the stand up reach in cooler in the back storage area. Manager placed the pork below the tofu.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Cucumber kimchi stored in the stand up reach in cooler dated 8/14. Manager discarded the item.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cucumber kimchi stored in the stand up reach in cooler dated 8/14. Manager discarded the item.
Spray bottle containing toxic substance not labeled. Manager labeled the bottle.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee removed the drink.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on a preparation table next to food. Employee removed the drink.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handling raw pork then changed their gloves and handled clean equipment without washing hands. Employee washed his hands and changed his gloves.
Handwash sink used for purposes other than handwashing. Observed employee use hand-wash sink to rinse noodles. Instructed employee that the hand wash sink was only for hand washing.
In-use wet wiping cloth/towel used under cutting board. Observed in use wet wiping cloth under a cutting board in the prep area. Operator removed cloth.
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.