GOOD FORTUNE
260 1 AVE S STE 100, Saint Petersburg FL 33701 · 727-287-3881
Last inspected Aug 4, 2026 · 11 visits since December 2023
DEC 24
MAY 25
DEC 25
MAY 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in sushi counter area not landing on food or food contact surfaces. 2 live flies in rear prep area not landing on food or food contact surfaces.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 4, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate8 Basic
What the inspector wrote — 11 findingsThe state's own report →
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu is missing asterisk on Nigiri and Sashimi portion of menu. Manager marked printed menus with asterisk on menu during time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Raw salmon cut/portioned and wrapped in plastic wrap stored in double door reach in cooler. Not date marked.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of light red liquid substance stored across from three compartment sink. Spray bottle labeled as degreaser.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with pink substance.
Show the remaining 7 findings ▾
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Stored on shelf above reach in cooler. Items discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on rack storing clean dishes.
Equipment in poor repair. Gaskets torn on cooler across three compartment sink.
Insect control device installed over food preparation area. Installed on pallet of bagged rice.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with burnt food debris. Interior of microwave soiled with dried food debris.
No handwashing sign provided at a hand sink used by food employees. Missing at hand sink at end of cook line. Emailed manager hand washing sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with black mold like substance.
May 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate5 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on deli coolers stained.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink in sushi station. Stack of paper towels placed at hand sink.
No soap provided at handwash sink. Missing at hand sink in sushi station. Soap stocked.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed person in charge Time as a Public Health Control written procedures for Sushi Rice during the inspection. Procedures were printed and filled out.
Cutting board has cut marks and is no longer cleanable. Deli reach in coolers.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with dried food debris.
No handwashing sign provided at a hand sink used by food employees. Missing at hand sink in kitchen area next to sushi bar.
Reach-in cooler interior/shelves have accumulation of soil residues. Interiors of deli coolers soiled with with dried food debris.
Standing water in bottom of reach-in-cooler. Interiors of reach in deli coolers on cook line.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority7 Intermediate6 Basic
Show 14 findings ▾
Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Quaternary sanitizer bucket in kitchen cook line testing at 0 PPM. No chemical was observed flowing through the chemical dispenser line in that area. The quaternary chemical dispenser in the other prep kitchen area with the walk in cooler was dispensing chemical, but quaternary sanitizer also tested at 0 PPM. Both quaternary chemical dispensers at three compartment sinks are not testing at the correct PPM. Employee in charge reach out to service provider to correct the equipment and set up chlorine sanitizer bucket that testing at 50 PPM.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting boards in kitchen area and on reach in deli cooler. Soda gun nozzles soiled in bar area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sinks in on cook line and next to three compartment sink. Missing at hand sink in sushi bar area. All dispenser were stocked.
No soap provided at handwash sink. Missing at hand sink in sushi bar area. Item stocked.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager on duty unable to locate written procedures for sushi rice head on time, emailed person in charge TOHC form.
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 and Lodging Association (SafeStaff) 866-372-7233. Observed employee training certificate Austin Z. completion date of 6/21/2025 through Food Safety First. No other training certificates could be provided.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of light yellow liquid substance stored at front hostesses area and in bar area. Employees labeled sanitizer.
Bowl or other container with no handle used to dispense food. Stored inside container of washed cut Brussels sprouts. Item removed.
Cutting board has cut marks and is no longer cleanable. Grooved white cutting boards in kitchen area and on reach in deli cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior heavily soiled with grease and dried burnt food debris.
No handwashing sign provided at a hand sink used by food employees. Missing at hand sink next to three compartment sink. Person In charge posted hand sign at the time of inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior soiled with dried food debris inside reach in cooler across from stove top burner
Standing water in bottom of reach-in-cooler. Standing water at bottom of interior of reach in cooler across from stove top burner
May 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Live, small flying insects found 1 live fly next to stand mixer in prep area
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw salmon over mango and krab stick in reach in freezer
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 and the time removed from temperature control cannot be determined. Sushi rice at sushi bar, held less than 4 hours
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
Handwash sink not accessible for employee use at all times. Trash can in front of hand sink on cook line
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager on duty unable to locate written procedures, blank form emailed to manager
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 and Lodging Association (SafeStaff) 866-372-7233. Manager on duty unable to locate all valid training certificates
Accumulation of debris inside warewashing machine.
Equipment in poor repair. Broken cooler doors behind bar
Floor area(s) covered with standing water. Walk in cooler
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour and corn starch bins, removed
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven in prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Good filters soiled Cooler gaskets soiled Accumulation of dust on monitors over cook line
Soiled dry wiping cloth in use. Prep cooler in kitchen
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Waste line missing at soda gun holster. Behind bar
Apr 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven in rear prep area has food debris buildup.
Dec 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer goes from scraping dirty dishes to putting away clean dishes with no hand wash in between.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and raw beef not all commercially packaged stored above edamame in upright reach in freezer next to walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep line of main kitchen: butter (58F - Cold Holding) Inspector discussed Time as a Public Health Control.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table next to walk in cooler has food debris buildup.
Handwash sink used for purposes other than handwashing. Hex in prep area used to dump ice.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Double Dragon contains raw tuna and not identified on the menu.
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 and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in prep area only reached a temperature of 71 F after running for more than two minutes.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table above flour and sugar containers. Manager removed.
Floor area(s) covered with standing water. Underneath hand wash sink by three compartment sink.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven in rear prep area has food debris buildup.
No handwashing sign provided at a hand sink used by food employees in kitchen by three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers have mold like substances.
Jul 11, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler across from cook top has built up food debris.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on reach in cooler in kitchen
Employee with no hair restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses. Tongs on oven handle In kitchen.
Jun 26, 2024Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is currently at 0 ppm chlorine after running three times. Sanitization will occur in three compartment sink at 200 ppm quaternary.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone and continued to prep food without washing hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in warehouse washing area not landing on food or food contact surfaces. 1 live fly in bar are not landing on food or food contact surfaces.
Stop Sale issued due to food not being in a wholesome, sound condition. Raw beef vacuum sealed and dated 6/12/2024 in walk in cooler. 5 lbs.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler across from cook top has built up food debris.
Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer on hostess stand. Employee labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on reach in cooler in kitchen
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Floor area(s) covered with standing water in between cooktop and reach in cooler on cook line.
In-use tongs stored on equipment door handle between uses. Tongs on oven handle In kitchen.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Raw beef vacuum sealed and dated 6/12/2024 in walk in cooler. 5 lbs.
Apr 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen have built up food debris.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets by ice machine in prep area not inverted for protection.
Apr 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 9 high priority.
9 High priority4 Intermediate11 Basic
Show 24 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is currently sanitizing at 0 ppm chlorine. Sanitization will occur in three compartment sink at 200 ppm quaternary.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee donned gloves to work with food but did not wash hands first.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher goes from scraping dirty dishes to putting away clean dishes with no hand wash in between.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon filets, 7 lbs, vacuum sealed fresh with no 10K OTR bags. Tuna, 5 lbs, vacuum sealed fresh in non 10K OTR bags.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in sushi counter area not landing on food or food contact surfaces. 2 live flies in rear prep area not landing on food or food contact surfaces.
Stop Sale issued due to food not being in a wholesome, sound condition. Salmon filets, 7 lbs, vacuum sealed fresh with no 10K OTR bags. Tuna, 5 lbs, vacuum sealed fresh in non 10K OTR bags. 1 ice cube in rear ice machine has debris on it.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: batter with eggs (58F - Cold Holding) Employee moved to reach in freezer.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice, 48 ounces, at sushi counter has time stamp of 8:00 am and is still in use at 1:04 pm.
Toxic substance/chemical improperly stored. Stainless steel cleaner stored on table above reach in cooler. Manager removed.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen have built up food debris.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Unable to produce at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in rear prep area has mold like substances.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 100 plus flies dead and trapped in light control device in kitchen.
Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop seasoning in sushi prep area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets by ice machine in prep area not inverted for protection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on table above reach in cooler in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone, speaker and hat stored in prep table above food.
Food stored on floor. Soda boxes stored on floor of rear prep area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Non time/temperature controlled for safety handle touching flour in flour bin of prep area. Employee stored correctly.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven in kitchen has built up food debris. Oven on cook line has built up food debris.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front doors open.
Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing at room temperature.
Dec 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate12 Basic
Show 20 findings ▾
Pesticide-emitting strip present in food prep area. Pesticide emitting strip stored behind the bar. Manager removed.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over raw salmon in reach in freezer next to walk in cooler. Manager arranged reach in freezer correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from stove in kitchen: cooked rice (48F - Cold Holding); cooked pork (48F - Cold Holding); cooked shrimp (48F - Cold Holding) Manager put items on ice. Temperatures taken again: cooked rice (42F - Cold Holding); cooked pork (43F - Cold Holding); cooked shrimp (43F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers across from stoves in kitchen have built up food debris.
Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen next to stove used to fill water bucket.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds butter and sushi rice on time, but Time as a Public Health Control paperwork is not filled out.
Nonservice animals in the food establishment or on premises. 1 live fly in sushi prep area not landing on food or food contact surfaces.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Reduced oxygen packaging of cooked chicken lacks bold type with the required information.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in far preparation area by three compartment sink has mold like substance.
Carbon dioxide/helium tanks not adequately secured. CO2 tank in bar not properly secured. Manager secured properly.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in rear preparation area not stored inverted for protection. Manager stored correctly.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table in kitchen. Manager removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and speaker above prep table in kitchen across from fryers.
Food stored on floor. Soy sauce stored on floor of rear preparation area. Manager stored correctly.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of double door oven in preparation area has food debris buildup.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink in sushi prep area. No hand wash sign in women's restroom.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler across from three compartment sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust that has pitted the surface.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution behind bar at 0 ppm quaternary. Manager corrected to 200 ppm quaternary.
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.