HOSHI SUSHI
6516 SUPERIOR AVE, Sarasota FL 34231 · 941.923.8888
Last inspected Nov 12, 2025 · 7 visits since August 2023
DEC 23
JUL 24
NOV 24
JUL 25
NOV 25
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Observed the operating license expired 12/1/2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed no color comparison chart for the chlorine sanitizer test kit.
Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for sauce in the reach in cooler. The operator removed the plastic container from the sauce.
In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for rice not stored above the food. The operator properly stored the scoop.
Jul 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed the operating license expired 12/1/2024.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit.
Floor soiled/has accumulation of debris underneath the cooking equipment in the kitchen and underneath the reach in cooler at the sushi bar.
No conspicuously located ambient air temperature thermometer in the reach in cooler in the kitchen.
Observed a vent cover leading to the outside missing in the kitchen.
Rear exit not protected with self-closing doors.
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit.
No soap provided at the handwash sink in the kitchen. The operator provided soap for the hand sink.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed paper towels for the hand sink at the front counter stored over a cutting board. The operator properly stored the paper towels.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk in cooler door gaskets soiled.
Jul 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
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 for time as public health control with no time mark. The operator placed a time mark on the rice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked sushi rice (107F - Hot Holding) at the front counter. The operator placed the rice on time for public health control with the proper paperwork and time mark.
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 sweet and sour sauce and dumpling sauce not date marked. The operator stated the sauces were opened more than 24 hours prior.
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. The operator printed and signed the employee health agreement.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice held for time as public health control with no written plan. The operator printed and completed the proper form.
Bowl or other container with no handle used to dispense food. Observed plastic bowls with no handles used as scoops for multiple food items in the kitchen.
Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle soiled with a build up of food residue. The operator cleaned the door handle.
Dead flies on premises. Observed 10 dead flies in the walk in cooler. The operator properly cleaned and discarded the flies.
Floor not cleaned when the least amount of food is exposed. Observed discarded shrimp tails on the ground near the chest freezer in the storage area.
Dec 14, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Observed: Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles used as scoops for multiple food products in the kitchen. The operator removed the containers from the food products. Priority: Basic
Observed: Food stored on floor. Observed a plastic container of flour stored on the floor of the kitchen. Priority: Basic
Observed: In-use knife/knives stored in cracks between pieces of equipment. Observed an in-use use knife stored in between the cutting board and the reach in cooler in the kitchen. The operator properly stored the knife. Priority: Basic
Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use rice scoop stored in 76F standing water at the front counter. Observed in-use spatulas stored in 72F standing water on the cook line. The operator removed the in-use utensils from the water. Priority: Basic
Aug 16, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Observed plastic grocery bags used as storage container for won tons and calamari in the reach in freezer in the kitchen. The operator removed the foods from the nonfood-grade bags.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed ginger root in the walk in cooler. The operator properly stored the raw shell eggs.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat edamame in the reach in cooler. The operator properly stored the raw chicken.
Handwash sink used for purposes other than handwashing. Observed a metal scrubbing brush and a plastic food container stored in the handwashing sink at the front counter. The operator removed the above items from the handwashing sink.
When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. Observed escolar misrepresented as white tuna on the menu.
Bowl or other container with no handle used to dispense food. Observed a bowl with no handle used as a scoop for panko breading in the kitchen. The operator removed the bowl from the panko breading.
Floors not constructed to be easily cleanable.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in the stand up reach in freezer located outside.
In-use tongs stored on equipment door handle between uses. Observed in-use tongs stored hanging from the oven door in the kitchen. The operator properly stored the tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops for rice stored in standing water at 91F. The operator removed the scoops from the standing water.
No handwashing sign provided at a hand sink used by food employees at the front counter. The operator was emailed handwashing signs.
Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth stored on the cutting board at the front counter.
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.