PETES SUSHI&POKE
14995 GULF BLVD STE J, Madeira Beach FL 33708 · 7278009228
Last inspected Feb 5, 2026 · 6 visits since September 2023
FEB 24
JUL 24
FEB 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Procedures emailed to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
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. 0ppm, chemical bucket empty, manager replaced chlorine and primed lines
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 bar, time mark updated
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Staff observed running dish machine with empty chlorine bucket
Handwash sink not accessible for employee use at all times. Equipment stacked in hand sink in kitchen
Show the remaining 4 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided printed copy of form to operator
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Portable speaker directly on top of individually portioned cups of food next to microwave
Aug 6, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority7 Intermediate4 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Staff entered kitchen and put on gloves without washing hands prior to handling food, discussed proper hand washing procedures
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Display cooler at bar: raw tuna (54F - Cold Holding); raw salmon (52F - Cold Holding); eel (51F - Cold Holding); cream cheese (49F - Cold Holding); octopus (54F - Cold Holding); krab (53F - Cold Holding). All items held less than 4 hours, moved to freezer. Retemp: all items at or below 42F
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 bar
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket over 200ppm, staff replaced 100ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
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. Procedures emailed to operator
Handwash sink not accessible for employee use at all times. Cooking utensils in hand sink in kitchen, removed
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit for dish machine
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. Form emailed to operator
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
Probe thermometer not used to ensure proper food temperatures. Per operator, probe thermometer has dead batteries
Equipment and utensils not properly air-dried - wet nesting. Plastic cups under microwave in kitchen
No conspicuously located ambient air temperature thermometer in holding unit. Display sushi coolers at bar
Raw fruits/vegetables not washed prior to preparation. Avocados at sushi bar with stickers, not properly washed prior to prep
Time/temperature control for safety food thawed in an improper manner. Raw tuna thawing at room temperature in commercially sealed vacuum packaging, product still frozen, staff removed from bag. Frozen shrimp thawing in standing water in kitchen. Discussed proper thawing methods with staff
Feb 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee observed eating popcorn in kitchen, then proceeded to unload dish machine without washing hands
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. Incorrect time mark on sushi rice, operator corrected, held less than 4 hours
No soap provided at handwash sink. Hand sink at sushi bar, restocked
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. Two employees with no proof of training (certificates damaged from Hurricane Milton)
Cleaned and sanitized equipment or utensils not properly stored. Sushi knives stored in unsealed wood rack behind sushi bar
Cutting board has cut marks and is no longer cleanable. Sushi bar
Employee eating in a food preparation or other restricted area. Employee food on table next to entrance to kitchen
Jul 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cleaned and sanitized equipment or utensils not properly stored. Sushi knives stored in unsealed wood rack along window
Employee eating in a food preparation or other restricted area. Employee food on shelves next to rice cooker
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 Panko
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Accumulation of debris inside warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Cooler handles
Cleaned and sanitized equipment or utensils not properly stored. Sushi knives stored in between unsealed wood along window seal
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top shelf of dry storage shelves, removed
Employee personal food not properly identified and segregated from food to be served to the public. Employee food on top shelf of tall cooler in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers soiled
Wall soiled with accumulated grease, food debris, and/or dust. Behind fryers
Sep 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate11 Basic
Show 13 findings ▾
Container of medicine improperly stored. Bin of medicine over tea in kitchen
Raw animal food stored over/not properly separated from ready-to-eat food. Raw soft shell crab over tofu in reach in cooler, order corrected
Accumulation of debris inside warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles
Cutting board has cut marks and is no longer cleanable. Sushi bar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above cooler in kitchen, removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone, keys above cooler in kitchen
Equipment in poor repair. Torn cooler gaskets at sushi bar
In-use knife/knives stored in cracks between pieces of equipment. Sushi lives at bar stored in between unsealed wood at window
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled at sushi bar
Time/temperature control for safety food thawed in an improper manner. Frozen fish thawing at room temperature at sushi bar, moved to reach in cooler
Wet wiping cloth not stored in sanitizing solution between uses. On prep line in kitchen
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.