PIKA FUSION CUISINE
4739 N OCEAN DR, Sea Ranch Lakes FL 33308 · 7862904335
Last inspected Feb 13, 2026 · 6 visits since August 2023
MAR 24
FEB 25
MAY 25
SEP 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. asparagus sauce (48F - Cold Holding), per operator prepared yesterday and held in unit overnight item not prepared or portion today.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
7 High priority4 Intermediate6 Basic
What the inspector wrote — 17 findingsThe state's own report →
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook line employee preparing parsley garnish with bare hand. Reviewed proper hand, washing with employee, employee washed hands and replaced gloves.
Nonfood-grade bags used in direct contact with food. Prepared pasta and plastic T-shirt bag, operator placed in food grade bag.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over ready to eat strawberries, operator began storing properly.
Raw animal food stored over or with unwashed produce. Reach in cooler raw beef over unwashed potatoes. Operator began storing properly.
Show the remaining 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. asparagus sauce (48F - Cold Holding), per operator prepared yesterday and held in unit overnight item not prepared or portion today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. asparagus sauce (48F - Cold Holding), per operator prepared yesterday and held in unit overnight item not prepared or portion today.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cooked rice- per operator ambient cooling for approximately 2 hours at 3:40pm (45F - Cooling) at 4:20pm 45-46F, at this rate, proper ambient cooling will not occur. Operator placed in reach in freezer to quick chill.
Establishment not maintaining clam/mussel tags for 90 days.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice in plastic container covered with Saran Wrap.
Handwash sink not accessible for employee use at all times. Hand washing sink next to mop sink blocked by boxes and mop bucket, operator stored properly.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided.
Bowl or other container with no handle used to dispense food. In flour, operator removed.
Clams/mussels removed from original container for long-term storage. Operator placed tag back in product.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on table, and cellphone on cook line shelf operator stored properly.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in bulk panko, operator store properly.
Presetting of unwrapped silverware and/or tableware outdoors.
Stored food not covered. Prepared eggplant in reach in freezer, operator covered.
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Front counter hand washing sink used as storage for container of water, operator discarded.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to mop sink missing paper towels. Operator provided.
Nonfood-contact surface soiled. Cookline reach in cooler gaskets soiled
May 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken stored over raw beef over raw salmon. Operator stored properly.
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In flip to cooler on cook lineRaw fish stored above cooked octopus.Smoked salmon stored above pears. Operator moved raw items to bottom shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, cut tomatoes (50F - Cold Holding); butter (50F - Cold Holding) operator stated in cooler less than 1 hour. Moved to cooler to chill.
Aug 9, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not in use during inspection. Machine must be properly working at time of opening.
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.