SACHI SUSHI ASIAN FUSION
3382, 3376 SE FEDERAL HWY, Stuart FL 34997 · 5613093942
Last inspected Aug 6, 2026 · 11 visits since September 2023
DEC 24
JUN 25
NOV 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 29 points off where it started.
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. Employee touched ready to eat egg rolls with bare hands without an approved AOP.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026038692 | Mar 30, 2026 | Jun 23, 2026 | $200 |
| 2--2023055744 | Sep 20, 2023 | Oct 24, 2023 | $400 |
| 2--2023016829 | Feb 15, 2023 | Apr 19, 2023 | $200 |
Inspection history
11 visits, newest first
Aug 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 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. Dishwasher (Chlorine 0ppm)
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At prep area- employee picked up food from floor and discarded food item - then proceed to engage in food preparation without washing their hands- educated operator- employee washed their hands properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At sushi station reach in cooler - Commercially processed reduced oxygen packaged tuna bearing a label indicating- to remove from packaging not removed before thaw- see stop sale.
Toxic substance/chemical improperly stored. WD-40 spray can stored above dishmachine - operator removed.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At sushi station reach in cooler - Commercially processed reduced oxygen packaged tuna bearing a label indicating- to remove from packaging not removed before thaw- see stop sale.
In-use wet wiping cloth/towel used under cutting board.
Mar 30, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Non-food grade paper/paper towel used as liner for food container. At sushi station - multiple containers of food lined with non food grade paper towels- operator removed and stored properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At glass reach in freezer raw beef stored above wontons- operator removed and stored properly.
Jan 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee retuned from work and proceeded to put on gloves without washing their hands before handling clean utensils- educated operator- employee washed their hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line area- employee touched their face than engaged in food preparation without washing their hands- educated operator- employee washed their hands.
Non-food grade paper/paper towel used as liner for food container. At sushi station - multiple containers of food lined with non food grade paper towels- operator removed and stored properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At glass reach in freezer raw beef stored above wontons- operator removed and stored properly.
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. At walk in freezer and glass reach in freezer raw chicken or commercially packaged stored over raw beef- operator removed and stored properly from both units.
Handwash sink used for purposes other than handwashing. At handwash sink by walk in cooler- ice cream scoop inside sink- operator removed and stored properly.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu multiple raw fish and sashimi without any indication that the menu items are served raw / undercooked.
Employee eating in a food preparation or other restricted area. Employee eating at prep table near cook line- employee moved to dinning room.
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 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. At cook line, Employee touched trash can then proceeded to grab clean knife and ready to eat egg rolls without washing hands. Advised operator of proper handwashing. Employee washed hands.
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. Employee touched ready to eat egg rolls with bare hands without an approved AOP.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, soft shell crab (45F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 2 hours. Advised operator of cold holding parameters. Operator placed ice onto item to quick chill.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager showed up during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, opened employee beverage stored on prep table. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensil stored in standing water 79F. Operator removed utensil.
Jun 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over oranges in walk in cooler Removed
Food-contact surface soiled with food debris, mold-like substance or slime. Interior to soda gun at sushi station
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Arrived on site
Spray bottle containing toxic substance not labeled. Spray bottle at sushi station Spray bottle at rolling cart in dining room Labeled
Wiping cloth sanitizing solution stored on the floor. In kitchen at hand sink Removed
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, Employee cracked raw shell egg then proceeded to prepare food without washing hands. Advised operator of proper handwashing. Employee washed hands, changed gloves.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance in the interior. Operator cleaned during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water. Operator removed.
Aug 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler on cookline-coconut soup (47F - Cooling at 11:40 since 8/1/24) at current rate of cooling, product did not reach 41F within 6 hours. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish eggs over cooked shrimp in walk in freezer. Both products not in commercial packaging. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler on cookline-coconut soup (47F - Cooling at 11:40 since 8/1/24) at current rate of cooling, product did not reach 41F within 6 hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliding reach in: tofu (63F - Cooling at 11:00 since 10:00- 60F at 11:57) at current rate of cooling, product will not reach 41F in 4 hours. Operator placed in walk in freezer to quick chill.
Spray bottle containing toxic substance not labeled. Observed Chemical spray bottle not labeled on cart in dining room. Advised operator to label all chemicals.
Apr 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shell eggs over basil reach in cooler across from wok station on cook line, raw shrimp over cooked krab not in commercial packaging walk in freezer. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. condensed milk (67F - Cold Holding) Observed in squirt bottle sitting on counter in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator returned to cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened since 4/8 clear tall reach in cooler by ice machine in kitchen. Operator labeled milk.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chittakone Khounthavong expired 3/5/24 Hanh Hong Pham expired 3/5/24
No probe thermometer provided to measure temperature of food products. Not available at time of inspection
Cutting board has cut marks and is no longer cleanable. At flip top cooler on cook line.
Sep 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 20, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Observed: Raw animal food stored over/not properly separated from ready-to-eat food.Observed Raw shell eggs over sliced carrots and fresh herbs reach in cooler cook line, Raw fish over soy sauce in squeeze bottle at sushi reach in cooler. Operator stored properly. Reference: 3-302.11(A)(1) FC: (A) Food shall be protected from cross contamination by: (1) Except as specified in (1)(d) below, separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food; (c) Fruits and vegetables before they are washed; (d) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
Observed: 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. Observed Raw chicken over raw salmon walk in freezer, Raw chicken over raw squid reach in freezer by back door. All products not in commercial packaging. Priority: High Priority
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (81F - Hot Holding) Observed 3 plastic containers filled with cooked white rice by wok station. Per operator, cooked rice held in excess of four hours. See stop sale. Reference: 3-701.11(A) FC and 3-101.11 FC and 509.032(4) FS: 3-701.11(A) A food that is unsafe, adulterated, or not honestly presented as specified under Section 3-101.11 shall be discarded or reconditioned according to an approved procedure. 3-101.11 Food shall be safe, unadulterated, and, as specified under Section 3-601.12, honestly presented. 509.032(4) The division may stop the sale, and supervise the proper destruction, of any food or food product when the director or the director's designee determines that such food or food product represents a threat to the public safety or welfare. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork dumplings (51F - Cold Holding); fish eggs (72F - Cold Holding) Per operator, products not prepared or portioned today. Per operator, products out of temperature for two hours. Observed pork dumplings stacked over rim of metal container at reach in cooler on cook line. Operator, split in half and stored excess inside reach in cooler. Observed fish eggs sitting out on counter at sushi station. Operator returned to reach in cooler. Priority: High Priority
Observed: 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 No time stamp for sushi rice at sushi station. Per operator, new sushi rice is prepared at 10am, 2pm, and 6pm. Operator added times to time control procedure. Priority: High Priority
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (81F - Hot Holding Observed 3 plastic containers filled with cooked white rice by wok station. Per operator, cooked rice held in excess of four hours. See stop sale. Priority: High Priority
Observed: 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. Bodily fluids procedure sent to operator. Priority: Intermediate
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.