Fugu Hibachi Sushi
Last inspected: Sep 12, 2025
70
Score
Going back to 2022, Fugu Hibachi Sushi has 11 inspections in the public record. Fugu Hibachi Sushi was last inspected on Sep 12, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
“Bowl or other container with no handle used to dispense food” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 78, which Fugu Hibachi Sushi's 70 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
11
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Sep 12, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed ribs in reach in cooler above raw carrots. Observed operator removing ribs and storing properly. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed food in handwashing sink. Observed operator washing out sink. Also observed employee filling up a #5 container with water instead of using 3 compartment sink. Observed employee stop and go to 3 compartment sink after coaching. **Corrected On-Site**
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at sushi station, in reach in cooler,soiled gaskets. Observed operator cleaning gaskets. **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mops sitting on floor not hung up to properly dry. Observed operator hanging up mops. **Corrected On-Site** **Repeat Violation**
42-01-4
70
Jul 23, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee rinse hands after sweeping floor in kitchen, at wok station.
12A-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed a metal bowl being used as a scoops in for raw chicken on make line. **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed on shelf, cutting boards in kitchen with grooves on it. **Repeat Violation**
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking a green Monster Energy drink while on line and then while walking through kitchen.
12B-02-4
Basic - Equipment in poor repair. Observed on make line reach in cooler, gasket completely torn. **Repeat Violation**
14-11-5
74
Mar 12, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Container of medicine improperly stored. Observed a bottle of rubbing alcohol on dry storage shelf, mixed in with dry goods. Observed operator remove and store properly. **Corrected On-Site**
41-07-4
Basic - Bowl or other container with no handle used to dispense food. Observed metal bowl on make line, being used as a scoop on raw meat. Observed operator remove and put into 3 compartment sink. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled door handles on reach in coolers in kitchen.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal carry bag stored on dry storage shelf with food. Observed operator remove and relocate.
40-06-5
Basic - Equipment in poor repair. Observed torn gasket on make line reach in cooler.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in coolers on make line.
23-03-4
67
Jan 27, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over produce in reach in, up right cooler. Observed operator remove and store properly on bottom of cooler. **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in kitchen with black mold like substance on them. **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed a metal bowl without handle, in with raw beef. Observed operator removing. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards in kitchen with grooves on them. **Repeat Violation**
14-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife in between make table and prep table. Observed operator remove knife. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on gas pipe in kitchen at wok station. Observed operator removing tongs. **Corrected On-Site**
10-20-4
Basic - Working containers of food removed from original container not identified by common name. Observed sesame seeds in a container without identifying label. Observed operator labeling container.
02D-01-5
61
Aug 22, 2024
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at handwashing sink by dry storage. Operator stated that they turn in off at closing, and turn it back on at opening and proceeded to turn back on. Operator open, operating, opened at 11:00 am, time observed 11:13 am. **Corrected On-Site**
27-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed Tuna, Salmon and Karbala on cookie sheet sitting on top of chest freezer next to hand sink, by sushi station not in prep use and still in thawing stage. Educated Operator of the importance of proper thawing methods, and keeping potentially hazardous foods cold,if not cooking right away. Observed Operator put items back into cooler until needed. All items were still well in temperature. Tuna 30F, Salmon 38F, Krab meat 40F. **Corrected On-Site**
06-01-5
86
Aug 14, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at make table with food stains on them.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed a couple of food containers with no handle scoops in side. Observed operator removing the containers. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at make table, cutting boards with grooves. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Observed gaskets on reach in coolers across from wok station torn **Repeat Violation**
14-11-5
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed sponge at handwashing sink by sushi station. Observed operator throwing away sponge **Corrected On-Site** **Repeat Violation**
21-23-4
Basic - Food contaminated by unsanitized equipment or utensil. Observed cooked beef in a bowl being used for raw chicken stored on top of raw chicken. Observed operator throwing away item. **Corrected On-Site**
08B-19-4
70
Apr 17, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Washing Fruits and Vegetables
FL-42
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
Food Contact Surfaces Clean and Sanitized
FL-22
67
Oct 26, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come back from break with out washing hands before returning to work
12A-16-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employe in kitchen with no hair restraint
13-03-4
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed a sponge at hand washing sink next to sushi station. Observed operator throwing said sponge away **Corrected On-Site**
21-23-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers not inverted properly. Spoke with operator and observed him inverting containers properly **Corrected On-Site**
25-06-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed a type of rusted chisel on dry food storage shelf across from deep chest freezer. Observed operator removing item and throwing away.
42-03-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed Salmon, Ahi Tuna, and Beef loin starting thawing process at room temperature. Spoke with operator and Educated operator/staff on cleaning and Sanitizing between contact with different raw animal products/ ready to eat products/ produce and fruit. him on the proper thawing procedures. Observed operator placing said items in separate sinks with running cold water **Corrected On-Site**
06-01-5
67
May 15, 2023
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Observed hand soap stored on shelf next to sushi to go containers. **Repeat Violation**
41-10-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed food storage in tee shirt bags and not food grade bags in reach in freezer. **Repeat Violation**
14-31-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed pink like substance above hand washing sink in a sriracha bottle. Operator labeled immediately. **Repeat Violation**
41-17-4
Intermediate - 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. Spoke with operator and emailed information. **Repeat Violation**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sing next to sushi station being used as a dump sink with containers in it. **Repeat Violation**
31A-11-4
Intermediate - 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. Spoke with operator and e mailed information **Repeat Violation**
11-26-1
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at base of screen door along with two open round holes where door knobs go, exposing kitchen to outside contaminants. **Repeat Violation**
35B-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave very soiled with black like substance all over inside. **Repeat Violation**
22-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottle of water stored in with the avocados at sushi stations reach in cooler. **Repeat Violation**
12B-13-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mops (three)in a white square bucket with mop heads down, not stored properly to air dry with mop head up. **Repeat Violation**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed rice in a container out of original packaging with no labeling. **Repeat Violation**
02D-01-5
39
Jan 4, 2023
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
35
Jul 19, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2022-07-19: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. **Warning** - From follow-up inspection 2022-07-19: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Screen in door torn/in poor repair - vermin present. **Repeat Violation** **Warning** - From follow-up inspection 2022-07-19: **Time Extended**
35B-09-4
86
Frequently Asked Questions
When was Fugu Hibachi Sushi last inspected?
The most recent health inspection at Fugu Hibachi Sushi on file is from Sep 12, 2025. The public record contains 11 inspections in total.
What is the most common violation at Fugu Hibachi Sushi?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited four times, more than any other issue at Fugu Hibachi Sushi.
How does Fugu Hibachi Sushi compare to other restaurants in North Port?
Fugu Hibachi Sushi most recently scored 70 out of 100, which is lower than the North Port average of 78.
Has Fugu Hibachi Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Fugu Hibachi Sushi have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Fugu Hibachi Sushi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Fugu Hibachi Sushi inspected?
Based on the inspection history on file, Fugu Hibachi Sushi is inspected around three times per year on average.
Nearby Restaurants