Hoshi Sushi
Last inspected: Nov 12, 2025
78
Score
Hoshi Sushi has been inspected nine times since 2022. The latest inspection on file is from Nov 12, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
Across the inspection history, “bowl or other container with no handle used to dispense food” is the issue that surfaces most often, recorded five times.
The city-wide average is 81, putting Hoshi Sushi squarely in typical territory. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - 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.
16-36-4
Basic - 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. **Corrected On-Site**
14-01-5
Basic - In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. **Corrected On-Site**
10-20-4
Basic - 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. **Corrected On-Site**
10-01-5
78
Jul 10, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the operating license expired 12/1/2024. **Admin Complaint**
50-17-3
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit. **Repeat Violation**
16-37-1
Basic - No conspicuously located ambient air temperature thermometer in the reach in cooler in the kitchen.
05-09-4
Basic - Observed a vent cover leading to the outside missing in the kitchen.
35B-01-4
Basic - Rear exit not protected with self-closing doors.
35B-03-4
Basic - Floor soiled/has accumulation of debris underneath the cooking equipment in the kitchen and underneath the reach in cooler at the sushi bar.
36-73-4
64
Nov 7, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
74
Jul 11, 2024
Routine - Food
No violations found.
100
Jul 8, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - 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. **Corrected On-Site**
03F-02-5
High Priority - 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. **Corrected On-Site**
03B-01-6
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. The operator printed and signed the employee health agreement. **Corrected On-Site**
11-26-1
Intermediate - 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. **Corrected On-Site**
03F-10-5
Intermediate - 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.
02C-03-5
Basic - 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. **Repeat Violation**
14-01-5
Basic - 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. **Corrected On-Site**
23-24-4
Basic - 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.
36-01-4
Basic - Dead flies on premises. Observed 10 dead flies in the walk in cooler. The operator properly cleaned and discarded the flies. **Corrected On-Site** **Warning**
35A-03-4
45
Dec 14, 2023
Food-Licensing Inspection
4 minor violations.
View 4 violations
Basic - 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. **Corrected On-Site** Priority: Basic
14-01-5
Basic - Observed: Food stored on floor. Observed a plastic container of flour stored on the floor of the kitchen. Priority: Basic
08B-38-4
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. **Corrected On-Site** Priority: Basic
10-17-4
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. **Corrected On-Site** Priority: Basic
10-07-4
82
Aug 16, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
37
Mar 30, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. Observed dish soap stored by containers of seasoning in the kitchen. Operator properly stored the soap. **Corrected On-Site**
41-10-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed plastic grocery bags used as storage container for won tons in the reach in freezer in the kitchen. Operator properly stored the won tons. **Corrected On-Site**
14-15-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter cold holding at 48F and garlic in oil cold holding at 49F. Operator states the items have been held for 2 hours. Operator moved the butter and garlic in oil to the walk in cooler for proper holding. **Corrective Action Taken**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle used as a scoop for panko breading in the cooler. Operator removed the bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - 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. Observed thawed tuna in reduced oxygen packaging bearing a label to remove prior to thawing in the reach in cooler behind the front counter. Operator removed the tuna from the reduced oxygen packaging. **Corrected On-Site**
06-09-1
Basic - Floors not constructed to be easily cleanable. Observed the floors in the kitchen not smooth and easily cleanable.
36-12-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in the reach in freezer located outside of the kitchen.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient temperature thermometer in the reach in cooler in the kitchen.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the gaskets of the outside reach in freezer soiled with black mold like substance.
23-03-4
43
Oct 27, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils in handwash sink. Operator removed utensils. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Floors not maintained smooth and durable. **Repeat Violation**
36-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed scoop with no handle in panko breading. Operator removed scoop. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board at prep area grooved and no longer cleanable.
14-09-4
78
Frequently Asked Questions
When was Hoshi Sushi last inspected?
The most recent health inspection at Hoshi Sushi on file is from Nov 12, 2025. The public record contains nine inspections in total.
What is the most common violation at Hoshi Sushi?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited five times, more than any other issue at Hoshi Sushi.
How does Hoshi Sushi compare to other restaurants in Sarasota?
Hoshi Sushi most recently scored 78 out of 100, which is about the same as the Sarasota average of 81.
Has Hoshi Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Hoshi Sushi have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hoshi Sushi means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Hoshi Sushi inspected?
Based on the inspection history on file, Hoshi Sushi is inspected around three times per year on average.
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