K Picu International Fusion Cuisine
Last inspected: Apr 9, 2025
100
Score
Public records show six inspections at K Picu International Fusion Cuisine stretching back to 2022. On Apr 9, 2025, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about 11 violations before that.
Looking across the full record, “operating with an expired division of hotels” is the recurring theme, flagged two times.
Among Clearwater restaurants, the typical score is 79; K Picu International Fusion Cuisine is comfortably above that bar. The record reflects steady performance over time.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 9, 2025
Food-Licensing Inspection
No violations found.
100
May 22, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp Feb 1 2024 owner paid during inspection. But would not go through iPad. But wasn't able to provide confirmation number. **Admin Complaint**
50-17-3
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. During inspection observed cook at cook line put gloves on without washing hands and started opening a bag and touched plantains. Educated employee employee washed hands changed gloves. **Corrective Action Taken**
12A-09-4
Basic - Food stored in undrained ice. During inspection observed salmon in undrained ice in reach in stand alone fridge. Educated took all ice out. **Corrected On-Site**
08B-31-4
70
Feb 15, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Rice in reach in fridge date mark 2-2 management thew away.
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice in reach in fridge cold holding at 45 degrees Fahrenheit. Manger thew away.
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2-1-24
50-17-3
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All Hand washing sink no paper towel. Manager replaced **Corrected On-Site**
31B-02-4
Basic - Floor area(s) covered with standing water. Near back ice machine.
36-22-4
Basic - very slow draining water in handwash sink.
29-20-5
52
Jun 27, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
64
May 9, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
52
Aug 16, 2022
Routine - Food
3 critical violations. 2 major violations. 16 minor violations.
View 21 violations
High Priority - 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) Discussed using three compartment sink until dish machine is working with operator
22-41-4
High Priority - Employee touched handle of dish machine and groom then began prepping food and handling clean equipments without washing hands Discussed proper hand washing procedures with operator during time of inspection.
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over curly beats Operator rearranged during time of inspection. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade has accumulation of food residue -slicer blade has accumulation of food residue -knives magnet above three compartment sink has accumulation of food residue **Repeat Violation**
22-02-4
Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. -hot water faucet at hand sink next to dish machine **Repeat Violation**
27-05-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven at cooks line has accumulation of grease
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. -employees restroom **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -sides of fryers have accumulation of grease **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. -4 doors reach in cooler in kitchen **Repeat Violation**
14-33-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at prep station in kitchen Operator moved to sanitizer bucket during time of inspection. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. -squeeze bottle at prep table -container with flour at cooks line **Repeat Violation**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bathroom door left open other than during cleaning or maintenance. -employees restroom
32-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. -in front of ice machine **Repeat Violation**
51-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bowls on dish drying rack
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack above food items next to walk-in cooler
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups at soda machine in dining room area
24-08-4
Basic - Equipment in poor repair. -cracked fryer basket
14-11-5
Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease **Repeat Violation**
36-73-4
Basic - Food stored on floor. -adjacent of reach in freezer **Repeat Violation**
08B-38-4
23
Frequently Asked Questions
When was K Picu International Fusion Cuisine last inspected?
The most recent health inspection at K Picu International Fusion Cuisine on file is from Apr 9, 2025. The public record contains six inspections in total.
What is the most common violation at K Picu International Fusion Cuisine?
Across the inspection record, “operating with an expired division of hotels” has been cited two times, more than any other issue at K Picu International Fusion Cuisine.
How does K Picu International Fusion Cuisine compare to other restaurants in Clearwater?
K Picu International Fusion Cuisine most recently scored 100 out of 100, which is higher than the Clearwater average of 79.
Has K Picu International Fusion Cuisine's inspection record improved over time?
Yes. Recent inspections at K Picu International Fusion Cuisine have averaged around three violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at K Picu International Fusion Cuisine 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 K Picu International Fusion Cuisine inspected?
Based on the inspection history on file, K Picu International Fusion Cuisine is inspected around two times per year on average.
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