Misaki Sushi
Last inspected: Feb 17, 2026
55
Score
Public records show eight inspections at Misaki Sushi stretching back to 2022. The latest inspection on file is from Feb 17, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Looking across the full record, “buildup of food debris/soil residue on equipment door handles” is the recurring theme, flagged three times.
Restaurants in Port Charlotte average 82, so Misaki Sushi trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over spicy mayonnaise at Walk in Cooler. Operator switched the food items. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed container inside the basin of handwash sink at cookline. Operator removed the container. **Corrected On-Site**
31A-09-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed no manager certificate number on the foodhandler training certificates. Operator documented the manager certificate number on the foodhandler training certificates. **Corrected On-Site**
53B-10-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle to scoop tempura at shelf on prep table. Operator removed the bowl. **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Observed steam table inoperable.
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed residue buildup in the interior of microwave oven at sushi station on the back counter.
22-08-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves that had pitted the surface at Walk in Cooler.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour container not labeled at flour container next to deep fryers. Operator labeled the food item. **Corrected On-Site**
02D-01-5
55
Oct 22, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs behind raw scallops at Make Table. Operator switched the food items. **Corrected On-Site** **Repeat Violation**
08A-20-5
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. Observed new employees not acknowledged the Food Employee Reporting Agreement. The new employees signed the document during inspection. **Corrected On-Site** **Repeat Violation**
11-26-1
Basic - Food not stored at least 6 inches off of the floor. Observed raw beef in container not at least 6 inches off the floor at Walk in Freezer. Operator placed the food item at least 6 inches off the floor. **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed residue buildup in the interior of oven at cookline. Operator cleaned the oven. **Corrected On-Site**
22-08-4
Basic - Working containers of food removed from original container not identified by common name. Observed no label at flour container next to Deep Fryer. Operator labeled the food item. **Corrected On-Site**
02D-01-5
67
Jan 8, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - 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 beef at Walk in Freezer. Operator switched the food items. **Corrected On-Site**
08A-17-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed large utensil inside the basin at kitchen handwash sink. Operator removed the utensil. **Corrected On-Site**
31A-09-4
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 handle touching the food item at flour container. Operator removed the handle from touching the flour. **Corrected On-Site**
10-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at Make Table. Operator placed in sanitizer solution. **Corrected On-Site**
21-12-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed residue buildup behind the Walk in Cooler and Freezer handles. Operator cleaned the handles. **Corrected On-Site**
23-24-4
61
Aug 6, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Observed: 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. Observed 0ppm on test strip due to empty sanitizer container. Operator replaced with a new chlorine sanitizer container. **Corrected On-Site** Priority: High Priority
22-41-4
High Priority - Observed: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiping hands on soiled apron. Educated the employee to compliance by washing hands. **Corrected On-Site** Priority: High Priority
12A-28-4
Intermediate - Observed: 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 milk not date marked at Reach in Cooler. Operator date marked the food item. **Corrected On-Site** Priority: Intermediate
02C-03-5
Basic - Observed: Buildup of food debris/soil residue on equipment door handles. **Corrected On-Site** **Repeat Violation** Priority: Basic
23-24-4
Basic - Observed: Single-service articles not stored inverted or protected from contamination. Observed to-go containers not inverted at kitchen. Operator inverted the containers. **Corrected On-Site** Priority: Basic
25-06-4
61
Jan 19, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef at Walk in Cooler. Operator switched the food items. **Corrected On-Site** Priority: High Priority
08A-20-5
Intermediate - Observed: 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. Provided the form which was completed during inspection. **Corrected On-Site** Priority: Intermediate
11-26-1
Intermediate - 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. Provided the written procedure. **Corrected On-Site** **Repeat Violation** Priority: Intermediate
11-27-4
Basic - Observed: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed at 100ppm. Educated the operator and corrected to 200ppm. **Corrected On-Site** Priority: Basic
21-08-4
Basic - Observed: Buildup of food debris/soil residue on equipment door handles. Observed behind the handles at Make Table and Walk in Cooler. Educated the operator. Priority: Basic
23-24-4
Basic - Observed: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth at kitchen. Operator replaced with a clean wiping cloth. **Corrected On-Site** Priority: Basic
21-09-4
61
Aug 25, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Toilet Rooms Maintained
FL-53
61
Jan 10, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Food Obtained from Approved Sources
FL-11
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
52
Aug 3, 2022
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 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. Observed 0 ppm due to empty sanitizer container. Operator replaced with a full container. Observed 100ppm on test strip after priming the sanitizer. **Corrected On-Site**
22-41-4
High Priority - 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 pork at Walk in Freezer. Operator switched the food items. **Corrected On-Site**
08A-17-6
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 at rice container. Operator time marked the food item. **Corrected On-Site** **Repeat Violation**
03F-02-5
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 milk not date marked at Reach in Cooler. Operator date marked the food item. **Corrected On-Site**
02C-03-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple containers at dish shelf.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at sushi station. Operator removed the water from the container. **Corrected On-Site**
10-07-4
52
Frequently Asked Questions
When was Misaki Sushi last inspected?
The most recent health inspection at Misaki Sushi on file is from Feb 17, 2026. The public record contains eight inspections in total.
What is the most common violation at Misaki Sushi?
Across the inspection record, “buildup of food debris/soil residue on equipment door handles” has been cited three times, more than any other issue at Misaki Sushi.
How does Misaki Sushi compare to other restaurants in Port Charlotte?
Misaki Sushi most recently scored 55 out of 100, which is lower than the Port Charlotte average of 82.
Has Misaki Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Misaki Sushi have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Misaki 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 Misaki Sushi inspected?
Based on the inspection history on file, Misaki Sushi is inspected around two times per year on average.
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