Pete's Sushi & Poke
Last inspected: Feb 5, 2026
45
Score
Going back to 2023, Pete's Sushi & Poke has eight inspections in the public record. Pete's Sushi & Poke was last inspected on Feb 5, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
There hasn't been much movement either way: counts have stayed near nine violations per visit across recent inspections.
“Time/temperature control for safety food identified” comes up most often, recorded two times in the inspection record.
Restaurants in Madeira Beach average 68, so Pete's Sushi & Poke trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
2
Critical latest
4
Major latest
2
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 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. 0ppm, chemical bucket empty, manager replaced chlorine and primed lines **Corrected On-Site**
22-41-4
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 and the time removed from temperature control cannot be determined. Sushi rice at bar, time mark updated **Corrected On-Site**
03F-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Staff observed running dish machine with empty chlorine bucket
16-33-4
Intermediate - Handwash sink not accessible for employee use at all times. Equipment stacked in hand sink in kitchen **Repeat Violation**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided printed copy of form to operator **Repeat Violation**
03F-10-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Portable speaker directly on top of individually portioned cups of food next to microwave
40-06-5
45
Aug 6, 2025
Food-Licensing Inspection
4 critical violations. 7 major violations. 4 minor violations.
View 15 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket over 200ppm, staff replaced 100ppm **Corrected On-Site**
41-27-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Staff entered kitchen and put on gloves without washing hands prior to handling food, discussed proper hand washing procedures
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Display cooler at bar: raw tuna (54F - Cold Holding); raw salmon (52F - Cold Holding); eel (51F - Cold Holding); cream cheese (49F - Cold Holding); octopus (54F - Cold Holding); krab (53F - Cold Holding). All items held less than 4 hours, moved to freezer. Retemp: all items at or below 42F **Corrected On-Site**
03A-02-5
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 and the time removed from temperature control cannot be determined. Sushi rice at bar
03F-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
03F-10-5
Intermediate - Probe thermometer not used to ensure proper food temperatures. Per operator, probe thermometer has dead batteries
05-10-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
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. Procedures emailed to operator
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Cooking utensils in hand sink in kitchen, removed **Corrected On-Site**
31A-09-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit for dish machine
16-32-5
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. Form emailed to operator
11-26-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups under microwave in kitchen
24-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Display sushi coolers at bar
05-09-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados at sushi bar with stickers, not properly washed prior to prep
08B-39-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw tuna thawing at room temperature in commercially sealed vacuum packaging, product still frozen, staff removed from bag. Frozen shrimp thawing in standing water in kitchen. Discussed proper thawing methods with staff **Corrective Action Taken**
06-01-5
22
Feb 13, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
52
Jul 26, 2024
Routine - Food
4 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
82
Feb 14, 2024
Routine - Food
7 minor violations.
View 7 violations
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles
23-24-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Sushi knives stored in between unsealed wood along window seal
24-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top shelf of dry storage shelves, removed **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on top shelf of tall cooler in kitchen
08B-49-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers soiled
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind fryers
36-27-5
70
Sep 28, 2023
Routine - Food
2 critical violations. 11 minor violations.
View 13 violations
High Priority - Container of medicine improperly stored. Bin of medicine over tea in kitchen
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw soft shell crab over tofu in reach in cooler, order corrected **Corrected On-Site**
08A-05-6
Basic - Equipment in poor repair. Torn cooler gaskets at sushi bar
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Sushi lives at bar stored in between unsealed wood at window
10-17-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over sushi bar **Repeat Violation**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled at sushi bar **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen fish thawing at room temperature at sushi bar, moved to reach in cooler **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep line in kitchen
21-12-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone, keys above cooler in kitchen
40-06-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler handles
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Sushi bar **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above cooler in kitchen, removed **Corrected On-Site** **Repeat Violation**
12B-07-4
43
Jun 16, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
67
Jan 11, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
67
Frequently Asked Questions
When was Pete's Sushi & Poke last inspected?
The most recent health inspection at Pete's Sushi & Poke on file is from Feb 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Pete's Sushi & Poke?
Across the inspection record, “time/temperature control for safety food identified” has been cited two times, more than any other issue at Pete's Sushi & Poke.
How does Pete's Sushi & Poke compare to other restaurants in Madeira Beach?
Pete's Sushi & Poke most recently scored 45 out of 100, which is lower than the Madeira Beach average of 68.
Has Pete's Sushi & Poke's inspection record improved over time?
Results have been roughly steady. Inspections at Pete's Sushi & Poke have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Pete's Sushi & Poke means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Pete's Sushi & Poke inspected?
Based on the inspection history on file, Pete's Sushi & Poke is inspected around three times per year on average.
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