Sachi Sushi Asian Fusion
Last inspected: Mar 30, 2026
74
Score
Going back to 2022, Sachi Sushi Asian Fusion has 11 inspections in the public record. The most recent visit was on Mar 30, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
When inspectors have written things up, “no currently certified food service manager on duty” has been the most frequent reason, cited two times.
That's lower than the typical Stuart restaurant, which scores around 81. The inspection history reads as standard for a restaurant of this size.
11
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At glass reach in freezer raw beef stored above wontons- operator removed and stored properly. **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-30: At glass reach in freezer raw salmon not commercially packaged stored over wontons- operator removed and stored properly. **Admin Complaint** **Corrected On-Site**
08A-02-6
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi station - multiple containers of food lined with non food grade paper towels- operator removed and stored properly. **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-30: At sushi station - cooked asparagus in direct contact/ lined with non food grade paper towels- operator removed. **Admin Complaint**
14-86-1
74
Jan 28, 2026
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
37
Nov 18, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
52
Jun 9, 2025
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over oranges in walk in cooler Removed **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior to soda gun at sushi station
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Arrived on site **Corrected On-Site**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at sushi station Spray bottle at rolling cart in dining room Labeled **Corrected On-Site**
41-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen at hand sink Removed **Corrected On-Site**
21-38-4
61
Dec 17, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, Employee cracked raw shell egg then proceeded to prepare food without washing hands. Advised operator of proper handwashing. Employee washed hands, changed gloves. **Corrected On-Site**
12A-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance in the interior. Operator cleaned during inspection. **Corrected On-Site**
22-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water. Operator removed.
10-07-4
78
Aug 2, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler on cookline-coconut soup (47F - Cooling at 11:40 since 8/1/24) at current rate of cooling, product did not reach 41F within 6 hours. See stop sale.
03D-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish eggs over cooked shrimp in walk in freezer. Both products not in commercial packaging. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in cooler on cookline-coconut soup (47F - Cooling at 11:40 since 8/1/24) at current rate of cooling, product did not reach 41F within 6 hours. See stop sale.
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliding reach in: tofu (63F - Cooling at 11:00 since 10:00- 60F at 11:57) at current rate of cooling, product will not reach 41F in 4 hours. Operator placed in walk in freezer to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed Chemical spray bottle not labeled on cart in dining room. Advised operator to label all chemicals.
41-17-4
52
Apr 10, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
52
Sep 22, 2023
Routine - Food
No violations found.
100
Sep 20, 2023
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
37
Feb 15, 2023
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Container of medicine improperly stored. Pepto bismol stored over food in walk in cooler- operator removed. **Repeat Violation** **Admin Complaint**
41-07-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer - raw beef not commercially processed over chilis - operator moved to lower shelf. **Corrected On-Site**
08A-02-6
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. At walk in freezer- raw chicken not commercially packaged over raw pork - operator moved to lower shelf. **Corrected On-Site**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At sushi display case - cream cheese 45-47F at 2:30 to 45-47F at 2:45( cooking since 10:00)- food over stocked- at current rate of cooling food will not reach 41F- see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At sushi display case - cream cheese 45-47F at 2:30 to 45-47F at 2:45( cooking since 10:00)- food over stocked- at current rate of cooling food will not reach 41F- see stop sale. **Repeat Violation** **Admin Complaint**
03D-06-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. At time of inspection - no certified food manager with four employees handling food- at end of inspection certified food manager was present. **Corrected On-Site**
53A-05-6
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. On menu under the section Temaki ( cone shaped hand roll) Spicy Crab- served with Imitation Crab- educated operator.
52-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop - in standing water of 66F- operator removed. **Corrected On-Site**
10-07-4
37
Aug 8, 2022
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Container of medicine improperly stored. Container of medicine stored over fermented garlic jars at prep table by cookline. **Corrected On-Site** **Warning**
41-07-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish machine Employee handled soiled dishes then proceeded to handle clean dishes- no handwash - educated operator- employee washed hands. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline- bean sprouts 50-53F- food out of temperature 3 hours - food over stocked past fill line- operator cut portion in half and placed in reach in freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At sushi bar display case -cream cheese 46-47F at 2:30 ( cooling since 10:30), food tightly wrapped- at current rate of cooling food will not reach 41F within 4 hours - operator placed in reach in freezer to quick chill- recheck to 41F. **Corrected On-Site** **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At sushi bar - sushi rice 109F- operator states product out of temperature for 3 hours - operator placed on time for remaining hour. Printed out Time as a Public Health control for operator.**Corrective Action Taken** **Corrective Action Taken** **Warning**
03B-01-6
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. Container of milk opened on Friday not date marked- operator date marked. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator. **Corrective Action Taken** **Warning**
11-07-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee's open can of monster in cooler at sushi station - operator removed. **Corrected On-Site** **Warning**
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour by walk in cooler- not labeled- operator labeled. **Corrected On-Site** **Warning**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine by glass reach in cooler and drink machine. **Repeat Violation** **Warning**
22-20-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
32
Frequently Asked Questions
When was Sachi Sushi Asian Fusion last inspected?
The most recent health inspection at Sachi Sushi Asian Fusion on file is from Mar 30, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sachi Sushi Asian Fusion?
Across the inspection record, “no currently certified food service manager on duty” has been cited two times, more than any other issue at Sachi Sushi Asian Fusion.
How does Sachi Sushi Asian Fusion compare to other restaurants in Stuart?
Sachi Sushi Asian Fusion most recently scored 74 out of 100, which is lower than the Stuart average of 81.
Has Sachi Sushi Asian Fusion's inspection record improved over time?
Results have been roughly steady. Inspections at Sachi Sushi Asian Fusion have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sachi Sushi Asian Fusion 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 Sachi Sushi Asian Fusion inspected?
Based on the inspection history on file, Sachi Sushi Asian Fusion is inspected around three times per year on average.
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