DirtyFLRestaurant Inspection Data

HOSHI SUSHI

Food safety records indicate HOSHI SUSHI in SARASOTA has 6 inspections with a 3.3/5 overall rating. Recent inspections show improving food safety practices.

6516 Superior Avenue
Florida, 34231
Sarasota County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 11/12/2025

Inspection #: Visit ID: 13458562

  • 14-01-5: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
  • 10-20-4:Basic - In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. Corrected On-Site
  • 10-01-5: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
  • 16-36-4: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.

Inspection Date: 7/10/2025

Inspection #: Visit ID: 10951772

  • 36-73-4:Basic - Floor soiled/has accumulation of debris underneath the cooking equipment in the kitchen and underneath the reach in cooler at the sushi bar.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in the reach in cooler in the kitchen.
  • 35B-01-4:Basic - Observed a vent cover leading to the outside missing in the kitchen.
  • 35B-03-4:Basic - Rear exit not protected with self-closing doors.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the operating license expired 12/1/2024. Admin Complaint
  • 16-37-1: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

Inspection Date: 11/7/2024

Inspection #: Visit ID: 8823083

  • 24-28-4:Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed paper towels for the hand sink at the front counter stored over a cutting board. The operator properly stored the paper towels. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk in cooler door gaskets soiled.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit.
  • 31B-03-4:Intermediate - No soap provided at the handwash sink in the kitchen. The operator provided soap for the hand sink. Corrected On-Site

Inspection Date: 7/11/2024

Inspection #: Visit ID: 8822885

  • N/A:No Violations Were Observed

Inspection Date: 7/8/2024

Inspection #: Visit ID: 8743704

  • 14-01-5: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
  • 23-24-4: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
  • 35A-03-4: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
  • 36-01-4: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.
  • 03F-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. 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
  • 03B-01-6: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
  • 02C-03-5: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.
  • 11-26-1: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
  • 03F-10-5: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

Inspection Date: 12/14/2023

Inspection #: Visit ID: 8570340

  • 14-01-5: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
  • 08B-38-4:Basic - Observed: Food stored on floor. Observed a plastic container of flour stored on the floor of the kitchen. Priority: Basic
  • 10-17-4: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
  • 10-07-4: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