🪰1,241,883 violations tracked across 67 Florida counties

FIN SUSHI PORT CHARLOTTE

24123 PEACHLAND BLVD UNITS C2 & C3, PORT CHARLOTTE, FL 33954

License #1801963

🍱 Japanese/Sushi ℹ️
89 Grade B / 100

Solid Health Score

How is this score calculated? →
Latest inspection
July 16, 2026 · 12 findings · 4 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on July 16, 2026 shows 12 observation rows: 4 critical, 2 major, and 6 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
12
Coverage note
Inspector notes linked where available

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Would you eat here?

FIN SUSHI PORT CHARLOTTE looks fairly solid on paper. Would you eat here?

B record

Solid overall, with enough history that people may still weigh the details differently.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗
  • Disposition: Inspection Completed - No Further Action
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over ready to eat krab stick in the walk in cooler. Observed raw beef stored over cooked noodles in the reach in cooler at the entrance to the cook line. The operator properly stored the raw foods.
  • [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in the walk in cooler. The operator properly stored the raw foods.
  • [14-45-4] Cardboard used to line nonfood-contact shelves. Observed cardboard lining the bottom of a prep table containing equipment on the cook line.
  • [14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
  • [21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together at the server station. The operator discarded the solution.
  • [31A-11-4] Handwash sink used for purposes other than handwashing. Observed a plastic strainer inside of the handwashing sink behind the bar. Observed an employee rinse off a server tray in the handwashing sink at the server station.
  • [22-20-5] Accumulation of a black mold-like substance in the interior of the ice machine behind the bar.
  • [03F-02-5] 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 under time as public health control with no time mark. The operator marked the sushi with the time.
  • [14-05-4] Cardboard used to line food-contact shelves. Observed cardboard used to line the condiment/salad cooler near the entrance to the bar. Observed cardboard used to line shelves in the walk in cooler.
  • [10-08-5] Ice scoop handle in contact with ice at the server station. The operator properly stored the ice scoop handle.
  • [22-41-4] 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 the chlorine sanitizer solution for the bar dishmachine at 0ppm. The operator replaced an empty container of solution. Observed chlorine solution at 100ppm.
  • [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at the server station. The operator provided paper towels for the hand sink.
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