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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
FUGU HIBACHI SUSHI in NORTH PORT currently holds an InspectFL Health Score of 88 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 17, 2026. Across those visits, inspectors documented 12 total violations — 4 critical, 4 major, 4 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on July 17, 2026 shows 12 observation rows: 4 critical, 4 major, and 4 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
FUGU HIBACHI SUSHI looks fairly solid on paper. Would you eat here?
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.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw scallops (50F - Cold Holding) in a double container in the top portion of the reach in cooler on the cook line. The operator stated the scallops had been held for approximately 2 hours. The operator removed the empty container allowing the scallops to properly cool.
- [05-08-4] No probe thermometer provided to measure temperature of food products.
- [53B-14-5] 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. Observed Xiao Zhou Jiang FRLA food handler certification expired 6/27/2024.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over washed and cut onions in the 2-door cooler in the kitchen. The operator properly stored the raw shrimp.
- [14-11-5] Equipment in poor repair. Observed tape used to repair the door handles on the sliding glass door cooler behind the front counter.
- [08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed broccoli in the 2-door cooler in the kitchen. The operator properly stored the raw shell eggs.
- [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 marking. The operator placed a time on the rice.
- [14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for sugar. The operator discarded the plastic container.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near the three compartment sink. The operator provided paper towels for the hand sink.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone and drink mix stored on a shelf above the reach in cooler on the cook line. The operator properly stored the personal belongings.
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 104F standing water on the cook line. The operator properly stored the utensils.
- [53A-05-6] 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/ Observed 4 employees working and engaging in food service/preparation with no certified food manager on site.
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