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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.
SHIKI 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 28, 2026. Across those visits, inspectors documented 14 total violations — 5 critical, 9 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on July 28, 2026 shows 14 observation rows: 5 critical, 0 major, and 9 minor.
DBPR source + data confidenceWhat’s powering this page
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?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
SHIKI 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
- [08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in the reach in cooler behind the front counter not segregated from food from the public. The operator properly stored the employee food.
- [08B-38-4] Food stored on floor. Observed plastic bottled soda stored on the floor behind the front counter.
- [10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed in-use knives stored between food preparation tables in the kitchen. The operator properly stored the knives.
- [21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together behind the front counter. The operator discarded the solution and replaced with a chlorine solution at 100ppm.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored on a food preparation table in the kitchen. The operator properly stored the beverages.
- [14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed a non-food grade plastic container used to store and in direct contact with uncooked rice.
- [06-09-1] Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use partially frozen and not removed from reduced oxygen package. The operator removed the tuna from the reduced oxygen packaging.
- [09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee slicing cucumbers using bare hand contact. Educated the employee on when barehand contact is acceptable.
- [14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle used as scoops for uncooked rice and tempura batter. The operator removed the plastic containers.
- [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 whole-muscle intact beef in the w- door cooler in the kitchen. The operator properly stored the raw meats.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over sauces in the 2-door cooler in the kitchen. The operator properly stored the raw beef.
- [10-01-5] 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 tempura flour not stored above the food. The operator properly stored the scoop handle.
- [10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handles used for raw chicken and raw beef not stored above the food in the reach in cooler on the cook line. The operator removed the scoops from the above foods.
- [41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the three compartment sink chlorine solution exceeding 200ppm. The operator diluted the solution to 100ppm.
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