PACIFIC COUNTER

Name: PACIFIC COUNTER
Address: 4942 S TAMIAMI TRL UNIT 500, SARASOTA, FL, 34231, US
Rating: 71.7

4942 S TAMIAMI TRL UNIT 500, SARASOTA, FL 34231

License #6806084

🍱 Japanese/Sushi ℹ️

71.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

December 11, 2025 · 7 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PACIFIC COUNTER in SARASOTA currently holds an InspectFL Health Score of 71.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on December 11, 2025. Across those visits, inspectors documented 50 total violations — 10 critical, 17 major, 23 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 18, 2025

The latest inspection on December 11, 2025 shows 7 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

73%

Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

PACIFIC COUNTER has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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

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.

Disposition: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones stored on a food preparation table in the prep area. The employees properly stored the cell phones.
[08B-38-4] Food stored on floor. Observed boxes of raw tuna and seaweed stored on the floor in the walk in freezer.
[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 scoops handles used for raw tuna and raw salmon not stored above the food in the reach in cooler. The operator properly stored the scoops.
[35B-02-4] Insect control device over food preparation area. Observed a racquet style insect zapper stored on a shelf above a food preparation table in the kitchen. The operator properly stored the insect control device.
[25-05-4] Single-service articles improperly stored. Observed single-service plastic portion cups stored on the floor in the prep area.
[42-01-4] Wet mops not stored in a manner to allow the mop to dry at the mop sink. The operator properly stored the wet mops.
[14-09-4] Yellow cutting board has cut marks and is no longer cleanable.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the tuna.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer buckets stored on food preparation tables and near single use items in the kitchen.
[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 and the time removed from temperature control cannot be determined. See stop sale. Observed tapioca pearls and cooked spam held at time as public health control with no time marking. The operator stated the potentially hazardous foods had been held for more than 4 hours. The operator discarded the above foods.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employees not knowledgeable on testing ph balance of sushi rice in accordance to HACCP plan.
[31B-03-4] No soap provided at handwash sink near the three compartment sink.
[03G-49-2] Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Observed the last written recorded ph level for the sushi rice was last recorded on 5/26.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sushi rice held under a HAACP plan date marked 7/20. The operator placed a correct date on the rice.
[03G-06-5] Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed cooked chicken packaged on site using a reduced oxygen method in the walk in freezer.
[03G-36-4] pH meter used to test sushi rice not calibrated.

Disposition: Warning Issued
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[16-21-4] Accumulation of debris on the top exterior of the warewashing machine.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed partially frozen tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the walk in cooler. The operator cut slits in the packaging.
[08B-38-4] Food stored on floor. Observed plastic bottles water stored on the floor in the back of the kitchen.
[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 solution for the dishmachine at 0ppm after running 4 times. The operator set up the three compartment sink.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed thawed raw salmon packaged onsite using reduced oxygen packaging still in the packaging in the walk in cooler. The operator discarded the salmon.
[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 no time marking for spam musabi and tapioca boba tea pearls held at time as public health control.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for spam musabi and tapioca boba tea pearls.
[03G-49-2] Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan for sushi rice.
[03G-06-5] Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed no information on cooked chicken packaged using reduced oxygen packaging.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a shelf above a food prep table in the prep area. The operator properly stored the beverage.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee headphones and cell phone stored on a food prep table in the kitchen. The employee properly stored the personal belongings.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanizer buckets stored on food prep tables in the kitchen.
[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 dishmachine at 0ppm. The operator set up the three compartment sink for manual warewashing.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed thawed raw salmon packaged onsite using reduced oxygen packaging in the walk in cooler. The operator discarded the salmon.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed spam musubi (76F - Cold Holding) at the front counter. The operator stated the musubi had been held for more than 4 hours. Observed cooked sweet potato noodles (57F - Cold Holding) in the walk in cooler. The noodles had been held for more than 24 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in-house fermented kimchi (74F - Cold Holding) at room temperature in the prep area. The operator stated the kimchi was prepared approximately 2 hours prior. The operator does not have a HACCP plan for the kimchi. The operator placed the kimchi in the walk in cooler. Observed spam musubi (76F - Cold Holding) at the front counter. The operator stated the musubi had been held for more than 4 hours. The operator discarded the food. Observed cooked sweet potato noodles (57F - Cold Holding) in the walk in cooler. The noodles had been held for more than 24 hours. The operator discarded the noodles. Observed tapioca boba pearls (84F - Cold Holding) in the kitchen without time for public health control. The operator stated the boba pearls were prepared approximately 2 hours prior. The operator placed the pearls in a reach in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a trash can blocking access to the handwashing sink near the three compartment sink. The operator moved the trash can.
[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/
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw salmon packaged onsite using reduced oxygen packaging with no approved HACCP plan. Observed chicken cooked and packaged on site using reduced oxygen packaging with no approved HACCP plan Observed onsite fermented kimchi held at a temperature greater than 41F with no approved HACCP plan.