PETES SUSHI&POKE

Name: PETES SUSHI&POKE
Address: 14995 GULF BLVD STE J, MADEIRA BEACH, FL, 33708, US
Rating: 82.9

14995 GULF BLVD STE J, MADEIRA BEACH, FL 33708

License #6218006

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

PETES SUSHI&POKE in MADEIRA BEACH currently holds an InspectFL Health Score of 82.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 5, 2026. Across those visits, inspectors documented 23 total violations — 6 critical, 11 major, 6 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 5, 2026 shows 8 observation rows: 2 critical, 4 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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What you’ll see here

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Staff observed running dish machine with empty chlorine bucket
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[31A-09-4] Handwash sink not accessible for employee use at all times. Equipment stacked in hand sink in 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. Sushi rice at bar, time mark updated
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Portable speaker directly on top of individually portioned cups of food next to microwave
[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. 0ppm, chemical bucket empty, manager replaced chlorine and primed lines
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided printed copy of form to operator

Disposition: Inspection Completed - No Further Action
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Staff entered kitchen and put on gloves without washing hands prior to handling food, discussed proper hand washing procedures
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups under microwave in kitchen
[31A-09-4] Handwash sink not accessible for employee use at all times. Cooking utensils in hand sink in kitchen, removed
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket over 200ppm, staff replaced 100ppm
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Avocados at sushi bar with stickers, not properly washed prior to prep
[11-26-1] 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. Form emailed to operator
[05-10-4] Probe thermometer not used to ensure proper food temperatures. Per operator, probe thermometer has dead batteries
[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. Sushi rice at bar
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Display cooler at bar: raw tuna (54F - Cold Holding); raw salmon (52F - Cold Holding); eel (51F - Cold Holding); cream cheese (49F - Cold Holding); octopus (54F - Cold Holding); krab (53F - Cold Holding). All items held less than 4 hours, moved to freezer. Retemp: all items at or below 42F
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw tuna thawing at room temperature in commercially sealed vacuum packaging, product still frozen, staff removed from bag. Frozen shrimp thawing in standing water in kitchen. Discussed proper thawing methods with staff
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Display sushi coolers at bar
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Procedures emailed to operator
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit for dish machine

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