PIKA FUSION CUISINE

Name: PIKA FUSION CUISINE
Address: 4739 N OCEAN DR, SEA RANCH LAKES, FL, 33308, US
Rating: 86.1

4739 N OCEAN DR, SEA RANCH LAKES, FL 33308

License #1620487

86.1 Grade B / 100

Solid Health Score

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Latest inspection

February 13, 2026 · 17 findings · 7 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PIKA FUSION CUISINE in SEA RANCH LAKES currently holds an InspectFL Health Score of 86.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 13, 2026. Across those visits, inspectors documented 23 total violations — 10 critical, 6 major, 7 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 23, 2025

The latest inspection on February 13, 2026 shows 17 observation rows: 7 critical, 4 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

PIKA FUSION CUISINE 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.

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
[14-01-5] Bowl or other container with no handle used to dispense food. In flour, operator removed.
[01C-06-5] Clams/mussels removed from original container for long-term storage. Operator placed tag back in product.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on table, and cellphone on cook line shelf operator stored properly.
[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. Handle in bulk panko, operator store properly.
[24-01-4] Presetting of unwrapped silverware and/or tableware outdoors.
[08B-12-5] Stored food not covered. Prepared eggplant in reach in freezer, operator covered.
[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. Cook line employee preparing parsley garnish with bare hand. Reviewed proper hand, washing with employee, employee washed hands and replaced gloves.
[14-31-5] Nonfood-grade bags used in direct contact with food. Prepared pasta and plastic T-shirt bag, operator placed in food grade bag.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over ready to eat strawberries, operator began storing properly.
[08A-04-5] Raw animal food stored over or with unwashed produce. Reach in cooler raw beef over unwashed potatoes. Operator began storing properly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. asparagus sauce (48F - Cold Holding), per operator prepared yesterday and held in unit overnight item not prepared or portion today.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. asparagus sauce (48F - Cold Holding), per operator prepared yesterday and held in unit overnight item not prepared or portion today.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cooked rice- per operator ambient cooling for approximately 2 hours at 3:40pm (45F - Cooling) at 4:20pm 45-46F, at this rate, proper ambient cooling will not occur. Operator placed in reach in freezer to quick chill.
[01C-02-4] Establishment not maintaining clam/mussel tags for 90 days.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice in plastic container covered with Saran Wrap.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink next to mop sink blocked by boxes and mop bucket, operator stored properly.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Operator provided.