🪰75,275 violations tracked across 67 Florida counties

SHIKI HIBACHI & SUSHI

14999 TAMIAMI TRL, NORTH PORT, FL 34287

License #6806262

78 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
July 28, 2026 · 14 findings · 5 critical
Routine - Food
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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.

Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on July 28, 2026 shows 12 observation rows: 5 critical, 0 major, and 7 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
12
Coverage note
Inspector notes linked where available

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What you’ll see here
  • •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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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.

Official DBPR inspection report ↗
  • Disposition: Inspection Completed - No Further Action
  • [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.
  • [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.
  • [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.
  • [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.
  • [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.
  • [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.
  • [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.
  • [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.
  • [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.
  • [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.
Community reaction

What do locals think?

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Community pulse

Would you eat here?

SHIKI HIBACHI & SUSHI 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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