PETES SUSHI&POKE
14995 GULF BLVD STE J · MADEIRA BEACH · Pinellas County · FL 33708
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 4
12A-07-5High Priority – 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
03A-02-5High Priority – 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 **Corrected On-Site**
03F-02-5High Priority – 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
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket over 200ppm, staff replaced 100ppm **Corrected On-Site**
Intermediate 7
16-33-4Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
11-27-4Intermediate – 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
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Cooking utensils in hand sink in kitchen, removed **Corrected On-Site**
16-32-5Intermediate – 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
11-26-1Intermediate – 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
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
05-10-4Intermediate – Probe thermometer not used to ensure proper food temperatures. Per operator, probe thermometer has dead batteries
Basic 4
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Plastic cups under microwave in kitchen
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. Display sushi coolers at bar
08B-39-4Basic – Raw fruits/vegetables not washed prior to preparation. Avocados at sushi bar with stickers, not properly washed prior to prep
06-01-5Basic – 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 **Corrective Action Taken**
Inspector observations synchronized from DBPR on September 3, 2026 12:08 PM.
Violation category totals
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.