KRAZY FISH
211 AVE A · FORT PIERCE · St. Lucie County · FL 34950
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
20 full violation description(s) documented by the inspector during this visit.
High Priority 6
41-07-4High Priority – Container of medicine improperly stored. Medicine bottle shelf next to food.
22-41-4High Priority – 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. 0 ppm, operator changed bucket and then primed machine. 100 ppm **Corrected On-Site**
08A-04-5High Priority – Raw sushi grade fish stored over or with unwashed produce. **Corrected On-Site**
08A-02-6High Priority – Raw sushi grade fish stored over sauce, assorted foods and cream. **Corrected On-Site**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. All sushi grade fish in cooler more than 24 hours.
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook cracking eggs then pulled item out cooler for wok cooking.
Intermediate 6
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. In dish room sink is blocked by table and chemicals **Warning**
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi grade fish on the sushi menu and on the to go menu . **Warning**
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.
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided a paper copy. **Corrective Action Taken**
31B-05-4Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cook line and in the dish room.
53B-13-5Intermediate – 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.
Basic 8
08B-38-4Basic – Brewed tea stored on floor in bucket.
36-32-5Basic – Ceiling/ceiling tile shows damage or is in disrepair in the dish room. Ceiling above cooks line is cracking, plaster in disrepair and damaged.
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. In several areas located plates of food on top of container of rice and one on top of microwave.
35B-01-4Basic – Exterior door has a gap at the right side , door in the dish room.
36-17-5Basic – Floor tiles missing and/or in disrepair. Many floor tiles damaged in dish room and cooks line
10-08-5Basic – Ice scoop handle in contact with ice. **Corrected On-Site**
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Chef's knife stored in between equipment. Tongs stored on oven door handle. **Corrected On-Site**
38-07-4Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shields missing on cooks line and the dish room.
Inspector observations synchronized from DBPR on October 22, 2026 1:09 PM.
Violation category totals
2 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
1 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.