ARI SUSHI
671 FRONT ST UNIT 100, Celebration FL 34747 · 5661889
Last inspected Mar 5, 2026 · 7 visits since November 2023
MAY 24
DEC 24
MAY 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. 4/1/2025
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022023394 | Feb 22, 2022 | Jun 16, 2022 | $200 |
Inspection history
7 visits, newest first
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
What the inspector wrote — 10 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line and hanging up next to triple sink.
Spray bottle containing toxic substance not labeled. Spray bottle containing soap not labeled on bottom shelf on cooks line. Operator labeled spray bottle.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle stored next to cutting board at sushi station. Water bottle on pass thru window on cooks line. Operator moved items.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored next to cutting board on sushi station. Keys and wallet stored on shelf above passenger thru window, operator moved items.
Show the remaining 6 findings ▾
Floor soiled/has accumulation of debris. Next to fryers and hand sink on cooks line soiled with old food debris.
Food stored on floor. 5 gallon bucket of soy sauce stored on floor in dry storage. Operator moved soy sauce onto rack.
In-use tongs stored on equipment door handle between uses. Tongs stored on handle of cart next to fryers on cooks line. Operator moved tongs.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in ice machine. Scoop handle in container of salt and pepper mixture. Operator moved handles out of product.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods on cook line soiled with grease. Side of small make table on cooks line.
Wall soiled with accumulated grease, food debris, and/or dust. Behind hand sink next to fryers on cooks line soiled with grease Wall behind grill on cooks line soiled with grease
Oct 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Container of medicine improperly stored. Eye drops next to clean plates on cooks line Dayquil stored at sushi bar next to sauces
Non-food grade paper/paper towel used as liner for food container. Shrimp tempura at pass through window stored on paper towel.
Raw animal food stored over canned/bottled drinks. Raw beef in reach in cooler on cooler on cooks line stored above canned sodas, operator moved items to another shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and salmon stored over wontons on speed rack in walk in cooler. Operator moved items.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Cleaned and sanitized equipment or utensils not properly stored. Extra pans and containers stored outside unprotected. Per operator used for events.
Cutting board has cut marks and is no longer cleanable. At salad station
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. AirPods next to cutting board at sushi station. Operator removed item from area.
Employee with no hair restraint while engaging in food preparation. Observed employees cooking without any hair restraint, operator had employees put on hats.
Food stored on floor. Bucket of soy sauce stored on floor at dry storage. Raw chicken stored on floor in walk in freezer. Rice cooker stored on floor at sushi bar Operator moved items onto shelves.
In-use tongs stored on equipment door handle between uses. On cart next to fryers on cooks line. Operator moved tongs.
Time/temperature control for safety food thawed in an improper manner. Observed frozen beef thawing at room temperature. Operator moved items to walk in cooler for proper thawing method.
Wall soiled with accumulated grease, food debris, and/or dust. Next to fryers and hand washing sink on cooks line
May 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 4/1/2025
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine e inter is soiled
Standing water in bottom of reach-in-cooler. Fried station reach in cooler
Dec 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw eggs and raw chicken stored on top and at the bottom there's a noodles and raw shrimp on bottom.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Fried chicken stored bottom of raw beef at the reach-in freezer.
Drain cover(s) missing. Under the 3 compartment sink.
No conspicuously located ambient air temperature thermometer in holding unit. Front area bottom table at the sushi bar.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves.
Standing water in bottom of reach-in-cooler. Bottom table at the sushi bar.
Dec 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
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.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw eggs and raw chicken stored on top and at the bottom there's a noodles and raw shrimp on bottom.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Fried chicken stored bottom of raw beef at the reach-in freezer.
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. Provided to operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator and went over it how to fill it.
Drain cover(s) missing. Under the 3 compartment sink.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored at the reach-in cooler on top of the prep rice for customers.
Food stored on floor. Fryer oil stored on floor at the kitchen. Operator removed it.
No conspicuously located ambient air temperature thermometer in holding unit. Front area bottom table at the sushi bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves.
Standing water in bottom of reach-in-cooler. Bottom table at the sushi bar.
Wet wiping cloth not stored in sanitizing solution between uses. At the Sushi bar.
employee beverage container in a cold holding unit with food to be served to customers. Employee protein shake stored on reach-in cooler at the kitchen.
May 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Raw animal food stored in same container as ready-to-eat food. Shell egg in same container as onion on cookline.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw wagyu over ready-to-eat raw salmon at sushi bar.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice at bar at start of business, 11am per operator. Time observed 3:26pm. Operator discarded.
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. See stop sale. Sushi rice at sushi bar observed at 3:26pm, placed at sushi bar at start of business, 11AM per operator.
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. Provided to operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator utilizes TPHC for sushi rice. Provided operator with time plan.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in reach-in cooler stored overnight per operator.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal food not properly identified and segregated from food to be served to the public. Beverages in cookline reach-in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon at sushi bar in standing water at room temperature.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent baffles have grease accumulation, lower shelving storing pots and pans on cookline soiled. Cookline reach-in cooler gaskets soiled with food debris.
Reuse of single-service or single-use articles. Masago and Roe containers storing cut cucumber.
Working containers of food removed from original container not identified by common name. Multiple powdery and granulated substances through kitchren.
Nov 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Container of medicine improperly stored. Advil on prep table
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Heavy cream
Spray bottle containing toxic substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler and reach in cooler Educated
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. Both bathrooms provided one for operator
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Opened employee beverage container in a cold holding unit with food to be served to customers.
Working containers of food removed from original container not identified by common name. Flour
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.