BAYRIDGE SUSHI
400 SAVAGE CT, Longwood FL 32750 · 407-455-2469
Last inspected Jun 5, 2026 · 14 visits since November 2023
JUL 24
FEB 25
APR 25
OCT 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. - 3 on caster of cookline cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025042622 | Apr 14, 2025 | Nov 13, 2025 | $800 |
| 4--2023046225 | May 31, 2023 | Nov 13, 2023 | $1,200 |
| 4--2022053876 | Aug 2, 2022 | Dec 9, 2022 | $200 |
Inspection history
14 visits, newest first
Jun 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate10 Basic
What the inspector wrote — 11 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. - white single use paper towel used to wrap salmon.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop white sauce at walk in cooler
Show the remaining 7 findings ▾
Cloth used as a food-contact surface. - wiping cloth used to wring out moisture from scraped tuna.
Cutting board has cut marks and is no longer cleanable. - at cookline
Employee eating in a food preparation or other restricted area. - employee eating at expo station
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - sushi employee wearing watch
Equipment in poor repair. - gasket torn at cookline cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - tongs at cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cookline cooler gasket
Mar 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority2 Intermediate11 Basic
Show 19 findings ▾
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. - employee no gloves wringing out moisture from scraped tuna intended to be served raw.
Non-food grade paper/paper towel used as liner for food container. - white single use paper towel used to wrap salmon.
Nonfood-grade plastic. - plastic aquarium plant used for plate decoration.
Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over imitation crab at walk in cooler
Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fresh garlic in oil (62F - Cold Holding). Employee states less than 1 hour. Employee moved to cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. MAIN MENU - Out of Control Roll topped with tobiko - Dragon Roll topped with tobiko SUSHI MENU - escolar Create your own roll - tuna, escolar, salmon, white fish, yellowtail
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop white sauce at walk in cooler
Cloth used as a food-contact surface. - wiping cloth used to wring out moisture from scraped tuna.
Cutting board has cut marks and is no longer cleanable. - at cookline
Employee eating in a food preparation or other restricted area. - employee eating at expo station
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - sushi employee wearing watch
Equipment in poor repair. - gasket torn at cookline cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - tongs at cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cookline cooler gasket
Standing water in bottom of reach-in-cooler. - cookline cooler right
Oct 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. - gasket torn at COOKLINE COOLER LEFT
Waste line missing at soda gun holster.
Oct 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority2 Intermediate13 Basic
Show 18 findings ▾
Raw animal food stored over or with unwashed produce. - raw beef over lemons at walk-in cooler
Roach activity present as evidenced by live roaches found. - 3 on caster of cookline cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fresh garlic in oil (76F - Cold Holding) - lobster (46F - Cold Holding) - soft shell crab (46F - Cold Holding)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - milk. Operator states opened 2 days ago
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. MAKI ROLLS: - smoked salmon roll Employee added asterisk to all menus
Accumulation of debris inside warewashing machine. - Water well of dishwasher soiled
Accumulation of lime scale on the inside of the dishmachine.
Bathroom door left open other than during cleaning or maintenance.
Buildup of food debris/soil residue on equipment door handles. - at sushi bar - cookline coolers
Clean utensils stored between equipment and wall. - knife stored between cook line coolers
Cutting board has cut marks and is no longer cleanable. - at cookline cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee beverage on counter at cook line
Employee personal food not properly identified and segregated from food to be served to the public. - at reach in cooler. Operator moved.
Equipment in poor repair. - gasket torn at COOKLINE COOLER LEFT
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - spatula at cookline in room temperature water
No handwashing sign provided at a hand sink used by food employees. - at sushi bar. Employee added handwritten sign
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - floor mounted fan
Waste line missing at soda gun holster.
Apr 15, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 14, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 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. - bar dish machine (Chlorine 0ppm). Chemical bottle empty. Manager changed. Final reading 100ppm
Raw animal food stored over or with unwashed produce. - raw chicken over bag of carrots at walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over cut zucchini at walk in cooler
Roach activity present as evidenced by live roaches found. - 1 on caster at cookline right cooler - 1 on caster at cookline left cooler
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - tuna and salmon on poke bowl
Buildup of food debris/soil residue on equipment door handles. - cookline coolers
Floor area(s) covered with standing water. - below bar dish machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - vent filter heavy accumulation of dust at sushi cooler
Feb 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over or with unwashed produce. - raw pork over bag carrots
Vacuum breaker missing at splitter added to hose bibb at mop sink
Accumulation of debris on dish trays
Accumulation of lime scale on the inside of the dishmachine.
Feb 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority1 Intermediate12 Basic
Show 16 findings ▾
Raw animal food stored over or with unwashed produce. - raw pork over bag carrots
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fried shrimp (78F - Cold Holding); - fried chicken (80F - Cold Holding) Observed cooked breaded chicken and cooked breaded shrimp on counter at sushi bar. Manager brought to back. States will reheat to 165f. WALK IN COOLER: - raw chicken (44F - Cold Holding); - rice (44F - Cold Holding); - cream cheese (44F - Cold Holding
Vacuum breaker missing at splitter added to hose bibb at mop sink
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - seasoned boiled egg on ramen bowls. Manager added asterisk to all menus.
Accumulation of debris on dish trays
Accumulation of debris on exterior of warewashing machine. - top of dish machine
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. - inside bulk sauces at walk in cooler. Manager removed
Buildup of food debris/soil residue on equipment door handles. - cook line cooler door handles soiled. Employees cleaned
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. - wooden sushi mixing bowl
Floor soiled/has accumulation of debris. - below sauce buckets in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves soiled.
Raw fruits/vegetables not washed prior to preparation. - avocados at sushi bar
Stored food not covered. - ice cream at reach in freezer
Wiping cloth chlorine sanitizing solution not at proper minimum strength. - Sanitizer Bucket (Chlorine 0ppm). Manager made new solution. Final reading 100 ppm
Working containers of food removed from original container not identified by common name. - bulk flour
Jul 17, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate13 Basic
Show 20 findings ▾
Non-food grade paper/paper towel used as liner for food container. - single issue paper towel wrapping white fish. Employee removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tuna (44f-46f - Cold Holding). Operator states prepared less than 1 hour - chicken potstickers (47 - Cold Holding). Observed sitting on top other food items at cook line cooler. Employee moved to shelf below
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - white rice (72 - Hot Holding). Observed inside rice cooker. Employee cooking to above 165f
Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun dispenser -white cutting on cook line
No paper towels or mechanical hand drying device provided at handwash sink. Cook line
No soap provided at handwash sink. - hand wash sink at bar. Manager provided
Spray bottle containing toxic substance not labeled. - bottle of yellow liquid stored with liquor bottles
Accumulation of debris on exterior of warewashing machine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook line employee wearing bracelet
Equipment in poor repair. Handle on rice warmer in disrepair.
Floors not maintained smooth and durable. Missing floor grout on the cook line
Food stored on walk in cooler and freezer floor.
Heavy Accumulation of lime scale on the inside of the dishmachine.
Ice scoop handle in contact with ice.
In-use knife/knives stored in cracks between pieces of equipment.
Interior and exterior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soda gun holster
Single-service articles not stored inverted or protected from contamination. Plastic forks on the line
Stored food not covered. - ice cream not covered in reach in freezer
Working containers of food removed from original container not identified by common name. Sauces
Apr 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate8 Basic
Show 11 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 sanitizer was empty, replaced primed and tested 100 ppm
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the splitter at the mop sink both sides need to have a vacuum breaker added
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. A black mold like substance is present on the white divider on the ice bin
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Employee personal food not properly identified and segregated from food to be served to the public. Glass door cooler
Floors not constructed to be easily cleanable. At the dish area low grout lines are holding standing water
Food stored on floor. In the freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods have oil build up and dripping
Plumbing system improperly installed or repaired. A rubber hose has been added to the end of the faucet at the 3 compartment sink
Portable fire extinguisher gauge in red zone. For reporting purposes only. At the back door
Feb 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Exterior door has a gap at the threshold that opens to the outside.back door in the new stock room
Floors not constructed to be easily cleanable. Low grout levels in the floor at the dish area
Jan 19, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has added to the foot print of the restaurant adding a new dinning room, stock room bar, added a ice machine, soda station (hand sink needed). New Stock room, floor is unsealed concrete, no drop ceiling (rafters exposed ) walls not finished one wall exposed concrete block the other unfinished drywall. Stock room is filled. Stock room is large 60ft x20 approximately. Emergency exit is blocked. Plan review referral was sent on 5/31/23 Spoke with Cindy in plan review, no plans have been submitted.
Exterior door has a gap at the threshold that opens to the outside.back door in the new stock room
Floors not constructed to be easily cleanable. Low grout levels in the floor at the dish area
Nov 20, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi low boy cooler at the entrance of the sushi bar shrimp550 cold hold; crab (55F - Cold Holding); tuna (55F - Cold Holding); shrimp (57F - Cold Holding); eel (57F - Cold Holding) Operator has disposed of the product
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has added to the foot print of the restaurant adding a new dinning room, stock room bar, added a ice machine, soda station (hand sink needed). New Stock room, floor is unsealed concrete, no drop ceiling (rafters exposed ) walls not finished one wall exposed concrete block the other unfinished drywall. Stock room is filled. Stock room is large 60ft x20 approximately. Emergency exit is blocked. Plan review referral was sent on 5/31/23 Spoke with Cindy in plan review, no plans have been submitted.
Spray bottle containing toxic substance not labeled. At the bar
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Escolar at the sushi low boy cooler
Exterior door has a gap at the threshold that opens to the outside.back door in the new stock room
Floors not constructed to be easily cleanable. Low grout levels in the floor at the dish area
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Stored on the grass next to the dumpster
Unnecessary items/unused equipment on the premises. Outside dozens of plastic buckets stored, trash on the ground
Nov 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 4 high priority.
4 High priority7 Intermediate12 Basic
Show 23 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi low boy cooler at the entrance of the sushi bar shrimp550 cold hold; crab (55F - Cold Holding); tuna (55F - Cold Holding); shrimp (57F - Cold Holding); eel (57F - Cold Holding) Operator has disposed of the product
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi low boy cooler at the entrance of the sushi bar shrimp550 cold hold; crab (55F - Cold Holding); tuna (55F - Cold Holding); shrimp (57F - Cold Holding); eel (57F - Cold Holding) Line make cooler; fried shrimp (50F - Cold Holding) pan stored on top of the pans;
Handwash sink not accessible for employee use at all times. At the dish area / back door a hose is attached to the hand sink faucet
No paper towels or mechanical hand drying device provided at handwash sink. Sink at the back door
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has added to the foot print of the restaurant adding a new dinning room, stock room bar, added a ice machine, soda station (hand sink needed). New Stock room, floor is unsealed concrete, no drop ceiling (rafters exposed ) walls not finished one wall exposed concrete block the other unfinished drywall. Stock room is filled. Stock room is large 60ft x20 approximately. Emergency exit is blocked. Plan review referral was sent on 5/31/23 Spoke with Cindy in plan review, no plans have been submitted.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sign at the front counter is missing,
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items at the sushi bar not labled
Spray bottle containing toxic substance not labeled. At the bar
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink at the 3 compartment sink
Clean linens stored on floor. In the stock room
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Escolar at the sushi low boy cooler
Exterior door has a gap at the threshold that opens to the outside.back door in the new stock room
Floors not constructed to be easily cleanable. Low grout levels in the floor at the dish area
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Stored on the grass next to the dumpster
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the ice bin
Open dumpster lid.
Raw fruits/vegetables not washed prior to preparation. Asparagus at the low boy cooler at the sushi station not washed
Stored food not covered. In the line freezer - cheesecake
Unnecessary items/unused equipment on the premises. Outside dozens of plastic buckets stored, trash on the ground
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored with fish at the low boy cooler at the sushie station
Working containers of food removed from original container not identified by common name. Condensed milk stored in a yogurt container not labled
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.