HINODE SUSHI
1016 LOCKWOOD BLVD, STE 160, Oviedo FL 32765 · 407-542-1686
Last inspected Aug 19, 2026 · 8 visits since August 2023
OCT 24
APR 25
OCT 25
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken <1 hour (46F - Cold Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
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. - 0ppm chlorine operator corrected 100ppm
No paper towels or mechanical hand drying device provided at handwash sink. -hand sink in kitchen area Operator corrected
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. -tanks located in back storage area.
Show the remaining 2 findings ▾
Exterior door has a gap at the threshold that opens to the outside. - back door
Food stored on floor. - cooking oil in kitchen area.
May 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable. Front area cutting board (sushi station ).
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored front cooler next to customer food. Operator removed it.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in hot water 111f Operator dumb the water.
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
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. Observed employee washing dishes then head to prepared ready to eat food with bare hand no gloves or washing hand.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee washing dishes then head to prepared ready to eat food with bare hand no gloves or washing hand.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef steak and raw lobster tail stored over imitation crab at the reach-in freezer.
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. Cooked chicken left at room temperature operator stated on time control and he added the time for 1 hour ago.
Cutting board has cut marks and is no longer cleanable Make table kitchen area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing and cooking food wearing a bracelet.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 81f.
Stored food not covered. Food not covered at he reach-in freezer back of the house.
Apr 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef stored on top of fish fingers at the reach-inwhite freezer. Operator switch it.
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. Not sign the newest employee operator had her sign.
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphones and energy drink stored on top of make table kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table.
Oct 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar table top, cream cheese (70F-Cold holding), for 1.5 hours. Operator placed inside cold holding unit.
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. Rice and green salad 1.5 hours.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Chef special menu,raw fish not identified.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass of water with straw stored on top of cookline, make table.
Hole in or other damage to kitchen door
Standing water in bottom of cookline make line unit.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. - paper towel wrapped tuna and other fish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken <1 hour (46F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board at sushi bar
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. - 1 new employee. Emailed form to operator. Printed and had employee read and signed.
Accumulation of debris on exterior of warewashing machine. - top of dish machine
Bowl or other container with no handle used to dispense food. - bulk flour
Food stored on floor. - soy bucket on floor in dry storage room
Wet mop not stored in a manner to allow the mop to dry.
Aug 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris. - cookline cutting board stain
Accumulation of debris on dish racks
Food stored on floor. - soy sauce buckets in dry storage room - pickle ginger bucket in dry storage room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - 6 burner cooktop - gasket of cookline cooler - exterior microwave
Aug 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - cook breading raw shrimp with bare hands, continue with food prep, no handwash
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - lettuce 54f on cook line recommended put on TPHC
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - sanitizer bucket chlorine > 500ppm. Operator diluted
Employee washed hands in a sink other than an approved handwash sink. - employee prepping raw chicken, washed hands in triple sink, no soap, dried hands on apron, starts working on cookline - manager washes hand at triple sink, no soap. Starts food prep.
Food-contact surface soiled with food debris. - cookline cutting board stain
No paper towels or mechanical hand drying device provided at handwash sink. - kitchen
Accumulation of debris on dish racks
Bowl or other container with no handle used to dispense food. - bulk rice
Food stored on floor. - soy sauce buckets in dry storage room - pickle ginger bucket in dry storage room
No conspicuously located ambient air temperature thermometer in holding unit. - beverage cooler storing salad and tofu
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - 6 burner cooktop - gasket of cookline cooler - exterior microwave
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.