JUMBO SUSHI
7798 WINTER GARDEN VINELAND RD, STE 108, Windermere FL 34786
Last inspected Feb 12, 2026 · 8 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
MAR 24
AUG 24
MAR 25
AUG 25
FEB 26
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2025. Operator renewed immediately, license now current active, expires 4/1/2026.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2018062547 | Nov 29, 2018 | Jun 7, 2019 | $800 |
| 4--2018028496 | Apr 10, 2018 | Sep 21, 2018 | $1,160 |
Inspection history
8 visits, newest first
Feb 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 4, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Records/documents for required employee training do not contain all of the required information./all training certificates missing employee's date of birth.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink and entire establishment. Per manager, water heater broken/new water heater on site. Needs installation.
Accumulation of debris on exterior of warewashing machine.
Food stored on floor./several cartons of oil.
Feb 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority6 Intermediate5 Basic
Show 14 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken stored over raw salmon/walk in cooler/
Single-use gloves not changed as needed after changing tasks or when damaged or soiled./observed kitchen employee washed hands with gloves on and not changed gloves after hand wash.
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/sushi rice out for one hour per manager/put time mark on sushi rice/
Establishment advertised crab on menu/menu board but served imitation crab./crab salad on menu/changed to Krab salad Immediately/
Food-contact surface soiled with food debris, mold-like substance or slime./cleaned rice net hanging on bloom handle/near mop sink/removed/
Handwash sink used for purposes other than handwashing./cook line hand wash sink used to store bucket of water inside hand sink./removed/
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./raw tuna, raw salmon, raw yellowtail and other raw fish not identified on menu.
Records/documents for required employee training do not contain all of the required information./all training certificates missing employee's date of birth.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink and entire establishment. Per manager, water heater broken/new water heater on site. Needs installation.
Accumulation of debris on exterior of warewashing machine.
Employee with no beard guard/restraint while engaging in food preparation./kitchen cook.
Food stored on floor./several cartons of oil.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar container by 3 compartment sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./68F, rice scoop.
Aug 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate14 Basic
Show 21 findings ▾
Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2025. Operator renewed immediately, license now current active, expires 4/1/2026.
Raw animal food stored over or with unwashed produce. Raw chicken stored over unwashed lettuce/walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked chicken/walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimp/cook line reach in cooler.
Handwash sink not accessible for employee use at all times./a pitcher of water inside wait station hand sink/
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Records/documents for required employee training do not contain all of the required information./all four employee's training certificates missing employee's date of birth.
Bowl or other container with no handle used to dispense food./plastic bowl used to scoop flour, sugar/
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on cook line table.
Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler.
Employee with no hair restraint while engaging in food preparation./sushi chef.
Food stored on floor. Oil carton and soy sauce buckets on kitchen floor.
Ice buildup in reach-in freezer/sushi bar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop 81F.
Plumbing system in disrepair./cook line hand sink disrepair/unable to use for hand washing.
Reach-in freezer interior/shelves have accumulation of soil residues./freezer near dish machine.
Single-service articles not stored inverted or protected from contamination. Front sushi bar brown to go boxes. Cook line to go containers.
Water leaking from pipe and/or faucet/handle./hand sink next to 3 compartment sink.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./on cook line cutting board.
Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm, rechecked 50ppm.
Working containers of food removed from original container not identified by common name./flour container near exit door with no label.
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over sauces, sushi bar. Raw salmon stored over fruit, sushi bar. Raw salmon stored over tempura batter, cook line reach in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw beef over raw shrimp, cook line reach in cooler.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./chlorine over 200ppm, rechecked 100ppm/
Handwash sink used for purposes other than handwashing./cook line hand sink used to store food/
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/8 employees working but no certified manager on site.
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./several new employees with no acknowledge form. Emailed form to manager.
Bowl or other container with no handle used to dispense food./salt, flour containers.
Employee with no hair restraint while engaging in food preparation./female sushi chef.
Food stored on floor./salt and flour containers on kitchen floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Sushi bar chest freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./salt and flour containers/
In-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop 75F.
Single-service articles not stored inverted or protected from contamination./sushi to go trays, front sushi bar/
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name./flour container.
Aug 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority7 Intermediate8 Basic
Show 18 findings ▾
Non-food grade paper/paper towel used as liner for food container./sushi bar and cook line prep table.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./egg wash cold holding at 59F, double panned, removed pan/
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/sushi rice out for 2 hours/
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board behind 3 compartment sink soiled. Cook line prep table cutting board soiled.
Handwash sink not accessible for employee use at all times./hand sink next to 3 compartment sink blocked by mop bucket.
Handwash sink used for purposes other than handwashing./hand sink next to 3 compartment sink used to store buckets/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/four kitchen employees working but no certified manager on duty.
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./missing two kitchen employees certificates.
Records/documents for required employee training do not contain all of the required information./some certificates missing employee's full name, some missing date of birth.
Accumulation of debris inside warewashing machine./black debris/
Bowl or other container with no handle used to dispense food./sugar, flour containers/
Food stored on floor./several soy sauce buckets.
Ice buildup in reach-in freezer and/or walk-in freezer. Sushi bar chest freezer. Kitchen small reach in freezer, next to dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ Hand sink next to 3 compartment sink soiled. Sushi bar chest freezer gasket soiled.
Wet wiping cloth not stored in sanitizing solution between uses./on kitchen small prep table.
Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm.
Working containers of food removed from original container not identified by common name./flour container not labeled.
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 26 violations recorded, none serious enough to require a return visit.
2 High priority10 Intermediate14 Basic
Show 26 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw cold smoked salmon stored over ready to eat Krab salad/sushi reach in cooler. Raw beef stored over cut broccoli, walk in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed./chlorine over 200ppm.
Employee washed hands in a sink other than an approved handwash sink./observed employee washed hands from a compartment sink with no soap.
Food-contact surface soiled with food debris, mold-like substance or slime./cutting boards heavily soiled.
Handwash sink not accessible for employee use at all times./steaming rice lid stored on top of the hand sink near exit door.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/observed 5 employees working but no certified food manager on duty/
No paper towels or mechanical hand drying device provided at handwash sink./both kitchen hand sinks.
No soap provided at handwash sink./hand sink near exit door/
No written procedures available for use of time as a public health control to hold time/temperature control for safety food./sushi rice.
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./missing several employee's training certificates.
Records/documents for required employee training do not contain all of the required information./some certificates missing employee's date of birth.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained./some certificates are copies only.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./soup spoons next to soup holding unit in kitchen/
Employee with no hair restraint while engaging in food preparation./two kitchen employees.
Floor area(s) covered with standing water./leaking from sushi bar chest freezer.
Food stored on floor./oil carton/near exit door.
Ice buildup in reach-in freezer/sushi bar.
No handwashing sign provided at a hand sink used by food employees./two cook line hand sinks and sushi bar hand sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./reach in coolers gaskets soiled/
Plumbing system in disrepair./hand sink at cook line not working. No running water and faucet not functioning.
Single-service articles not stored inverted or protected from contamination./sushi to go trays at sushi bar/
Standing water in floor drain/under 3 compartment sink/fixed on site/
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle./hand sink near exit door pipe leaking.
Wet wiping cloth not stored in sanitizing solution between uses./sushi bar.
Working containers of food removed from original container not identified by common name./flour container.
Jul 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate13 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw fish over sauces, sushi bar cooler/
Food-contact surface soiled with food debris, mold-like substance or slime./3 cutting boards under kitchen prep table heavily soiled.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/observed five kitchen employees (including sushi chefs) but no manager on duty/manager walked in in the middle of the inspection/
No paper towels or mechanical hand drying device provided at handwash sink./next to 3 compartment sink/
No written procedures available for use of time as a public health control to hold time/temperature control for safety food./sushi rice/form provided.
Records/documents for required employee training do not contain all of the required information./all certificates missing employee's date of birth.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of debris inside warewashing machine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./chef wearing a watch while making sushi/
Food stored on floor./oil carton, kitchen/
Ice buildup in reach-in freezer/dessert freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar container near exit door/
In-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop 88F.
No conspicuously located ambient air temperature thermometer in holding unit./salad cooler in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket. Cook line reach in cooler gaskets. Reach in freezer/sushi bar gaskets. Reach in freezer/dessert gaskets. Heavy grease build up behind deep fryers/cook line. Walk in cooler fan cover.
Reach-in freezer interior/shelves have accumulation of soil residues./two door side and side to freezer in kitchen.
Single-service articles not stored inverted or protected from contamination./to go containers at sushi bar and kitchen top shelves/
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth sanitizing solution stored on the floor./in front of kitchen glass reach in cooler/
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.