SEITO SUSHI BALDWIN PARK
4898 NEW BROAD ST, Orlando FL 32814 · 407-898-4080
Last inspected May 27, 2026 · 10 visits since September 2023
MAR 24
AUG 24
JAN 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Potatoes salad dated 10/30. Advised to didcarded
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025011674 | Jan 30, 2025 | Mar 19, 2025 | $200 |
| 4--2017021011 | Mar 23, 2017 | Jun 28, 2017 | $200 |
Inspection history
10 visits, newest first
May 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
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. -tofu at wait station, less than 4hrs per operstor.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Initials HB 4/19/26
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
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.
Show the remaining 3 findings ▾
Ceiling tile missing. Ceiling tile out of place above ware washing/ cookline entrance. Operator put back into place
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent in dry storage area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. ice machine filters
May 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Yuzu miso 4/12 -Burger sauce made with kimchi date 4/10-4/25. 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. -tofu at wait station, less than 4hrs per operstor.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Prep table:; Bok choy (98F - Hot Holding); less than 4hrs per operator. Advise to put in time plan - hot box below cook line: Samon 126F 20 minutes hot holding. Operator reheated 165-173F (corrected on sutez) -warming box : Eel and fried shrimp 110F-124F ( - Hot Holding) less than 4hrs per operstor. Operator reheated to 167-169F for temperature recovery (corrected on site
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Initials HB 4/19/26
Handwash sink used for purposes other than handwashing. -Noodles in hand sink at sushi bar -employee washed knife in handsink at sushi bar
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -Duck fat in walk in cooler prepared on 4/16 frozen on 4/16 and thawed on 5/20. Still had date of 4/16. Operstor put correct date
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.
Bowl or other container with no handle used to dispense food. In edemame. Operator removed
Ceiling tile missing. Ceiling tile out of place above ware washing/ cookline entrance. Operator put back into place
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent in dry storage area
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching dry rice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. ice machine filters
Time/temperature control for safety food thawed in an improper manner. -Fish thawing in pan on top of at sushi prep station. Operator put in cooler
Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar
Nov 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Potatoes salad dated 10/30. Advised to didcarded
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Ribs dated 11/1 and short ribs 10/30 frozen of day of and thawed 11/6 no correct date mark
Spray bottle containing toxic substance not labeled. Spray bottle of degreaser. Not labeled. Operator immediately labeled
Ceiling tile missing. -Ceiling tile above entryway to ware washing area next to camera
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Ice Bucket not inverted
Cutting board has cut marks and is no longer cleanable. Tiny brown cutting board on prep table
Equipment in poor repair. -Gasket in fry station cooler
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Handles in Rice. Removed
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Operator turned on running water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of ice machine
Feb 4, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Vacuum breaker missing at splitter added to hose bibb.
Ceiling/ceiling tile shows damage or is in disrepair. Holes over cook line Over reach in freezer in hallway.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line Walk-in cooler
Equipment in poor repair. Low refrigerator at server station in disrepair.
Jan 30, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator serves lion fish raw. Provided a letter it not on exempt species. Operator removed off menu
Stop Sale issued on time/temperature control for safety food due to temperature abuse. tuna (45F - Cold Holding) eel (45F - Cold Holding) raw beef (44F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (45F - Cold Holding) eel (45F - Cold Holding) raw beef (44F - Cold Holding) from yesterday in make table on front counter
Vacuum breaker missing at splitter added to hose bibb.
Ceiling/ceiling tile shows damage or is in disrepair. Holes over cook line Over reach in freezer in hallway.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line Walk-in cooler
Equipment in poor repair. Low refrigerator at server station in disrepair.
Light not functioning. Hood
Stored food not covered. Beef in make table. Manager covered.
Aug 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. On 1st prep table cooler on cook line
Aug 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority1 Intermediate5 Basic
Show 12 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. Dish machine at bar tested 00ppm chlorine. Dishwasher in kitchen: operator states uses chlorine to sanitize tested 00ppm. However it was reaching a temperature of 160F. And therefore is sanitizing properly
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator is serving lion fish undercooked. Per distributor there is no proof of parasite destruction. Operator can not serve undercooked lion fish and must serve lion fish fully cooked at 145F. Operator immediately removed from both online and printed menus WarningCorrected On-Site**
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Garlic aioli, fried garlic, cooked shiitake mushrooms. All dated 7/30 to 8/ 16.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Huckleberry, Soy, Beef dressing, Ginger, Garlic aioli, Ginger soy, Broccoli, Porcinni in 1st prep table on cook line overnight per operator. Temperature range 45-52F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Huckleberry, Soy, Beef dressing, Ginger, Garlic aioli, Ginger soy, Broccoli, Porcinni in 1st prep table on cook line overnight per operator. Temperature range 45F-52F. Operator immediately discarded
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker was on the wrong spot. Operator immediately corrected
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Trinity roll contains undercooked sashimi, nigiri, makimomo,. Operator immediately corrected all menus and online menu
Bowl or other container with no handle used to dispense food. In snow peas, spices, rice containers
Cutting board has cut marks and is no longer cleanable. On 1st prep table cooler on cook line
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing Bracelet and watch
Food storage container/container lid cracked or broken. Cracked container for shrimp shells
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in. Room temperature water. Operator immediately discarded water
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Cooked noodles in walk in cooler dated 3/20/24. Operator discarded
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork out of its original packaging over housemade cheesecake
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46F-52F pork broth. Per operator Overnight in walk in cooler. Operator discarded
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No soap provided at handwash sink. By ice machine
Bowl or other container with no handle used to dispense food. in brown sugar and pasta flour
Cutting board has cut marks and is no longer cleanable. Cutting board at back station by ice machine Cutting board at middle sushi station
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water 74F at steak grill and fry station. Operator discarded water Dipper well at bar. Operator turned on.
No handwashing sign provided at a hand sink used by food employees. In men's restroom stall and women's bathroom main sink
Old labels stuck to food containers after cleaning. Stickers on plastic bins and plastic containers in dry dish shelf.
Oct 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels in contact with micro greens Operator replaced with food grade towels
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Bronzino no parasite destruction on invoice. Operator removed fish from line
Handwash sink used for purposes other than handwashing. Observed employee use hand wash sink to fill water in container. Advise hand wash sink to be used only for hand wash
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Undercooked soy eggs and soft poached eggs not noted on menu.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Per operator fish being vacuumed packaged and frozen. Operator will discontinue practice.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Short ribs not date marked with correct date Operator dated with correct date
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. Package of yellowtail thawing in package. Per instructions of package, fish to be thawed unpackaged. Operator opened packages to continue correct thawing process
Food stored on floor. Cases of edamame stored on floor of walk-in-cooler Operator moved items off floor
Sep 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.