SHISO SUSHI
13025 S ORANGE BLOSSOM TRAIL, Orlando FL 32837 · 407.438.9966
Last inspected Mar 25, 2026 · 9 visits since July 2023
OCT 23
SEP 24
APR 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections trending up, 15 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect in the back prep area, not touching food
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,580
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019039703 | Jun 28, 2019 | Aug 28, 2019 | $1,500 |
| 4--2018044036 | Jun 27, 2018 | Nov 1, 2018 | $400 |
| 4--2017033965 | May 31, 2017 | Jul 26, 2017 | $680 |
Inspection history
9 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Paper towel used to line bowls with dumplings in reach-in cooler at sushi station. Operator removed paper towel.
Bowl or other container with no handle used to dispense food. Plastic bowls used as scoop in flour and sugar bulk containers at back of kitchen. Operator removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents over dish machine soiled with dust.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice scoop stored on top of ice-machine. Operator washed and stored in a clean pan.
Show the remaining 3 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee bags on shelf with clean dishes at warehouse-washing area? -Drinks cups and bottles, gum, cellphones and other personal items at counter on cooks line. Operator relocated.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of white refrigerator at back of kitchen soiled.
Unwashed fruits/vegetables stored with ready-to-eat food. Cases of avocado stored of rice in walk-in cooler. Operator rearranged.
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Blocked by C02 tanks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several bottles on prep table on cooks line. Employee bag on shelf near triple sink with paper towels, gloves and containers.
Exterior door has a gap at the threshold that opens to the outside. Slight gab beneath bottom of kitchen exit door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop and spatulas in standing water temping 75F. Operator turned heating element on.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled on cooks line. Operator Cleaned.
Reach-in cooler interior/shelves have accumulation of soil residues. Black Reach-in cooler interior soiled. Operator cleaned.
Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths throughout establishment. Operator stored in solution.
Apr 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
Handwash sink not accessible for employee use at all times. Handwashing sink by back door exit blocked by co2 tanks.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Masago and smoked salmon on pink to-go menus, and main menu. Operator began correcting menus during inspection.
Spray bottle containing toxic substance not labeled. Observed 2 spray bottles with pink liquid not labeled. One at cooks line and one by dish machine.
Bowl or other container with no handle used to dispense food. Observed bowl in bucket of soy sauce by rear exit storage area. Operator removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots hanging to dry at dish area, not allowed to drain. Operator inverted. Plastic containers by sushi area. Operator inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle on counter next to rice cooker by cooks line. Operator moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored by vinegar on shelves behind triple sink. Operator removed.
Reach-in cooler interior/shelves have accumulation of soil residues. White reach-in freezer shelves soiled where raw meat was stored and removed.
Wet wiping cloths stored in detergent and sanitizer mixed together. Two sanitizer buckets at front counter. Operator had solution replaced.
Working containers of food removed from original container not identified by common name. Observed container with flour and sugar not labeled at storage area by rear door exit. Operator labeled.
Nov 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over bottles of wine in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (60F - Cold Holding) top of make table. In unit less then three hours, moved to freezer to rapid chill
Handwash sink not accessible for employee use at all times. Gallon of bleach in hand sink near back door
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Had form, was blank, filled out with operator
Spray bottle containing toxic substance not labeled.
Equipment in poor repair. Single door refrigerator handle missing, gasket falling off at bottom
In-use tongs stored on equipment door handle between uses.
Utensils in poor condition. Chef knife with plastic wrap holding handle on. Operator discarded
Sep 11, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over bottles of wine in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (60F - Cold Holding) top of make table. In unit less then three hours, moved to freezer to rapid chill
Handwash sink not accessible for employee use at all times. Gallon of bleach in hand sink near back door
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Had form, was blank, filled out with operator
Spray bottle containing toxic substance not labeled.
Equipment in poor repair. Single door refrigerator handle missing, gasket falling off at bottom
In-use tongs stored on equipment door handle between uses.
Utensils in poor condition. Chef knife with plastic wrap holding handle on. Operator discarded
Sep 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 25ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over bottles of wine in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (60F - Cold Holding) top of make table. In unit less then three hours, moved to freezer to rapid chill
Handwash sink not accessible for employee use at all times. Gallon of bleach in hand sink near back door
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Angry dragon roll, masago
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Had form, was blank, filled out with operator
Spray bottle containing toxic substance not labeled.
Equipment in poor repair. Single door refrigerator handle missing, gasket falling off at bottom
In-use tongs stored on equipment door handle between uses.
Utensils in poor condition. Chef knife with plastic wrap holding handle on. Operator discarded
Oct 10, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate6 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab sticks (47F - Cold Holding) for less than 2 hours, operator placed in freezer to bring temperature down to at least 41F Crab sticks temperature at 2:58pm 41F
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board from reach in cooler in cook line is soiled
Handwash sink not accessible for employee use at all times. Back prep hand wash sink had bottle of purple fabuloso. Operator removed item
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On newer to go menus, employee added stars on raw items
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 6 employees working without manager onsite Manager arrived
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. Operator had it printed, was completed with employees during inspection.
Bowl or other container with no handle used to dispense food. Deli container in sugar bin
Floor soiled/has accumulation of debris. Behind equipment in cookline
In-use tongs stored on equipment door handle between uses. Oven door in cookline
Walk-in cooler shelves with rust that has pitted the surface.
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. 3 Deli containers in cook line, not being used with white powder without label
Portable fire extinguisher gauge in red zone. For reporting purposes only. Back door exit
Sep 28, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked white rice (55-56F - Cooling) from last night approximately 20 pounds.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect in the back prep area, not touching food
Handwash sink used for purposes other than handwashing. Observed employee wash a stainless steel bowl in hand wash sink. Explained employee and operator that hand was sinks area only for hand washing.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dusty vents through the back kitchen
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in drink and sauce cooler not separate. Reviewed with operator that there has to be a designated labeled area for employee food.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed establishment is using soft wood sushi bowl to mix the vinegar with the rice. Explained operator that is a soft wood material and can not be used for food contact.
Floor tiles missing and/or in disrepair. In front of reach in freezer in the back prep area, cook line in front of the sushi station and in front of the walk in cooler
Food stored with cleaning wipes, mops and sponges in dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook line reach in cooler gaskets.
Walk in cooler shelves with rust that has pitted the surface.
Jul 26, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority3 Intermediate12 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked white rice (55-56F - Cooling) from last night approximately 20 pounds.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect in the back prep area, not touching food
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over avocados and cucumbers in walk in cooler. Reviewed refrigerator storage with operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked white rice (55-56F - Cooling) from last night approximately 20 pounds.
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.
Handwash sink used for purposes other than handwashing. Observed employee wash a stainless steel bowl in hand wash sink. Explained employee and operator that hand was sinks area only for hand washing.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On some items, reviewed with operator on changes that need to be made
Bowl or other container with no handle used to dispense food. Observed deli container inside white rice in cook line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dusty vents through the back kitchen
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in drink and sauce cooler not separate. Reviewed with operator that there has to be a designated labeled area for employee food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food and cigarettes over food preparation table
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed establishment is using soft wood sushi bowl to mix the vinegar with the rice. Explained operator that is a soft wood material and can not be used for food contact.
Floor tiles missing and/or in disrepair. In front of reach in freezer in the back prep area, cook line in front of the sushi station and in front of the walk in cooler
Food stored with cleaning wipes, mops and sponges in dry storage area.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water of 78F. Operator removed utensils from water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook line reach in cooler gaskets.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in 3 compartment sink on standing water.
Walk in cooler shelves with rust that has pitted the surface.
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.