SUSHI 99
250 PALM COAST PKWY NE UNIT 213, Palm Coast FL 32137 · 386.302.0399
Last inspected Aug 21, 2026 · 10 visits since October 2023
SEP 24
MAR 25
OCT 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 28 points off where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Eggs 50F cold holding. In cooler overnight.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in vents in kitchen area soiled with dust and dark mold like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple reach in coolers gaskets soiled with debris.
Aug 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 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. Observed dishwasher chlorine sanitizer 0ppm.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed operator running dishes through dishwasher chlorine sanitizer 0 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak over prepared individual containers of sauce. Operator removed steak below sauce.
Handwash sink not accessible for employee use at all times. Observed cook line hand wash sink blocked by cart. Operator removed.
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. Observed no proof of training for employees Edward and Briauna.
Accumulation of debris on exterior of warewashing machine. Observed top exterior of dishwasher soiled with debris.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in vents in kitchen area soiled with dust and dark mold like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple reach in coolers gaskets soiled with debris.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth chlorine sanitizer 0ppm. Operator added more sanitizer 100 ppm.
Working containers of food removed from original container not identified by common name. Observed bulk container of white substance not labeled. Operator labeled sugar.
Feb 26, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Container of medicine improperly stored. Observed prescription and over the counter medication stored on shelf above flip-top cooler on cook line. Employee moved all medication away from food area after discussion.
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. Observed dish machine testing at 0ppm chlorine. Person in charge primed machine and retested at 100ppm chlorine
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes ran through dish machine while machine testing at 0ppm chlorine. Person in charge had all dishes re ran through dish machine at 100ppm chlorine.
Handwash sink used for purposes other than handwashing. Observed hand washing station on cook line near fryer used to wash/store fry batter utensils. Hand washing station heavily soiled with fry batter.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in seating area with holes.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks above flip-top cooler. Employee removed all drinks from above food.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets hand washing station on cook line heavily soiled with fry batter. Observed small decorative shelves on wall behind sushi bar soiled with dust. Clean dishes stored under soiled shelves. Observed top of dish machine soiled with food debris.
Wet wiping cloths stored in detergent and sanitizer mixed together. Observed wiping cloth at 0ppm chlorine and soap water. Person in charge dumped and remade at 50ppm chlorine.
Oct 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority0 Intermediate11 Basic
Show 14 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. Raw chicken over soft shell crab. Person in charge moved chicken to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line; Shrimp 56F, 50F, chicken 48F 52F, 55F, noodles 50F, tofu 51F, scallops 52F, salmon 51F, shrimp 49F, pot sticker 52F, shrimp shumi 54F, short shell crab 49F; ( - Cold Holding). Per person in charge items in cooler since 11:30am now 2pm. Had staff put everything in walk in cooler until cooler is fixed.
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. Missing on tempura. Missing on rice. Person in charge time stamped each.
Bowl or other container with no handle used to dispense food. To go containers used to scoop rice. Person in charge discarded of cups without handle.
Buildup of food debris/soil residue on equipment door handles. Microwave handle is greasy. Person in charge wiped clean.
Carbon dioxide/helium tanks not adequately secured. Tank not secured. Person in charge secured tank.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Person in charge removed drink
Equipment in poor repair. Gaskets on reach in cooler on cook line are torn on all three doors.
Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer at end of cook line has ice buildup inside. Walk in freezer also has ice buildup.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour. Person in charge removed scoop from rice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice station. Person in charge emptied out water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave has debris inside. Person in charge wiped clean.
Wet mop not stored in a manner to allow the mop to dry. Several wet mops face down in mop buckets. Person in charge hung all up to dry.
Working containers of food removed from original container not identified by common name. Flour and sugar not labeled. Person in charge labeled.
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate13 Basic
Show 19 findings ▾
Raw animal food stored in same container as ready-to-eat food. Raw beef in same container as edamame. Person in charge moved beef to store properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. She'll eggs in walk in cooler are 50F. In cooler overnight.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Eggs 50F cold holding. In cooler overnight.
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. No time on shrimp tempura. Person in charge time stamped.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on mop sink.
Handwash sink used for purposes other than handwashing. Wisk in hand washing sink. Person in charge removed wise.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance on ice plate.
Bowl or other container with no handle used to dispense food. To go container in sugar. Person in charge removed.
Carbon dioxide/helium tanks not adequately secured. Co2 tank by back door not secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink above prep table. Person in charge removed drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above prep table. Person in charge removed cell phone.
Employee preparing food in customer section of dining area. Observed sever preparing sauce into small containers in dining room. No body was around. she moved to kitchen and finished prepping.
Floor not cleaned when the least amount of food is exposed. Grease on floor behind cook line.
Food stored in a location that is exposed to splash/dust.
Food stored on floor. Boxes of shrimp on walk in freezer floor. Person in charge moved.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer and chest freezer have ice buildup.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave is soiled.
Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop bucket. Person in charge hung up to dry.
Wood food-contact surface not properly sealed. Under cutting boards in sushi wood wrapped in saran wrap.
Sep 4, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment did not have so they called their fish company who emailed to operator and she showed it to me.
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 chicken over raw pork. Person in charge moved chicken to bottom.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate is soiled. Person in charge cleaned ice plate.
Equipment in poor repair. Gaskets on reach in cooler are torn.
Food stored on floor. In walk in freezer; shrimp on floor. Mayonnaise on floor. Person in charge moved shrimp and mayonnaise to store properly.
Aug 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
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 with phone in his hands and not wash hands. Addressed immediately and person wash hands.
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel wrapped around albacore tuna.
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 chicken over raw fish in reach in freezer. Person in charge moved chicken.
Stop Sale issued due to food not being in a wholesome, sound condition. Albacore sushi wrapped in non food grade paper towels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter; tofu51F; ( - Cold Holding) Person in charge put tofu in cooler.
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 not dated. Person in charge dated.
Handwash sink used for purposes other than handwashing. Whisk in hand washing sink. Person in charge removed whisk.
Bowl or other container with no handle used to dispense food. Bowls used to scoop rice. Person in charge removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets hanging from cleaning rack. Person in charge removed.
Food stored on floor. Oil and onions on floor. Person in charge moved oil and onions to store properly.
In-use knife/knives/scraper stored in cracks between pieces of equipment. Scraper in back of fryer. Person in charge removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in water 72F. Person in charge emptied water out.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fry cart has oil/food debris on it.
Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in bucket. Person in charge hung to dry.
Apr 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Food in grocery store bags. Person in charge removed food from bags.also sushi fish on non food grade paper towels. Person in charge removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 77F. Person in charge 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 and the time removed from temperature control cannot be determined. Missing on tempura, fried shrimp and Krab. Person in charge time stamped.
Handwash sink used for purposes other than handwashing. Whisk is hand washing sink. Person in charge removed.
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. Servers do not have food safety training.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has mold like substance on ice plate.
Bowl or other container with no handle used to dispense food. Cups in sugar/flour. Person in charge removed.
Food stored on floor. Oil on floor in kitchen. Person in charge moved to store properly.
Opened employee beverage container in a cold holding unit with food to be served to customers. Several drinks in coolers. Also jello in walk in. Person in charge discarded.
Wet mop not stored in a manner to allow the mop to dry. Mop face down in mop bucket. Person in charge hung mop up to dry.
Oct 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observe cook touch his bare body and not wash his hands. Addressed immediately and person washed his hands.
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 cook hold his phone and not wash his hands afterwards then grab shrimp. Addressed immediately and person in charge washed his hands.
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. Observed cook touch green onions with bare hands addressed immediately and he discarded the onions and washed his hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef, chicken over raw ginger. Person in charge moved all meets to bottom shelf.
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. Missing on shrimp tempura person in charge time stamped.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment does not have chlorine test strips.
Spray bottle containing toxic substance not labeled. At sushi. Person in charge labeled.
Food contaminated by unsanitized equipment or utensil. See stop sale. Drill on top of soda boxes. Person in charge removed drill.
Food stored on floor. Oil and soy sauce on floor. Person in charge removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in panko. Person in charge removed scoop handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Sushi spoons in standing water. Person in charge removed sushi spoons.
Opened employee beverage container in a cold holding unit with food to be served to customers. Several drinks in cooler. Person in charge removed all drinks.
Stored food not covered. Krab in walk in freezer not covered. Person in charge covered.
Wood food-contact surface not properly sealed. Wood under cutting boards wrapped in plastic. Person in charge removed all.
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.