SUSHI 99
155 E. GRANADA BLVD, Ormond Beach FL 32176 · 3862389620
Last inspected Feb 9, 2026 · 9 visits since August 2023
FEB 24
JUL 24
JAN 25
JUL 25
FEB 26
— STEADY
5 inspections within 38 points of each other. Whatever this kitchen does, it does consistently.
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. -employee touched cooked rice with bare hands.
★ 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--2025074508 | Jul 31, 2025 | Oct 29, 2025 | $200 |
| 4--2020048300 | Aug 17, 2020 | Nov 2, 2020 | $200 |
Inspection history
9 visits, newest first
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate9 Basic
What the inspector wrote — 11 findingsThe state's own report →
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.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Bowl or other container with no handle used to dispense food. -cup used to dispense flour.
Equipment and utensils not properly air-dried - wet nesting.
Show the remaining 7 findings ▾
Food stored in a location that is exposed to splash/dust. -open bag of rice stored in front of handwashing sink.
Food stored on floor. -case of avocados stored on floor in walk in cooler.
No conspicuously located ambient air temperature thermometer in holding unit. -cook line reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -grease buildup on table under flat grill.
Single-service articles improperly stored. -case of takeout containers stored on floor in hallway.
Soiled cardboard used to line food-contact shelves.
Working containers of food removed from original container not identified by common name. -flour container not labeled.
Jul 31, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler: raw chicken 52f, cream cheese 52f, shrimp 51f, butter 53f, noodles 54f, raw shell eggs 56f ambient air. All items in walk in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler: raw chicken 52f, cream cheese 52f, shrimp 51f, butter 53f, noodles 54f, raw shell eggs 56f ambient air. All items in walk in cooler overnight.
Employee hat stored in or above a food preparation area.
Equipment in poor repair. -broken glass on sliding door on sushi cooler.
Ripped/worn tin foil used as shelf cover.
Jul 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler: raw chicken 52°f, cream cheese 52°f, shrimp 51°f, butter 53°f, noodles 54°f, raw shell eggs 56°f ambient air. All items in walk in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler: raw chicken 52°f, cream cheese 52°f, shrimp 51°f, butter 53°f, noodles 54°f, raw shell eggs 56°f ambient air. All items in walk in cooler overnight.
No soap provided at handwash sink.
Bowl or other container with no handle used to dispense rice.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee hat stored in or above a food preparation area.
Equipment in poor repair. -broken glass on sliding door on sushi cooler.
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 breading.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Ripped/worn tin foil used as shelf cover.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Jan 29, 2025□ 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 ▾
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority1 Intermediate7 Basic
Show 14 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.
Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee touched soiled cloth and then engaged in food preparation without washing 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. -employee touched cooked rice with bare hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over sauce containers in walk in cooler.
Handwash sink used for purposes other than handwashing. -employee used handwashing sink to rinse container.
Bowl or other container with no handle used to dispense batter.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Food-contact surface not cleaned and sanitized between contact with different raw animal products. -operator cut raw chicken and then cut raw chicken on same cutting board.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with food debris. -faucet handles at handwashing sink in kitchen.
Stored food not covered. -open bag of batter under prep table.
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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 not marked.
Handwash sink not accessible for employee use at all times. -bag of rice stored in handwashing sink.
No paper towels or mechanical hand drying device provided at handwash sink.
Bowl or other container with no handle used to dispense food. -cup used to dispense rice.
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. -tuna in walk in cooler.
Employee eating in a food preparation or other restricted area.
Food stored in a location that is exposed to splash/dust. -bag of panko under handwashing sink in kitchen.
Food stored on floor. -case of zucchini.
In-use knife/knives stored in cracks between pieces of equipment.
Interior of microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -buildup of food residue on faucet handle at handwashing sink. -buildup of food residue on paper towel dispenser. -shelf under prep table soiled.
Ripped/worn tin foil used as shelf cover.
Single-service articles improperly stored. -case of takeout containers in hallway.
Feb 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bowl or other container with no handle used to dispense batter.
Cutting board has cut marks and is no longer cleanable.
Ripped/worn tin foil used as shelf cover.
Feb 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 1 high priority.
1 High priority2 Intermediate15 Basic
Show 18 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.
No paper towels or mechanical hand drying device provided at handwash sink in sushi area.
No soap provided at handwash sink in kitchen.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense batter.
Buildup of food debris/soil residue on microwave door handle.
Cutting board has cut marks and is no longer cleanable.
Employee cellphone in personal items stored in food preparation area.
Employee eating in a food preparation or other restricted area.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris under handwash sink and behind equipment.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food. Handle of spoon buried in dehydrated onions.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Interior of microwave has accumulation of food debris.
No conspicuously located ambient air temperature thermometer in sushi display cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust: -food debris on hand wash sink in kitchen. -food debris on shelving under prep table.
Ripped/worn tin foil used as shelf cover.
Single-service articles improperly stored, cases of takeout containers in hallway.
Aug 31, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate10 Basic
Show 12 findings ▾
Container of medicine improperly stored.
No paper towels or mechanical hand drying device provided at handwash sink.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Plastic cup used to dispense batter.
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: Escolar in walk in cooler.
Floor soiled/has accumulation of debris. -under handwash sink in kitchen.
Ice scoop handle in contact with ice.
Improper storage of maintenance equipment that interferes with cleaning.
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust -handwash sink and faucet handles -shelf under prep table -shelving across from grill
Working containers of food removed from original container not identified by common name. Plastic container of salt.
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.