SUSHI AND SOY
11220 PARK BLVD, Seminole FL 33772 · 9178539028
Last inspected Feb 26, 2026 · 8 visits since July 2023
JAN 24
AUG 24
JAN 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate12 Basic
What the inspector wrote — 21 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over packaged sauces, raw beef over beer beer in walk in cooler, order corrected
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line - fried shrimp (81F - Hot Holding), held less than 4 hours, staff reheated in fryer, 182F
Handwash sink not accessible for employee use at all times. Utensils stacked in hand sink in prep area, removed
Show the remaining 17 findings ▾
Handwash sink used for purposes other than handwashing. Hand sink at soda machine used as dump 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/ 6 employees present at start of inspection with no valid CFM. Manager arrived from store during inspection
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sinks in kitchen or prep room, restocked
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.
Records/documents for required employee training do not contain all of the required information. Not all certifications properly filled out
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table next to rice warmers
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on top of bags of rice next to rear kitchen door
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use ice scoop stored on soiled surface between uses. Stored on top of ice machine
In-use knife/knives stored in cracks between pieces of equipment. On cook line, removed
In-use tongs stored on equipment door handle between uses. In front of flat top
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 74F water
Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing at room temp in prep area
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate15 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and tuna over cut oranges and unpackaged tea in walk in cooler, order corrected
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - tempura shrimp 2:45 (84F - Cold Holding), cooked at 11:30, moved to cooler
Handwash sink used for purposes other than handwashing. Ice in hand sink on cook line, used as dump sink
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to manager
Records/documents for required employee training do not contain all of the required information. All employee training completed July 2025, most certificates not completely filled out
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured. Next to dry storage
Current Hotel and Restaurant license not displayed.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Motor on dish machine not properly functioning, all equipment washed and sanitized in triple sink
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at soda machine
Food stored on floor. Cooking oil on floor near fryers
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice scoop handle in contact with ice. Next to soda machine
In-use ice scoop stored on soiled surface between uses. Ice scoops stored on top of exterior of ice machine, removed for cleaning
In-use tongs stored on equipment door handle between uses. Fryer handles on cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 84F standing water on cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar soiled
Time/temperature control for safety food thawed in an improper manner. Raw squid thawing in standing water, moved to cold running water
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Mar 26, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 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. 10ppm, operator primmed system, 50ppm
Raw animal food stored over/not properly separated from ready-to-eat food. 4aw beef over noodles, shell eggs over produce in walk-in cooler, order corrected
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice at sushi bar with time stamp of 9-1:30, inspected at 3:15pm. Staff discarded and replaced with new rice
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to locate employee training at time of inspection
Food stored on floor. Boxes of frozen seafood on floor in walk-in freezer
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses. In front of fryers
Jan 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority5 Intermediate7 Basic
Show 17 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. 10ppm, operator primmed system, 50ppm
Raw animal food stored over/not properly separated from ready-to-eat food. 4aw beef over noodles, shell eggs over produce in walk-in cooler, order corrected
Shell eggs in use or stored with cracks or broken shells. See stop sale. 4 cracked shell eggs on tray in walk-in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice at sushi bar with time stamp of 9-1:30, inspected at 3:15pm. Staff discarded and replaced with new rice
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice at sushi bar with time stamp of 9-1:30, inspected at 3:15pm. Staff discarded and replaced with new rice
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Stained cutting boards on cook line
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to locate employee training at time of inspection
No soap provided at handwash sink. Hand sink on cook line, replaced
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Procedures emailed to operator
Food stored on floor. Boxes of frozen seafood on floor in walk-in freezer
Ice buildup in walk-in freezer.
In-use ice scoop stored on soiled surface between uses. On top of ice machine
In-use tongs stored on equipment door handle between uses. In front of fryers
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets on floor in kitchen
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk in freezer light broken
Time/temperature control for safety food thawed in an improper manner. ROP tuna in reach in cooler at sushi bar thawing, not removed from vacuum packaging. Item still frozen, staff punctured packaging
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over vegetables in walk-in cooler, order corrected
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. Sushi rice at bar
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute soiled on soda machine
Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand sink at sushi bar, removed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Plastic bowl in panko
Carbon dioxide tanks not adequately secured. Dry storage
Current Hotel and Restaurant license not displayed.
Food stored on floor. Bag of onions on floor in walk-in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 78F water
Raw fruits/vegetables not washed prior to preparation. Staff observed cutting broccoli without washing first
Walk-in cooler shelves with rust that has pitted the surface.
Jan 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate14 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Open package of dumplings directly over shell eggs in cooler on cook line, removed. Shell eggs over whole potatoes in walk-in cooler
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. Sushi rice at bar
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Ice chute soiled on self service soda machine
Handwash sink not accessible for employee use at all times. Cleaning supplies in hand sink next to three comp sink
No soap provided at handwash sink. Hand sink next to ice machine
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Plastic bowl in rice bin and bag of tempura batter
Carbon dioxide tanks not adequately secured. In dry storage
Cutting board has cut marks and is no longer cleanable.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. DM sanitizer not properly dispensing, operator set up chlorine sanitizer in triple sink 50ppm
Employee personal food not properly identified and segregated from food to be served to the public. Personal food in glass cooler under sushi bar
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and wallet on prep table at sushi bar
Equipment in poor repair. Cracked plastic scoop in bin of vegetables in walk-in cooler
Food stored on floor. Soy sauce buckets on floor in walk-in cooler
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in seasoning bins
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 73F water, removed
Raw fruits/vegetables not washed prior to preparation. Broccoli being prepped without being washed prior
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. Power tools stored on shelf with dry goods
Jul 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Multiple food items in to-go bags in walk-in freezer
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Ice chute and soda nozzles on self service soda machine soiled
Handwash sink not accessible for employee use at all times. Cleaning supplies in hand sink in prep area, items 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. Cashier (Joseph) observed preparing sauce cups, no food handler training. Discussed requirements with operator
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Metal bowl in raw chicken on cook line, plastic bowl in panino breeding, removed
Carbon dioxide tanks not adequately secured. Dry storage room, secured
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. On cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks on prep tables, removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on soy sauce buckets in prep room, removed
Food stored on floor. Bag of onions on floor of walk-in cooler, placed on shelf. Cooking oil on floor in dry storage, placed on milk crate
Garbage on the ground and/or pad around dumpster. Accumulation of cardboard boxes on ground outside rear kitchen door
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in tofu, cooler at cook line
Jul 10, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 4 high priority.
4 High priority4 Intermediate13 Basic
Show 21 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator unable to provide proof of parasite destruction, all fish invoices at home
Nonfood-grade bags used in direct contact with food. Multiple food items in to-go bags in walk-in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over French fries in walk-in freezer, order corrected
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler on cook line, tofu (48F - Cold Holding); cut cabbage (46F - Cold Holding), operator adjusted temperature and closed lid
Failure to maintain freezing records on nonexempt fish for 90 days. Per Operator, all invoices for raw fish at home
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Ice chute and soda nozzles on self service soda machine soiled
Handwash sink not accessible for employee use at all times. Cleaning supplies in hand sink in prep area, items 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. Cashier (Joseph) observed preparing sauce cups, no food handler training. Discussed requirements with operator
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Metal bowl in raw chicken on cook line, plastic bowl in panino breeding, removed
Carbon dioxide tanks not adequately secured. Dry storage room, secured
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. On cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drinks on prep tables, removed
Employee personal food not properly identified and segregated from food to be served to the public. Chewing gum next to roe in fish cooler at sushi bar, removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on soy sauce buckets in prep room, removed
Food stored on floor. Bag of onions on floor of walk-in cooler, placed on shelf. Cooking oil on floor in dry storage, placed on milk crate
Garbage on the ground and/or pad around dumpster. Accumulation of cardboard boxes on ground outside rear kitchen door
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in tofu, cooler at cook line
Raw fruits/vegetables not washed prior to preparation. Broccoli not washed before prep
Stored food not covered. Multiple items in walk-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.