SUSHI HOUSE
109 COURTHOUSE SQ, Inverness FL 34450 · 352-765-3337
Last inspected Jul 27, 2026 · 9 visits since August 2023
MAY 24
DEC 24
JUN 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/24
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee from sushi bar rinsed container in triple sink and placed them with cleaned containers, Inspector instructed to set up triple sink, chlorine 50ppm.
No probe thermometer provided to measure temperature of food products.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No documents available at inspection time, per Manager sushi rice discarded at 3:00 when restaurant closed.
Non-pitting surface rust on food-contact equipment. Reach-in cooler at the cook line, also interior of coolers heavily soiled with food debris and build up.
Show the remaining 2 findings ▾
Food stored on floor. Near back door, buckets of sauce, oil jugs and beers on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment at the cook line and sushi bar soiled with food build up and grease.
May 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 6 high priority.
6 High priority8 Intermediate9 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At the cook line, white rice 112F, per employee rice cooked at 11:00 and moved to rice warmer approximately at 12:45 112F. Stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. At the cook line, white rice 112F, per employee rice cooked at 11:00 and moved to rice warmer approximately at 12:45 112F. Stop sale.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee from sushi bar rinsed container in triple sink and placed them with cleaned containers, Inspector instructed to set up triple sink, chlorine 50ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw shell eggs stored above sauce, also in freezer raw fish stored above deserts and wontons, also raw beef stored above raw fish and shrimp.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line at room temperature for approximately 45 minutes: cooked fried shrimp 61F, chicken 65F, employee moved to freezer.
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. At the sushi bar area, sushi rice made at 11:00 am, o time marked, Manager added time.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee at the cook line.
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. For one male employee at the cook line.
No running water at mop sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No documents available at inspection time, per Manager sushi rice discarded at 3:00 when restaurant closed.
Non-pitting surface rust on food-contact equipment. Reach-in cooler at the cook line, also interior of coolers heavily soiled with food debris and build up.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line, marinated cooked eggs made 05/09/26 no date, also tofu package opened 05/09/26 no date.
Spray bottle containing toxic substance not labeled. At the server area at the sushi bar entrance, spray bottles with blue and purple liquid not labeled.
Bowl or other container with no handle used to dispense food. Bowl no handle inside flour bin and sauce, manager moved the bowls.
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. Reach-in cooler near back door, tuna 38F, ground tuna 38F, per manager tuna pulled out of freezer 05/10/26.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables at the sushi bar and cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the cook line employee jacket next and above customers food.
Food stored on floor. Near back door, buckets of sauce, oil jugs and beers on floor.
No copy of latest inspection report available. No documents available at inspection time.
No mop sink or curbed cleaning facility provided at establishment. Per operator mop sink located outside on left side of back door, sink not connected to water or plumbing.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment at the cook line and sushi bar soiled with food build up and grease.
Single-service articles not stored inverted or protected from contamination. To go boxes not inverted at the sushi bar and cook line.
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sauces in reach in cooler at cook line Raw salmon stored over avocados in glass door vertical cooler Operator corrected shelves
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line
Jun 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. 1. Pan of raw shrimp stored on shelf above unwashed raw carrots in reach-in cooler at cookline.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One Florida Restaurant and Lodging Association food handler certificate expired on 12/21/2024.
Cardboard used to line nonfood-contact shelves. Cardboard used to line food storage shelving in dry storage closet.
Cutting board has cut marks and is no longer cleanable. Cutting board at sushi counter has deep cut marks and is no longer smooth and cleanable.
Employee personal food not properly identified and segregated from food to be served to the public. Gallon jug containing personal milk stored on shelf directly above pan of avocados inside reach-in cooler in back of kitchen.
Unclean building components, attachments or fixtures. 1. Wire rack above three-compartment sink soiled with grease. 2. Hood filters soiled with grease.
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Interior shelving inside reach-in cooler near back door soiled with food debris.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Ice scoop has large crack on center inside ice machine near back door. Manager removed ice scoop from ice machine during this inspection.
Bowl or other container with no handle used to dispense food. Single-use cup without handle stored down inside bin of sugar at cookline. Employee removed cup from bin during this inspection.
Cardboard used to line nonfood-contact shelves. Cardboard lining two food storage shelves in dry storage closet.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf liner on shelf at cookline soiled with food debris.
Raw fruits/vegetables not washed prior to preparation. Avocado sliced at front counter with sticker still attached. Produce must be washed prior to cutting and stickers must come off during washing.
Unclean building components, attachments or fixtures. Hood above cookline dripping with grease.
May 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Container of medicine improperly stored. Tube of Benadryl on shelf in kitchen area
Non-food grade paper towel used as liner for food container. In multiple food containers including fried shrimp
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/24
Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in slide door reach in cooler in back storage area
Dec 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Handwash sink used for purposes other than handwashing. Pot lid in hand wash sink in cook line area. Inspector removed to wash hands.
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/ 2 wait staff 1 sushi chef 1 cook
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salmon and tuna at sushi counter
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on shelf by panko
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 110F water
In-use wiping cloth/towel used under cutting board. In cook line area
Reach-in cooler interior/shelves have accumulation of soil residues. Vertical reach in cooler in cook line area
Sep 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 8, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No mop sink or curbed cleaning facility provided at establishment.
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.