SUSHI HUT GRILL AND BAR
9938 UNIVERSAL BLVD SUITE 108, Orlando FL 32819 · 407-307-0600
Last inspected Jun 26, 2026 · 7 visits since October 2023
APR 24
NOV 24
MAR 25
NOV 25
APR 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./tempura batter 65F for 2 hours/iced.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 49F/less than 4 hours/moved to walk in cooler. Krab salad 57F/less than 4 hours/moved to sushi cooler.
Ice buildup in reach-in freezer. /small silver reach in freezer behind cook line.
Apr 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority1 Intermediate10 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./chlorine 0ppm/ran out of sanitizer/rechecked 50ppm/
Raw animal food stored over/not properly separated from ready-to-eat food./spicy tuna roll stored over fully cooked dumplings/cook line reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 49F/less than 4 hours/moved to walk in cooler. Krab salad 57F/less than 4 hours/moved to sushi cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./wagyu beef app served undercooked per owner. Both dine in and to go menu.
Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./female employee at fry station wearing a watch while preparing food.
Employee with no hair restraint while engaging in food preparation./female employee at fry station.
Ice buildup in reach-in freezer. /small silver reach in freezer behind cook line.
Ice scoop handle in contact with ice./
In-use utensil stored in standing water less than 135 degrees Fahrenheit./77F, cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two reach in freezers exterior soiled. Ice machine exterior soiled. Two buckets of ginger top soiled.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed avocados stored over opened bag miso paste/walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses./cook line, three blue towels/
Wiping cloth sanitizing solution stored on the floor./front sushi bar/
Nov 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
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 sushi chef cutting fish (salmon) with bare hands. Fish served raw ready to eat/advised/
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 beef stored over raw pork belly/reach in freezer outside walk in cooler/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp cold holding at 46F/less than 4 hours/iced/rechecked 41F. Raw beef cold holding at 44F/less than 4 hours/iced/rechecked 40F.
Toxic substance/chemical improperly stored./gallon of bleach stored on top of liquid margarine/back storage area by the exit door/
Food-contact surface soiled with food debris, mold-like substance or slime./cook line white cutting board.
Records/documents for required employee training do not contain all of the required information./one employee training certificate missing date of birth/
Food stored on floor./bucket of flour/outside walk in cooler/
Ice buildup in reach-in chest freezer.
No conspicuously located ambient air temperature thermometer in holding unit./cook line reach in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed sweet potatoes stored over cut onions/cook line reach in cooler. Unwashed avocado stored over ready to eat tuna/walk in cooler/
Working containers of food removed from original container not identified by common name./flour container/outside walk in cooler.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged./raw salmon over cooked pork, kitchen reach in freezer/
Raw animal food stored over/not properly separated from ready-to-eat food./raw salmon stored over sauces, walk in cooler.
Handwash sink not accessible for employee use at all times./sanitizing bucket stored inside hand sink/sushi bar/
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./missing new sushi chef employee agreement.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./sushi chef wearing a watch while preparing food.
Food stored on floor./oil carton/cook line/
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./starch container under kitchen prep table.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./79F, cook line side table.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed avocado and broccoli stored over shredded cabbage mix/walk in cooler.
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Raw animal food stored over or with unwashed produce./raw beef stored over unwashed broccoli, walk in cooler/
Toxic substance/chemical improperly stored./glass cleaner stored next to to go containers/
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./chlorine over 200ppm, rechecked 100ppm.
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 two new employees under 60 days/form emailed to operator.
Spray bottle containing toxic substance not labeled./clear liquid spray bottle not labeled.
Bowl or other container with no handle used to dispense food./sugar and flour containers, under kitchen prep table/
Carbon dioxide/helium tanks not adequately secured.
Employee eating in a food preparation or other restricted area./to go order packing area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jacket, purse and hat next to to go containers.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./two in use spatulas in 76F standing water, cook line.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hood area with grease build up.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./cook line, sushi bar/
Working containers of food removed from original container not identified by common name./sugar container, under kitchen prep table/
Apr 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked shrimp/front sushi cooler. Raw eggs stored over chicken base/cook line reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./tempura batter 65F for 2 hours/iced.
Toxic substance/chemical improperly stored./a bottle of glass cleaner on top of single service containers, kitchen/
Food-contact surface soiled with food debris, mold-like substance or slime./two rice warmer interior soiled.
Spray bottle containing toxic substance not labeled./three spray bottles in kitchen near 3 compartment sink not labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag stored on single service items, kitchen/
Employee with no hair restraint while engaging in food preparation./cook.
In-use tongs stored on equipment door handle between uses./cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.75F, cook line water bucket.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler gasket/
Oct 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Container of medicine improperly stored./next to sugar and flour buckets/
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./chlorine 0ppm/rechecked 50ppm/
Raw animal food stored over/not properly separated from ready-to-eat food./raw beef stored over cut vegetable, cook line reach in cooler/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw beef 46F, cook line reach in cooler, less than 4 hours/moved back to walk in cooler/
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked chicken hot holding at 126F, cook line less than 4 hours/reheated to 165F.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
An opened pack cigarette on a food preparation table or over/next to clean equipment/utensils./
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in and reach in cooler gaskets soiled.
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.