SUSHI KATANA
4192 CONROY RD STE 103, Orlando FL 32839 · 321.356.0781
Last inspected Jun 5, 2026 · 6 visits since November 2023
APR 24
JUL 24
FEB 25
SEP 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jun 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Manager or person in charge lacking proof of food manager certification.
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/
Nonservice animals in the food establishment or on premises.
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. -all employees but one
Show the remaining 2 findings ▾
Old food stuck to clean dishware/utensils.
Old labels stuck to food containers after cleaning.
Sep 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
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. Employee took dirty dishes to sink, then went to set table without washing hands. A few moments later Same employee took dirty dishes to sink, then proceeded to leave kitchen. At that time I educated employee to wash hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell Eggs over rice and veggies and sauces in prep cooler. Operator
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 out of its original packaging over shrimp in freezer
Handwash sink not accessible for employee use at all times. - hand sink sushi station had scrubies inside -Hand sink on cook line blocked by buckets of sauce and food. Operator immediately removed
Handwash sink used for purposes other than handwashing. Sushi hand sink had food debri
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/
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. All but one employee
Carbon dioxide/helium tanks not adequately secured.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on top case of napkins. Operator immediately removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi prep
Employee with no hair restraint while engaging in food preparation. Sushi prep. Operator put on hair restraint
Food not stored at least 6 inches off of the floor. -Multiple food containers on floor. Operator immediately removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of fryers
Time/temperature control for safety food thawed in an improper manner. Cases of fish thawing at room tempersture
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (90F - Cold Holding); fried rice (112F - Cold Holding). Held above the cold line less than 4 hours.. Advise to time plan.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. eel (90F - Hot Holding), held at the bar on counter for less than 4 hours. Manager stated that it is reheated for service. Advise to add to time plan.
Handwash sink not accessible for employee use at all times. Front counter and back kitchen. Food in sink on front counter. Buckets in front of sink in the kitchen. Manager removed.
Duct tape used to repair nonfood-contact surface. On bowls in reach in cooler.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi bowl.
Food stored on floor. Cases of oil
In-use knife/knives stored in cracks between pieces of equipment. Between make table. Manager removed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler on cook line, drinks also on counter at front bar and counters of cook line. Staff removed the drink from the cooler.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Sink on the cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. Asparagus over cooked lobster shells for service. Manager moved lobster tails.
Jul 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 57F. Less than 1 hour per operator. Placed inside cooler for temperature recovery.
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. Rice less than 1 hour per operator. Operator marked appropriate time.
No paper towels or mechanical hand drying device provided at handwash sink. End of front counter.
No soap provided at handwash sink. End of front counter.
Spray bottle containing toxic substance not labeled. Faboloso at front counter.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Out of order per manager. Using 3 compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink with single service styrofoam cups.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top off packaged food under sushi station.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Cooking oil.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. All bulk containers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop. Operator poured water out.
Wet wiping cloth not stored in sanitizing solution between uses. Sushi station.
Apr 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with unwashed produce. Shell eggs above green onions.
Accumulation of lime scale on the inside of the dishmachine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bags on cases of beer.
Equipment in poor repair. Gasket torn on 3 door cooler on front line.
Exterior door has a gap at the threshold that opens to the outside. Back door near restroom.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle drink reach in cooler on cook line.
Time/temperature control for safety food thawed in an improper manner. Meat at room temperature.
Nov 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
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.
Accumulation of debris on exterior of warewashing machine. Top of dishwasher.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on table with in use cutting board.
Floor soiled/has accumulation of debris. Mop sink.
In-use wet wiping cloth/towel used under cutting board.
Unwrapped single-service utensils not presented so that only the handles are touched. Spoons at front counter.
Wet wiping cloth not stored in sanitizing solution between uses. Throughout front counter and kitchen.
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.