SUSHI KING
240 N NOVA RD, Daytona Beach FL 32114 · 386-310-4129
Last inspected Apr 29, 2026 · 9 visits since September 2023
NOV 24
APR 25
MAY 25
OCT 25
APR 26
▼ IMPROVING
5 inspections trending up, 15 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fish eggs 53f less than 4 hours
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate9 Basic
What the inspector wrote — 10 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -next to fryers
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on sushi counter
Show the remaining 6 findings ▾
Floor tiles missing and/or in disrepair. -broken tile by hand sink in water washing area
In-use wet wiping cloth/towel used under cutting board. -sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of rice cooker with build up
Opened employee beverage container in a cold holding unit with food to be served to customers. -sushi station
Wet wiping cloth not stored in sanitizing solution between uses. -wet towels under containers in reach in cooler at wait station
Wiping cloth sanitizing solution stored on the floor. -sushi bar
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Raw animal food,squid stored over/not properly separated from over wraps.
Handwash sink used for purposes other than handwashing. -scrub pad in hand sink at sushi bar
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.
Spray bottle containing toxic substance not labeled. -red and yellow chemical
Bowl or other container with no handle used to dispense food. -rice
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee food bowels stored on shelf with gloves
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -duck sauce
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up of exterior of rice cooker
Working containers of food removed from original container not identified by common name. -vinager mix
May 22, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Worn, torn and/or soiled floors/carpeting. -flour soiled under seat cushions around dining room.
May 21, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Worn, torn and/or soiled floors/carpeting. -flour soiled under seat cushions around dining room.
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate11 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fish eggs 53f less than 4 hours
Handwash sink used for purposes other than handwashing. -scrub pad stored in sink
Bathroom facility in disrepair. -first stall in ladies has sign on door stated out of order
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -sushi bar
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell and ear phones -hat and bag -jacket on boxes of food
Food stored on floor. -bucket of soy sauce at wait station
No handwashing sign provided at a hand sink used by food employees. -wrong verbiage on 3 hand wash signs a sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled on reach in cooler at sushi bar
Self-closing device on bathroom door disconnected/broken. -employee bath room door not closing properly
Wall soiled with accumulated grease, food debris, and/or dust. -wall/pipes soiled behind cooking equipment
Water leaking from pipe and/or faucet/handle. -handsink on cookline -pipe at dish machine
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. -sugar
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate12 Basic
Show 17 findings ▾
Toxic substance/chemical improperly stored. -degreaser
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Handwash sink not accessible for employee use at all times. -chairs blocking hand sink
Handwash sink used for purposes other than handwashing. -food residue in hand sink at sushi bar
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/
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -wait station first soda station ice bin,
Bathroom facility in disrepair. -first stall in ladies room states out of order
Bowl or other container with no handle used to dispense food. -plum sauce
Dead roaches on premises. -3 dead roaches on floor under. Pest control was here on 10/29
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on reach in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on reach in cooler
In-use wet wiping cloth/towel used under cutting board. -sushi bar
No handwashing sign provided at a hand sink used by food employees. -wrong verbiage,sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket on reach in cooler at sushi bar
Wet wiping cloth not stored in sanitizing solution between uses. -sushi bar
Wet wiping cloths stored in detergent and sanitizer mixed together.
Working containers of food removed from original container not identified by common name. Rice seasoning,flour
May 2, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Shrimp 124f, employee place back on grill cooked to 170f
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee with gloved hands grabs raw beef places and stove. Then puts food into container with same gloves
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -reach in freezer raw bacon bacon over snow crab
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fish eggs 70f less than 3 hours -tempura batter 64f less than 4 hours
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water turn off at handsink next to 3 compartment sink
Bathroom facility in disrepair. -first stall in lady's room has out of order sign
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -by fryer
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. -floor fan stored with equipment
Wet wiping cloth not stored in sanitizing solution between uses. -sushi bar
Sep 29, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate13 Basic
Show 17 findings ▾
Non-food grade paper/paper towel used as liner for food container.
Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish over cooked rice, walk in cooler - chicken and beef over miso, glass door cooler
Food-contact surface soiled with food debris, mold-like substance or residue. - sushi prep cutting boards
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. -new hires
Bowl or other container with no handle provided to dispense food. - panko crumbs
Carbon dioxide/helium tanks not adequately secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - prep table
Employee personal food not properly identified and segregated from food to be served to the public. - employee food with guest food in glass door cooler - canned beverage, cup stored in cookline prep cooler
Exterior door has a gap at the threshold that opens to the outside. - back door
Floor area(s) covered with standing water. - by Mopsink and back handsink
Food stored on floor. - bagged tempura flour
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoop in kitchen
Interior of microwave has accumulation of black substance/grease/food debris.
Light not functioning. - several light panels out or dim in back area - lights out and dim in sushi prep area
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - greasy residue, front side of wok station - filters - table under unused flat grill in back area - door handles on walk in units - exterior mod toaster oven in sushi prep area
Wet wiping cloth not stored in sanitizing solution between uses. Sushi area
Wiping cloth sanitizing solution stored on the floor. - sushi area
Sep 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. -chicken 159f correct to 185f
Raw animal food stored over or with unwashed produce. -spare ribs over celery
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,chicken and shrimp less than 4 hours
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards at sushi bar stained
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. -new hires
Bowl or other container with no handle used to dispense food. -Togo containers used in sauce at Waitstation
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -by fryers
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottle of Gatorade
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf soiled next to fryers
Unwrapped single-service utensils not presented so that only the handles are touched. -forks in cups with straws on table
Wet wiping cloth not stored in sanitizing solution between uses.
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.