SUSHI SAGA
6551 N ORANGE BLOSSOM TRL UNIT 221, Mount Dora FL 32757 · 352-735-9200
Last inspected Aug 11, 2026 · 8 visits since August 2023
DEC 24
MAY 25
AUG 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw tuna in walk-in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate10 Basic
What the inspector wrote — 12 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink to the left of cook line.
Bowl or other container with no handle used to dispense food. In flour container. Operator removed.
Carbon dioxide/helium tanks not adequately secured. Operator secured.
Show the remaining 8 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed
Equipment in poor repair. Upright reach in cooler gasket in the kitchen torn.
Floor soiled/has accumulation of debris. Floor at cook line. Floor by soda machine in wait station.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket by cook line. Exterior equipment at cook line. Hood filters soiled. Upright reach in cooler gaskets in the kitchen.
Plumbing system in disrepair. Hot water faucet does not work.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves by cook line. Upright reach in cooler interior in the kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Wall by fryer.
Feb 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked chicken in walk in cooler. Operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than four hours. Operator moved to cooler. Raw Shell eggs (62F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board at cook line. Tan cutting board at sushi station.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk in cooler. Operator date marked.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink when entering the kitchen...
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.drink on prep table operator removed.
Floor soiled/has accumulation of debris. Floor by cook line. Floor in walk in freezer. Floor in back dry storage.
Food stored on floor. A bucket of Soy sauce. Operator removed.
In-use utensil stored in sanitizer between uses. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cook line.
Light not functioning. One bulb at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers at cook line. Upright freezer at the end of cook line.
Aug 11, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked chicken in walk in cooler. Operator removed.
Shell eggs in use or stored with cracks or broken shells. See stop sale. 6 eggs in reach in cooler at cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table soiled. Repeat Violation**
Bowl or other container with no handle used to dispense food. In pot with white rice. Rice and tempura batter containers Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees sweater on top of sugar in dry storage. Employee keys on prep table Operator removed.
Food stored on floor. One bucket of sauce in walk in cooler. Muckets of sauce in dry storage Operator removed.
Ice buildup in reach-in freezer and/or walk-in freezer. In upright freezer at the end of cook line
Light not functioning. 2 bulbs at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket by cook line. Hood filters at cook line Reach in cooler gasket at sushi station.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by cook line. Walk in cooler shelves Reach in cooler at sushi station.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchini over cut vegetables in walk in cooler. Operator removed.
Wiping cloth sanitizing solution stored on the floor. At sushi station. Operator removed.
May 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate9 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - raw tuna stored over krab mix at sushi station
Toxic substance/chemical improperly stored. - sanitizer bucket stored in server area hand sink. - spray bottle of cleaner stored at front line hand sink.
Equipment drain line draining into handwash sink. - hand sink at sushi bar.
Food-contact surface soiled with food debris, mold-like substance or slime. - tan cutting board at sushi station. - white cutting boards on cooks line.
Handwash sink not accessible for employee use at all times. - sanitizer buck stored in hand sink in servers area.
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/
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. - 3 new hires
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.
Clean equipment/utensils not stored at least 6 inches above the floor. - Togo containers stored in hallway next to restrooms.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee items stored with food items in dry storage area.
Exterior door has a gap at the threshold that opens to the outside. - back door next to restrooms
Ice buildup in reach-in freezer in kitchen.
Ice scoop handle in contact with ice. - ice bin in servers area.
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line.
Light not functioning. - 1 light out in hood system.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine. - hood filters
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate13 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw salmon, raw tuna stored over ready to eat food in reach in cooler at sushi bar.
Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on cooks line. - tan cutting board on sushi station.
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. - 1employee
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 black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Carbon dioxide/helium tanks not adequately secured.
Exterior door has a gap at the threshold that opens to the outside. - back door
Food stored on floor. - ginger stored on floor at sushi bar.
Ice buildup in reach-in freezer in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters a¿¿ exterior of ice machine
Reach-in cooler interior/shelves have accumulation of soil residues. - top and bottom of reach in cooler on cooks line
Working containers of food removed from original container not identified by common name. - bulk flour, corn starch, sugar
Apr 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For rice
Carbon dioxide/helium tanks not adequately secured in server area
Cutting board has cut marks and is no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside.
Feb 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority3 Intermediate6 Basic
Show 10 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All in appetizer menu Tuna Tartar Pepper Tuna Tataki Salmon Wrap Yellowtail Samba
No soap provided at handwash sink near oven
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For rice
Bowl or other container with no handle used to dispense food.
Carbon dioxide/helium tanks not adequately secured in server area
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Exterior door has a gap at the threshold that opens to the outside.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over prepared produce walk in cooler
Exit door locked next to register For reporting purposes only.
Aug 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - Dish person, operator coached.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef stored over sauces in reach in cooler on cooks line
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw tuna in walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line.
Toxic substance/chemical on premise that is not required for the operation of establishment. Can of paint stored above Togo containers in back storage area.
Carbon dioxide/helium tanks not adequately secured. -Tank located next to bag n box rack
Exterior door has a gap at the threshold that opens to the outside. - Back door open at the time of inspection.
Working containers of food removed from original container not identified by common name. - Bulk Flour, Sugar, tempura power.
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.