SUSHI SAINT
400 PITTMAN ST STE 101 UNIT A1, Orlando FL 32801 · 407-412-6000
Last inspected Feb 17, 2026 · 10 visits since January 2024
JUN 24
AUG 24
JAN 25
AUG 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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
10 visits, newest first
Feb 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
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. Two employees touching cooked shredded potatoes for garnish. Advised that gloves must be worm for all ready to eat food for service.
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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Show the remaining 3 findings ▾
Cutting board has cut marks and is no longer cleanable. White cutting board at bar
Floor soiled/has accumulation of debris. Broken glass behind dishwasher at bar
Food storage container/container lid cracked or broken. -Cracked container of fish in chest freezer
Feb 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 4 high priority.
4 High priority6 Intermediate12 Basic
Show 22 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. Tested multiple times even after priming. Reading 00ppm chlorine
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. Two employees touching cooked shredded potatoes for garnish. Advised that gloves must be worm for all ready to eat food for service.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -Establishment is serving Wild caught madai seared and undercooked.
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. Less than 4hrs per operator. At sushi station. Operator put time mark
Handwash sink used for purposes other than handwashing. -Handwashing sink at sushi has brushes and strainer -Sanitizer jug in hand sink in warewashing area. Removed ( operator removed) -ice pack in handsink at private prep dining area ( operator removed)
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -All fish on sashimi la cart menu has consumer advisory but is missing disclosure. - several menu items ate not marked as raw or undercooked. - establishment is serving egg whites in oots and fruits drink
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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink. At private dining
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.
Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling in warewashing area
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Cups under hand towel dispenser at handsink at sushi station. Removed
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Operator inverted
Cutting board has cut marks and is no longer cleanable. White cutting board at bar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -On prep table in kitchen -at bar back Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys, jacket, purse on bar back. Operator removed
Floor soiled/has accumulation of debris. Broken glass behind dishwasher at bar
Food storage container/container lid cracked or broken. -Cracked container of fish in chest freezer
No handwashing sign provided at a hand sink used by food employees. In private prep dining area In men's bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dishwasher -black Fan in warewashing area
Toilet/urinal not flushing/functioning properly. Urinal
Wet wiping cloth not stored in sanitizing solution between uses. In kitchen, sushi prep, and private dining. Operator removed
Aug 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Black garlic aioli prepared 7/29 2 qts Miso prepped 8/6 2qts Operator immediately discarded
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. Rice made at 11am per operator. Operator immediately put time marking.
Employee washed hands in a sink other than an approved handwash sink. Server rinsed hands in dump sink. Advised to wash hands thoroughly only in hand sink
Floor soiled/has accumulation of debris. Behind bar equipment
Food not stored at least 6 inches off of the floor. Boxed oil and flour. Operator immediately removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of microwave in kitchen
No handwashing sign provided at a hand sink used by food employees. At private omakasai bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under microwave in kitchen
Apr 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority5 Intermediate6 Basic
Show 12 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Black truffle dated 1/9 2oz Black garlic aioli dated 1/9 Spicy mayo dated 1/9 Sesame paste 12/12 2qts Operator immediately discarded
Handwash sink used for purposes other than handwashing. Operator is using hand sink at far end of bar close to sake bar as a dump sink. Per establishment plans the sink was licensed as a hand sink and must be used as such.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi items On cocktail menu and. Main menu.
No paper towels or mechanical hand drying device provided at handwash sink. At private bar
No soap provided at handwash sink. At private bar
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is using utensils in water on time control. But is not marking the time and is not written on time plan.operator added to time plan.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watches and ring. Both immediately removed
Employee with no beard guard/restraint while engaging in food preparation. Prep person
Food not stored at least 6 inches off of the floor. Buckets of ginger. Operator immediately moved
Ice scoop handle in contact with ice. At sake bar
No handwashing sign provided at a hand sink used by food employees. At private bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of ice Machine and side of prep table(in between them) -Exterior of flour container
Jan 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority5 Intermediate6 Basic
Show 12 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Black truffle dated 1/9 2oz Black garlic aioli dated 1/9 Spicy mayo dated 1/9 Sesame paste 12/12 2qts Operator immediately discarded
Handwash sink used for purposes other than handwashing. Operator is using hand sink at far end of bar close to sake bar as a dump sink. Per establishment plans the sink was licensed as a hand sink and must be used as such.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi items On cocktail menu and. Main menu.
No paper towels or mechanical hand drying device provided at handwash sink. At private bar
No soap provided at handwash sink. At private bar
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is using utensils in water on time control. But is not marking the time and is not written on time plan.operator added to time plan.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watches and ring. Both immediately removed
Employee with no beard guard/restraint while engaging in food preparation. Prep person
Food not stored at least 6 inches off of the floor. Buckets of ginger. Operator immediately moved
Ice scoop handle in contact with ice. At sake bar
No handwashing sign provided at a hand sink used by food employees. At private bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of ice Machine and side of prep table(in between them) -Exterior of flour container
Dec 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over multiple ready to eat sauces and cheese in reach in cooler
Handwash sink used for purposes other than handwashing. Ice in hand sink at bar
No paper towels or mechanical hand drying device provided at handwash sink. at ware washing hand sink
Cutting board has cut marks and is no longer cleanable. White cutting board at bar
Oct 18, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over multiple ready to eat sauces and cheese in reach in cooler
Handwash sink used for purposes other than handwashing. Ice in hand sink at bar
No paper towels or mechanical hand drying device provided at handwash sink. at ware washing hand sink
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has added a prep bar and has not submitted plans to Plan Review Department WarningWarning**
Cutting board has cut marks and is no longer cleanable. White cutting board at bar
Aug 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over multiple ready to eat sauces and cheese in reach in cooler
Handwash sink used for purposes other than handwashing. Ice in hand sink at bar
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna
No paper towels or mechanical hand drying device provided at handwash sink. at ware washing hand sink
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has added a prep bar and has not submitted plans to Plan Review Department WarningWarning**
Cutting board has cut marks and is no longer cleanable. White cutting board at bar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep wearing watch
Jun 11, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sour cream in reach in cooler
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has quat test strips for 3 comp sink. But does not have chlorine test strips for dishwasher
Jan 11, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate3 Basic
Show 11 findings ▾
Raw animal food stored over or with unwashed produce. Raw shell eggs over ready to eat vegetables
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ginger 4hours overnight in cooler per operator. Operator immediately discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ginger 55F cold holding in cooler overnight per operator. Operator immediately discarded
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All raw/ undercooked items on both menu items. Operator corrected and printed corrected menu.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in warewashing area
No soap provided at handwash sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Per operator dish machine is not currently working. They have set up means of washing and sanitizing in the three base sink.
Food storage container/container lid cracked or broken. lid cracked to Container to wage beef
No handwashing sign provided at a hand sink used by food employees. hand sink in warewashing area
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.