SUSHI STORM
13900 COUNTY ROAD 455 #109A, Clermont FL 34711 · 305.905.0403
Last inspected Jun 26, 2026 · 7 visits since December 2023
APR 24
DEC 24
MAY 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Shrimp 63f. Less than 4 hours. Advised to rapid chill.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019006508 | Oct 23, 2018 | Feb 28, 2019 | $400 |
Inspection history
7 visits, newest first
Jun 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate8 Basic
What the inspector wrote — 11 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. -shelf by cook line holding tempura batter
No soap provided at handwash sink at entry to kitchen
Spray bottle containing toxic substance not labeled. -bottle of degreaser in dish area, operator labeled
Accumulation of lime scale on the inside of the dishmachine.
Show the remaining 7 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen
Cutting board has cut marks and is no longer cleanable. -cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -cook line, operator removed
Equipment in poor repair. -fryer baskets
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -whisk in water on shelf by cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves for glass rack in server area -gaskets and sides of reach in coolers/freezer in kitchen and sushi line -wall by hand sink in kitchen -cart on cook line
Standing water in bottom of reach-in-cooler in kitchen
Mar 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands, only rinsing hands in water.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - clear soup (117F - Hot Holding), cook line, held less than four hours per operator, recommended to turn on burner for rapid reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks are soiled -interior of spray hose at dish machine
Bowl or other container with no handle used to dispense food. -flour containers on shelf under prep table in kitchen
Buildup of food debris/soil residue on equipment door handles in kitchen
Damage to wall by soda boxes
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse stored by onions on shelf in kitchen, operator removed
Exterior door has a gap at the threshold that opens to the outside. -back door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on sushi line -cart on cook line -exterior of all reach in coolers/freezers need wipe down -curtain from kitchen to front area is soiled
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed avocados over sauces in reach in cooler on sushi line
Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen
Dec 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority3 Intermediate9 Basic
Show 15 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. -10 ppm, operator primed sanitizer, 50 ppm
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands, only rinsing hands in water.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - clear soup (117F - Hot Holding), cook line, held less than four hours per operator, recommended to turn on burner for rapid reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks are soiled -interior of spray hose at dish machine
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -sushi rice
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. -flour containers on shelf under prep table in kitchen
Buildup of food debris/soil residue on equipment door handles in kitchen
Damage to wall by soda boxes
Employee personal food not properly identified and segregated from food to be served to the public. -shelf under prep table in kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse stored by onions on shelf in kitchen, operator removed
Exterior door has a gap at the threshold that opens to the outside. -back door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on sushi line -cart on cook line -exterior of all reach in coolers/freezers need wipe down -curtain from kitchen to front area is soiled
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed avocados over sauces in reach in cooler on sushi line
Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen
May 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw pork in reach in Cooler on cook line
Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine -shelves by cook line at entry to kitchen -cutting boards on cook line and sushi line
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. -area beside hand sink at entry to kitchen
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -various items in reach in freezer
Bowl or other container with no handle used to dispense food. -flor container under shelf in kitchen. Operator removed.
Cardboard used to line nonfood-contact shelves. --shelf under dish machine draining rack -shelves under microwave at entry to kitchen
Exterior door has a gap at the threshold that opens to the outside. -back door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of all reach in coolers and freezers in kitchen -gaskets and sides of all reach in coolers and freezer in kitchen and sushi line -exterior sides and cabinets of fryers -hood suppression filters
Old labels stuck to food containers after cleaning. -containers by dish machine
Wall soiled with accumulated grease, food debris, and/or dust. -by hand sink and blendersat entry to kitchen
Water leaking from pipe and/or faucet/handle at mop sink
Working containers of food removed from original container not identified by common name. -all purpose flour under prep table in kitchen
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and raw tuna stored over Various ready to eat sauces in reach-in cooler at sushi bar.
Stop Sale issued due to food not being in a wholesome, sound condition.
Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next soy sauce containers at sushi bar.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board at sushi bar. - can opener - white cutting board on cooks line. - interior of fryers
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.
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. Operator discarded
Equipment in poor repair. -torn gasket on True freezer in back kitchen
Exterior door has a gap at the threshold that opens to the outside. - back door
Floor not cleaned when the least amount of food is exposed. - under fryers
Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - wire shelf next fryers.
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee changed gloves without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Shrimp 63f. Less than 4 hours. Advised to rapid chill.
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/ CFM arrived at end of inspection.
Spray bottle containing toxic substance not labeled. -Yellow spray bottle.
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. -Tuna.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelving by fryers. -Hood filters.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -On table top by sushi area.
Dec 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw scallops over wontons.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over soup.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sprouts 79f. Less than 4 hours. Advised to rapid chill.
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/ Kanaporn Sitabutr.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and keys stored with clean pots.
Food stored in a location that is exposed to splash/dust. -Boba stored directly under soap dispenser.
In-use tongs stored on equipment door handle between uses.
Silverware/utensils stored upright with the food-contact surface up.
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.