SUSHI TOMI
8463 JOHN YOUNG PKWY, Orlando FL 32819 · 3528635
Last inspected May 20, 2026 · 7 visits since July 2023
APR 24
OCT 24
APR 25
OCT 25
MAY 26
— STEADY
5 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license./expired 4/1/2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food./raw beef (dumpling filling)stored over rice vinegar/walk in cooler/
No written procedures available for use of time as a public health control to hold time/temperature control for safety food./no written plan for sushi rice. Form emailed to operator.
Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2026.
Floor tiles missing and/or in disrepair./two broken pieces/kitchen.
Show the remaining 3 findings ▾
Ice buildup in reach-in freezer/front sushi station small reach in freezer/
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth sanitizing solution stored on the floor./cook line.
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
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/sushi rice out for 2 hours per chef.
Handwash sink used for purposes other than handwashing./sushi bar hand sink used to stored cleaning pads/removed immediately/
Accumulation of lime scale on the inside of the dishmachine.
Ice buildup in reach-in freezer/next to ice machine.
Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm, rechecked 100ppm/
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Handwash sink not accessible for employee use at all times./rice lid on kitchen hand sink/
Handwash sink used for purposes other than handwashing./used to dump ice, kitchen entrance hand sink.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./above cleaned dish rack.
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in reach-in freezer/sushi station reach in freezers.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./reach in freezers next to ice machine gaskets soiled.
Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm, rechecked 50ppm/
Wiping cloth sanitizing solution stored on the floor./dining room wait station/
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken and raw pork stored over cooked beef, walk in cooler/
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./chicken broth hot holding at 110F, less than 4 hours, reheated to 165F/
No written procedures available for use of time as a public health control to hold time/temperature control for safety food./sushi rice, fried rice, miso paste and sushi rolls/form emailed to manager.
Employee with no beard guard/restraint while engaging in food preparation./one sushi chef.
Exterior door has a gap at the threshold that opens to the outside./back exit door.
Ice buildup in reach-in freezer/back kitchen next to dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./reach in freezer gaskets soiled/chest reach in freezer in kitchen.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate9 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license./expired 4/1/2024.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./kitchen.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor./a gallon of vinegar, back kitchen/
Ice buildup in reach-in freezer/small chest freezer at back kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach in freezer gasket soiled/next to ice machine.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles./over soy sauce/wait station/
Water leaking from pipe and/or faucet/handle.front sushi bar prep sink leaking.
Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm, kitchen sanitizing bucket, rechecked 50ppm/
Oct 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over or with unwashed produce./raw salmon over unwashed avocados in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food./raw salmon over sauces, glass reach in cooker next to ice machine.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./ramen noodle soup base hot holding at 126F, less than 4 hours/reheated to 202F/
Handwash sink used for purposes other than handwashing./knife sharpener stored inside kitchen hand sink/
Employee with no hair restraint while engaging in food preparation./one kitchen cook.
Ice scoop handle in contact with ice./
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in chest freezer gasket soiled/next to ice machine. Walk in cooler gasket soiled.
Wall soiled with accumulated grease, food debris, and/or dust./behind the grill, cook line.
Wet wiping cloth not stored in sanitizing solution between uses./on top of chest freezer next to deep fryer/
Wiping cloth sanitizing solution stored on the floor./kitchen by rice cooker/
Jul 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Plumbing system in disrepair./front sushi station hot water faucet disrepair.
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.