SUSHI99 SUSHI AND GRILL
1024 N AVALON PARK BLVD STE101, Orlando FL 32828
Last inspected Mar 4, 2026 · 8 visits since October 2023
MAR 24
JUL 24
AUG 24
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live flying insects at sushi bar not landing to any food.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,120
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022034028 | May 4, 2022 | Aug 5, 2022 | $200 |
| 4--2017045609 | Aug 2, 2017 | Oct 31, 2017 | $400 |
| 4--2015046949 | Aug 31, 2015 | Dec 3, 2015 | $520 |
Inspection history
8 visits, newest first
Mar 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority5 Intermediate13 Basic
What the inspector wrote — 19 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over soy sauce at the walk-in cooler
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Kimchi and tofu opened Sunday no date marked. Operator label it.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table.
Handwash sink not accessible for employee use at all times. Employee hand wash blocked with bucket of rice. Operator removed it.
Show the remaining 15 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine dishwasher no test available.
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. Not available For some employee.
Bowl or other container with no handle used to dispense food. Multiple Plastic to go soup containers used as scoop at the rice and sauce
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored at the reach-in freezer not identified as employee food. Operator removed it.
Floor soiled/has accumulation of debris. Throughout kitchen.
Food stored on floor. Fryer oil stored on floor at the kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table and prep table. Operator removed it.
In-use tongs stored on equipment door handle between uses. Tongs stored on grill handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water at 120 f.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
Wash/Rinse/Sanitizing solution not maintained clean. Observed employee washing dishes without sanitation only wash and rinse.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep station.
Working containers of food removed from original container not identified by common name. Sugar no label. Operator label it.
Feb 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 4 high priority.
4 High priority5 Intermediate15 Basic
Show 24 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over soy sauce at the walk-in cooler
Stop Sale issued due to food not being in a wholesome, sound condition. 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 was still at the oxygen package at 47f.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (47F - Cold Holding); tofu (47F - Cold Holding); tuna (47F - Cold Holding); cut chicken (47F - Cold Holding); raw shell eggs (47F - Cold Holding) Operator stated the last time he checked was a 40 f 3 hours ago and he moved the food to different cooler to cool down.
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. See stop sale. Shrimp tempura no time mark. Operator label it.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Kimchi and tofu opened Sunday no date marked. Operator label it.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table.
Handwash sink not accessible for employee use at all times. Employee hand wash blocked with bucket of rice. Operator removed it.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine dishwasher no test available.
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. Not available For some employee.
Bowl or other container with no handle used to dispense food. Multiple Plastic to go soup containers used as scoop at the rice and sauce
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
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 was still at the oxygen package at 47f.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored at the reach-in freezer not identified as employee food. Operator removed it.
Faucet/handle missing at plumbing fixture. Cold water faucet handle not working at the employee hand sink next to dishwasher.
Floor soiled/has accumulation of debris. Throughout kitchen.
Food stored on floor. Fryer oil stored on floor at the kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table and prep table. Operator removed it.
In-use tongs stored on equipment door handle between uses. Tongs stored on grill handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water at 120 f.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
Wash/Rinse/Sanitizing solution not maintained clean. Observed employee washing dishes without sanitation only wash and rinse.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep station.
Working containers of food removed from original container not identified by common name. Sugar no label. Operator label it.
Oct 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate12 Basic
Show 16 findings ▾
Nonfood-grade bags used in direct contact with food. Welcome bag used as storage for imitation crab at the reach-in freezer.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored on top of raw beef at the reach-in freezer.
Handwash sink used for purposes other than handwashing. Plastic bucket stored on employee hand sink kitchen area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator shut off faucet at the employee hand sink the one next to dishwasher because of the leak.
Bowl or other container with no handle used to dispense food. Plastic container without Handel used as scoop for the rice and soy sauce.
Ceiling tile missing. Top of the reach-in freezer back of the house.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on top of soy sauce at walk-in cooler not identified or segregation.
Floor soiled/has accumulation of debris. Throughout kitchen.
Food stored on floor. Brown sugar stored on floor at the storage area.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between a prep table and the wall back area. And observed knives stored between a make table and prep table next to it.
Light not functioning. Multiple light missing at the kitchen.
Raw fruits/vegetables not washed prior to preparation. Avocado at the sushi bar have a sticker.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and bottom of make table.
Stored food not covered. Salmon stored at the reach-in freezer no covered.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored at the prep table.
Jul 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 2 high priority.
2 High priority4 Intermediate12 Basic
Show 18 findings ▾
Nonfood-grade bags used in direct contact with food. Welcome bag used as storage for imitation crab at the reach-in freezer.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored on top of raw beef at the reach-in freezer.
Handwash sink used for purposes other than handwashing. Plastic bucket stored on employee hand sink kitchen area.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator shut off faucet at the employee hand sink the one next to dishwasher because of the leak.
Bowl or other container with no handle used to dispense food. Plastic container without Handel used as scoop for the rice and soy sauce.
Ceiling tile missing. Top of the reach-in freezer back of the house.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on top of soy sauce at walk-in cooler not identified or segregation.
Floor soiled/has accumulation of debris. Throughout kitchen.
Food stored on floor. Brown sugar stored on floor at the storage area.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between a prep table and the wall back area. And observed knives stored between a make table and prep table next to it.
Light not functioning. Multiple light missing at the kitchen.
Raw fruits/vegetables not washed prior to preparation. Avocado at the sushi bar have a sticker.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and bottom of make table.
Stored food not covered. Salmon stored at the reach-in freezer no covered.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored at the prep table.
Aug 2, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate8 Basic
Show 8 findings ▾
Carbon dioxide/helium tanks not adequately secured. Back area.
Exterior door has a gap at the threshold that opens to the outside. Exit door back area.
Food stored in a location that is exposed to splash/dust. Sushi crumb stored next to employee hand sink front area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Energy drink storaged bottom of make table.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelf.
Stored food not covered. Lobsters tail on the freezer not covered.
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth sanitizing solution stored on the floor. At the kitchen.
Jul 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live flying insects at sushi bar not landing to any food.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored on top of fish at the walk-in freezer.
Handwash sink used for purposes other than handwashing. Observed employee wash a cloth at the employee hand sink front area.
Carbon dioxide/helium tanks not adequately secured. By the exit door
Exterior door has a gap at the threshold that opens to the outside. Exit back door has a gap And not closed.
Food stored on floor. Shrimp on floor at the walk-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At the flour water mix.
Light not functioning. One out by the hoods.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler.
Mar 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (47F - Cold Holding); salmon (48F - Cold Holding); escolar (48F - Cold Holding);; cooked shrimp (48F - Cold Holding); cream cheese (48F - Cold Holding). Operator stated that the cooler with open and they just have the food since 11 am advised them to move the food to the walk-in cooler to cool. second temperature taken tuna (40- Cold Holding); salmon (42- Cold Holding); escolar (41 - Cold Holding); cooked shrimp (43 - Cold Holding); cream cheese (42- Cold Holding
Handwash sink used for purposes other than handwashing. Employee wash avocados in the employee hand sink at the sushi bar area. Correct the employee that the hand sink only for hand wash not for any other purpose l
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. Provided to operator.
Exterior door has a gap at the threshold that opens to the outside. Exit door at the back.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife stored by the employee hand sink at the sushi bar area not in a clean place.
Raw fruits/vegetables not washed prior to preparation. Avocado at the sushi bar have a sticker- operator stated that it was washed correct her to the right way have to take the sticker out before wash.
Screen in door torn/in poor repair. Torn screen at the exit door back area.
Wet wiping cloth used to wipe tableware or carry-out containers.
Oct 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knives from sushi bar on dirty surface were only washed, not sanitized.
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Fresh Salmon on invoice only states farmed raised. Letter received from KGI.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server brought back dirty dishes and proceeded to grab food plated to be served to customers. Re-educated
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.. Part of Serv Safe book.
No soap provided at handwash sink. Cookline by rice cooker.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Shield.
Carbon dioxide/helium tanks not adequately secured.
Drain cover(s) missing. Outdoor mop sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water over prep table.
Food stored on floor. Buckets of soy and ginger.
Food-contact surface not cleaned and sanitized between contact with different raw animal products. Raw shrimp placed on cookline cutting board, employee made no effort to clean after use. Inspector had employee clean and sanitize.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives on dirty styrofoam at sushi bar. Removed to clean.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 99 degree water.
Light not functioning. Over cookline
Reuse of single-service or single-use articles. Employee attempted to rinse single use glove after handling raw shrimp.
Screen in door torn/in poor repair rear door,
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables celery over washed cut vegetables (shredded carrots) in walk in cooler.
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.