TSURI SUSHI
15497 STONEYBROOK W PKWY, Winter Garden FL 34787 · 407-457-4894
Last inspected May 1, 2026 · 8 visits since July 2024
JUL 24
SEP 24
OCT 25
APR 26
≈ ERRATIC
4 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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.Employee is cutting Krab with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Operating with an expired Division of Hotels and Restaurants license.
Cutting board has cut marks and is no longer cleanable. Grey cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in walk in cooler. Residue build up on the grill,stove and splash guard in kitchen.
Apr 28, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Water with a temperature of least 85 degrees Fahrenheit not provided.Water,76 f throughout the establishment.
Cutting board has cut marks and is no longer cleanable. Grey cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in walk in cooler. Residue build up on the grill,stove and splash guard in kitchen.
Apr 16, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Water with a temperature of least 85 degrees Fahrenheit not provided.Water,76 f throughout the establishment.
Cutting board has cut marks and is no longer cleanable. Grey cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in walk in cooler. Residue build up on the grill,stove and splash guard in kitchen.
Apr 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
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.Employee is cutting Krab with bare hands.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork,46 f,beef,46 f,raw chicken,45 f,cheese,47 f,vegetable,46 f,eggs,51 f held more than four hours.Stop Sale
Toxic substance/chemical improperly stored.Vitamins stored above rice in walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink.
Water with a temperature of least 85 degrees Fahrenheit not provided.Water,76 f throughout the establishment.
Cutting board has cut marks and is no longer cleanable. Grey cutting board.
Employee with no hair restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in walk in cooler. Residue build up on the grill,stove and splash guard in kitchen.
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing.Container in handwashing sink.
No paper towels or mechanical hand drying device provided at handwash sink.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.Grey cutting boards.
Employee with no hair restraint while engaging in food preparation.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Old labels stuck to food containers after cleaning.
Stored food not covered.Lettuce in reach in cooler
Nov 19, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink.Front line area.
Sep 19, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority6 Intermediate6 Basic
Show 15 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Rice,125 held less than four hours. Recommend to use time as a public health control for the rice.
Raw animal food stored over/not properly separated from ready-to-eat food.Raw beef stored next to miso in walk in cooler. Open package of beef next to beans in white freeezer. Corrected On-SiteCorrected On-SiteWarning**
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk in walk in cooler.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.Employee is not sanitizing the dishes.
Employee training does not include food allergen awareness information.
Handwash sink not accessible for employee use at all times.Trash can.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Sashmi,smoked salmon,raw tuna in the menu.
Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink.Front line area.
Clean spoons,forks not stored inverted or in a protected manner.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Phone is on prep table.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets are soiled. Filters under the hood suppression system.
Sanitizer bucket stored next to vinegar under prep table.
Unwashed vegetables stored over cut melons in walk in cooler.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
Jul 19, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.