U SUSHI&HIBACHI
1280 OCEAN SHORE BLVD, Ormond Beach FL 32176 · 3219486990
Last inspected Jun 16, 2026 · 10 visits since July 2023
JAN 24
SEP 24
FEB 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and C. 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 touched cooked bacon with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jun 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. -raw shell eggs stored over unwashed cabbage in walk in cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. -cups used to dispense sugar and teriyaki sauce.
Show the remaining 2 findings ▾
No conspicuously located ambient air temperature thermometer in holding unit. -sushi display unit.
Ripped/worn tin foil used as shelf cover.
Dec 3, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Hood filter missing from automatic fire suppression/exhaust system.
No handwashing sign provided at a hand sink used by food employees in kitchen.
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate10 Basic
Show 13 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 touched cooked bacon with bare hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ricotta cheese in bottom area of cooler at 45°f. Operator lowered temperature of unit. -individual butter at 60°f. Out of cooler 1 hour. Operator moved back to cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked turkey.
Buildup of food debris/soil residue on equipment door handles.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. -gasket torn off on true refrigerator.
Interior of microwave has accumulation of food debris.
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving at cookline soiled with food debris.
Reach-in coolers at cook line have accumulation of soil residues.
Standing water in bottom of reach-in-cooler at cook line.
Wall soiled with accumulated grease, food debris at cookline behind cooking equipment.
Working containers of food removed from original container not identified by common name. -containers of sugar and salt in kitchen.
Sep 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Buildup of food debris/soil residue on equipment door handles.
Employee hat in prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -hood filters.
Reach-in cooler interior/shelves have accumulation of soil residues.
Standing water in bottom of reach-in-cooler.
Wall soiled with accumulated food debris behind hot holding.
Jan 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
Show 8 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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked, macaroni and cheese in walk in cooler.
Cutting board has cut marks and is no longer cleanable.
Employee jacket hanging on bread rack.
Interior of microwave has accumulation of food debris.
No conspicuously located ambient air temperature thermometer in holding unit, cookline reach in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Container with flour under prep table.
Oct 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 25, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Manager or person in charge lacking proof of food manager certification.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Jul 26, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
Manager or person in charge lacking proof of food manager certification.
No certified food manager for establishment. 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 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.
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.
Jul 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority5 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sausage gravy at 51°f in reach in cooler. Placed in cooler hot and has been in cooler overnight.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Sausage gravy at 51°f in reach in cooler at cook line. Placed in cooler hot and had been in cooler overnight.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter at 50°f in cooler on countertop in server area. In cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chopped ham 45°f, cut lettuce 45°f, hard boiled eggs 44°f in reach in cooler at cook line. Butter at 50°f in small cooler on counter top in server area.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Manager or person in charge lacking proof of food manager certification.
No certified food manager for establishment. 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 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.
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.
Accumulation of black mold-like substance in the interior of the ice machine.
Cutting board has cut marks and is no longer cleanable.
Interior of reach in cooler lid in disrepair/has exposed insulation.
No conspicuously located ambient air temperature thermometer in holding unit, pizza prep cooler.
Reach-in cooler interior/shelves have accumulation of soil residues.
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.