SUSHI99 Inspection – November 3, 2025

High Priority 1

#4High Priority12A-12-4

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. -employee placed raw beef on grill prior to touching cut produce across from grill at make line cooler cooler. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handling raw beef at cook line with gloves on, handling ready to eat food at make line cooler. Advised to use utensils to minimize cross contamination when handling both raw and ready to eat food.

Intermediate 4

#5Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. -front access to hand sink blocked by garbage can in warewashing area **Corrected On-Site**

Corrected On-Site

#6Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. -employee dumped ice inside hand sink at entrance to kitchen

#7Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products.

#8Intermediate03F-10-5

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -required for sushi rice, provided form

Basic 3

#1Basic14-11-5

Basic – Equipment in poor repair. -worn wire racks at end of cook line

#2Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. -77F, manager replaced

#3Basic38-07-4

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Florida Food Watch

SUSHI99

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 4

Basic 3

Inspection Report

SUSHI99

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 4

Basic 3