SUSHI BISTRO OF OCALA
18 SE BROADWAY ST · OCALA · Marion County · FL 34471
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
21 full violation description(s) documented by the inspector during this visit.
High Priority 10
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Item stored in reach-in cooler beneath front counter across from hand washing sink : cooked eel (45F – Cooling). Manager stated eel prepared the previous day.
01B-36-5High Priority – 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. Item stored in reach-in cooler beneath front counter across from hand washing sink : cooked eel (45F – Cooling). Manager stated eel prepared the previous day.
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to handle cucumbers in sushi bar area without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
09-01-4High Priority – 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 preparing cucumbers in sushi bar area. Manager had employee put on gloves and rewash cucumbers. **Corrective Action Taken**
12A-20-4High Priority – Employee washed hands with no soap. Employee washed hands with no soap and proceeded to put on gloves and prepare fish in sushi bar area. Manager had employee wash hands and change gloves. **Corrective Action Taken**
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container. Paper towels used to line containers of green onions in kitchen reach-in cooler.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked noodles in reach-in cooler across from cook line. Manager moved chicken to bottom shelf. Raw shrimp stored over boiled peanuts in reach-in cooler at end of cook line. Manager moved shrimp to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in top of reach-in cooler across from cook line: beef (51F – Cold Holding). Manager stated beef placed in cooler thirty minutes prior to temperature being taken. Manager placed beef inside of reach-in cooler to reduce temperature to 41F. **Corrective Action Taken**
01B-38-5High Priority – Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item stored in reach-in cooler closest to kitchen entrance beneath front counter: spicy Krab (46F – Cooling). Manager stated krab was prepared the previous day.
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Item stored in reach-in cooler closest to kitchen entrance beneath front counter: spicy Krab (46F – Cooling). Manager stated krab was prepared the previous day.
Intermediate 1
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products. No probe thermometer available.
Basic 10
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. CO2 tanks underneath soda machine in wait station.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler across from cook line. Employee removed drink during inspection. **Corrected On-Site**
12B-02-4Basic – Employee eating in a food preparation or other restricted area. Employee eating donut in dish area. Manager had employee finish eating outside. **Corrective Action Taken**
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee container of milk stored in front counter drink reach-in cooler. Manager removed milk during inspection. **Corrected On-Site**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Containers stored on shelf across from dish machine.
08B-38-4Basic – Food stored on floor. Plastic containers of sushi ginger stored on kitchen floor.
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezers closest to kitchen entrance.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Top of dish machine.
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers stored over prepped carrots in kitchen reach-in cooler.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on reach-in cooler across from cook line.
Inspector observations synchronized from DBPR on August 20, 2026 3:59 PM.
Violation category totals
2 observation(s)
3 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.