SUSHI HOUSE
109 COURTHOUSE SQ · INVERNESS · Citrus County · FL 34450
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
23 full violation description(s) documented by the inspector during this visit.
High Priority 6
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. At the cook line, white rice 112F, per employee rice cooked at 11:00 and moved to rice warmer approximately at 12:45 112F. Stop sale. **Warning**
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. At the cook line, white rice 112F, per employee rice cooked at 11:00 and moved to rice warmer approximately at 12:45 112F. Stop sale. **Warning**
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee from sushi bar rinsed container in triple sink and placed them with cleaned containers, Inspector instructed to set up triple sink, chlorine 50ppm. **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw shell eggs stored above sauce, also in freezer raw fish stored above deserts and wontons, also raw beef stored above raw fish and shrimp. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line at room temperature for approximately 45 minutes: cooked fried shrimp 61F, chicken 65F, employee moved to freezer. **Corrective Action Taken** **Warning**
03F-02-5High Priority – 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. At the sushi bar area, sushi rice made at 11:00 am, o time marked, Manager added time. **Corrected On-Site** **Warning**
Intermediate 8
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products. **Warning**
53B-02-5Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee at the cook line. **Warning**
11-26-1Intermediate – 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. For one male employee at the cook line. **Warning**
27-11-4Intermediate – No running water at mop sink. **Warning**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No documents available at inspection time, per Manager sushi rice discarded at 3:00 when restaurant closed. **Warning**
22-31-4Intermediate – Non-pitting surface rust on food-contact equipment. Reach-in cooler at the cook line, also interior of coolers heavily soiled with food debris and build up. **Warning**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line, marinated cooked eggs made 05/09/26 no date, also tofu package opened 05/09/26 no date. **Warning**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. At the server area at the sushi bar entrance, spray bottles with blue and purple liquid not labeled. **Warning**
Basic 9
14-01-5Basic – Bowl or other container with no handle used to dispense food. Bowl no handle inside flour bin and sauce, manager moved the bowls. **Corrected On-Site** **Warning**
06-09-1Basic – 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. Reach-in cooler near back door, tuna 38F, ground tuna 38F, per manager tuna pulled out of freezer 05/10/26. **Warning**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables at the sushi bar and cook line. **Warning**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the cook line employee jacket next and above customers food. **Warning**
08B-38-4Basic – Food stored on floor. Near back door, buckets of sauce, oil jugs and beers on floor. **Warning**
51-18-6Basic – No copy of latest inspection report available. No documents available at inspection time. **Warning**
29-27-4Basic – No mop sink or curbed cleaning facility provided at establishment. Per operator mop sink located outside on left side of back door, sink not connected to water or plumbing. **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment at the cook line and sushi bar soiled with food build up and grease. **Warning**
25-06-4Basic – Single-service articles not stored inverted or protected from contamination. To go boxes not inverted at the sushi bar and cook line. **Warning**
Inspector observations synchronized from DBPR on August 12, 2026 12:17 AM.
Violation category totals
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 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.