Inspection Report

Florida DBPR Inspection Report
Completed

SUSHI HUT GRILL AND BAR

9938 UNIVERSAL BLVD SUITE 108 · ORLANDO · Orange County · FL 32819

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Inspection Summary

Inspection dateOctober 11, 2023
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3348892
Visit number1
Inspection Visit ID8368152
DBPR license5815551

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
5 High Priority1 Intermediate4 Basic0 Critical0 Non-Critical10 Total
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All DBPR Inspector Observations

10 full violation description(s) documented by the inspector during this visit.

High Priority 5

#5High Priority41-07-4

High Priority – Container of medicine improperly stored./next to sugar and flour buckets/ **Corrected On-Site**

Corrected On-Site
#6High Priority22-41-4

High Priority – 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./chlorine 0ppm/rechecked 50ppm/ **Corrected On-Site**

Corrected On-Site
#7High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food./raw beef stored over cut vegetable, cook line reach in cooler/ **Corrected On-Site**

Corrected On-Site
#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw beef 46F, cook line reach in cooler, less than 4 hours/moved back to walk in cooler/ **Corrective Action Taken**

Corrective Action Taken
#9High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked chicken hot holding at 126F, cook line less than 4 hours/reheated to 165F.

Intermediate 1

#10Intermediate11-26-1

Intermediate – 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.

Basic 4

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic12B-07-4

Basic – An opened pack cigarette on a food preparation table or over/next to clean equipment/utensils./ **Corrected On-Site**

Corrected On-Site
#3Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. **Corrected On-Site**

Corrected On-Site
#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in and reach in cooler gaskets soiled.

Inspector observations synchronized from DBPR on October 20, 2026 12:58 PM.

Violation category totals
Category 3 · Time/temperature control for safety food
2 observation(s)
Category 8 · Food protection and cross-contamination
1 observation(s)
Category 10 · In-use food dispensing utensils
1 observation(s)
Category 11 · Employee health knowledge / ill employees
1 observation(s)
Category 12 · Handwashing and hygienic practices
1 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
2 observation(s)
Category 23 · Non-food-contact surfaces clean
1 observation(s)
Category 41 · Chemicals and toxic substances
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.