ARI SUSHI
671 FRONT ST UNIT 100 · CELEBRATION · Osceola County · FL 34747
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 4
08A-08-5High Priority – Raw animal food stored in same container as ready-to-eat food. Shell egg in same container as onion on cookline.
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw wagyu over ready-to-eat raw salmon at sushi bar.
03F-04-5High Priority – Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice at bar at start of business, 11am per operator. Time observed 3:26pm. Operator discarded. **Corrected On-Site**
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 and the time removed from temperature control cannot be determined. See stop sale. Sushi rice at sushi bar observed at 3:26pm, placed at sushi bar at start of business, 11AM per operator.
Intermediate 3
11-27-4Intermediate – 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. Provided to operator.
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator utilizes TPHC for sushi rice. Provided operator with time plan.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in reach-in cooler stored overnight per operator.
Basic 6
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. Beverages in cookline reach-in cooler.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon at sushi bar in standing water at room temperature.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent baffles have grease accumulation, lower shelving storing pots and pans on cookline soiled. Cookline reach-in cooler gaskets soiled with food debris. **Repeat Violation**
25-32-4Basic – Reuse of single-service or single-use articles. Masago and Roe containers storing cut cucumber.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Multiple powdery and granulated substances through kitchren. **Repeat Violation**
Inspector observations synchronized from DBPR on October 4, 2026 1:14 PM.
Violation category totals
2 observation(s)
3 observation(s)
3 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.