DESIGN SUSHI
Food safety records indicate DESIGN SUSHI in CLERMONT has 7 inspections with a 2.9/5 overall rating. Recent inspections indicate some food safety concerns.
Last inspection: 4 months ago · 7 reports on file
793 W MONTROSE ST A1
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 7 health inspection reports
All Inspection Reports
10/29/2025· 4mo ago
Visit ID: 10898374
Met Inspection Standards2 high, 2 int, 6 basic
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -front reach in cooler
- 06-09-1:Basic - 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. -tuna
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -take out containers on back shelf, operator inverted Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. --ground tuna (47F - Cold Holding), reach in cooler, held more than four hours per operator -commercially processed ROP raw tuna not removed from packaging prior to thawing, fish completely thawed.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ground tuna (47F - Cold Holding), reach in cooler, held more than four hours per operator Warning
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee began washing gloved hands in triple sink. Educated employee about washing hands, not gloves, in the hand sink only. Employee took off gloves and washed hands in hand sink. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
5/6/2025· 10mo ago
Visit ID: 10717022
Met Inspection Standards3 int, 2 basic
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -under triple sink
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on make table -interior of microwave
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -hamachi on weekend special menu, operator marked as raw on menu. Corrected On-Site
- 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. -weekend special menu, provided copy to operator, operator posted. Corrected On-Site
12/30/2024· 1y 2mo ago
Visit ID: 10716649
Met Inspection Standards1 int, 2 basic
- 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates above reach in cooler - From follow-up inspection 2024-12-30: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor and drain under triple sink soiled/has accumulation of debris. - From follow-up inspection 2024-12-30: **Time Extended**
- 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -bottle of yellow liquid below trip.e sink - From follow-up inspection 2024-12-30: **Time Extended**
11/8/2024· 1y 4mo ago
Visit ID: 8776175
Follow-up Inspection Required2 int, 2 basic
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates above reach in cooler
- 36-73-4:Basic - Floor and drain under triple sink soiled/has accumulation of debris.
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -bottle of yellow liquid below trip.e sink
3/14/2024· 1y 12mo ago
Visit ID: 8632022
Met Inspection Standards1 int
- 11-26-1:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-03-14: **Time Extended**
3/13/2024· 1y 12mo ago
Visit ID: 8497920
Follow-up Inspection Required4 high, 4 int, 4 basic
- 06-09-1:Basic - 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. -shaved tuna in front reach in cooler. Stop sale. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -at handwash sink
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -over 200 ppm, operator added more water, rechecked was 150 ppm. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor by triple sink. Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. -in sushi rice container on front prep table and in cabinet.
- 01D-08-5:High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. - for raw salmon Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tempura shrimp (52F - Cold Holding); cream cheese (54F - Cold Holding); tofu (54F - Cold Holding) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tempura shrimp (52F - Cold Holding); cream cheese (54F - Cold Holding); tofu (54F -Cold Holding), all held more than four hours per operator. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -blocked by step ladder. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Raw salmon,raw tuna on menu and television screen for raw tuna and salmon. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no quaternary ammonia strips
- 11-26-1: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.
9/12/2023· 2y 6mo ago
Visit ID: 8375158
Met Inspection Standards1 high, 1 basic