DirtyFLRestaurant Inspection Data

SUSHI STORM

13900 COUNTY ROAD 455 #109A

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/13/2025

Inspection #: Visit ID: 10745652

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -flor container under shelf in kitchen. Operator removed. Corrected On-Site
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. --shelf under dish machine draining rack -shelves under microwave at entry to kitchen
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -back door Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of all reach in coolers and freezers in kitchen -gaskets and sides of all reach in coolers and freezer in kitchen and sushi line -exterior sides and cabinets of fryers -hood suppression filters
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. -containers by dish machine
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by hand sink and blendersat entry to kitchen
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle at mop sink
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -all purpose flour under prep table in kitchen
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw pork in reach in Cooler on cook line
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine -shelves by cook line at entry to kitchen -cutting boards on cook line and sushi line
  • 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. -area beside hand sink at entry to kitchen
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -various items in reach in freezer

Inspection Date: 12/17/2024

Inspection #: Visit ID: 8767780

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 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. Operator discarded Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. -torn gasket on True freezer in back kitchen
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. - under fryers
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - wire shelf next fryers. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and raw tuna stored over Various ready to eat sauces in reach-in cooler at sushi bar.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored next soy sauce containers at sushi bar.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board at sushi bar. - can opener - white cutting board on cooks line. - interior of fryers
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Inspection Date: 4/18/2024

Inspection #: Visit ID: 8579361

  • 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.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelving by fryers. -Hood filters.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -On table top by sushi area.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee changed gloves without washing hands.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Shrimp 63f. Less than 4 hours. Advised to rapid chill.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived at end of inspection. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -Yellow spray bottle.

Inspection Date: 12/20/2023

Inspection #: Visit ID: 8370192

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and keys stored with clean pots.
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. -Boba stored directly under soap dispenser. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw scallops over wontons.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over soup.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sprouts 79f. Less than 4 hours. Advised to rapid chill.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Kanaporn Sitabutr.