SUSHI STORM
Based on 6 health inspections, SUSHI STORM in CLERMONT has earned a 1.7/5 food safety rating. Recent inspections show improving food safety practices.
Last inspection: 1 weeks ago · 6 reports on file
13900 COUNTY ROAD 455 #109A
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 6 health inspection reports
All Inspection Reports
3/3/2026· 1w ago
Inspection #: 3602037
Call Back - Complied12/30/2025· 2mo ago
Visit ID: 10885701
Follow-up Inspection Required3 high, 3 int, 9 basic
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -flour containers on shelf under prep table in kitchen Repeat Violation Warning
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles in kitchen Warning
- 36-24-5:Basic - Damage to wall by soda boxes Warning
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -shelf under prep table in kitchen Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse stored by onions on shelf in kitchen, operator removed Corrected On-Site Warning
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -back door Repeat Violation Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on sushi line -cart on cook line -exterior of all reach in coolers/freezers need wipe down -curtain from kitchen to front area is soiled Repeat Violation Warning
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed avocados over sauces in reach in cooler on sushi line Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen Repeat Violation Warning
- 22-41-4: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. -10 ppm, operator primed sanitizer, 50 ppm Corrected On-Site Warning
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands, only rinsing hands in water. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - clear soup (117F - Hot Holding), cook line, held less than four hours per operator, recommended to turn on burner for rapid reheat. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks are soiled -interior of spray hose at dish machine Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -sushi rice Warning
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
5/13/2025· 10mo ago
Visit ID: 10745652
Met Inspection Standards1 high, 3 int, 8 basic
- 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
12/17/2024· 1y 2mo ago
Visit ID: 8767780
Met Inspection Standards4 high, 2 int, 7 basic
- 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/
4/18/2024· 1y 10mo ago
Visit ID: 8579361
Met Inspection Standards2 high, 2 int, 3 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. -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.
12/20/2023· 2y 2mo ago
Visit ID: 8370192
Met Inspection Standards3 high, 1 int, 4 basic
- 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.