DirtyFLRestaurant Inspection Data

DAVENPORT SASHIMI FUSION INC

With 7 inspections documented, DAVENPORT SASHIMI FUSION INC maintains a 2.3/5 food safety rating in DAVENPORT. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

7870 LAKE WILSON RD, DAVENPORT 33896

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

1/12/2026· 1mo ago

Visit ID: 10934898

Met Inspection Standards

1 high, 2 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed cup no handle in soy sauce bucket, flour and rice.
  • 14-11-5:Basic - Equipment in poor repair. Cutting board has cut marks and is no longer cleanable, on sushi buffet line. Reach-in cooler shelves with rust that has pitted the surface, sushi flip top unit.
  • 12B-06-4:Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Observed cigarette butts in drain of three compartment sink. Also smells like cigarettes in kitchen.
  • 14-69-4:Basic - Ice buildup in reach-in freezer on right of cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on upright beer cooler soiled with old food debris. Frier door soiled with old grease and batter residue. Repeat Violation
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Supplier provided parasite distraction paperwork. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of sushi reach in cooler soiled with mold like substance on interior walls of cooler, and build up of old food debris. Accumulation of black/green mold-like substance in the interior sides of the ice machine/bin. Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Rear handwashing sink has single service items stored in sink. Removed single service items. Corrected On-Site Repeat Violation

7/28/2025· 7mo ago

Visit ID: 13458134

Met Inspection Standards

1 high, 1 basic

  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. - From follow-up inspection 2025-07-28: **Time Extended**
  • 43-02-4:High Priority - - From initial inspection : High Priority - Private home/living/sleeping area used to conduct food operation. Observed employee sleeping underneath sushi counter. Coached operator on proper procedures employee removed himself from underneath counter. - From follow-up inspection 2025-07-28: Man sleeping under counter **Time Extended**

7/10/2025· 8mo ago

Visit ID: 13454065

Follow-up Inspection Required

2 high, 4 int, 4 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler doors heavily soiled with food debris Throughout kitchen. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of microwave and underneath stove area heavily soiled with food debris.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher tested at 0ppm. Warning
  • 43-02-4:High Priority - Private home/living/sleeping area used to conduct food operation. Observed employee sleeping underneath sushi counter. Coached operator on proper procedures employee removed himself from underneath counter.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board on cook line heavily soiled with food debris. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee removed bottles and trash out of hand sink in prep area. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Employee replaced soap at hand sink next to fryer and behind sushi counter. Corrected On-Site

4/14/2025· 11mo ago

Visit ID: 10747826

Met Inspection Standards

2 int, 3 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on equipment throughout kitchen.
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. In walk in cooler on shelves.
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. On the bottom of storage shelf on cook line.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in ware washing area heavily soiled with black mold like substance.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

12/19/2024· 1y 2mo ago

Visit ID: 8773669

Met Inspection Standards

1 int, 3 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. Employee removed Phone on prep table and hat on shelf at the end of cook line. Corrected On-Site Repeat Violation
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. In walk in cooler.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water on cook line. Employee poured water out of container. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

2/16/2024· 2y ago

Visit ID: 8481515

Met Inspection Standards

1 high, 3 int, 5 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep on cook line. Operator removed phone. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Boxes of oil next to walk-in cooler. Operator put oil on shelf. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of Fryers heavily soiled with food debris and grease.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Chicken stored above vegetables In walk-in cooler. Operator removed chicken to another shelf. Corrected On-Site
  • 11-27-4:Intermediate - 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 and or reviewed the 2017 food code changes, Big 6 Foodborne Illnesses, up for vomit and diarreal events Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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. Provided and or reviewed the 2017 food code changes, Big 6 Foodborne Illnesses, up for vomit and diarreal events **Corrective Action Taken**

8/23/2023· 2y 6mo ago

Visit ID: 8372604

Met Inspection Standards

1 high, 3 int, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior white panel.
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. White rice spoons next to the rice cooker. 110F. Operator discarded the water. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. End of the cook line. Operator replaced the paper towels. Corrected On-Site
  • 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. Employee signed the form provided inside the employee training books. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Operator replaced the soap. Corrected On-Site