SUSHI KING
240 N NOVA RD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/1/2025
High Priority
1
Intermediate
1
Basic
11
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 32-05-4:Basic - Bathroom facility in disrepair. -first stall in ladies has sign on door stated out of order
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -sushi bar **Corrected On-Site**
- 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 and ear phones -hat and bag -jacket on boxes of food
- 08B-38-4:Basic - Food stored on floor. -bucket of soy sauce at wait station **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -wrong verbiage on 3 hand wash signs a sushi bar
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled on reach in cooler at sushi bar
- 32-17-4:Basic - Self-closing device on bathroom door disconnected/broken. -employee bath room door not closing properly
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall/pipes soiled behind cooking equipment
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -handsink on cookline -pipe at dish machine
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -sugar **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fish eggs 53f less than 4 hours
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -scrub pad stored in sink **Corrected On-Site**
Food safety inspection conducted on 4/1/2025 revealed 13 total violations (1 high priority, 1 intermediate, 11 basic).
Inspection on 11/1/2024
High Priority
1
Intermediate
4
Basic
12
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -wait station first soda station ice bin,
- 32-05-4:Basic - Bathroom facility in disrepair. -first stall in ladies room states out of order
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -plum sauce **Corrected On-Site**
- 35A-03-4:Basic - Dead roaches on premises. -3 dead roaches on floor under . Pest control was here on 10/29 **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on reach in cooler **Corrected On-Site**
- 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 on reach in cooler **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. -sushi bar
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -wrong verbiage,sushi bar
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket on reach in cooler at sushi bar
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -sushi bar
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Rice seasoning,flour **Corrected On-Site**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -degreaser **Corrected On-Site**
- 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/
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -chairs blocking hand sink **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -food residue in hand sink at sushi bar
- 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/
Food safety inspection conducted on 11/1/2024 revealed 17 total violations (1 high priority, 4 intermediate, 12 basic).