SUSHI KING
240 N NOVA RD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 5 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).
Inspection on 5/2/2024
High Priority
4
Intermediate
1
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 32-05-4:Basic - Bathroom facility in disrepair. -first stall in lady's room has out of order sign
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -by fryer
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -floor fan stored with equipment Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -sushi bar
- 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Shrimp 124f , employee place back on grill cooked to 170f Corrected On-Site
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee with gloved hands grabs raw beef places and stove . Then puts food into container with same gloves **Corrective Action Taken**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -reach in freezer raw bacon bacon over snow crab Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fish eggs 70f less than 3 hours -tempura batter 64f less than 4 hours
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water turn off at handsink next to 3 compartment sink Corrected On-Site
Food safety inspection conducted on 5/2/2024 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).
Inspection on 9/29/2023
High Priority
2
Intermediate
2
Basic
13
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle provided to dispense food. - panko crumbs Corrected On-Site
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - prep table Corrected On-Site Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. - employee food with guest food in glass door cooler - canned beverage, cup stored in cookline prep cooler Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
- 36-22-4:Basic - Floor area(s) covered with standing water. - by Mopsink and back handsink
- 08B-38-4:Basic - Food stored on floor. - bagged tempura flour Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoop in kitchen Corrected On-Site
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
- 36-62-4:Basic - Light not functioning. - several light panels out or dim in back area - lights out and dim in sushi prep area
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - greasy residue, front side of wok station - filters - table under unused flat grill in back area - door handles on walk in units - exterior mod toaster oven in sushi prep area
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. - sushi area Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish over cooked rice, walk in cooler - chicken and beef over miso, glass door cooler Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or residue. - sushi prep cutting boards
- 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. -new hires
Food safety inspection conducted on 9/29/2023 revealed 17 total violations (2 high priority, 2 intermediate, 13 basic).
Inspection on 9/7/2023
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Togo containers used in sauce at Waitstation
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -by fryers
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottle of Gatorade
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf soiled next to fryers
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -forks in cups with straws on table
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. -chicken 159f correct to 185f Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -spare ribs over celery Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -sushi rice,chicken and shrimp less than 4 hours Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards at sushi bar stained
- 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. -new hires
Food safety inspection conducted on 9/7/2023 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).