DirtyFLRestaurant Inspection Data

SASHIMI FUSION

Osceola Polk Line Road
Florida, 33837
Osceola County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 4/4/2025

Inspection #: Visit ID: 10770633

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Fan covers in wall in cooler soiled. Warning - From follow-up inspection 2025-04-04: Still needs to be cleaned **Time Extended**
  • 10-12-5:Basic - - From initial inspection : Basic - In-use ice scoop stored on soiled surface between uses. Ice scooper stored on top of ice machine, manager sent to wash Corrected On-Site Warning - From follow-up inspection 2025-04-04: Still stored on top on ice machine **Time Extended**

Inspection Date: 1/31/2025

Inspection #: Visit ID: 8876969

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cups in flours and sugars, manager moved Corrected On-Site Warning
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Fan covers in wall in cooler soiled. Warning
  • 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 in reach in cooler under sushi bar, thawing not removed from seal, manager cut a hole in seal **Corrective Action Taken** Warning
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees food in reach in Cooler not labeled Warning
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scooper stored on top of ice machine, manager sent to wash Corrected On-Site Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Stored on ovens doors, tongs removed Corrected On-Site Warning
  • 08B-60-4:Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Cooked rice in rice warmer with employees food (sweet potatoes)stored directly on top rice, manager moved Corrected On-Site Warning
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. Buri used as yellowtail. Explained to operator the fda. 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

Inspection Date: 8/30/2024

Inspection #: Visit ID: 8719765

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in rice, in shrimp sauce and flour.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler soiled with dust
  • 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 thawing sealed in vacuums seals at sushi bar.
  • 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 air pods stored over shrimp batter area, employee moved to stored correctly Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Sliding door on sushi bar,
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scooper in ice machine with handle in ice , manager corrected Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between prep tables, employees removed Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door, employee removed Whisk stored on gas line, moved to store correctly Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sushi bar
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs in walk in cooler over shrimp sauce.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink near triple sink. Paper towels provided Corrected On-Site

Inspection Date: 4/17/2024

Inspection #: Visit ID: 8536223

  • 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 phone above prep table near fryer. Moved by manager. Corrected On-Site Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler with torn gasket Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up Repeat Violation
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Stored next to wait station area. Employee remade solution Corrected On-Site Repeat Violation
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee at sushi bar preparing cut ginger with bare hands and storing for later usage. Employee put on gloves Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep beef stored over noodles in make table reach in cooler on cook line. Raw frozen prep fish stored over frozen prep wantons in upright double door reach in cooler. Raw shell eggs stored over sauces in walk in cooler on shelf. All items properly stored Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 11/1/2023

Inspection #: Visit ID: 8535970

  • N/A:No Violations Were Observed

Inspection Date: 10/25/2023

Inspection #: Visit ID: 8341607

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in kitchen on cook line with dust build up
  • 21-05-5:Basic - Cloth used as a food-contact surface. Cloth stored in direct contact ofer cooked noodles on cook line reach in cooler. Moved by manager. Repeat Violation
  • 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. Raw commercially packaged tuna at sushi bar reach in cooler
  • 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 phone stored on top of ice maand another phone on top of cook line prep table over food. Employee removed Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food at sushi bar with watch on wrist
  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler with torn gasket
  • 08B-38-4:Basic - Food stored on floor. In outside dry storage area
  • 38-01-4:Basic - Light shield damaged/in disrepair. Crack light shield over dish machine area
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler cooler shelves with rust
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on cook line prep table not stored in sanitizer solution. Employee place some in solution **Corrective Action Taken**
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. At cook line, employee re-made sanitizer solution at 200ppm without soap Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer employee washing, rinse equipments but not sanitizing and placing on dry storage area. Employee also handling clean equipment after handling soiled equipment without washing hands. Reviewed with manager. Manager intervened. **Corrective Action Taken** Warning
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee handle raw fish and then wash hands at mops sink with no soap for under 20 seconds and then dry hands with wet cloth on cook line and then continue to prepare cooked food bare hands after coming out of fryer to be plated for order. Reviewed with manager and employee wash hands properly at hand wash sink. Corrected On-Site Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw fish and then wash hands at mops sink with no soap for under 20 seconds and then dry hands with wet cloth on cook line and then continue to prepare cooked food bare hands after coming out of fryer to be plated for order. Reviewed with manager and employee wash hands properly at hand wash sink. Corrected On-Site Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle raw fish and then wash hands at mops sink with no soap for under 20 seconds and then dry hands with wet cloth on cook line and then continue to prepare cooked food bare hands after coming out of fryer to be plated for order. Reviewed with manager and employee wash hands properly at hand wash sink. Warning
  • 12A-20-4:High Priority - Employee washed hands with no soap. Observed employee handle raw fish and then wash hands at mops sink with no soap for under 20 seconds and then dry hands with wet cloth on cook line and then continue to prepare cooked food bare hands after coming out of fryer to be plated for order. Reviewed with manager and employee wash hands properly at hand wash sink. Corrected On-Site Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dish washer employee washing, rinse equipments but not sanitizing and placing on dry storage area. Employee also handling clean equipment after handling soiled equipment without washing hands. Reviewed with manager. Manager intervened. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep beef stored over cooked pork dumplings in cook line make table reach in cooler. Raw shell eggs stored over shrimp sauce in walk in cooler on shelf. Raw shrimp stored over tempura batter in reach in cooler on cook line. Raw tuna stored over cut lettuce in sushi reach in bar cooler. All items properly stored Corrected On-Site Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Stored open milk gallon in walk in cooler on shelf not date marked. Employee stated open on Sunday
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee handle raw fish and then wash hands at mops sink with no soap for under 20 seconds and then dry hands with wet cloth on cook line and then continue to prepare cooked food bare hands after coming out of fryer to be plated for order. Reviewed with manager and employee wash hands properly at hand wash sink. Corrected On-Site Warning
  • 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 operator with Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site Repeat Violation
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Multiple employee training records missing date of birth Repeat Violation Admin Complaint