MR SUSHI EXPRESS
Water Street
Florida, 34746
Osceola County County
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 8 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/28/2025
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -In walk in cooler. -Grease on floor under stove and cook line - under coolers/freezers in bsck kitchen, - under triple sink - in dry storage area -under ice machine - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-04-28: **Time Extended**
- 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -Case of noodles on walk in freezer floor - bucket of Ginger, pot of meat, bucket of soy sauce on floor in walk in cooler - cases of sushi season floor in back storage - sacks of panko on floor in back storage - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-04-28: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -Gaskets in reach in freezer under sushi station - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-04-28: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom Interior of clear glass cooler in back kitchen - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-04-28: **Time Extended**
- 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Cases of Portion cups on floor in back storage - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-04-28: **Time Extended**
- 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Stemwells, , coolers, stoves, grills , and other unused equipment - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-04-28: **Time Extended**
- 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avacados over ready to eat vegetables and krab in walk in cooler - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-04-28: **Time Extended**
- 08A-04-5:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. -Raw chicken and raw fish over unwashed avocados in walk in cooler - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-04-28: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over boba in walk in cooler - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-04-28: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. at hand sink next to dump sink - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-04-28: **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-04-28: **Time Extended**
Food safety inspection conducted on 4/28/2025 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).
Inspection on 4/25/2025
High Priority
3
Intermediate
2
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -In walk in cooler. -Grease on floor under stove and cook line - under coolers/freezers in bsck kitchen, - under triple sink - in dry storage area -under ice machine - From follow-up inspection 2025-04-25: **Time Extended**
- 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -Case of noodles on walk in freezer floor - bucket of Ginger, pot of meat, bucket of soy sauce on floor in walk in cooler - cases of sushi season floor in back storage - sacks of panko on floor in back storage - From follow-up inspection 2025-04-25: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -Gaskets in reach in freezer under sushi station - From follow-up inspection 2025-04-25: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom Interior of clear glass cooler in back kitchen - From follow-up inspection 2025-04-25: **Time Extended**
- 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Cases of Portion cups on floor in back storage - From follow-up inspection 2025-04-25: **Time Extended**
- 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Stemwells, , coolers, stoves, grills , and other unused equipment - From follow-up inspection 2025-04-25: **Time Extended**
- 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avacados over ready to eat vegetables and krab in walk in cooler - From follow-up inspection 2025-04-25: **Time Extended**
- 08A-04-5:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. -Raw chicken and raw fish over unwashed avocados in walk in cooler - From follow-up inspection 2025-04-25: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over boba in walk in cooler - From follow-up inspection 2025-04-25: **Time Extended**
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches under middle freezer in back kitchen area across from walk in cooler. Warning - From follow-up inspection 2025-04-25: Observed 3 love roaches Admin Complaint
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. at hand sink next to dump sink - From follow-up inspection 2025-04-25: **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-04-25: **Time Extended**
Food safety inspection conducted on 4/25/2025 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).
Inspection on 4/24/2025
High Priority
6
Intermediate
5
Basic
11
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. - 1 live roache under middle freezer in back kitchen area across from walk in cooler. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees Drinks on prep table Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gasket torn in prep cooler on cook line
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -In walk in cooler. -Grease on floor under stove and cook line - under coolers/freezers in bsck kitchen, - under triple sink - in dry storage area -under ice machine
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -Case of noodles on walk in freezer floor - bucket of Ginger, pot of meat, bucket of soy sauce on floor in walk in cooler - cases of sushi season floor in back storage - sacks of panko on floor in back storage
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -Gaskets in reach in freezer under sushi station
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom Interior of clear glass cooler in back kitchen
- 25-05-4:Basic - Single-service articles improperly stored. Cases of Portion cups on floor in back storage
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Stemwells, , coolers, stoves, grills , and other unused equipment
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avacados over ready to eat vegetables and krab in walk in cooler
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. OPERATOR PAID AT TIME OF INSPECTION Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -Raw chicken and raw fish over unwashed avocados in walk in cooler
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over boba in walk in cooler
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches under middle freezer in back kitchen area across from walk in cooler. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In Clear door cooler: won-tonsheets, krab sticks, cream cheese 67F cold holding overnight per operator Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Clear door cooler: won-tonsheets, krab sticks, cream cheese 67F cold holding over night per operator. -Sushi bar: ; raw salmon, tuna, ; (45-51F - cold holding ) less than 4hrs per operator. Operator moved to other cooler. -Tea station : Ginger almond milk, boba, milk, 52F cold holding less than 4hrs per operator. Operator immediately removed to walk in cooler for temperature recovery **Corrective Action Taken**
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. at hand sink next to dump sink
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 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.
Food safety inspection conducted on 4/24/2025 revealed 22 total violations (6 high priority, 5 intermediate, 11 basic).
Inspection on 8/15/2024
High Priority
3
Intermediate
3
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 2024
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean cookware
- 08B-38-4:Basic - Food stored on floor. Box of avocados on the floor walk-in cooler
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. In the kitchen on the grill
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled, ric gaskets
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Clean equipment
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.walk in cooler
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.shelled eggs over cooked soup in the reach in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (50F - Cold Holding) operator states it's been in the cooler for 1 hour. chicken (50F - Cold Holding); beef (52F - Cold Holding); krab (47F - Cold Holding) advised him to put in the freezer
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shrimp tempura (94F - Hot Holding); chicken tempura (70F - Hot Holding) operator states it's only bee. One hour, asked him to heat the products .
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
- 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
Food safety inspection conducted on 8/15/2024 revealed 13 total violations (3 high priority, 3 intermediate, 7 basic).
Inspection on 4/25/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle Warning - From follow-up inspection 2024-04-25: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink soiled - blender base - milk tea powder organizer - gasket on cook line coolers soiled - hood filter Warning - From follow-up inspection 2024-04-25: **Time Extended**
- 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. - hand wash sink hot water turned off. Employee states valve leaking when turned on. Warning - From follow-up inspection 2024-04-25: Observed hot water still turned off. There is one hand wash sink nearby for employees to use. **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-04-25: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - shrimp (68F - Cold Holding); - breaded chicken (68F - Cold Holding) Observed on counter at sushi station. Employee states < 1 hour. Advised to put into cooler. - tuna (47F - Cold Holding); - salmon (46F - Cold Holding); - white fish (52F - Cold Holding); - imitation crab (52F - Cold Holding) Small reach in cooler at sushi station. Employee states <3 hours. Employee moved to another cooler for better cooling Warning - From follow-up inspection 2024-04-25: Unit turned off. No food stored inside. **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb - faucet below hand wash sink Warning - From follow-up inspection 2024-04-25: **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-04-25: **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-04-25: **Time Extended**
Food safety inspection conducted on 4/25/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 4/23/2024
High Priority
3
Intermediate
5
Basic
10
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - reach in freezer door handles 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. - cell phones and drinks on cook line counter Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. - below cook line coolers - below ice machine Warning
- 08B-38-4:Basic - Food stored on floor. - various items in walk in cooler Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. - cooler at boba staton Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink soiled - blender base - milk tea powder organizer - gasket on cook line coolers soiled - hood filter Warning
- 29-08-4:Basic - Plumbing system in disrepair. - hand wash sink hot water turned off. Employee states valve leaking when turned on. Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. 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. - employee cutting tuna intended for raw consumption. No gloves, no AOP. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - shrimp (68F - Cold Holding); - breaded chicken (68F - Cold Holding) Observed on counter at sushi station. Employee states < 1 hour. Advised to put into cooler. - tuna (47F - Cold Holding); - salmon (46F - Cold Holding); - white fish (52F - Cold Holding); - imitation crab (52F - Cold Holding) Small reach in cooler at sushi station. Employee states <3 hours. Employee moved to another cooler for better cooling Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb - faucet below hand wash sink 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. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand wash sink at back Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. - hand wash sink at front 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
Food safety inspection conducted on 4/23/2024 revealed 18 total violations (3 high priority, 5 intermediate, 10 basic).
Inspection on 12/28/2023
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in and walk in cooler and freezer doors soiled - From follow-up inspection 2023-12-28: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach cooler and freezer gaskets - From follow-up inspection 2023-12-28: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On the clean dish rack - From follow-up inspection 2023-12-28: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2023-12-28: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Pipe under the wash sink at the 3 comp sink leaking. - From follow-up inspection 2023-12-28: **Time Extended**
- 22-48-5:High Priority - - From initial inspection : High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator using 101 bleach. Corrected On-Site - From follow-up inspection 2023-12-28: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board - From follow-up inspection 2023-12-28: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Blocked by bowls - From follow-up inspection 2023-12-28: **Time Extended**
Food safety inspection conducted on 12/28/2023 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 10/2/2023
High Priority
1
Intermediate
7
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in and walk in cooler and freezer doors soiled
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Tomatoes on the floor in the walk in cooler
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach cooler and freezer gaskets
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On the clean dish rack
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe under the wash sink at the 3 comp sink leaking.
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator using 101 bleach. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by bowls
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site
- 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/
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 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. Warning
Food safety inspection conducted on 10/2/2023 revealed 14 total violations (1 high priority, 7 intermediate, 6 basic).