DirtyFLRestaurant Inspection Data

SUSHI SAGA

6551 N ORANGE BLOSSOM TRL UNIT 221

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/20/2025

Inspection #: Visit ID: 10741995

  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - Togo containers stored in hallway next to restrooms.
  • 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 items stored with food items in dry storage area.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door next to restrooms Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer in kitchen. Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice. - ice bin in servers area.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line. Corrected On-Site Repeat Violation
  • 36-62-4:Basic - Light not functioning. - 1 light out in hood system.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine. - hood filters Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw tuna stored over krab mix at sushi station Corrected On-Site Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. - sanitizer bucket stored in server area hand sink. - spray bottle of cleaner stored at front line hand sink. Corrected On-Site
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. - hand sink at sushi bar.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - tan cutting board at sushi station. - white cutting boards on cooks line. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - sanitizer buck stored in hand sink in servers area. Repeat Violation
  • 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/
  • 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. - 3 new hires Repeat Violation
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Inspection Date: 12/12/2024

Inspection #: Visit ID: 8728979

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. - ginger stored on floor at sushi bar. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer in kitchen.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters a¿¿ exterior of ice machine
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - top and bottom of reach in cooler on cooks line
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. - bulk flour, corn starch, sugar Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw salmon, raw tuna stored over ready to eat food in reach in cooler at sushi bar . Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on cooks line. - tan cutting board on sushi station.
  • 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. - 1employee Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 4/5/2024

Inspection #: Visit ID: 8604531

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured in server area Repeat Violation - From follow-up inspection 2024-04-05: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2024-04-05: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation - From follow-up inspection 2024-04-05: **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. For rice Corrected On-Site - From follow-up inspection 2024-04-05: **Time Extended**

Inspection Date: 2/2/2024

Inspection #: Visit ID: 8486420

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured in server area Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over prepared produce walk in cooler
  • 46-04-4:Exit door locked next to register For reporting purposes only. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All in appetizer menu Tuna Tartar Pepper Tuna Tataki Salmon Wrap Yellowtail Samba Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink near oven 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. For rice Corrected On-Site

Inspection Date: 8/29/2023

Inspection #: Visit ID: 8350992

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -Tank located next to bag n box rack Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - Back door open at the time of inspection.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. - Bulk Flour, Sugar , tempura power. Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - Dish person , operator coached .
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef stored over sauces in reach in cooler on cooks line Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw tuna in walk-in cooler. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line.
  • 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Can of paint stored above Togo containers in back storage area. Corrected On-Site