DirtyFLRestaurant Inspection Data

SUSHI BISTRO OF OCALA

SUSHI BISTRO OF OCALA located in OCALA has undergone 7 health department inspections, achieving a 1.6/5 overall safety rating. Food safety practices have remained consistent.

18 Southeast Broadway Street
Ocala, Florida, 34471
Parkside Garden Apartments
Marion County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/7/2025

Inspection #: Visit ID: 10938203

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks underneath soda machine in wait station.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler across from cook line. Employee removed drink during inspection. Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating donut in dish area. Manager had employee finish eating outside. **Corrective Action Taken**
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee container of milk stored in front counter drink reach-in cooler. Manager removed milk during inspection. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf across from dish machine.
  • 08B-38-4:Basic - Food stored on floor. Plastic containers of sushi ginger stored on kitchen floor.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezers closest to kitchen entrance.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Top of dish machine.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers stored over prepped carrots in kitchen reach-in cooler.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on reach-in cooler across from cook line.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Item stored in reach-in cooler beneath front counter across from hand washing sink : cooked eel (45F - Cooling). Manager stated eel prepared the previous day.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item stored in reach-in cooler beneath front counter across from hand washing sink : cooked eel (45F - Cooling). Manager stated eel prepared the previous day.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to handle cucumbers in sushi bar area without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
  • 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 preparing cucumbers in sushi bar area. Manager had employee put on gloves and rewash cucumbers. **Corrective Action Taken**
  • 12A-20-4:High Priority - Employee washed hands with no soap. Employee washed hands with no soap and proceeded to put on gloves and prepare fish in sushi bar area. Manager had employee wash hands and change gloves. **Corrective Action Taken**
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line containers of green onions in kitchen reach-in cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked noodles in reach-in cooler across from cook line. Manager moved chicken to bottom shelf. Raw shrimp stored over boiled peanuts in reach-in cooler at end of cook line. Manager moved shrimp to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in top of reach-in cooler across from cook line: beef (51F - Cold Holding). Manager stated beef placed in cooler thirty minutes prior to temperature being taken. Manager placed beef inside of reach-in cooler to reduce temperature to 41F. **Corrective Action Taken**
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item stored in reach-in cooler closest to kitchen entrance beneath front counter: spicy Krab (46F - Cooling). Manager stated krab was prepared the previous day.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Item stored in reach-in cooler closest to kitchen entrance beneath front counter: spicy Krab (46F - Cooling). Manager stated krab was prepared the previous day.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available.

Inspection Date: 5/8/2025

Inspection #: Visit ID: 8823000

  • 14-11-5:Basic - Equipment in poor repair. Lower portions of several shelves in kitchen rusted.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Container of raw chicken thawing at room temperature on top of bucket in rear storage area. Manager moved the chicken to a cooler today continue to thaw under refrigeration. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bowl containing raw beef stored on top of containers of mushrooms and scallions at refrigerated make-table at cookline. Employee moved the raw beef to inside the lower portion of the cooler during this inspection. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Wrapped pans containing raw frozen chicken stored on shelf directly above container of raw frozen beef inside freezer near warewash area.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped into handwash sink in server station.

Inspection Date: 7/10/2024

Inspection #: Visit ID: 8822846

  • N/A:No Violations Were Observed

Inspection Date: 7/8/2024

Inspection #: Visit ID: 8725499

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on sushi prep table
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed soiled apron stored on dry goods storage area rack.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Repeat Violation
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle stored on rocks and soiled with no non-absorbent pad under grease receptacle.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in freezer in kitchen Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels not removed from food containers before cleaning, stored on the clean ware rack.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine at 10ppmm
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed cloth towel on top of rice in rice cooker at sushi bar.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white tuna at 48F at sushi bar, all other times were at propped temperature. Cook explained that they flame the top of the white tuna 30 minutes earler to removed oil texture.
  • 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. See stop sale. Observed rice at sushi bar kept on time with no time mark. Per Manager rice was cooked two hours earlier Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed frozen fish in hand wash sink at sushi bar
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( bleach ). Manager labeled bottles. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no running hot water at hand wash sink at server station. Manager turned on water supply under sink for hot water. Corrected On-Site

Inspection Date: 5/17/2024

Inspection #: Visit ID: 8673061

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup without handle stored inside bin of panko in bar area. Employee discarded plastic cup during this inspection. Corrected On-Site Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at cookline has deep cut marks and is no longer smooth.
  • 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 purse stored on top of fountain soda box inside cabinet below fountain machine. Manager removed purse from area during this inspection. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic containers on shelf near dish machine. Wet nested drink cups on counter beside fountain machine in server station. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup on shelving inside white reach-in freezer in kitchen near entrance.
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelf of prep table near cookline rusted.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White shelf below soup warming units heavily soiled with food debris. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Dumpster sliding doors behind restaurant left open.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw beef inside reach-in cooler near cookline thawing inside white grocery bag. Manager had employee remove beef from grocery bag and place into a covered pan during this inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing grocery bag with raw beef stored on shelf directly above heads of lettuce inside reach-in cooler near cookline. Manager had employee place raw beef on shelf with other raw meats during this inspection. 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. Two pans of fried shrimp at room temperature on prep table at cookline without time marks. Manager stated the shrimp was held on time and added proper time marks during this inspection. Corrected On-Site Repeat Violation Admin Complaint
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three-compartment sink in back of kitchen near dish machine.

Inspection Date: 1/29/2024

Inspection #: Visit ID: 8512179

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside rice container, employee moved. Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked container near back door.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of roc and cooking equipment soiled.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple closet cloth on prep tables, Manager moved all to buckets 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. At the cook line, cooked shrimp no time marked, Manager marked. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At the dry storage area, chemicals above rice container, Manager moved. Corrected On-Site
  • 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. Reach-in cooler at the front of the cook line, tofu opened 01/27/24 no date marked, Manager dated. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Male employee used sink to refill container. Also, sink at the dish machine area items stored inside sink, Manager moved. **Corrective Action Taken**

Inspection Date: 9/25/2023

Inspection #: Visit ID: 8347043

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At the server station, bowl no handle inside sauce. Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the cook line, employee personal food stored above customers food, Manager moved. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of rice warmer soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of triple door cooler soiled, also shelves.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on prep tables and on top of cutting boards, a manager moved all. Corrected On-Site Repeat Violation
  • 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. Observed employees eating at the dining area and started working with food without washing his hands. Inspector instructed to stopped and washed their hands. **Corrective Action Taken**
  • 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. At the sushi bar area, male employee cutting peeled cucumber with bare hands, inspector instructed to wash hands and used gloves. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, observed container of raw beef stored on top of cut onions, Manager moved. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, raw shrimps and raw chicken 47F, manager added ice. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee started to rinsed his hands at the wok station faucet, Inspector stopped employee and instructed to washed his hand at the handwash sink. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the kitchen area, ginger sauce no date marked, Manager dated. Corrected On-Site