DirtyFLRestaurant Inspection Data

BIKKURI SUSHI NOODLE AND GRILL

Health inspection records show BIKKURI SUSHI NOODLE AND GRILL in ORLANDO has 7 inspections with a food safety rating of 1.5/5. Food safety practices have remained consistent.

Last inspection: 2 weeks ago · 7 reports on file

1919 E COLONIAL DR

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 7 health inspection reports

All Inspection Reports

2/23/2026· 2w ago

Visit ID: 13471942

Follow-up Inspection Required

7 high, 2 int, 18 basic

  • 36-36-4:Basic - Ceiling tile missing. In back area. Operator put in place Corrected On-Site
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on floor. . Operator immediately removed from floor snd inverted Corrected On-Site
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead Roach next to large chest freezer. 1 dead Roach next to chest freezer in freezer room. Operator immediately discarded 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. Keys and medicine on sushi prep station. Operator removed Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. -Interior of microwave chipping /rust at across bar station
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Dishwasher area
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -Bag in a box soda -boxed oil. Operator removed all Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. On top of dusty ice machine . Operator cleaned ice machine and scoop Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil for rice in water of 109F
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of ice machine. Operator cleaned Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Bottom, interior of coolers/freezers in cooler/freezer room. Bottom interior of freezer on cook line
  • 25-05-4:Basic - Single-service articles improperly stored. Case of cups on floor. Operator removed Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -Krab, escolar, eel thaw at room temperature. Operator placed in cooler Corrected On-Site
  • 32-23-5:Basic - Toilet/urinal not flushing/functioning properly. In mens room covered. Per operator it doesnt get used. Advised it must be available if working.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Several pieces of Unused equipment on site. Advised operator to discard
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At mop sink
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Label on flour container Corrected On-Site
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Operator is vacuum packing octopus. Operator immediately discarded. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw eggs over several ready to eat items in in cooler . Operator removed 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. -raw Scallops and raw tuna out of it's original packaging over ice cream in freezer. Operator removed Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is vacuum packing octopus. Operator immediately discarded. -About half container of sushi rice made at 10:30am per operator. At sushi station until 2:48, when inspector advised to immediately discard. Operator discarded Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese 52F cold holding above pans in sushi preparation cooler less than 4hrs per operator. Operator put in bottom cooler for temperature recovery **Corrective Action Taken**
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. About half container of sushi rice made at 10:30am per operator. At sushi station until 2:48, when inspector advised to immediately discard. Operator discarded 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 On sushi rice. Made at 10:30pm per operator. Operator discarded Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Bucket in Hand sink in liquor room -Pan in hand sink in mop sink room Operator removed Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi items on happy hour menu and main menu Warning

7/24/2025· 7mo ago

Visit ID: 10924425

Met Inspection Standards

2 high, 3 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic Togo bowl in rice operator removed. Corrected On-Site
  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Fish stored in reach in completely thawed date mark 3/29/25. Per operator seafood salad comes in already made facility and portion in rop bags. Facility owner made executive decision to stop process. Operator discarded all ROP fish from reach in coolers.Warning Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish stored in reach in completely thawed date mark 3/29/25.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese ( over stacked in reach in cooler per operator less than 4 hours) (59F - Cold Holding). Employee placed in reach in cooler for temperature recovery.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Imitation crab in hws by sushi display case at front service counter. Employee removed. Corrected On-Site
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Fish stored in reach in completely thawed date mark 3/29/25. Per operator seafood salad comes in already made facility and portion in rop bags. Facility owner made executive decision to stop process. Operator discarded all ROP fish from reach in coolers.Warning Corrected On-Site Warning
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. No date of completion for some.

11/6/2024· 1y 4mo ago

Visit ID: 10711061

Met Inspection Standards

1 high, 3 int, 5 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cologne on shelf with clean containers dish area
  • 08B-38-4:Basic - Food stored on floor. Cases of platice bottles of water stored on floor far back area
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior toaster oven sushi area soiled
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed operator sign to print and post **Corrective Action Taken**
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Ice machine and upright freezer in back hallway
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib cook line no vacuum breaker
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Mid hand sink sushi area blocked with containers inside it Cook line hand sink untesils inside hand sink Operator removed containers and utensils Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Soap dispenser at front sushi area not dispensing soap
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on cook line not labeled

9/12/2024· 1y 6mo ago

Visit ID: 8787135

Met Inspection Standards

2 high, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing 76° water Operator put in crock pot with 167° water Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Ambient thermometers missing in white colorless in back storage area
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw unpasteurized shelled eggs over unwashed broccoli Operator moved eggs 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 beef over raw shrimp in back make table Operator moved beef Corrected On-Site

4/23/2024· 1y 10mo ago

Visit ID: 8553586

Met Inspection Standards

2 high, 1 int, 5 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License is currently active
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On sushi prep table Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. In ice bin Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In white coolers
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hot water handle leaking at Dump sink by 3 bay sink
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed produce in white reach in cooler in back kitchen area 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 p Time on rice. Rice was made less rhan 4hrs per operator. Operator marked time Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Trays in hand sink in kitchen area Corrected On-Site

1/16/2024· 2y 1mo ago

Visit ID: 8553274

Met Inspection Standards

2 int

  • 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. Time plan is out dated and incomplete. However operator is tracking time for rice and boba. Provided operator with new time plan **Corrective Action Taken** - From follow-up inspection 2024-01-16: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-01-16: **Time Extended**

11/15/2023· 2y 3mo ago

Visit ID: 8385984

Follow-up Inspection Required

1 high, 6 int, 5 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Packet of fish thawing on counter. Operator put in cooler Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet At hand sink in bar area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over butter in reach in cooler on cook line Raw shell eggs over noodles in reach in cooler on cook line Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sani bucket in hand sink Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items served raw/undercooked on main menu and happy hour menu Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
  • 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. Time plan is out dated and incomplete. However operator is tracking time for rice and boba. Provided operator with new time plan **Corrective Action Taken**
  • 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer Corrected On-Site