SUSHI KATANA
Conroy Road
Orlando, Florida, 32811
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/20/2025
High Priority
2
Intermediate
1
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. On bowls in reach in cooler.
- 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi bowl.
- 08B-38-4:Basic - Food stored on floor. Cases of oil **Repeat Violation**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table. Manager removed. **Corrected On-Site**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler on cook line, drinks also on counter at front bar and counters of cook line. Staff removed the drink from the cooler.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Sink on the cook line.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Asparagus over cooked lobster shells for service. Manager moved lobster tails. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (90F - Cold Holding); fried rice (112F - Cold Holding). Held above the cold line less than 4 hours. . Advise to time plan. **Corrective Action Taken** **Repeat Violation**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. eel (90F - Hot Holding), held at the bar on counter for less than 4 hours. Manager stated that it is reheated for service. Advise to add to time plan. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Front counter and back kitchen. Food in sink on front counter. Buckets in front of sink in the kitchen. Manager removed. **Corrected On-Site**
Food safety inspection conducted on 2/20/2025 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).
Inspection on 7/23/2024
High Priority
3
Intermediate
3
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Out of order per manager. Using 3 compartment sink.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink with single service styrofoam cups. **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. Purse on top off packaged food under sushi station. **Corrected On-Site**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Cooking oil.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. All bulk containers.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop. Operator poured water out. **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi station.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 57F. Less than 1 hour per operator. Placed inside cooler for temperature recovery. **Corrective Action Taken**
- 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. Rice less than 1 hour per operator. Operator marked appropriate time. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. End of front counter. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. End of front counter. **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Faboloso at front counter.
Food safety inspection conducted on 7/23/2024 revealed 14 total violations (3 high priority, 3 intermediate, 8 basic).