DirtyFLRestaurant Inspection Data

SUSHI LOLAS

Food safety records indicate SUSHI LOLAS in ORLANDO has 8 inspections with a 1.7/5 overall rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 8 reports on file

2902 CORRINE DR

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 8 health inspection reports

All Inspection Reports

3/13/2026· 1mo ago

Visit ID: 13563426

Follow-up Inspection Required

2 high, 4 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Employee bathroom left open in upstairs storage area Corrected On-Site
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In dry tea, in sugar, in flour. Removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelves above prep table -Shelf above triple sink - Gaskets in whit fridge on cook line -Hood filters - ice machine air filters - sides of fryers and stove -Syrup leaking from bag in a box onto pan Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Several cases of single service items on floor in upstairs storage Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Wet rag hanging over rice cooker. Removed Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over spring rills in prep cooler. -raw shell eggs over cheese balls 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 fish in freezers out of original packaging over several ready to eat items in freezers Repeat Violation
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Soo. 2/12/2026
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave on cook line
  • 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. - operator is preparing and fermenting kimchi onsite. Holding it longer than 7 days. Warning
  • 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. For Owner
  • 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Gas can on stairway inside building

10/29/2025· 5mo ago

Visit ID: 10939647

Met Inspection Standards

2 high, 2 int, 3 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna and albacore completely thawed soft to touch in reach in cooler. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath all cooking equipment and dry storage equipment.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar in gray container underneath prep table. Repeat Violation
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Kimchi in reach in cooler date marked 9/11.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna and albacore completely thawed soft to touch in reach in cooler.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee washing container in hand wash sink on cooks line. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Temperature.

4/15/2025· 1y ago

Visit ID: 10818905

Met Inspection Standards

1 int, 4 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -Gaskets in small freezer at end of cook line torn - From follow-up inspection 2025-04-15: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. In between reach in coolers and freezer - From follow-up inspection 2025-04-15: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in small freezer at end of cook line - From follow-up inspection 2025-04-15: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. On sugar and flour containers - From follow-up inspection 2025-04-15: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -Whisk in hand sink. -Operator washed hands in hand sink in kitchen while wearing a glove. Advised to remove glove and wash hands. -operator filled container of eggs with water using hand sink in kitchen. - From follow-up inspection 2025-04-15: **Time Extended**

4/14/2025· 1y ago

Visit ID: 8992601

Follow-up Inspection Required

4 high, 1 int, 6 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna. Thawed overnight per operator. Operator immediately opened Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. -Gaskets in small freezer at end of cook line torn
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. In between reach in coolers and freezer
  • 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. Handle in sugar operator immediately removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in small freezer at end of cook line
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. On sugar and flour containers
  • 01D-08-5:High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed vegetables in cooler. Operator immediately removed Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Blue Crab over peas in prep table cooler. Operator immediately corrected 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 chicken out of its original packaging over containers of garlic in reach in freezer. Operator immediately removed Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Whisk in hand sink. -Operator washed hands in hand sink in kitchen while wearing a glove. Advised to remove glove and wash hands. -operator filled container of eggs with water using hand sink in kitchen.

10/1/2024· 1y 6mo ago

Visit ID: 8737291

Met Inspection Standards

2 high, 1 int, 5 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna. Operator immediately removed from packaging Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior and exterior of Microwave on cook line Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air filters in ice Machine
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of whit freezer on cook line
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour container Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat avocado and other veggies in sushi storage cooler Corrected On-Site Repeat Violation
  • 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 Chicken out of its original packaging over cheese cake out of its original packaging in reach freezer. -Raw shrimp over cheesecake out of its original packaging in freezer. -Raw salmon out of its original packaging over containers of vegetables in reach in freezer. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

4/22/2024· 1y 11mo ago

Visit ID: 8570122

Met Inspection Standards

1 high, 1 int, 6 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink above flour and panko at fry station Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi prep persons wearing watches
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelves above main prep table have Food debris -Gaskets inside main prep cooler -Gaskets in white fridge by cook line - bottom of freezer in white fridge by cook line -Air filters in ice machine
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves in upright sushi cooler
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour container
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over multiple ready to eat foods in reach in cooler Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

12/11/2023· 2y 4mo ago

Visit ID: 8569979

Met Inspection Standards

2 int, 4 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl in soy sauce Warning - From follow-up inspection 2023-12-11: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn in ric, at end of make table Warning - From follow-up inspection 2023-12-11: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above make table on cook line Warning - From follow-up inspection 2023-12-11: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves in upright sushi cooler Warning - From follow-up inspection 2023-12-11: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2023-12-11: **Time Extended**
  • 02C-04-5:Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beef thawed on 12/7 per operator has a date of 10/7. Warning - From follow-up inspection 2023-12-11: **Time Extended**

12/8/2023· 2y 4mo ago

Visit ID: 8358384

Follow-up Inspection Required

1 high, 4 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in soy sauce Warning
  • 14-11-5:Basic - Equipment in poor repair. Gasket torn in ric, at end of make table Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above make table on cook line Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves in upright sushi cooler Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Veggie roles Thawing at room temperature. Operator put in cooler Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat avocado and other ready to eat foods in upright sushi cooler Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line had whisk in basin Corrected On-Site Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. 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. All training is expired Warning
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beef thawed on 12/7 per operator has a date of 10/7. Warning