DirtyFLRestaurant Inspection Data

SUSHI SAINT

With 9 inspections documented, SUSHI SAINT maintains a 1.5/5 food safety rating in ORLANDO. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 9 reports on file

400 PITTMAN ST STE 101 UNIT A1

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 9 health inspection reports

All Inspection Reports

2/17/2026· 3w ago

Visit ID: 13632754

Met Inspection Standards

1 high, 3 int, 3 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at bar - From follow-up inspection 2026-02-17: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Broken glass behind dishwasher at bar - From follow-up inspection 2026-02-17: **Time Extended**
  • 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. -Cracked container of fish in chest freezer - From follow-up inspection 2026-02-17: **Time Extended**
  • 09-01-4:High Priority - - From initial inspection : 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. Two employees touching cooked shredded potatoes for garnish. Advised that gloves must be worm for all ready to eat food for service . - From follow-up inspection 2026-02-17: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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/ - From follow-up inspection 2026-02-17: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2026-02-17: **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 2026-02-17: **Time Extended**

2/13/2026· 3w ago

Visit ID: 13493426

Follow-up Inspection Required

4 high, 6 int, 12 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling in warewashing area
  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Cups under hand towel dispenser at handsink at sushi station. Removed 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. Operator inverted Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at bar
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -On prep table in kitchen -at bar back Operator removed 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. Employee keys, jacket, purse on bar back. Operator removed Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Broken glass behind dishwasher at bar
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. -Cracked container of fish in chest freezer
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In private prep dining area In men's bathroom. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dishwasher -black Fan in warewashing area
  • 32-23-5:Basic - Toilet/urinal not flushing/functioning properly. Urinal
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. In kitchen, sushi prep, and private dining. Operator removed Corrected On-Site
  • 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. Tested multiple times even after priming. Reading 00ppm chlorine Warning
  • 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. Two employees touching cooked shredded potatoes for garnish. Advised that gloves must be worm for all ready to eat food for service .
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -Establishment is serving Wild caught madai seared and undercooked. Warning
  • 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. Less than 4hrs per operator. At sushi station. Operator put time mark Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Handwashing sink at sushi has brushes and strainer -Sanitizer jug in hand sink in warewashing area. Removed ( operator removed) -ice pack in handsink at private prep dining area ( operator removed)
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -All fish on sashimi la cart menu has consumer advisory but is missing disclosure. - several menu items ate not marked as raw or undercooked. - establishment is serving egg whites in oots and fruits drink Warning
  • 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/
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At private dining
  • 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.

8/14/2025· 7mo ago

Visit ID: 10951844

Follow-up Inspection Required

3 high, 1 int, 5 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind bar equipment
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Boxed oil and flour . Operator immediately removed Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of microwave in kitchen
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At private omakasai bar
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under microwave in kitchen
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Black garlic aioli prepared 7/29 2 qts Miso prepped 8/6 2qts Operator immediately 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. Rice made at 11am per operator. Operator immediately put time marking. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Server rinsed hands in dump sink. Advised to wash hands thoroughly only in hand sink

4/1/2025· 11mo ago

Visit ID: 10768882

Met Inspection Standards

1 high, 5 int, 6 basic

  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watches and ring. Both immediately removed Corrected On-Site - From follow-up inspection 2025-04-01: **Time Extended**
  • 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person - From follow-up inspection 2025-04-01: **Time Extended**
  • 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Buckets of ginger. Operator immediately moved Corrected On-Site - From follow-up inspection 2025-04-01: **Time Extended**
  • 10-08-5:Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. At sake bar Corrected On-Site - From follow-up inspection 2025-04-01: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At private bar - From follow-up inspection 2025-04-01: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of ice Machine and side of prep table(in between them) -Exterior of flour container - From follow-up inspection 2025-04-01: **Time Extended**
  • 01B-24-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Black truffle dated 1/9 2oz Black garlic aioli dated 1/9 Spicy mayo dated 1/9 Sesame paste 12/12 2qts Operator immediately discarded Corrected On-Site - From follow-up inspection 2025-04-01: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Operator is using hand sink at far end of bar close to sake bar as a dump sink. Per establishment plans the sink was licensed as a hand sink and must be used as such. - From follow-up inspection 2025-04-01: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi items On cocktail menu and. Main menu. Warning - From follow-up inspection 2025-04-01: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At private bar - From follow-up inspection 2025-04-01: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At private bar - From follow-up inspection 2025-04-01: **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. Operator is using utensils in water on time control. But is not marking the time and is not written on time plan.operator added to time plan. Corrected On-Site - From follow-up inspection 2025-04-01: **Time Extended**

1/29/2025· 1y 1mo ago

Visit ID: 8862668

Follow-up Inspection Required

1 high, 5 int, 6 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watches and ring. Both immediately removed Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Buckets of ginger. Operator immediately moved Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At sake bar Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At private bar
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of ice Machine and side of prep table(in between them) -Exterior of flour container
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Black truffle dated 1/9 2oz Black garlic aioli dated 1/9 Spicy mayo dated 1/9 Sesame paste 12/12 2qts Operator immediately discarded Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Operator is using hand sink at far end of bar close to sake bar as a dump sink. Per establishment plans the sink was licensed as a hand sink and must be used as such.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi items On cocktail menu and. Main menu. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At private bar
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At private bar
  • 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. Operator is using utensils in water on time control. But is not marking the time and is not written on time plan.operator added to time plan. Corrected On-Site

12/18/2024· 1y 2mo ago

Visit ID: 10698952

Met Inspection Standards

1 high, 2 int, 1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at bar - From follow-up inspection 2024-10-18: **Time Extended** - From follow-up inspection 2024-12-18: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over multiple ready to eat sauces and cheese in reach in cooler - From follow-up inspection 2024-10-18: **Time Extended** - From follow-up inspection 2024-12-18: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at bar - From follow-up inspection 2024-10-18: **Time Extended** - From follow-up inspection 2024-12-18: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. at ware washing hand sink - From follow-up inspection 2024-10-18: **Time Extended** - From follow-up inspection 2024-12-18: **Time Extended**

10/18/2024· 1y 4mo ago

Visit ID: 8862199

Follow-up Inspection Required

1 high, 3 int, 1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at bar - From follow-up inspection 2024-10-18: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over multiple ready to eat sauces and cheese in reach in cooler - From follow-up inspection 2024-10-18: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at bar - From follow-up inspection 2024-10-18: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. at ware washing hand sink - From follow-up inspection 2024-10-18: **Time Extended**
  • 51-14-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has added a prep bar and has not submitted plans to Plan Review Department Warning** Warning - From follow-up inspection 2024-10-18: **Time Extended**

8/16/2024· 1y 6mo ago

Visit ID: 8776750

Follow-up Inspection Required

1 high, 4 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at bar
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep wearing watch Corrected On-Site
  • 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 sauces and cheese in reach in cooler
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at bar
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. at ware washing hand sink
  • 51-14-7:Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has added a prep bar and has not submitted plans to Plan Review Department Warning** Warning

6/11/2024· 1y 9mo ago

Visit ID: 8675283

Met Inspection Standards

1 high, 1 int

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sour cream in reach in cooler Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has quat test strips for 3 comp sink . But does not have chlorine test strips for dishwasher