DirtyFLRestaurant Inspection Data

SUSHI TOMI

John Young Parkway
Orlando, Florida, 32839
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/2/2025

Inspection #: Visit ID: 10708406

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./above cleaned dish rack.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer/sushi station reach in freezers.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./reach in freezers next to ice machine gaskets soiled. Repeat Violation
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm, rechecked 50ppm/ Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./dining room wait station/ Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./rice lid on kitchen hand sink/ Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./used to dump ice, kitchen entrance hand sink. Corrected On-Site

Inspection Date: 10/30/2024

Inspection #: Visit ID: 8768835

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./one sushi chef.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside./back exit door.
  • 14-69-4:Basic - Ice buildup in reach-in freezer/back kitchen next to dish machine.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./reach in freezer gaskets soiled/chest reach in freezer in kitchen.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken and raw pork stored over cooked beef, walk in cooler/ Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./chicken broth hot holding at 110F, less than 4 hours, reheated to 165F/ **Corrective Action Taken**
  • 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./sushi rice, fried rice, miso paste and sushi rolls/form emailed to manager.

Inspection Date: 4/26/2024

Inspection #: Visit ID: 8522184

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./kitchen.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 08B-38-4:Basic - Food stored on floor./a gallon of vinegar, back kitchen/ Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer/small chest freezer at back kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach in freezer gasket soiled/next to ice machine. Repeat Violation
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles./over soy sauce/wait station/ Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle.front sushi bar prep sink leaking.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm, kitchen sanitizing bucket, rechecked 50ppm/ Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license./expired 4/1/2024.

Inspection Date: 10/10/2023

Inspection #: Visit ID: 8370575

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./one kitchen cook.
  • 10-08-5:Basic - Ice scoop handle in contact with ice./ Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in chest freezer gasket soiled/next to ice machine. Walk in cooler gasket soiled.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind the grill, cook line.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses./on top of chest freezer next to deep fryer/ Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./kitchen by rice cooker/ Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce./raw salmon over unwashed avocados in walk in cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw salmon over sauces, glass reach in cooker next to ice machine. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./ramen noodle soup base hot holding at 126F, less than 4 hours/reheated to 202F/ Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./knife sharpener stored inside kitchen hand sink/ Corrected On-Site

Inspection Date: 7/10/2023

Inspection #: Visit ID: 8292326

  • 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair./front sushi station hot water faucet disrepair. Warning - From follow-up inspection 2023-07-10: **Time Extended**