DirtyFLRestaurant Inspection Data

SUSHI YUMMY

8001 S ORANGE BLOSSOM TRL #1013A

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/15/2025

Inspection #: Visit ID: 10745688

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in showcase cooler at front service counter 49°F ambient. Operator removed all TCS items and placed reach in freezer for temperature recovery. **Corrective Action Taken**
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Underneath dish machine.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. showcase cooler per operator all items in cooler less than 4 hours ; eel (45F - Cold Holding); salmon (42F - Cold Holding); krab (48F - Cold Holding) Operator removed all items and placed in reach in freezer for temperature recovery. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 12/17/2024

Inspection #: Visit ID: 8778663

  • 08B-38-4:Basic - Food stored on floor. Observed in walk in freezer boxes containing food that his stored on the floor. Truck came yesterday 12-16-24
  • 29-11-4:Basic - Observed under dish washer machine pipe is leaking causing water to drip down on the floor causing standing water. Operator start to screeching th3 water into floor drain **Corrective Action Taken**
  • 23-03-4:Basic - Walk in cooler door gaskets are soiled with black like substance
  • 08A-05-6:High Priority - Observed in main kitchen under the counter reach in cooler raw salmon cooked mussels.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed bucket fill with sanitizer stored directly on the floor. Operator removed the bucket off the floor. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink across from hot well station having sanitizer bucket stored in the sink

Inspection Date: 4/2/2024

Inspection #: Visit ID: 8638474

  • N/A:No Violations Were Observed

Inspection Date: 3/22/2024

Inspection #: Visit ID: 8438554

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Hot water faucet is stripped and water will not turn on at sink next to coke machine.
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons and forks at front area.
  • 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. 3 cycles 0ppm. 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/ 6 people.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Sink in ware wash area and sink next to ice and coke machine in back of establishment.

Inspection Date: 7/5/2023

Inspection #: Visit ID: 8377331

  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. mango and tomatoes staff began preparing without washing. Manager educated staff **Corrective Action Taken**
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Next to soda machine.
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Wiped gloves hands on cloth several times while preparing sushi roll. , manager educated staff **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. Sushi rice and food on moving table. Manager added time mark. Corrected On-Site 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. shrimp (109F - Hot Holding); chicken (109F - Hot Holding). On counter next to soup pot. Manager added to time control.less than 4 hours Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. provided forms **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/BRIENIS P
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle on fountain machine. Manager removed nozzles. **Corrective Action Taken**
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. provided forms. **Corrective Action Taken**