DirtyFLRestaurant Inspection Data

TSUKI SUSHI AND GRILL

Based on 7 health inspections, TSUKI SUSHI AND GRILL in ORLANDO has earned a 1.6/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

9430 Narcoossee Road
Orlando, Florida, 32827
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 7 health inspection reports

All Inspection Reports

2/24/2026· 1mo ago

Visit ID: 13468788

Met Inspection Standards

5 high, 5 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls in containers for flour and sugar
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By triple sink
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on shelves with food served to public
  • 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 storage shelf next to to go items at cooks line
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two set of containers with utensils on cooks line temping 64F. Operator placed on flat top grill **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line
  • 25-05-4:Basic - Single-service articles improperly stored. To go containers stored under paper towel dispenser at sushi station
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet at triple sink
  • 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Container of cut lemons and squeeze bottle with sauce stored in ice bin at wait staff area. Operator removed items Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Used to line and wrap sushi fish,cut herbs and cut vegetables throughout facility
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For tilapia served raw. KGI sent parasite destruction letter during inspection Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed produce at walk in cooler
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice for consumption in ice bin had containers stored directly on ice
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board at sushi station
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at wait staff area had bucket in sink. Operator moved Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at wait staff area Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink at cooks line Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Cleaner in generic spray bottle with no label at triple sink area

8/5/2025· 8mo ago

Visit ID: 13468345

Met Inspection Standards

3 high, 1 int, 4 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowls in containers with cornstarch and sugar - From follow-up inspection 2025-08-05: **Time Extended**
  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Multiple CO2 tanks at triple sink area - From follow-up inspection 2025-08-05: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn at reach in cooler on cooks line - From follow-up inspection 2025-08-05: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line - From follow-up inspection 2025-08-05: **Time Extended**
  • 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Salmon,tuna,eel,krab,shrimp and herbs lined with paper towels throughout facility - From follow-up inspection 2025-08-05: **Time Extended**
  • 14-15-4:High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Frozen wonton skins stored in thank you bags at walk in freezer has ice - From follow-up inspection 2025-08-05: **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 stored over vegetables at walk in cooler - From follow-up inspection 2025-08-05: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Silver dish scrubber in sink at hand washing sink at cooks line - From follow-up inspection 2025-08-05: **Time Extended**

7/22/2025· 8mo ago

Visit ID: 10889398

Follow-up Inspection Required

4 high, 3 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls in containers with cornstarch and sugar
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Multiple CO2 tanks at triple sink area
  • 14-11-5:Basic - Equipment in poor repair. Gasket torn at reach in cooler on cooks line
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at cooks line in standing water temping at 82F
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink at sushi bar.Emailed operator hand washing sign,operator printed handout **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks at reach in cooler throughout facility
  • 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. Dish machine sanitizing at 0ppm Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Salmon,tuna,eel,krab,shrimp and herbs lined with paper towels throughout facility
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Frozen wonton skins stored in thank you bags at walk in freezer has ice
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over vegetables at walk in cooler
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Silver dish scrubber in sink at hand washing sink at cooks line
  • 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/ Operator came during inspection Corrected On-Site
  • 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Per operator oysters are ordered during holidays, the oysters are on the menu. Emailed operator oyster advisory,operator printed Corrected On-Site

5/7/2025· 11mo ago

Visit ID: 8896420

Met Inspection Standards

2 high, 2 int, 7 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher is soiled, operator asked cook to clean it **Corrective Action Taken**
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soup containers in dry rice used to scoop. Cook removed. Corrected On-Site Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 3 tanks by triple sink Corrected On-Site
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Under dish machine area.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spatulas in 78F water. Server dumped water. Corrected On-Site
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 14-11-5:Basic - Sliding doors on sushi cooler are missing handles and have duct tape to repair some of them. They do not integrate the temperature of the units
  • 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 0ppm, found sanitizer empty, refilled and primed, rechecked 100ppm Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding), chicken prepped earlier, unit is 41F ambient.
  • 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/ manager showed up. Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hws in kitchen. Employee refilled. Corrected On-Site Repeat Violation

9/23/2024· 1y 6mo ago

Visit ID: 8735149

Met Inspection Standards

1 high, 6 int, 16 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield and bin
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bin of rice Operator removed Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By 3 compartment sink
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Storage shelves in kitchen
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several in kitchen
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several in kitchen
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of sprite on prep table in kitchen Operator removed Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gasket on white chest freezer in kitchen Reach in cooler gasket Repeat Violation
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. On bins to rice in kitchen
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White chest reach in freezer in kitchen
  • 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. Scoop in tempura bin Operator removed Corrected On-Site
  • 36-62-4:Basic - Light not functioning. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Across from ice machine
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Tempura, msg and flour in kitchen
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels in bottom of containers in make table front counter arra
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Reach in freezer blocks hand wash sink in kitchen by ice machine
  • 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/ Manager showed up during inspection Corrected On-Site
  • 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. Missing for some
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Sushi area Operator replaced
  • 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. Items are time marked but plan not filled out
  • 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. Sushi chefs need training

4/8/2024· 2y ago

Visit ID: 8547109

Met Inspection Standards

1 high, 6 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured them Corrected On-Site Repeat Violation
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Operator placed a cover on it. Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler gaskets torn Repeat Violation
  • 36-62-4:Basic - Light not functioning. 1 from hood Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi area coolers, operator added thermometers Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on sushi prep table. Operator placed them in a sanitizer buckets. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (46F - Cold Holding) for less than 1 hour, operator added ice bags to bring temperature down to at least 41F **Corrective Action Taken**

11/7/2023· 2y 5mo ago

Visit ID: 8356954

Met Inspection Standards

7 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both women and men
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Repeat Violation
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Sushi station
  • 14-11-5:Basic - Equipment in poor repair. Gaskets in disrepair from reach in coolers
  • 36-62-4:Basic - Light not functioning. 2 lights from hood Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed them Corrected On-Site