DirtyFLRestaurant Inspection Data

HINODE SUSHI

Health inspection records show HINODE SUSHI in OVIEDO has 6 inspections with a food safety rating of 1.7/5. Recent inspections indicate some food safety concerns.

1016 LOCKWOOD BLVD, STE 160

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/23/2025

Inspection #: Visit ID: 10940726

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable Make table kitchen area .
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing and cooking food wearing a bracelet.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 81f. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Food not covered at he reach-in freezer back of the house. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee washing dishes then head to prepared ready to eat food with bare hand no gloves or washing hand .
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee washing dishes then head to prepared ready to eat food with bare hand no gloves or washing hand.
  • 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 beef steak and raw lobster tail stored over imitation crab at the reach-in freezer. Corrected On-Site Repeat Violation
  • 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 and the time removed from temperature control cannot be determined. Cooked chicken left at room temperature operator stated on time control and he added the time for 1 hour ago . Corrected On-Site

Inspection Date: 4/14/2025

Inspection #: Visit ID: 10706091

  • 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 cellphones and energy drink stored on top of make table kitchen area. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table.
  • 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. Observed raw beef stored on top of fish fingers at the reach-inwhite freezer. Operator switch it . 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. Not sign the newest employee operator had her sign . Corrected On-Site
  • 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. Repeat Violation

Inspection Date: 10/28/2024

Inspection #: Visit ID: 8784909

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass of water with straw stored on top of cookline, make table . Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to kitchen door
  • 29-49-6:Basic - Standing water in bottom of cookline make line unit.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar table top, cream cheese (70F-Cold holding) , for 1.5 hours. Operator placed inside cold holding unit. 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 and green salad 1.5 hours. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Chef special menu ,raw fish not identified. Corrected On-Site
  • 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: 2/28/2024

Inspection #: Visit ID: 8476203

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. - top of dish machine
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - bulk flour
  • 08B-38-4:Basic - Food stored on floor. - soy bucket on floor in dry storage room Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. - paper towel wrapped tuna and other fish.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken <1 hour (46F - Cold Holding)
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board at sushi bar Repeat Violation
  • 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. - 1 new employee. Emailed form to operator. Printed and had employee read and signed. Corrected On-Site

Inspection Date: 8/18/2023

Inspection #: Visit ID: 8475736

  • 16-15-4:Basic - - From initial inspection : Basic - Accumulation of debris on dish racks Warning - From follow-up inspection 2023-08-18: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. - soy sauce buckets in dry storage room - pickle ginger bucket in dry storage room Warning - From follow-up inspection 2023-08-18: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - 6 burner cooktop - gasket of cookline cooler - exterior microwave Warning - From follow-up inspection 2023-08-18: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. - cookline cutting board stain Warning - From follow-up inspection 2023-08-18: **Time Extended**

Inspection Date: 8/17/2023

Inspection #: Visit ID: 8383432

  • 16-15-4:Basic - Accumulation of debris on dish racks Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - bulk rice Warning
  • 08B-38-4:Basic - Food stored on floor. - soy sauce buckets in dry storage room - pickle ginger bucket in dry storage room Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. - beverage cooler storing salad and tofu Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - 6 burner cooktop - gasket of cookline cooler - exterior microwave Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - cook breading raw shrimp with bare hands, continue with food prep, no handwash Warning
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - lettuce 54f on cook line recommended put on TPHC Repeat Violation Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - sanitizer bucket chlorine > 500ppm. Operator diluted **Corrective Action Taken** Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. - employee prepping raw chicken, washed hands in triple sink, no soap, dried hands on apron, starts working on cookline - manager washes hand at triple sink, no soap. Starts food prep. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. - cookline cutting board stain Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - kitchen Warning