DirtyFLRestaurant Inspection Data

SUSHI99

Food safety records indicate SUSHI99 in PORT ORANGE has 9 inspections with a 2.1/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 9 reports on file

1665 DUNLAWTON AVE STE 11

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 9 health inspection reports

All Inspection Reports

1/28/2026· 1mo ago

Visit ID: 13619264

Met Inspection Standards

2 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -rust visible on chest freezers in back -worn wire racks in storage area - From follow-up inspection 2026-01-28: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in unclean standing water less than 135 degrees Fahrenheit. -82F standing water next to grill, containing spatulas for cookline Corrected On-Site - From follow-up inspection 2026-01-28: 117F utensil water **Time Extended**

1/22/2026· 1mo ago

Visit ID: 13617497

Follow-up Inspection Required

6 high, 2 int, 11 basic

  • 12B-01-4:Basic - Employee eating while preparing food. -employee eating while cooking greens Warning
  • 14-11-5:Basic - Equipment in poor repair. -rust visible on chest freezers in back -worn wire racks in storage area
  • 14-10-4:Basic - Equipment or utensils not maintained in a durable manner. -plastic container used as shaker for sesame Corrected On-Site
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash. -food in bowls stored next to hand sink basin inside the splash zone
  • 08B-38-4:Basic - Food stored on floor. -bag of rice on floor near back door Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 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. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in unclean standing water less than 135 degrees Fahrenheit. -82F standing water next to grill, containing spatulas for cookline Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -units out front
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks for storage of pans next to grill on cook line
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. -sushi line
  • 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. -employee entered kitchen from outside prior to preparing/handling food on cookline without washing hands Warning
  • 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. -employee on cook line wiped hands on soiled rag prior to returning to handling food without washing hands. -employee touched trash can on cookline prior to handling food without washing hands Warning
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee eating food from wok while cooking food for customer did not wash hands while preparing food for customers Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towel used for direct contact with fish. Advised to operator that food grade paper towels must be used when paper is directly contacting food at the establishment. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw salmon stored above edamame inside cooler next to fryers Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored inside same pan as raw shrimp at tempura station. Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee used 3 compartment sink for washing hands Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in prep area obstructed by equipment placed inside sink and stacks of 5 buckets stored in front of access to hand sink -hand sink at far end of cook line obstructed by rack containing buckets and fryer oil Corrected On-Site

11/3/2025· 4mo ago

Visit ID: 10879823

Met Inspection Standards

1 high, 4 int, 3 basic

  • 14-11-5:Basic - Equipment in poor repair. -worn wire racks at end of cook line
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -77F, manager replaced
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee placed raw beef on grill prior to touching cut produce across from grill at make line cooler cooler. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handling raw beef at cook line with gloves on, handling ready to eat food at make line cooler. Advised to use utensils to minimize cross contamination when handling both raw and ready to eat food.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -front access to hand sink blocked by garbage can in warewashing area Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -employee dumped ice inside hand sink at entrance to kitchen
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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. -required for sushi rice, provided form
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. -path to rear fire exit door obstructed by chest freezer/rack of supplies. Obstruction may prevent cook line employees from reasonably egressing if needing to use rear exit. Advised to remove obstruction

5/2/2025· 10mo ago

Visit ID: 10830547

Met Inspection Standards

2 int, 2 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -splash guard inside ice machine in back Warning - From follow-up inspection 2025-05-02: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 71F Warning - From follow-up inspection 2025-05-02: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine for dish machine Warning - From follow-up inspection 2025-05-02: **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. -michael, lalo, masalo Warning - From follow-up inspection 2025-05-02: Must be in compliance upon next unannounced inspection. **Time Extended**

5/1/2025· 10mo ago

Visit ID: 8892278

Follow-up Inspection Required

3 high, 5 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -splash guard inside ice machine in back Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing bracelet while handling food Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. -dish area Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 71F Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks near walk in cooler -wire racks above soup station Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -pork, shrimp, noodles, mushrooms, cut cabbage, beef, chicken Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish cake (53F - Cold Holding); shiitake mushrooms (53F - Cold Holding); kim chi (51F - Cold Holding); noodles (55F - Cold Holding); duck eggs (51F - Cold Holding); tempura krab (108F - Cold Holding); cooked brocoli (53F - Cold Holding); cooked pork (50F - Cold Holding) -inside lowboy cooler across from grill longer than 4 hours per employee. See stop sale. 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. -tempura in station less than 1 hour Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink at end of cook line obstructed by rack of sauces, pans of cut cabbage sitting inside basin Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -cold smoked salmon identified on to go menu as being cooked. Cold smoked salmon is not heat treated to 145F, operator must identify cold smoked salmon as being raw/uncooked unless being fully cooked in the establishment Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine for dish machine Warning
  • 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. -michael, lalo, masalo Warning

11/20/2024· 1y 3mo ago

Visit ID: 8891602

Met Inspection Standards

1 basic

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-11-20: **Time Extended**

9/17/2024· 1y 5mo ago

Visit ID: 8788377

Follow-up Inspection Required

5 high, 4 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small sections of interior of ice bin
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -near doors
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -portion cups used to dispense pepper in bulk container
  • 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 inside walk in cooler
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on wall behind grill
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled racks holding clean equipment above prep sink on cook line -soiled lid to sauce bucket next to walk in cooler -lids to bulk seasonings
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -bulk white seasoning in back on dry goods shelf
  • 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. 0ppm, operator ran machine several times. Stated calling for service. Callback inspection in 7 days to verify Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -to go bags
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry above broth inside prep cooler Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -imitation krab on cook line next to fryers 46F, manager stated less than 30 minutes. Advised to use time as a public
  • 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
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink on cook line blocked by rack containing oil/sauces
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -cold smoked salmon on menu without disclosure, manager instructed server to add to menu Warning
  • 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.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -krab, other items prepared ahead inside coolers without date mark

4/29/2024· 1y 10mo ago

Visit ID: 8582438

Met Inspection Standards

3 high, 4 int, 8 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -bowl in tempura batter, operator discarded Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over cookline Repeat Violation
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -buckets of soup base stored on the floor in the walk-in cooler Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -sushi cooler, operator installed new thermometer
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of triple door stainless steel reach-in freezer has an accumulation of grease and food debris Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above handwash sink in back of kitchen soiled Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -green wet wiping cloth stored on cutting board, operator relocated to sanitizer bucket Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed and rinsed dough cutter in handwash sink in sushi bar area, operator relocated to dishwasher to be sanitized Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp over cut onions in walk-in cooler, operator relocated raw shrimp
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw steak 57F, per operator less than 2 hours overfilled in the top of reach-in cooler, operator relocated excess to lower portion of reach-in cooler Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee washed sink in prep sink
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in rear of kitchen blocked by pallet
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in sushi bar used to store utensils, operator removed Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -handwash sink at entrance to kitchen, operator installed new soap Corrected On-Site

12/28/2023· 2y 2mo ago

Visit ID: 8477459

Met Inspection Standards

3 high, 3 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -plastic bowl in tempura batter, operator removed Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent above glass door reach-in cooler has an accumulation of grease and food debris
  • 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 apron and jacket stored on dry storage rack
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -buckets of tempora batter stored on floor in kitchen
  • 10-08-5:Basic - Ice scoop handle in contact with ice at dining room service station, operator removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -front of glass door reach-in cooler has an accumulation of food debris.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -raw fish thawing at room temperature on tray at end of triple sink, operator relocated to walk-in cooler Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above glass door reach-in cooler has an accumulation of grease and food debris
  • 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, operator changed sanitizer, retested 50ppm
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp over beef broth in walk-in cooler, operator reorganized walk-in cooler 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 and the time removed from temperature control cannot be determined. See stop sale. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink next to triple sink be used to store cucumber strainer, operator removed -handwash sink at rear of kitchen used to store whisk, operator removed Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink at entrance to kitchen, paper towel not dispensing -handwash sink at rear of kitchen, operator installed new paper towel 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. -Liu Xue Yuan and Kai He, training expired on 10/25/2023