SUSHI 99
250 Old Kings Road North
Palm Coast, Florida, 32137
Flagler County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/21/2025
High Priority
3
Intermediate
3
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees phone and a box of cookies on top shelf by pass through window in kitchen on cook line where food is prepared and put on shelf. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at handwashing sink at sushi bar. Operator put up a sign during inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood and filters over cook line with grease buildup. Also under flat top grille has debris buildup. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw chicken over unwashed vegetables. Operator moved chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup and chicken broth at 100F. Operator stated that the soup and broth was brought to 165F when put in steam table, but steam table was not turned on. 30 minutes in steam table. Operator took both items to kitchen to be brought back up to 165F. Corrected On-Site
- 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed miso soup and chicken broth at 100F in steam table at wait station. Operator took soup and broth to kitchen to be brought back to 165F. **Corrective Action Taken**
- 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Operator does not have the Food Employee Reporting Agreement for employees to sign if they become ill. Emailed operator paperwork during inspection. Operator had employees sign paperwork during inspection. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed sink in kitchen by 3 compartment sink blocked by bag in box soda for machine. Sink also had bowl and a knife sharpener inside of sink. Operator removed items out of sink. Also hand sink on cook line by pass through window a three tier shelf blocking hand washing sink. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at handwashing sink at sushi bar. Operator replaced soap at sink. Corrected On-Site
Food safety inspection conducted on 2/21/2025 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).
Inspection on 6/17/2024
High Priority
3
Intermediate
6
Basic
10
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In dry storage area, multiple bulk containers have plastic togo cups used as scoops. In walk-in cooler, plastic togo cup in soy sauce. Employees removed cups in dry storage. **Corrective Action Taken**
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At triple sinks, 4 tanks under counter not secured.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on shelf with Time as a Public Health Control foods.
- 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall behind fryers has build up.
- 08B-38-4:Basic - Food stored on floor. In walk-in cooler, 2 plastic containers of sauce stored on floor.
- 10-08-5:Basic - Ice scoop handle in contact with ice. In ice machine, scoop handle resting on ice. Operator removed scoop. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, scoop for rice stored in standing water 79f.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line, multiple wet towels on counters.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. On rock by back door, container identified as flour not labeled.
- 01D-08-5:High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. No proof available. Operator had supplier send letter showing pen raised and pellet fed. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shrimp,raw beef and shell eggs stored on shelf over containers of sauces. At cook line, in bottom of flip top reach-in cooler, container of raw chicken stored over raw scallops. At sushi bar, in under counter reach-in cooler, raw fish stored over spring mix. Operator moved spring mix. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At sushi bar, Sanitizer Bucket (Chlorine 200+ppm). Employee added water 150ppm. 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. Supplied operator with handout.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at cook line not accessible due to rack with food items blocking easy access.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At kitchen entrance, handwash sink has multiple items in sink. Operator removed. Corrected On-Site
- 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. Supplied operator with blank Time as a Public Health Control written procedures form.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. All employee training certificates missing date of training.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At cook line, spray bottle with red chemical, on floor by handwash sink not labeled.
Food safety inspection conducted on 6/17/2024 revealed 19 total violations (3 high priority, 6 intermediate, 10 basic).
Inspection on 12/20/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/20/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).