JUMBO SUSHI
7798 WINTER GARDEN VINELAND RD, STE 108
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/28/2025
High Priority
3
Intermediate
3
Basic
9
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food./salt, flour containers. **Repeat Violation**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./female sushi chef.
- 08B-38-4:Basic - Food stored on floor./salt and flour containers on kitchen floor. **Repeat Violation**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Sushi bar chest freezer.
- 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./salt and flour containers/ **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop 75F.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./sushi to go trays, front sushi bar/ **Corrected On-Site**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./flour container. **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over sauces, sushi bar. Raw salmon stored over fruit, sushi bar. Raw salmon stored over tempura batter, cook line reach in cooler.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw beef over raw shrimp, cook line reach in cooler.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./chlorine over 200ppm, rechecked 100ppm/ **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./cook line hand sink used to store food/ **Corrected On-Site** **Repeat Violation**
- 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/8 employees working but no certified manager on site. **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./several new employees with no acknowledge form. Emailed form to manager.
Food safety inspection conducted on 3/28/2025 revealed 15 total violations (3 high priority, 3 intermediate, 9 basic).
Inspection on 8/20/2024
High Priority
3
Intermediate
7
Basic
8
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine./black debris/ **Corrected On-Site**
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food./sugar, flour containers/ **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor./several soy sauce buckets. **Repeat Violation**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Sushi bar chest freezer. Kitchen small reach in freezer, next to dish machine.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ Hand sink next to 3 compartment sink soiled. Sushi bar chest freezer gasket soiled. **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses./on kitchen small prep table.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./flour container not labeled.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container./sushi bar and cook line prep table.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./egg wash cold holding at 59F, double panned, removed pan/ **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 out for 2 hours/ **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board behind 3 compartment sink soiled. Cook line prep table cutting board soiled.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./hand sink next to 3 compartment sink blocked by mop bucket.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./hand sink next to 3 compartment sink used to store buckets/ **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
- 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/four kitchen employees working but no certified manager on duty. **Repeat Violation**
- 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./missing two kitchen employees certificates.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information./some certificates missing employee's full name, some missing date of birth. **Repeat Violation**
Food safety inspection conducted on 8/20/2024 revealed 18 total violations (3 high priority, 7 intermediate, 8 basic).