DirtyFLRestaurant Inspection Data

JUMBO SUSHI

With 8 documented inspections, JUMBO SUSHI in WINDERMERE has achieved a 1.8/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 8 reports on file

7798 WINTER GARDEN VINELAND RD, STE 108

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 8 health inspection reports

All Inspection Reports

2/12/2026· 2mo ago

Visit ID: 13626379

Met Inspection Standards
  • N/A:No Violations Were Observed

2/4/2026· 2mo ago

Visit ID: 13625166

Follow-up Inspection Required

2 int, 2 basic

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2026-02-04: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor./several cartons of oil. - From follow-up inspection 2026-02-04: **Time Extended**
  • 53B-10-4:Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information./all training certificates missing employee's date of birth. - From follow-up inspection 2026-02-04: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink and entire establishment. Per manager, water heater broken/new water heater on site. Needs installation. Warning - From follow-up inspection 2026-02-04: Technician on site. Still need time to install water heater. **Time Extended**

2/3/2026· 2mo ago

Visit ID: 13484874

Follow-up Inspection Required

3 high, 6 int, 5 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./kitchen cook.
  • 08B-38-4:Basic - Food stored on floor./several cartons of oil.
  • 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./sugar container by 3 compartment sink.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./68F, rice scoop. Repeat Violation
  • 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 over raw salmon/walk in cooler/ Corrected On-Site Repeat Violation
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./observed kitchen employee washed hands with gloves on and not changed gloves after hand wash.
  • 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 one hour per manager/put time mark on sushi rice/ Corrected On-Site
  • 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab./crab salad on menu/changed to Krab salad Immediately/ Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cleaned rice net hanging on bloom handle/near mop sink/removed/ Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./cook line hand wash sink used to store bucket of water inside hand sink./removed/ Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./raw tuna, raw salmon, raw yellowtail and other raw fish not identified on menu. Warning
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information./all training certificates missing employee's date of birth.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink and entire establishment. Per manager, water heater broken/new water heater on site. Needs installation. Warning

8/6/2025· 8mo ago

Visit ID: 10960921

Met Inspection Standards

4 high, 3 int, 14 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food./plastic bowl used to scoop flour, sugar/ Corrected On-Site Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on cook line table.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./sushi chef.
  • 08B-38-4:Basic - Food stored on floor. Oil carton and soy sauce buckets on kitchen floor.
  • 14-69-4:Basic - Ice buildup in reach-in freezer/sushi bar.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop 81F.
  • 29-08-4:Basic - Plumbing system in disrepair./cook line hand sink disrepair/unable to use for hand washing.
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues./freezer near dish machine.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Front sushi bar brown to go boxes. Cook line to go containers.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle./hand sink next to 3 compartment sink.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./on cook line cutting board.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm, rechecked 50ppm. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./flour container near exit door with no label.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2025. Operator renewed immediately, license now current active, expires 4/1/2026. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over unwashed lettuce/walk in cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked chicken/walk 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 stored over raw shrimp/cook line reach in cooler.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./a pitcher of water inside wait station hand sink/ Corrected On-Site
  • 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/
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information./all four employee's training certificates missing employee's date of birth.

3/28/2025· 1y ago

Visit ID: 8866072

Met Inspection Standards

3 high, 3 int, 9 basic

  • 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.

8/20/2024· 1y 7mo ago

Visit ID: 8729000

Met Inspection Standards

3 high, 7 int, 8 basic

  • 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

3/20/2024· 2y ago

Visit ID: 8438289

Met Inspection Standards

2 high, 10 int, 14 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./soup spoons next to soup holding unit in kitchen/ Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./two kitchen employees.
  • 36-22-4:Basic - Floor area(s) covered with standing water./leaking from sushi bar chest freezer.
  • 08B-38-4:Basic - Food stored on floor./oil carton/near exit door. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer/sushi bar. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./two cook line hand sinks and sushi bar hand sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./reach in coolers gaskets soiled/ Repeat Violation
  • 29-08-4:Basic - Plumbing system in disrepair./hand sink at cook line not working. No running water and faucet not functioning.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./sushi to go trays at sushi bar/ Corrected On-Site Repeat Violation
  • 29-19-4:Basic - Standing water in floor drain/under 3 compartment sink/fixed on site/ Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle./hand sink near exit door pipe leaking.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses./sushi bar.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./flour container.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw cold smoked salmon stored over ready to eat Krab salad/sushi reach in cooler. Raw beef stored over cut broccoli, walk in cooler. Corrected On-Site Repeat Violation
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./chlorine over 200ppm.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink./observed employee washed hands from a compartment sink with no soap.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cutting boards heavily soiled. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./steaming rice lid stored on top of the hand sink near exit door.
  • 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/observed 5 employees working but no certified food manager on duty/ Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./both kitchen hand sinks. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink./hand sink near exit door/ 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./sushi rice. 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 several employee's training certificates.
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information./some certificates missing employee's date of birth.
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained./some certificates are copies only.

7/5/2023· 2y 9mo ago

Visit ID: 8351016

Met Inspection Standards

1 high, 5 int, 13 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./chef wearing a watch while making sushi/ Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor./oil carton, kitchen/ Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer/dessert 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./sugar container near exit door/ Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop 88F.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit./salad cooler in kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket. Cook line reach in cooler gaskets. Reach in freezer/sushi bar gaskets. Reach in freezer/dessert gaskets. Heavy grease build up behind deep fryers/cook line. Walk in cooler fan cover.
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues./two door side and side to freezer in kitchen.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./to go containers at sushi bar and kitchen top shelves/ Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./in front of kitchen glass reach in cooler/ Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw fish over sauces, sushi bar cooler/ Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./3 cutting boards under kitchen prep table heavily soiled.
  • 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/observed five kitchen employees (including sushi chefs) but no manager on duty/manager walked in in the middle of the inspection/ Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./next to 3 compartment sink/ 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./sushi rice/form provided.
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information./all certificates missing employee's date of birth.