ARI SUSHI

Name: ARI SUSHI
Address: 671 FRONT ST UNIT 100, CELEBRATION, FL, 34747, US
Rating: 58.5

671 FRONT ST UNIT 100, CELEBRATION, FL 34747

License #5910765

🍱 Japanese/Sushi ℹ️

58.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

March 5, 2026 · 10 findings · 0 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ARI SUSHI in CELEBRATION currently holds an InspectFL Health Score of 58.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 5, 2026. Across those visits, inspectors documented 70 total violations — 16 critical, 9 major, 45 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 5, 2026 shows 10 observation rows: no critical rows, 2 major, and 8 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

ARI SUSHI has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle stored next to cutting board at sushi station. Water bottle on pass thru window on cooks line. Operator moved items.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored next to cutting board on sushi station. Keys and wallet stored on shelf above passenger thru window, operator moved items.
[36-73-4] Floor soiled/has accumulation of debris. Next to fryers and hand sink on cooks line soiled with old food debris.
[08B-38-4] Food stored on floor. 5 gallon bucket of soy sauce stored on floor in dry storage. Operator moved soy sauce onto rack.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on handle of cart next to fryers on cooks line. Operator moved tongs.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in ice machine. Scoop handle in container of salt and pepper mixture. Operator moved handles out of product.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods on cook line soiled with grease. Side of small make table on cooks line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind hand sink next to fryers on cooks line soiled with grease Wall behind grill on cooks line soiled with grease
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line and hanging up next to triple sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing soap not labeled on bottom shelf on cooks line. Operator labeled spray bottle.

Disposition: Met Inspection Standards
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Extra pans and containers stored outside unprotected. Per operator used for events.
[14-09-4] Cutting board has cut marks and is no longer cleanable. At salad station
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. AirPods next to cutting board at sushi station. Operator removed item from area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employees cooking without any hair restraint, operator had employees put on hats.
[08B-38-4] Food stored on floor. Bucket of soy sauce stored on floor at dry storage. Raw chicken stored on floor in walk in freezer. Rice cooker stored on floor at sushi bar Operator moved items onto shelves.
[10-20-4] In-use tongs stored on equipment door handle between uses. On cart next to fryers on cooks line. Operator moved tongs.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen beef thawing at room temperature. Operator moved items to walk in cooler for proper thawing method.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Next to fryers and hand washing sink on cooks line
[41-07-4] Container of medicine improperly stored. Eye drops next to clean plates on cooks line Dayquil stored at sushi bar next to sauces
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Shrimp tempura at pass through window stored on paper towel.
[08A-11-5] Raw animal food stored over canned/bottled drinks. Raw beef in reach in cooler on cooler on cooks line stored above canned sodas, operator moved items to another shelf.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and salmon stored over wontons on speed rack in walk in cooler. Operator moved items.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Disposition: Warning Issued
[29-18-4] Drain cover(s) missing. Under the 3 compartment sink .
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored at the reach-in cooler on top of the prep rice for customers.
[08B-38-4] Food stored on floor. Fryer oil stored on floor at the kitchen. Operator removed it .
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Front area bottom table at the sushi bar .
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves.
[29-49-6] Standing water in bottom of reach-in-cooler. Bottom table at the sushi bar .
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At the Sushi bar .
[12B-13-4] employee beverage container in a cold holding unit with food to be served to customers. Employee protein shake stored on reach-in cooler at the kitchen.
[22-41-4] 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. 0 ppm .
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw eggs and raw chicken stored on top and at the bottom theres a noodles and raw shrimp on bottom.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Fried chicken stored bottom of raw beef at the reach-in freezer.
[11-26-1] 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. Provided to operator.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator and went over it how to fill it .

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Beverages in cookline reach-in cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon at sushi bar in standing water at room temperature.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent baffles have grease accumulation, lower shelving storing pots and pans on cookline soiled. Cookline reach-in cooler gaskets soiled with food debris.
[25-32-4] Reuse of single-service or single-use articles. Masago and Roe containers storing cut cucumber.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple powdery and granulated substances through kitchren.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Shell egg in same container as onion on cookline.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw wagyu over ready-to-eat raw salmon at sushi bar.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice at bar at start of business, 11am per operator. Time observed 3:26pm. Operator discarded.
[03F-02-5] 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. Sushi rice at sushi bar observed at 3:26pm, placed at sushi bar at start of business, 11AM per operator.
[11-27-4] 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. Provided to operator.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator utilizes TPHC for sushi rice. Provided operator with time plan.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in reach-in cooler stored overnight per operator.