BAYRIDGE SUSHI

Name: BAYRIDGE SUSHI
Address: 3177 BLACK LAKE RD, KISSIMMEE, FL, 34747, US
Rating: 82.6

3177 BLACK LAKE RD, KISSIMMEE, FL 34747

License #5816344

🍱 Japanese/Sushi ℹ️

82.6 Grade C / 100

Mixed Health Record

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Latest inspection

May 4, 2026 · 14 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

BAYRIDGE SUSHI in KISSIMMEE currently holds an InspectFL Health Score of 82.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, inspectors documented 25 total violations — 5 critical, 5 major, 15 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 16, 2025

The latest inspection on May 4, 2026 shows 14 observation rows: 2 critical, 4 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

BAYRIDGE SUSHI has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*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
[14-01-5] Bowl or other container with no handle used to dispense food. Small containers with no handle inside seasoning containers at dry storage area. Metal bowl inside container of cooked brown rice on cookline. Operator removed.
[08B-38-4] Food stored on floor. Several cases of food on floor of walk-in freezer. Containers of ginger under handwashing sink counter at sushi bar.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Along ceilings of walk-in freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cookline stored in water temping 108F. Operator removed.
[35B-02-4] Insect control device installed over food preparation area. Insect control device over containers with breading on cookline by handwashing sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout kitchen.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchinis over cooked rice and prepped broccoli in walk-in cooler. Operator rearranged.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar/salt containers packaged into small to-go containers in dry storage area not labeled. Operator labeled.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-2026. Operator renewed during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Sushi rolls with raw fish over leafy greens in reach-in cooler at sushi bar. Raw shrimp over potatoes in walk-in cooler. Raw beef over mushrooms and other ready to eat items in reach-in cooler make table at cookline. Operator rearranged items.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Fabian expired 2025.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at end of waitstaff area by soda bib racks. Handwashing sink at end of sushi bar area. Operator provided paper towels.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink on waitstaff area by entrance to kitchen turned off. Per operator they are getting it fixed, it is too hot.

Disposition: Met Inspection Standards
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over prepped salad in maketable cooler across from stove. Operator moved.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Starbucks drink on top of microwave next to handwashing sink on cook line. Operator removed.
[08B-38-4] Food stored on floor. Case of oil and containers of soy sauce on floor by handwashing sink on cook line. Soy sauce container on floor of walk-in cooler. Operator removed off floor.
[10-20-4] In-use tongs stored on equipment door handle between uses. Two pairs of tongs hanging on door handle of stove on cook line. Operator removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladles used for soups on waitstaff area in water temping 80F. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in coolers throughout facility soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination. White plastic spoons and forks on waitstaff area not inverted. Operator fixed.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towels in direct contact with salmon at sushi bar. Wiping cloth in direct contact with prepped vegetables in reach-in cooler at end of sushi bar. Operator removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over yellow dressing paste in reach-in maketable cooler across from stove on cook line. Operator rearranged.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has splitter attached, no vacuum breaker at either end.
[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 holding white rice and breaded shrimp under time, with time marking. Emailed time plan to operator. Operator printed and filled out during inspection.