BIKKURI SUSHI NOODLE AND GRILL

Name: BIKKURI SUSHI NOODLE AND GRILL
Address: 1919 E COLONIAL DR, ORLANDO, FL, 32803, US
Rating: 65

1919 E COLONIAL DR, ORLANDO, FL 32803

License #5812118

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

65 Grade F / 100

Failing Health Score

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Quick take

BIKKURI SUSHI NOODLE AND GRILL in ORLANDO currently holds an InspectFL Health Score of 65 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 29, 2026. Across those visits, inspectors documented 33 total violations — 4 critical, 5 major, 24 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 29, 2026 included 1 critical violation, 1 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Call Back - Complied
[02B-01-5] Main menu is complied. Operator corrected happy hour menus on site
[14-11-5] Equipment in poor repair. -Interior of microwave chipping /rust at across bar station
[29-11-4] Water leaking from pipe and/or faucet/handle. At mop sink
[32-23-5] Toilet/urinal not flushing/functioning properly. In mens room covered. Per operator it doesnt get used. Advised it must be available if working.
[33-31-5] Unnecessary items/unused equipment on the premises. Several pieces of Unused equipment on site. Advised operator to discard
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Bottom, interior of coolers/freezers in cooler/freezer room. Bottom interior of freezer on cook line
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese 52F cold holding above pans in sushi preparation cooler less than 4hrs per operator. Operator put in bottom cooler for temperature recovery
[36-73-4] Floor soiled/has accumulation of debris. Dishwasher area
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil for rice in water of 109F

Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil for rice in water of 109F
[14-11-5] Equipment in poor repair. -Interior of microwave chipping /rust at across bar station
[25-05-4] Single-service articles improperly stored. Case of cups on floor. Operator removed
[29-11-4] Water leaking from pipe and/or faucet/handle. At mop sink
[31A-11-4] Handwash sink used for purposes other than handwashing. -Bucket in Hand sink in liquor room -Pan in hand sink in mop sink room Operator removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and medicine on sushi prep station. Operator removed
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Bottom, interior of coolers/freezers in cooler/freezer room. Bottom interior of freezer on cook line
[35A-03-4] Dead roaches on premises. 1 dead Roach next to large chest freezer. 1 dead Roach next to chest freezer in freezer room. Operator immediately discarded
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Operator is vacuum packing octopus. Operator immediately discarded. -About half container of sushi rice made at 10:30am per operator. At sushi station until 2:48, when inspector advised to immediately discard. Operator discarded
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of ice machine. Operator cleaned
[36-36-4] Ceiling tile missing. In back area. Operator put in place
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on floor. . Operator immediately removed from floor snd inverted
[08B-47-4] Food not stored at least 6 inches off of the floor. -Bag in a box soda -boxed oil. Operator removed all
[32-23-5] Toilet/urinal not flushing/functioning properly. In mens room covered. Per operator it doesnt get used. Advised it must be available if working.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -Krab, escolar, eel thaw at room temperature. Operator placed in cooler
[33-31-5] Unnecessary items/unused equipment on the premises. Several pieces of Unused equipment on site. Advised operator to discard
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi items on happy hour menu and main menu
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese 52F cold holding above pans in sushi preparation cooler less than 4hrs per operator. Operator put in bottom cooler for temperature recovery

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