BIKKURI SUSHI NOODLE AND GRILL

Name: BIKKURI SUSHI NOODLE AND GRILL
Address: 1919 E COLONIAL DR, ORLANDO, FL, 32803, US
Rating: 67.1

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

67.1 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 67.1 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 45 total violations — 10 critical, 6 major, 29 minor.

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Start with the newest inspection, then verify the pattern

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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 shows 10 observation rows: 1 critical, 1 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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

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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.

Disposition: Call Back - Complied
[02B-01-5] Main menu is complied. Operator corrected happy hour menus on site
[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
[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
[29-11-4] Water leaking from pipe and/or faucet/handle. At mop sink
[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
[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.
[10-20-4] In-use tongs stored on equipment door handle between uses.

Disposition: Warning Issued
[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
[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
[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
[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.
[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
[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
[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
[36-73-4] Floor soiled/has accumulation of debris. Dishwasher area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of ice machine. Operator cleaned
[33-31-5] Unnecessary items/unused equipment on the premises. Several pieces of Unused equipment on site. Advised operator to discard
[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
[02D-01-5] Working containers of food removed from original container not identified by common name. Label on flour container
[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 On sushi rice. Made at 10:30pm per operator. Operator discarded
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil for rice in water of 109F
[25-05-4] Single-service articles improperly stored. Case of cups on floor. Operator removed
[14-11-5] Equipment in poor repair. -Interior of microwave chipping /rust at across bar station
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw eggs over several ready to eat items in in cooler . Operator removed
[36-36-4] Ceiling tile missing. In back area. Operator put in place
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Operator is vacuum packing octopus. Operator immediately discarded.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. 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
[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
[08B-47-4] Food not stored at least 6 inches off of the floor. -Bag in a box soda -boxed oil. Operator removed all
[10-12-5] In-use ice scoop stored on soiled surface between uses. On top of dusty ice machine . Operator cleaned ice machine and scoop
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw Scallops and raw tuna out of its original packaging over ice cream in freezer. Operator removed
[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

Disposition: Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fish stored in reach in completely thawed date mark 3/29/25.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic Togo bowl in rice operator removed.
[31A-09-4] Handwash sink not accessible for employee use at all times. Imitation crab in hws by sushi display case at front service counter. Employee removed.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. No date of completion for some.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Fish stored in reach in completely thawed date mark 3/29/25. Per operator seafood salad comes in already made facility and portion in rop bags. Facility owner made executive decision to stop process. Operator discarded all ROP fish from reach in coolers.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese ( over stacked in reach in cooler per operator less than 4 hours) (59F - Cold Holding). Employee placed in reach in cooler for temperature recovery.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Fish stored in reach in completely thawed date mark 3/29/25. Per operator seafood salad comes in already made facility and portion in rop bags. Facility owner made executive decision to stop process. Operator discarded all ROP fish from reach in coolers.

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