HAND ROLL SUSHI 2

Name: HAND ROLL SUSHI 2
Address: 13851 S JOHN YOUNG PKWY STE 106, ORLANDO, FL, 32837, US
Rating: 90.3

13851 S JOHN YOUNG PKWY STE 106, ORLANDO, FL 32837

License #5810008

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

90.3 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

HAND ROLL SUSHI 2 in ORLANDO currently holds an InspectFL Health Score of 90.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 12, 2026. Across those visits, inspectors documented 12 total violations — 2 critical, 4 major, 6 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.

Read latest inspection ↓ Open 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

November 24, 2025

The latest inspection on January 12, 2026 shows 12 observation rows: 2 critical, 4 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

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.

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.

Location + actions

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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: Inspection Completed - No Further Action
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table at front counter and water bottle at pick up area
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women bathroom door
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed knife sharpener in hand washing sink at front counter
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawing tuna in sealed individual bags not cut to allow oxygen to make contact with tuna before thawing,per manufacturers guidelines
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over spring roll paper at reach in cooler at back of kitchen
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at front counter counter
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Thawing tuna in sealed individual bags not cut to allow oxygen to make contact with tuna before thawing,per manufacturers guidelines
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. Emailed operator time plane
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Stored between make tables at cooks line
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Facility uses chlorine but has a test strip for quat sanitizer
[36-24-5] Hole in or other damage to wall. Bottom part of wall by mop sink
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door located in hallway where bathrooms are located

Community reaction

What do locals think?

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

Community pulse