MR SUSHI EXPRESS

Name: MR SUSHI EXPRESS
Address: 5770 W IRLO BRONSON HWY #155, KISSIMMEE, FL, 34746, US
Rating: 76.7

5770 W IRLO BRONSON HWY #155, KISSIMMEE, FL 34746

License #5911305

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

76.7 Grade C / 100

Mixed Health Record

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Quick take

MR SUSHI EXPRESS in KISSIMMEE currently holds an InspectFL Health Score of 76.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on September 30, 2025. Across those visits, inspectors documented 73 total violations — 10 critical, 14 major, 49 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 September 30, 2025 included 2 critical violations, 2 major, and 11 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.

Disposition: Call Back - Complied
[10-20-4] In-use tongs stored on equipment door handle between uses. Pair of tongs and to labels hanging on oven door handle. Operator removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on top of reach-in freezer by sushi station.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at start of cookline towards entrance to kitchen. Operator provided paper towels.
[35A-02-7] Live, small flying insects found 2 live small flying insects. One in kitchen area by triple sink. One at dry storage area.
[36-62-4] Light not functioning. 1 light under hood.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf with clean dishes on cookline.
[08B-47-4] Food not stored at least 6 inches off of the floor. Case of oil, boxes of seasonings, bag of panko on floor in dry storage area. Box of fish on floor of walk-in freezer. Bag of onions in walk-in cooler.
[14-38-4] Food storage container/container lid cracked or broken. Lid on bulk container of flour in dry storage area cracked.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Used to line sushi fish and vegetables throughout facility.
[24-13-4] Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Several food equipment in bathroom.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelving in walk-in cooler.
[33-31-5] Unnecessary items/unused equipment on the premises. Glassdoor cooler next to sushi bar area. 2 door standup cooler by walk-in cooler. Several food equipment in employee bathroom.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Under cutting board on top of reach-in freezer at sushi bar area.
[08B-12-5] Stored food not covered. Bulk containers of flour in dry storage area with lids off. Operator closed lid.
[29-11-4] Water leaking from pipe and/or faucet/handle. Water leaking from vent in walk-in cooler.

Disposition: Call Back - Complied
[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.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Under cutting board on top of reach-in freezer at sushi bar area.
[35A-02-7] Live, small flying insects found 3 live flying insects by shelving outside of walk-in cooler.
[36-62-4] Light not functioning. 1 light under hood.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table across from cookline.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen and in dining room.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. In several food items, tuna, cut vegetables in maketable.
[08B-12-5] Stored food not covered. Bulk containers of flour in dry storage area with lids off. Operator closed lid.
[14-38-4] Food storage container/container lid cracked or broken. Lid of container of flour in storage area by back exit door.
[33-16-4] Open dumpster lid.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, mop sink, underneath triple sink.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Rice for sushi and fried shrimp at room temperature on time control. Per operator they lost the written time plan. Emailed time plan to operator.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On prep table on cookline.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.several cutting boards in kitchen.
[29-11-4] Water leaking from pipe and/or faucet/handle. Water leaking from vent in walk-in cooler
[10-20-4] In-use tongs stored on equipment door handle between uses. Pair of tongs and ladle hanging on handle of oven on cookline.
[33-31-5] Unnecessary items/unused equipment on the premises. Glass door cooler and low reach-in cooler in kitchen, grills and ovens in storage area and in employee bathroom.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Both handwashing sinks in kitchen.
[24-13-4] Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Several grills and ovens and other equipment stored in employee bathroom.
[36-22-4] Floor area(s) covered with standing water. On cookline.

Disposition: Warning Issued
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator found document.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw fish thawing in triple sink at room temperature.
[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. Handle of scoop in flour at storage area by exit door touching flour.
[14-38-4] Food storage container/container lid cracked or broken. Lid of container of flour in storage area by back exit door.
[31A-09-4] Handwash sink not accessible for employee use at all times. Employee placed pans in handwashing sink at entrance to kitchen.
[33-16-4] Open dumpster lid.
[35A-02-7] Live, small flying insects found 3 live flying insects by shelving outside of walk-in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Chemical bottle stored over clean dishes by racks outside of walk-in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. In front of mop sink.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Rice for sushi and fried shrimp at room temperature on time control. Per operator they lost the written time plan. Emailed time plan to operator.
[24-13-4] Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Several grills and ovens and other equipment stored in employee bathroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table across from sushi maketable. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in several coolers throughout kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.several cutting boards in kitchen.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Hoods have accumulated grease.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler - raw chicken over unwashed vegetables, raw fish over cooked beef.
[29-11-4] Water leaking from pipe and/or faucet/handle. Water leaking from vent in walk-in cooler
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table across from cookline.
[08B-47-4] Food not stored at least 6 inches off of the floor. Boxes of food on floor of walk-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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Throughout kitchen, nothing labeled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, mop sink, underneath triple sink.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On prep table on cookline.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Clean Utensils by triple sink not inverted.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. In several food items, tuna, cut vegetables in maketable.

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