SUSHI AND SOY

Name: SUSHI AND SOY
Address: 11220 PARK BLVD, SEMINOLE, FL, 33772, US
Rating: 11.8

11220 PARK BLVD, SEMINOLE, FL 33772

License #6218282

🍱 Japanese/Sushi ℹ️

11.8 Grade F / 100

Failing Health Score

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Latest inspection

September 21, 2026 · 21 findings · 1 critical

Routine - Food

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Minor

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Quick take

SUSHI AND SOY in SEMINOLE currently holds an InspectFL Health Score of 11.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on September 21, 2026. Across those visits, inspectors documented 87 total violations — 14 critical, 21 major, 52 minor.

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The latest inspection on September 21, 2026 shows 21 observation rows: 1 critical, 5 major, and 15 minor.

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Inspector notes

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SUSHI AND SOY has a rough inspection history. Would you risk it?

F record

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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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table on cook line
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 85F standing water on cook line
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowl in rice bin
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Coolers on cook line
[31A-09-4] Handwash sink not accessible for employee use at all times. Rubber gloves in hand sink next to fish machine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line, restocked
[53B-13-5] Proof of required state approved employee training not available for some 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. Written procedures not filled out
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on counter next to cutting board at sushi counter
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-38-4] Food stored on floor. Buckets of prepped onions and broccoli on floor in walk in cooler, reloaded to shelves. Multiple boxes of seafood on floor in walk in freezer. Opened box of noodles on floor next to open, rear kitchen door
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over buckets of tea in walk in cooler, order corrected
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on prep table next to microwave on cook line
[10-08-5] Ice scoop handle in contact with ice. Wait station
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty does not have proof of CFM at time of inspection, 5 total employees present, GM with valid CFM arrived during inspection
[36-73-4] Floor soiled/has accumulation of debris. Accumulation of grease behind cook line

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table next to rice warmers
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on top of bags of rice next to rear kitchen door
[36-73-4] Floor soiled/has accumulation of debris. Accumulation of grease under cook line
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Stored on top of ice machine
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. On cook line, removed
[10-20-4] In-use tongs stored on equipment door handle between uses. In front of flat top
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 74F water
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing at room temp in prep area
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over packaged sauces, raw beef over beer beer in walk in cooler, order corrected
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line - fried shrimp (81F - Hot Holding), held less than 4 hours, staff reheated in fryer, 182F
[31A-09-4] Handwash sink not accessible for employee use at all times. Utensils stacked in hand sink in prep area, removed
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink at soda machine used as dump sink
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees present at start of inspection with no valid CFM. Manager arrived from store during inspection
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sinks in kitchen or prep room, restocked
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Not all certifications properly filled out

Disposition: Met Inspection Standards
[10-08-5] Ice scoop handle in contact with ice. Next to soda machine
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Next to dry storage
[50-09-4] Current Hotel and Restaurant license not displayed.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Motor on dish machine not properly functioning, all equipment washed and sanitized in triple sink
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups at soda machine
[08B-38-4] Food stored on floor. Cooking oil on floor near fryers
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoops stored on top of exterior of ice machine, removed for cleaning
[10-20-4] In-use tongs stored on equipment door handle between uses. Fryer handles on cook line
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 84F standing water on cook line
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar soiled
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw squid thawing in standing water, moved to cold running water
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and tuna over cut oranges and unpackaged tea in walk in cooler, order corrected
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - tempura shrimp 2:45 (84F - Cold Holding), cooked at 11:30, moved to cooler
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice in hand sink on cook line, used as dump 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. Provided to manager
[53B-10-4] Records/documents for required employee training do not contain all of the required information. All employee training completed July 2025, most certificates not completely filled out

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Boxes of frozen seafood on floor in walk-in freezer
[14-69-4] Ice buildup in walk-in freezer.
[10-12-5] In-use ice scoop stored on soiled surface between uses. On top of ice machine
[10-20-4] In-use tongs stored on equipment door handle between uses. In front of fryers
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets on floor in kitchen
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk in freezer light broken
[06-01-5] Time/temperature control for safety food thawed in an improper manner. ROP tuna in reach in cooler at sushi bar thawing, not removed from vacuum packaging. Item still frozen, staff punctured packaging
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10ppm, operator primmed system, 50ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 4aw beef over noodles, shell eggs over produce in walk-in cooler, order corrected
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. 4 cracked shell eggs on tray in walk-in cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice at sushi bar with time stamp of 9-1:30, inspected at 3:15pm. Staff discarded and replaced with new rice
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice at sushi bar with time stamp of 9-1:30, inspected at 3:15pm. Staff discarded and replaced with new rice
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Stained cutting boards on cook line
[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. Operator unable to locate employee training at time of inspection
[31B-03-4] No soap provided at handwash sink. Hand sink on cook line, replaced
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Procedures emailed to operator