SUSHI BISTRO OF OCALA

Name: SUSHI BISTRO OF OCALA
Address: 18 SE BROADWAY ST, OCALA, FL, 34471, US
Rating: 51.1

18 SE BROADWAY ST, OCALA, FL 34471

License #5202673

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

51.1 Grade F / 100

Failing Health Score

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Quick take

SUSHI BISTRO OF OCALA in OCALA currently holds an InspectFL Health Score of 51.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 31 total violations — 10 critical, 3 major, 18 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

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 3, 2026 included 7 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.

Administrative complaint recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop flour from container on shelf next to cook line hand washing sink. Manager removed bowl during inspection.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer at end of cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups stored in dish area.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks in wait station cabinet beneath soda machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on dry storage shelf in wait station. Manager removed bottle of water during inspection.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee watermelon stored in reach-in cooler across from reach-in freezer.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of bleach stored next to plastic bottles of Fiji water in wait station. Manager moved bottle of bleach to area where chemicals are stored.
[08B-12-5] Stored food not covered. Container of seafood stored in reach-in freezer at end of cook line. Manager wrapped seafood with plastic.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line fryer. Manager placed tongs on top of grill.
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Item stored in wait station reach-in cooler: cut cream cheese (44F - Cooling). Manager stated cream cheese prepared the previous night.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands and changing gloves. Manager had employee wash hands, change gloves and rewash dishes.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Cooked shrimp stored in container lined with paper towels on counter across from cook line. Manager removed paper towel from container.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shrimp stored over veggies in reach-in cooler across from cook line. Manager placed shrimp on bottom shelf. Raw fish stored over avocados in reach-in cooler across from kitchen reach-in freezer. Manager placed fish on bottom shelf.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw shrimp in prep area and proceeded to handle clean dishes without washing hands and changing gloves. Manager had employee wash hands , change gloves and rewash dishes.
[08B-38-4] Food stored on floor. Case of vinegar stored in dry storage room. Manager placed vinegar on shelf.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item stored in wait station reach-in cooler: cut cream cheese (44F - Cooling). Manager stated cream cheese prepared the previous night.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute of wait station soda machine soiled with mold-like substance.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
[31A-11-4] Handwash sink used for purposes other than handwashing. Steel wool stored in cook line hand washing sink. Manager removed steel wool during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses stored on soda box in wait station. Manager removed purses during inspection.

Administrative complaint recommended
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf across from dish machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler across from cook line. Employee removed drink during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in top of reach-in cooler across from cook line: beef (51F - Cold Holding). Manager stated beef placed in cooler thirty minutes prior to temperature being taken. Manager placed beef inside of reach-in cooler to reduce temperature to 41F.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks underneath soda machine in wait station.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers stored over prepped carrots in kitchen reach-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Top of dish machine.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezers closest to kitchen entrance.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item stored in reach-in cooler beneath front counter across from hand washing sink : cooked eel (45F - Cooling). Manager stated eel prepared the previous day.
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer available.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee preparing cucumbers in sushi bar area. Manager had employee put on gloves and rewash cucumbers.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on reach-in cooler across from cook line.

Community reaction

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Community pulse