SUSHI HOUSE

Name: SUSHI HOUSE
Address: 109 COURTHOUSE SQ, INVERNESS, FL, 34450, US
Rating: 47.4

109 COURTHOUSE SQ, INVERNESS, FL 34450

License #1901189

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

47.4 Grade F / 100

Failing Health Score

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Quick take

SUSHI HOUSE in INVERNESS currently holds an InspectFL Health Score of 47.4 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 May 11, 2026. Across those visits, inspectors documented 25 total violations — 7 critical, 8 major, 10 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 May 11, 2026 shows 23 observation rows: 6 critical, 8 major, and 9 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.

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.

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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: Administrative complaint recommended
[08B-38-4] Food stored on floor. Near back door, buckets of sauce, oil jugs and beers on floor.
[41-17-4] Spray bottle containing toxic substance not labeled. At the server area at the sushi bar entrance, spray bottles with blue and purple liquid not labeled.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line, marinated cooked eggs made 05/09/26 no date, also tofu package opened 05/09/26 no date.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment at the cook line and sushi bar soiled with food build up and grease.
[27-11-4] No running water at mop sink.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee at the cook line.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no handle inside flour bin and sauce, manager moved the bowls.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. At the cook line, white rice 112F, per employee rice cooked at 11:00 and moved to rice warmer approximately at 12:45 112F. Stop sale.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Per operator mop sink located outside on left side of back door, sink not connected to water or plumbing.
[51-18-6] No copy of latest inspection report available. No documents available at inspection time.
[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. Reach-in cooler near back door, tuna 38F, ground tuna 38F, per manager tuna pulled out of freezer 05/10/26.
[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. For one male employee at the cook line.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee from sushi bar rinsed container in triple sink and placed them with cleaned containers, Inspector instructed to set up triple sink, chlorine 50ppm.
[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. At the sushi bar area, sushi rice made at 11:00 am, o time marked, Manager added time.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boxes not inverted at the sushi bar and cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables at the sushi bar and cook line.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At the cook line, white rice 112F, per employee rice cooked at 11:00 and moved to rice warmer approximately at 12:45 112F. Stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw shell eggs stored above sauce, also in freezer raw fish stored above deserts and wontons, also raw beef stored above raw fish and shrimp.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the cook line employee jacket next and above customers food.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line at room temperature for approximately 45 minutes: cooked fried shrimp 61F, chicken 65F, employee moved to freezer.
[22-31-4] Non-pitting surface rust on food-contact equipment. Reach-in cooler at the cook line, also interior of coolers heavily soiled with food debris and build up.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No documents available at inspection time, per Manager sushi rice discarded at 3:00 when restaurant closed.

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