SUSHI KING

Name: SUSHI KING
Address: 240 N NOVA RD, DAYTONA BEACH, FL, 32114, US
Rating: 11.4

240 N NOVA RD, DAYTONA BEACH, FL 32114

License #7407503

🍱 Japanese/Sushi ℹ️

11.4 Grade F / 100

Failing Health Score

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Latest inspection

October 1, 2026 · 15 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

SUSHI KING in DAYTONA BEACH currently holds an InspectFL Health Score of 11.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 1, 2026. Across those visits, inspectors documented 93 total violations — 13 critical, 14 major, 66 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 1, 2026 shows 15 observation rows: 3 critical, 3 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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SUSHI KING 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: Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rice 55f less the 4 hours
[10-08-5] Ice scoop handle in contact with ice. -waitstation
[12A-20-4] Employee washed hands with no soap. -employee rinsed hands in handsink
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-69-4] Ice buildup in walk-in freezer. -small amount of ice
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler shelves soiled
[31A-11-4] Handwash sink used for purposes other than handwashing. -utensils in handsink at sushi bar
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - by walk in coolers
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Menu Under specialty Roll on 2 menus Crazy yellowtail roll ,Naruto roll,only 1 asterisk on Alaska roll 2 asterisk = Raw on bottom of menu
[14-11-5] Equipment in poor repair. -gasket torn on reach in cooler at sushi bar , per manager having new gaskets install on Friday
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -utensil rinsed in handsink
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -Establishment currently added tea station to establishment. Adding 4 coolers,counter,tea dispenser ,prep area
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -wait station first soda station ice bin,
[32-05-4] Bathroom facility in disrepair. -first stall in ladies room states out of order
[14-01-5] Bowl or other container with no handle used to dispense food. -plum sauce
[35A-03-4] Dead roaches on premises. -3 dead roaches on floor under . Pest control was here on 10/29
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on reach in cooler
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on reach in cooler
[21-04-4] In-use wet wiping cloth/towel used under cutting board. -sushi bar
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -wrong verbiage,sushi bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket on reach in cooler at sushi bar
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -sushi bar
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together.
[02D-01-5] Working containers of food removed from original container not identified by common name. Rice seasoning,flour
[41-10-4] Toxic substance/chemical improperly stored. -degreaser
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31A-09-4] Handwash sink not accessible for employee use at all times. -chairs blocking hand sink
[31A-11-4] Handwash sink used for purposes other than handwashing. -food residue in hand sink at sushi bar
[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/

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle provided to dispense food. - panko crumbs
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - prep table
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. - employee food with guest food in glass door cooler - canned beverage, cup stored in cookline prep cooler
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - back door
[36-22-4] Floor area(s) covered with standing water. - by Mopsink and back handsink
[08B-38-4] Food stored on floor. - bagged tempura flour
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoop in kitchen
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris.
[36-62-4] Light not functioning. - several light panels out or dim in back area - lights out and dim in sushi prep area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - greasy residue, front side of wok station - filters - table under unused flat grill in back area - door handles on walk in units - exterior mod toaster oven in sushi prep area
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Sushi area
[21-38-4] Wiping cloth sanitizing solution stored on the floor. - sushi area
[14-86-1] Non-food grade paper/paper towel used as liner for food container.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish over cooked rice, walk in cooler - chicken and beef over miso, glass door cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or residue. - sushi prep cutting boards
[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. -new hires