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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
SUSHI MOTO in WELLINGTON currently holds an InspectFL Health Score of 83.6 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 February 13, 2026. Across those visits, inspectors documented 20 total violations — 12 critical, 3 major, 5 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on February 13, 2026 shows 6 observation rows: 3 critical, 2 major, and 1 minor.
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What do locals think?
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Would you eat here?
SUSHI MOTO has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected to Sanitizer Bucket (Chlorine 100ppm)
- [12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle hat to put on then handled clean lid of pot with sushi rice; no hand wash. Employee washed hands.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At low boy reach in cooler: raw spicy tuna stored over Krab salad. Employee stored properly.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler in kitchen: half and half (45F - Cold Holding) As per employee, stored over night in unit. Not prepped or portioned today. See stop Sale.
- [03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler across from cook line: cooked chicken (56F at 11:45am; 56F at 12:15pm- Cooked Cooling) As per manager, item cooling since 10am. At current rate of cooling, items will not cool from 135F to 41F in a total of 6 hours. Stored double panned and over stacked. ; cut cabbage (47Fat 11:45am; 47F at 12:15pm - Ambient Cooling) As per manager, item cooling since 10am. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Stored double panned and over stacked. Advised operator to quick chill Items.
- [02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On take out menu: escolar hand roll; party platters with raw fish not identified as raw.
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