SUSHI SAINT

Name: SUSHI SAINT
Address: 400 PITTMAN ST STE 101 UNIT A1, ORLANDO, FL, 32801, US
Rating: 76.5

400 PITTMAN ST STE 101 UNIT A1, ORLANDO, FL 32801

License #5814891

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

76.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SUSHI SAINT in ORLANDO currently holds an InspectFL Health Score of 76.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 17, 2026. Across those visits, inspectors documented 38 total violations — 8 critical, 10 major, 20 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 February 17, 2026 shows 7 observation rows: 1 critical, 3 major, and 3 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: Call Back - Complied
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[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/
[36-73-4] Floor soiled/has accumulation of debris. Broken glass behind dishwasher at bar
[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. Two employees touching cooked shredded potatoes for garnish. Advised that gloves must be worm for all ready to eat food for service .
[14-09-4] Cutting board has cut marks and is no longer cleanable. White cutting board at bar
[14-38-4] Food storage container/container lid cracked or broken. -Cracked container of fish in chest freezer
[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.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. White cutting board at bar
[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. Less than 4hrs per operator. At sushi station. Operator put time mark
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. In kitchen, sushi prep, and private dining. Operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dishwasher -black Fan in warewashing area
[32-23-5] Toilet/urinal not flushing/functioning properly. Urinal
[36-73-4] Floor soiled/has accumulation of debris. Broken glass behind dishwasher at bar
[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. Tested multiple times even after priming. Reading 00ppm chlorine
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -On prep table in kitchen -at bar back Operator removed
[31B-03-4] No soap provided at handwash sink. At private dining
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Operator inverted
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys, jacket, purse on bar back. Operator removed
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -All fish on sashimi la cart menu has consumer advisory but is missing disclosure. - several menu items ate not marked as raw or undercooked. - establishment is serving egg whites in oots and fruits drink
[14-38-4] Food storage container/container lid cracked or broken. -Cracked container of fish in chest freezer
[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. Two employees touching cooked shredded potatoes for garnish. Advised that gloves must be worm for all ready to eat food for service .
[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/
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -Establishment is serving Wild caught madai seared and undercooked.
[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.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Cups under hand towel dispenser at handsink at sushi station. Removed
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling in warewashing area
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In private prep dining area In mens bathroom.
[31A-11-4] Handwash sink used for purposes other than handwashing. -Handwashing sink at sushi has brushes and strainer -Sanitizer jug in hand sink in warewashing area. Removed ( operator removed) -ice pack in handsink at private prep dining area ( operator removed)

Community reaction

What do locals think?

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Community pulse