SUSHI SAINT

Name: SUSHI SAINT
Address: 400 PITTMAN ST STE 101 UNIT A1, ORLANDO, FL, 32801, US
Rating: 12.5

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

License #5814891

🍱 Japanese/Sushi ℹ️

12.5 Grade F / 100

Failing Health Score

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Latest inspection

September 18, 2026 · 11 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

SUSHI SAINT in ORLANDO currently holds an InspectFL Health Score of 12.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 18, 2026. Across those visits, inspectors documented 92 total violations — 14 critical, 35 major, 43 minor.

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Record snapshot

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Inspections on file

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The latest inspection on September 18, 2026 shows 11 observation rows: no critical rows, 5 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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SUSHI SAINT 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
[10-08-5] Ice scoop handle in contact with ice. At bar ice well. Removed
[14-01-5] Bowl or other container with no handle used to dispense food. -Bowl in peas and cooked potatoes container. Operator removed
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Operator removed
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink at entry to sushi station
[31A-09-4] Handwash sink not accessible for employee use at all times. -Handsink in kitchen blocked by brooms. Handsink at sushi blocked by stools. Operator removed
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on oven, on bar, and over tamaki at sushi station . Operator removed
[12B-02-4] Employee eating in a food preparation or other restricted area. Prep person eating in kitchen
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Brown butter aioli in container dated 9/10 . Per operator butter was made 9/14. Operator put correct date
[31A-11-4] Handwash sink used for purposes other than handwashing. Strainer in handsink At sushi station. Operator states they use it as a dump sink. Per establishment plans the sink is a designated handsink. Operator removed
[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/. Operator is in the process of remodeling Omasake room. They removed all the chairs, tables, coolers, and other equipment and are turning it into a private dining room.

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling in warewashing area
[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
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Operator inverted
[14-09-4] Cutting board has cut marks and is no longer cleanable. White cutting board at bar
[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
[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
[36-73-4] Floor soiled/has accumulation of debris. Broken glass behind dishwasher at bar
[14-38-4] Food storage container/container lid cracked or broken. -Cracked container of fish in chest freezer
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In private prep dining area In mens bathroom.
[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
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. In kitchen, sushi prep, and private dining. Operator removed
[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
[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 .
[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.
[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
[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)
[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
[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/
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-03-4] No soap provided at handwash sink. At private dining
[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.