SUSHI STORM

Name: SUSHI STORM
Address: 13900 COUNTY ROAD 455 #109A, CLERMONT, FL, 34711, US
Rating: 83

13900 COUNTY ROAD 455 #109A, CLERMONT, FL 34711

License #4508313

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

83 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SUSHI STORM in CLERMONT currently holds an InspectFL Health Score of 83 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 26 total violations — 5 critical, 4 major, 17 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 March 3, 2026 shows 11 observation rows: 2 critical, 1 major, and 8 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
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - clear soup (117F - Hot Holding), cook line, held less than four hours per operator, recommended to turn on burner for rapid reheat.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks are soiled -interior of spray hose at dish machine
[36-24-5] Damage to wall by soda boxes
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse stored by onions on shelf in kitchen, operator removed
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back door
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on sushi line -cart on cook line -exterior of all reach in coolers/freezers need wipe down -curtain from kitchen to front area is soiled
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen
[23-24-4] Buildup of food debris/soil residue on equipment door handles in kitchen
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands, only rinsing hands in water.
[14-01-5] Bowl or other container with no handle used to dispense food. -flour containers on shelf under prep table in kitchen
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed avocados over sauces in reach in cooler on sushi line

Disposition: Warning Issued
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands, only rinsing hands in water.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse stored by onions on shelf in kitchen, operator removed
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back door
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -shelf under prep table in kitchen
[14-01-5] Bowl or other container with no handle used to dispense food. -flour containers on shelf under prep table in kitchen
[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. -10 ppm, operator primed sanitizer, 50 ppm
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on sushi line -cart on cook line -exterior of all reach in coolers/freezers need wipe down -curtain from kitchen to front area is soiled
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -sushi rice
[23-24-4] Buildup of food debris/soil residue on equipment door handles in kitchen
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed avocados over sauces in reach in cooler on sushi line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks are soiled -interior of spray hose at dish machine
[36-24-5] Damage to wall by soda boxes
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - clear soup (117F - Hot Holding), cook line, held less than four hours per operator, recommended to turn on burner for rapid reheat.

Community reaction

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Community pulse