SUSHI STORM

Name: SUSHI STORM
Address: 13900 COUNTY ROAD 455 #109A, CLERMONT, FL, 34711, US
Rating: 45.5

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

License #4508313

🍱 Japanese/Sushi ℹ️

45.5 Grade F / 100

Failing Health Score

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Latest inspection

June 26, 2026 · 11 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUSHI STORM in CLERMONT currently holds an InspectFL Health Score of 45.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on June 26, 2026. Across those visits, inspectors documented 77 total violations — 15 critical, 15 major, 47 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on June 26, 2026 shows 11 observation rows: no critical rows, 3 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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Community reaction

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Community pulse

Would you eat here?

SUSHI STORM 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.

Disposition: Met Inspection Standards
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cook line
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -cook line, operator removed
[14-11-5] Equipment in poor repair. -fryer baskets
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -whisk in water on shelf by cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves for glass rack in server area -gaskets and sides of reach in coolers/freezer in kitchen and sushi line -wall by hand sink in kitchen -cart on cook line
[29-49-6] Standing water in bottom of reach-in-cooler in kitchen
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -shelf by cook line holding tempura batter
[31B-03-4] No soap provided at handwash sink at entry to kitchen
[41-17-4] Spray bottle containing toxic substance not labeled. -bottle of degreaser in dish area, operator labeled

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -flour containers on shelf under prep table in kitchen
[23-24-4] Buildup of food debris/soil residue on equipment door handles in kitchen
[36-24-5] Damage to wall by soda boxes
[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
[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
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed avocados over sauces in reach in cooler on sushi line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -throughout the 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
[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.
[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
[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
[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.