SUSHI USHI

Name: SUSHI USHI
Address: 1713 STATE ROAD 60 EAST, VALRICO, FL, 33594, US
Rating: 67.1

1713 STATE ROAD 60 EAST, VALRICO, FL 33594

License #3917554

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

67.1 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

SUSHI USHI in VALRICO currently holds an InspectFL Health Score of 67.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 14, 2026. Across those visits, inspectors documented 21 total violations — 5 critical, 2 major, 14 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 May 14, 2026 shows 16 observation rows: 4 critical, 2 major, and 10 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.

Location + actions

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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: Inspection Completed - No Further Action
[08B-38-4] Food stored on floor. Fryer oil on floor in kitchen. Operator placed on crate
[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 at 0 ppm. Operator replaced chlorine supply, tested at 50ppm
[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 and the time removed from temperature control cannot be determined. See stop sale. Rice at sushi bar held with no time mark. Operator prepared the rice at 12:00, current time 2:05. Discussed placing time marks with operator.
[31B-03-4] No soap provided at handwash sink. At sushi bar hand sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on crunch bits containers. Operator removed bag.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching food in bulk tempura mix. Operator placed correctly
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of half and half opened 2 days prior not date marked.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Fluorescent lights in dish area not shielded.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped off soiled dishes, did not wash hands. Discussed with operator.
[10-20-4] In-use tongs stored on equipment door handle between uses. 2 tongs on oven door handle. Operator removed
[14-01-5] Bowl or other container with no handle used to dispense food. Pint container used to scoop bulk rice. Operator removed
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Multiple containers of sushi ingredients have non food grade paper towels lining the bottom.
[10-08-5] Ice scoop handle in contact with ice. Scoop handle touching ice in soda fountain ice bin. Operator placed correctly
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee container of milk in flip top cooler at cookline.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddles in water 70F. Operator discarded water.

Community reaction

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Community pulse