SUSHI YAMA ORLANDO

Name: SUSHI YAMA ORLANDO
Address: 6748 GRAND NATIONAL DR, ORLANDO, FL, 32819, US
Rating: 16.9

6748 GRAND NATIONAL DR, ORLANDO, FL 32819

License #5816003

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

16.9 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

SUSHI YAMA ORLANDO in ORLANDO currently holds an InspectFL Health Score of 16.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 17, 2026. Across those visits, inspectors documented 50 total violations — 15 critical, 15 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

July 10, 2025

The latest inspection on April 17, 2026 shows 16 observation rows: 5 critical, 5 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

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
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Standing water thawing in prep sink
[10-08-5] Ice scoop handle in contact with ice. Server beverage area
[41-10-4] Toxic substance/chemical improperly stored. Under counter on cooks line
[22-16-4] Reach-in freezer interior have accumulation of soil residues in triple door freezer in prep area
[29-34-4] Vacuum breaker missing at hose bibb under dish machine Operator installed during inspection
[14-69-4] Ice buildup in reach-in freezer in break area
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink on cooks linen
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line pooled raw whole shell eggs (67F - Cold Holding) Less than four hours Placed in reach in cooler for temperature recovery 30 minutes later 54F Advised to place on time plan
[22-02-4] Food-contact surface stained/soiled with food debris, mold-like substance or slime. Ice bin at server station Cutting board at server salad station
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Top of soda machine in beverage area
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw salmon roll over commercially cooked shrimp on speed rack in walk in cooler -raw salmon over commercially cooked shrimp dumpling in 2 door reach in cooler in kitchen
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covering products with wrap before they have completed cooling process at 41F Educated on proper cooling methods
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish machine Quaternary for sanitizer buckets
[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. Tempura flake bucket in prep area
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken behind raw shrimp on sandwich top reach in cooler on cooks line
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By server beverage station

Disposition: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken at room temperature
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles on beverage station Cutting board on salad bar station
[33-16-4] Open dumpster lid.
[41-10-4] Toxic substance/chemical improperly stored. 1) Top of dish machine 2) next to equipment on cooks line
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over tempura line in kitchen
[31B-03-4] No soap provided at handwash sink. Prep kitchen
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1)Raw chicken behind raw shrimp on cooks line cooler 2) raw salmon over cooked octopus in under counter reach in cooler on cooks line
[14-01-5] Bowl or other container with no handle used to dispense food. Rice ingredient bin
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Prep kitchen
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pot stickers (114 - Hot Holding) Cooks line less than four hours and they turned up heat for temperature recovery 20 minutes later 171F
[02D-01-5] Working containers of food removed from original container not identified by common name. Ingredient bins in prep kitchen
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By server beverage station
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in coolers
[31A-09-4] Handwash sink not accessible for employee use at all times. 1)Ice in hand sink by beverage station 2) Cart in front of hand sink in dish room

Community reaction

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Community pulse