SUSHI YAMA ORLANDO

Name: SUSHI YAMA ORLANDO
Address: 6748 GRAND NATIONAL DR, ORLANDO, FL, 32819, US
Rating: 45.6

6748 GRAND NATIONAL DR, ORLANDO, FL 32819

License #5816003

🍱 Japanese/Sushi ℹ️

45.6 Grade F / 100

Failing Health Score

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Latest inspection

April 17, 2026 · 16 findings · 5 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUSHI YAMA ORLANDO in ORLANDO currently holds an InspectFL Health Score of 45.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 17, 2026. Across those visits, inspectors documented 74 total violations — 20 critical, 21 major, 33 minor.

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Record snapshot

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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.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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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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DBPR

Community reaction

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Community pulse

Would you eat here?

SUSHI YAMA ORLANDO has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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
[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
[14-69-4] Ice buildup in reach-in freezer in break area
[10-08-5] Ice scoop handle in contact with ice. Server beverage area
[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
[22-16-4] Reach-in freezer interior have accumulation of soil residues in triple door freezer in prep area
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Standing water thawing in prep sink
[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
[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
[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
[41-10-4] Toxic substance/chemical improperly stored. Under counter on cooks line
[29-34-4] Vacuum breaker missing at hose bibb under dish machine Operator installed during inspection
[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
[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
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink on cooks linen
[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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By server beverage station

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Rice ingredient bin
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over tempura line in kitchen
[33-16-4] Open dumpster lid.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken at room temperature
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Prep kitchen
[02D-01-5] Working containers of food removed from original container not identified by common name. Ingredient bins in 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
[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
[41-10-4] Toxic substance/chemical improperly stored. 1) Top of dish machine 2) next to equipment on cooks line
[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
[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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By server beverage station
[31B-03-4] No soap provided at handwash sink. Prep kitchen
[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

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both employee restrooms in back area
[14-01-5] Bowl or other container with no handle used to dispense food. Tempura batter container
[14-69-4] Ice buildup in reach-in freezer by employee break aea .
[10-08-5] Ice scoop handle in contact with ice. Sever beverage area
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Cooks line between sandwich top reach in cooler and prep tables
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) 77F by flat top grill on cooks line 2) above ice cream freezer on expo line 111F
[36-62-4] Light not functioning. Cooks line hood
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over pork in walk in cooler
[29-34-4] Vacuum breaker missing at hose bibb under three compartment sink
[52-03-4] Establishment advertised crab on menu/menu board but served imitation crab. Salmon run roll on lunch menu
[31A-09-4] Handwash sink not accessible for employee use at all times. 1)Trash can in front of on cooks line by fryer 2) tong and scrapped in hand sink on sushi line
[52-01-4] Identity of food or food product misrepresented. Red Snapper listed on menu, but Tilapia is being served.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch menu- Under sushi section-tuna,salmon, tilapia, spicy tuna, escolar, and smoked salmon Dinner menu under sushi/ sashimi-tuna,salmon, tilapia, spicy tuna, escolar, and smoked salmon, makeral, yellow tail, and scallops Dinner menu under appetizer, tuna tataki, tuna tartar, salmon tartar, mango salmon, and yellow tail Jalapeño
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 77F by soda machine