SUSHI99 SUSHI AND GRILL

Name: SUSHI99 SUSHI AND GRILL
Address: 1024 N AVALON PARK BLVD STE101, ORLANDO, FL, 32828, US
Rating: 65

1024 N AVALON PARK BLVD STE101, ORLANDO, FL 32828

License #5813677

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

65 Grade F / 100

Failing Health Score

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Quick take

SUSHI99 SUSHI AND GRILL in ORLANDO currently holds an InspectFL Health Score of 65 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, DBPR recorded 77 total findings; InspectFL has detailed violation rows for 69 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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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 4, 2026 shows 19 observation rows: 1 critical, 5 major, and 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not available For some employee .
[14-01-5] Bowl or other container with no handle used to dispense food. Multiple Plastic to go soup containers used as scoop at the rice and sauce
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep station .
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on grill handle .
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar no label . Operator label it.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine dishwasher no test available.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
[31A-09-4] Handwash sink not accessible for employee use at all times. Employee hand wash blocked with bucket of rice . Operator removed it .
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored at the reach-in freezer not identified as employee food . Operator removed it .
[16-05-4] Wash/Rinse/Sanitizing solution not maintained clean. Observed employee washing dishes without sanitation only wash and rinse.
[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. Kimchi and tofu opened Sunday no date marked. Operator label it .
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water at 120 f.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over soy sauce at the walk-in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table .
[08B-38-4] Food stored on floor. Fryer oil stored on floor at the kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table and prep table . Operator removed it .

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna was still at the oxygen package at 47f.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table and prep table . Operator removed it .
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep station .
[29-09-4] Faucet/handle missing at plumbing fixture. Cold water faucet handle not working at the employee hand sink next to dishwasher.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over soy sauce at the walk-in cooler
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
[14-01-5] Bowl or other container with no handle used to dispense food. Multiple Plastic to go soup containers used as scoop at the rice and sauce
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not available For some employee .
[31A-09-4] Handwash sink not accessible for employee use at all times. Employee hand wash blocked with bucket of rice . Operator removed it .
[08B-38-4] Food stored on floor. Fryer oil stored on floor at the kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar no label . Operator label it.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna was still at the oxygen package at 47f.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (47F - Cold Holding); tofu (47F - Cold Holding); tuna (47F - Cold Holding); cut chicken (47F - Cold Holding); raw shell eggs (47F - Cold Holding) Operator stated the last time he checked was a 40 f 3 hours ago and he moved the food to different cooler to cool down .
[16-05-4] Wash/Rinse/Sanitizing solution not maintained clean. Observed employee washing dishes without sanitation only wash and rinse.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored at the reach-in freezer not identified as employee food . Operator removed it .
[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. Shrimp tempura no time mark . Operator label it .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table .
[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. Kimchi and tofu opened Sunday no date marked. Operator label it .
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on grill handle .
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine dishwasher no test available.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water at 120 f.

Disposition: Warning Issued
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored at the prep table .
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator shut off faucet at the employee hand sink the one next to dishwasher because of the leak .
[31A-11-4] Handwash sink used for purposes other than handwashing. Plastic bucket stored on employee hand sink kitchen area .
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and bottom of make table .
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[14-31-5] Nonfood-grade bags used in direct contact with food. Welcome bag used as storage for imitation crab at the reach-in freezer.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored on top of raw beef at the reach-in freezer .
[08B-12-5] Stored food not covered. Salmon stored at the reach-in freezer no covered .
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between a prep table and the wall back area . And observed knives stored between a make table and prep table next to it .
[36-62-4] Light not functioning. Multiple light missing at the kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Avocado at the sushi bar have a sticker .
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic container without Handel used as scoop for the rice and soy sauce .
[36-36-4] Ceiling tile missing. Top of the reach-in freezer back of the house .
[08B-38-4] Food stored on floor. Brown sugar stored on floor at the storage area .
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on top of soy sauce at walk-in cooler not identified or segregation.

Community reaction

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Community pulse