Volcanic Sushi+sake

13005 SW 1 Rd STE137, Newberry, FL 32669 · Permanent Food Service · License 1103651

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Sep 29, 2026 (6 weeks ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed by the Sep 29 follow-up · 6 other violations

How the score was calculated

Starting score100
Violations at the Aug 28 routine inspection
3 high priority (fixed by the Sep 29 follow-up, 2 repeats), 1 intermediate, 3 basic (1 repeat)
-20
Administrative complaint on Aug 28, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score68

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Aug282026

Routine inspection

7 violations found · Inspector came back 2 times

2nd follow-up visitSep 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
1st follow-up visitAug 31, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
- 2 High priority
What was still cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  NA
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  One live roach by ice machine in kitchen. One live roach behind cookline grill. Two live roaches in sticky roach trap under flip-top make table cooler on cookline One dead roach under flip-top make table cooler. Ten dead roaches in sticky roach trap under flip-top make table cooler on cookline
  Administrative complaint
Official report, on the Florida DBPR website
First visitAug 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
- 3 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Bottom reach in cooler drawer on cookline had COLD HOLDING Steak 49°F, Chicken 50°F. employee said both items had been there overnight. Manager stated both had been there since 10:00 AM.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Bottom reach in cooler drawer on cookline had COLD HOLDING Steak 49°F, Chicken 50°F. employee said both items had been there overnight. Manager stated both had been there since 10:00 AM.
  Repeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  One live roach on Sushi counter Two live roaches on cookline.
  Administrative complaint
Intermediate1
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray bottle not properly labeled with identifying contents ( Fabuloso ).
Basic3
- Code 10, In-use utensils properly stored: Ice bucket not stored inverted or in a protected manner between uses.
  Ice bucket not inverted or protected manner by ice machine. Manager inverted ice bucket
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Food dispensed (Rice )with a bowl without a handle.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Wet mop not in use stored in wringing device and mop bucket. Manager hung mops
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Stop sale: An order that the food can’t be sold or served.