Sushi House
109 Courthouse Sq, Inverness, FL 34450 · Permanent Food Service · License 1901189
Its latest routine or complaint inspection began before our records, so we can't see what the inspector found on the first visit.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitFollow-up to an earlier routine inspection
- Follow-up visitJul 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
No warewashing observed
More time given
At the first visit
Do not use equipment/utensils not properly sanitized. Male employee from sushi bar rinsed container in triple sink and placed them with cleaned containers, Inspector instructed to set up triple sink, chlorine 50ppm.
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Provided operator with written procedure
More time given
At the first visit
No documents available at inspection time, per Manager sushi rice discarded at 3:00 when restaurant closed.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
More time given
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
More time given
At the first visit
Reach-in cooler at the cook line, also interior of coolers heavily soiled with food debris and build up.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
At the first visit
Near back door, buckets of sauce, oil jugs and beers on floor.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
At the first visit
Exterior of equipment at the cook line and sushi bar soiled with food build up and grease.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.