Sushi Ushi
1713 State Road 60 East, Valrico, FL 33594 · Permanent Food Service · License 3917554
What drove the grade
Handwash sink does not have running water or enough water pressure to properly wash hands.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection3 intermediate (2 fixed on the spot), 5 basic (3 repeats)-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 1, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee washed hands in prep sink next to non-working hand sink in kitchen.
Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
Hand sink in kitchen. Operator stated turned off water due to leak. Operator turned on water, no leak observed.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Sponge and brush in dish hand sink. Operator removed.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Sushi ginger on the floor at sushi bar.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle touching food in bulk sugar. Operator removed scoop to dish.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl used to scoop bulk rice and sugar. Operator removed bowls.
Fixed on the spotRepeat violation
Ice buildup in reach-in freezer.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Flip top door gaskets, Operator cleaned. Under soda fountain heads. Hood filters.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.