Tuti's Sushi Noodle
793 W Montrose St A1, Clermont, FL 34711 · Permanent Food Service · License 4508935
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection4 high priority (1 fixed by the Oct 6 follow-up, 2 fixed on the spot, 1 repeat), 4 intermediate, 1 basic-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-sushi rice (84°F - Cold Holding)
More time given
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
No rice hot holding during inspection
More time given
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw chicken over spring rolls in reach in freezer
More time given
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
- First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-sushi rice (77°F - Cold Holding), less than four hours per operator, recommended operator use Time as aPublic Health Control, operator filled out for, determined time and placed sticker on rice
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-sushi rice (109°F - Hot Holding), less than four hours per operator, recommended operator use Time as a Public Health Control. operator filled out for, determined time and placed sticker on rice
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
-open packages of raw tuna and beef next to noodles in reach in freezer
Raw animal food stored over/not properly separated from ready-to-eat food.
-raw salmon over vegetables in reach in cooler -raw shell eggs over beverages in reach in cooler
Repeat violation
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
-tuna and salmon rolls on main menu board
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting boards on make table
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-blocked by broom and step ladder
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic1
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.