Sumi Sushi and Hibachi

2231-2233 N Citrus Blvd, Leesburg, FL 34748 · Permanent Food Service · License 4508981

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Sep 3, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 3 routine inspection
2 high priority (no follow-up needed), 2 intermediate, 10 basic (2 repeats)
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Sep32026

Routine inspection

14 violations found

First visitSep 3, 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.
14 violations found:
- 2 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Eggrolls 47f. Less than 4 hours.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  -Meat stored in to go bags in freezer.
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  -Cooked chicken.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -Slicer by walk in cooler.
Basic10
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  -Rice scoop 96f.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Cardboard used to line food-contact shelves.
  -In fryers.
  Repeat violation
  Cutting board has cut marks and is no longer cleanable.
  -Yellow boards under prep table.
  Equipment or utensils not designed or constructed in a durable manner.
  -Interior of rice cooker.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Exterior of fryers. -Exterior of bulk containers.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
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.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.