Bikkuri Sushi Noodle and Grill

1919 E Colonial Dr, Orlando, FL 32803 · Permanent Food Service · License 5812118

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Sep 21, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control.High priority, repeat · fixed on the spot · 27 other violations

How the score was calculated

Starting score100
Violations at the Sep 21 routine inspection
7 high priority (4 no follow-up needed, 3 fixed on the spot, 1 repeat), 3 intermediate (fixed on the spot), 18 basic (2 repeats); basic violations cost 12 at most
-41
Safety score59

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

Inspection history

1 inspection · 1 visit

Sep212026

Routine inspection

28 violations found

First visitSep 21, 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.
28 violations found:
- 7 High priority
- 3 Intermediate
- 18 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Commercially processed ginger held more than 7 days. Cream cheese held since yesterday in cooler, temperature 46°F.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Ginger.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cream cheese held since yesterday in cooler, temperature 46°F.
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control.
  Operator states sushi rice was placed at 10am and operator added time mark.
  Fixed on the spotRepeat violation
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at splitter added to mop sink.
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  On top of the refrigerator in back cook line. Operator removed it.
  Fixed on the spot
  Toxic substance/chemical improperly stored.
  Spray bottles attached to the rice cooker. Operator removed it.
  Fixed on the spot
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Dirty cup inside hand sink. Operator removed it.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Sink located in back cook line and kitchen bar.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Operator corrected it.
  Fixed on the spot
Basic18
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Oranges with a sticker stored with already cut fruit. Operator corrected on site.
  Fixed on the spot
  Employee personal food not properly identified and segregated from food to be served to the public.
  Employee food not segregated from RTE.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Operator removed it.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table over prep area.
  Operator moved in.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl used to scoop vinegar. Operator corrected it.
  Fixed on the spot
  Cardboard used to line food-contact shelves.
  Dry storage area.
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  Small white cutting board.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  On the cutting board at sushi bar. Operator removed it.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Plastic containers.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  To go boxes and aluminum pans in storage are. Operator corrected it.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Faucet/handle hand washing sink not working at plumbing fixture.
  Operator corrected it
  Fixed on the spot
  Drain cover(s) mop sink missing.
  Operator corrected it.
  Fixed on the spot
  Standing water in bottom of reach-in-cooler located at sushi bar.
  Fixed on the spot
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Men's bathroom at bar area and ladies bathroom at main dining area.
  Toilet/urinal not flushing/functioning properly.
  Men's room.
  Repeat violation
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  Multiple equipment: freezer, warming oven, multiple refrigerators, ice machine, etc.
  Repeat violation
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Provided poster.
  Fixed on the spot
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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.