Narita Sushi
12485 S Orange Blossom Trl, Orlando, FL 32837 · Permanent Food Service · License 5814559
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitOct 7, 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.
13 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, other than whole meat roast, hot held at less than 135°F.
Sushi rice held at 90°F in warmer at sushi station less than 1 hour prior. Operator switched process to time-plan.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs over rice and other ready to eat items in reach-in cooler on cooks line.
Fixed on the spot
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw salmon in plastic wrap over fully cooked pasta and dumplings in reach-in freezer.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper towel used to line pans for fried food, line pans of herbs and vegetables in reach-in cooler. Operator replaced with food-grade paper.
Fixed on the spot
Intermediate3
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.
-Pork belly in chest freezer per operator cooked 2 months prior without date marking. -Rice in reach in cooler cooked on 10/03 without date marking.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
One new hire not informed of reporting responsibility. Filled form during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Female restroom.
Fixed on the spot
Basic6
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs on oven handle.
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 as scoop in flour bulk container.
Fixed on the spot
Ripped/worn tin foil used as shelf cover.
Torn foil on shelf with bulk containers. Operator removed.
Fixed on the spot
Ice buildup in reach-in freezer and/or walk-in freezer.
In chest freezer.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels on several pans and lids on dry storage shelf.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Both restrooms.
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.