Sushi Hut Grill and Bar
9938 Universal Blvd Suite 108, Orlando, FL 32819 · Permanent Food Service · License 5815551
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection4 high priority (1 fixed on the spot, 1 repeat), 1 intermediate, 13 basic (5 repeats); basic violations cost 12 at most-38
- Safety score62
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 visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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 and salmon over ice cream in stand up freezer
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw spices made sushi rolls over cooked dumplings in cooler at cook line
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper towel lined bottom of containers for fresh cut herbs
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Chlorine bucket at sushi line over 200ppm
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. On To Go menus or Online menu
Basic13
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Whisk in water at 77f
Repeat violation
In-use tongs stored on equipment door handle between uses.
On oven door
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Cook
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic bowl used as scoop in rice
Fixed on the spot
Ice buildup in reach-in freezer and/or walk-in freezer.
In chest freezer
Repeat violation
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Cook line
Wet wiping cloth not stored in sanitizing solution between uses.
At cook line
Wiping cloth sanitizing solution stored on the floor.
At sushi bar
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters Side of fryer and griddle at cook line Lids for cornstarch and sugar container have heavy build up
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Metal screen door at back kitchen exit on top and bottom of door. Main door opened during hours of operation
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Over walk on cooler by exit door
Floor soiled/has accumulation of debris.
Heavy grease and food build up under cook line
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.