Sushi Q

8001 S Orange Blossom Trl, Ste FC16, Orlando, FL 32809 · Permanent Food Service · License 5816354

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Sep 30, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 routine inspection
5 high priority (1 fixed by the Sep 30 follow-up, 4 fixed on the spot), 1 intermediate, 1 basic
-19
Safety score81

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

Inspection history

2 inspections · 3 visits

Latest inspection

Sep292026

Routine inspection

7 violations found · Inspector came back once

Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  More time given
Official report, on the Florida DBPR website
First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 5 High priority
- 1 Intermediate
- 1 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  -Drink cooler overnight per operator 7 different flavors of boba containing milk and eggs as ingredients ; (47°F - Cold Holding) half and half ; (48°F - Cold Holding). Operator discarded *
  Fixed on the spot
  Stop Sale issued due to food not being in a wholesome, sound condition.
  -Sushi rice made at 11 AM. Still in service at 3:46 PM operator discarded .
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Drink cooler overnight per operator : 7 different flavors of boba containing milk and eggs as ingredients ; (47°F - Cold Holding) half and half ; (48°F - Cold Holding). Operator discarded *
  Fixed on the spot
  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.
  No time marking on sushi rice for operator was made at 11 AM
  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
  See stop sale. Sushi rice made at 11 AM. Still in service at 3:46 PM operator discarded .
  Fixed on the spot
Intermediate1
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic1
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drinks on top of refrigerator. Operator removed.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Jul142026A97Routine inspection2 violations No follow-up needed

First visitJul 14, 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.
2 violations found:
- 1 Intermediate
- 1 Basic
What the inspector cited
Intermediate1
- 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.
  Prepackaged at grab and go section. Staff added dates.
  Fixed on the spot
Basic1
- Code 10, In-use utensils properly stored: In-use utensil stored in ice less than 135°F.
  Knives stored in the bucket of ice for use. Staff discarded ice.
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.
Stop sale: An order that the food can’t be sold or served.