Sushi Saint
400 Pittman St Ste 101 Unit A1, Orlando, FL 32801 · Permanent Food Service · License 5814891
What drove the grade
No plan review submitted and approved - renovations were made or are in progress.
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection5 intermediate (3 fixed on the spot), 6 basic-18
- Safety score82
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 visitSep 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate5
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.
-Brown butter aioli in container dated 9/10 . Per operator butter was made 9/14. Operator put correct date
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-Handsink in kitchen blocked by brooms. Handsink at sushi blocked by stools. Operator removed
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Strainer in handsink At sushi station. Operator states they use it as a dump sink. Per establishment plans the sink is a designated handsink. Operator removed
Fixed on the spot
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator is in the process of remodeling Omasake room. They removed all the chairs, tables, coolers, and other equipment and are turning it into a private dining room.
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.
Basic6
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
At bar ice well. Removed
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Prep person eating in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on oven, on bar, and over tamaki at sushi station . Operator removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
-Bowl in peas and cooked potatoes container. Operator removed
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Operator removed
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Handsink at entry to sushi station
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.