Sushi Yummy

8001 S Orange Blossom Trl #1013A, Orlando, FL 32809 · Permanent Food Service · License 5813032

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Non-food grade paper/paper towel used as liner for food container.High priority · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 2 routine inspection
4 high priority (1 fixed by the Oct 5 follow-up, 2 fixed on the spot), 1 intermediate, 7 basic
-25
Safety score75

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

Inspection history

1 inspection · 2 visits

Oct22026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitOct 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 2 Basic
What was still cited
High priority1
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  More time given
Intermediate1
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  More time given
Basic2
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  More time given
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitOct 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 4 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
  2 dead roaches in ice bin at drink fountain. Per operator ice bin is not in use. Operator immediately cleaned and discarded ice and roaches
  Fixed on the spot
- 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.
  -Krab prepped 10/2 per operator has a date that expires on 10/9. Tofu prepped 10/2 per operator has a date that expires on 10/10. Advised that prep day counts as day one. Operator put correct dates of 10/8
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Salmon and green container lined with paper towels.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 00ppm even after operator replaced sanitizer.
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. Dishwasher
Basic7
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  On top of soiled ice machine
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Employee Drinking in prep area
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior rim
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -air filters on ice machine - top of dish machine - top of ice machine
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Handsinks in prep area do not turn on from hot water handle. Handsink have water above 85°F
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  2 dead roaches in ice bin at drink fountain. Per operator ice bin is not in use. Operator immediately cleaned and discarded ice and roaches
  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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.