SUSHI99 Sushi and Grill

1024 N Avalon Park Blvd STE101, Orlando, FL 32828 · Permanent Food Service · License 5813677

Official report

out of 100

Grade F

Safety score 48 of 100

Latest visit: Oct 30, 2026 (9 days ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed on the spot · 18 other violations

How the score was calculated

Starting score100
Violations at the Aug 27 routine inspection
5 high priority (3 fixed on the spot, 2 repeats), 4 intermediate (1 fixed on the spot, 2 repeats), 10 basic (7 repeats); basic violations cost 12 at most
-50
Extension granted on Aug 28, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score48

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

Inspection history

1 inspection · 3 visits

Aug272026

Routine inspection

19 violations found · Inspector came back 2 times

2nd follow-up visitOct 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
17 earlier violations still noted, but not enough to need another visit:
- 4 High priority
- 3 Intermediate
- 10 Basic
What was still cited
High priority4
- Code 03, Food out of temperature: 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 and the time removed from temperature control cannot be determined.
  More time given
- 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.
  More time given
  Raw animal food stored over/not properly separated from ready-to-eat food.
  More time given
  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.
  More time given
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  More time given
Basic10
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  More time given
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
  Cardboard used to line food-contact shelves.
  More time given
- Code 16, Dishwashing facilities and test kits: Wash/Rinse/Sanitizing solution not maintained .
  More time given
  Accumulation of debris on exterior of warewashing machine.
  More time given
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 28, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
18 violations still not corrected:
- 4 High priority
- 4 Intermediate
- 10 Basic
What was still cited
High priority4
- Code 03, Food out of temperature: 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 and the time removed from temperature control cannot be determined.
  More time given
- 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.
  More time given
  Raw animal food stored over/not properly separated from ready-to-eat food.
  More time given
  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.
  More time given
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  More time given
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  More time given
Basic10
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  More time given
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
  Cardboard used to line food-contact shelves.
  More time given
- Code 16, Dishwashing facilities and test kits: Wash/Rinse/Sanitizing solution not maintained .
  More time given
  Accumulation of debris on exterior of warewashing machine.
  More time given
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 5 High priority
- 4 Intermediate
- 10 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: 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 and the time removed from temperature control cannot be determined.
  Garlic in oil stored in room temperature for 3.5 hours no label . Fries krab meat and fried shrimp cooked 2 hours ago no label .
  Repeat violation
- 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 beef stored over dumplings at the reach-in freezer.
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw beef liver stored over teriyaki sauce at the walk-in cooler . Raw fish stored over imitation crab at the sushi station front area .
  Repeat violation
  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 chicken stored over raw shrimp at the reach-in white cooler in the kitchen. Operator switched it .
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  Observed 1 live roach back area by the exit door operator discarded it outside. Next day visit per supervisor.
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Appetizer (tuna kobachi-tuna tatami-spicy tuna-yellowtail-Naruto) sushi entres(spicy combo sushi deluxe-chirashi-sushi love boat -sashimi lover boat-fancy love boat )A la carte (tuna -escolar-salmon-yellow tail-white fish-smoked salmon )sushi or tashimi all of them .
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Kimchi opened 2 days no date marked .
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board make table and gasket bottom table .
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Plastic container stored at the employee hand sink the one next to rhe 3 compartment sink . Operator removed it .
  Fixed on the spot
Basic10
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Employee food stored at the reach-in freezer over the customer food not identified or segregated.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Tong stored at the grill handle .
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  To go soup container without handle used as scoop at the soy sauce .
  Fixed on the spot
  Cardboard used to line food-contact shelves.
  Cardboard used as liner under the meat at the reach-in freezer. Operator removed it .
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Wash/Rinse/Sanitizing solution not maintained .
  Observed employee washed dishes then rinse it to use without sanitizer .
  Repeat violation
  Accumulation of debris on exterior of warewashing machine.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Stored at the prep table back area . Operator removed it .
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Walk-in cooler and reach-in freezer shelves.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout kitchen.
  Repeat violation
  Floor soiled/has accumulation of debris.
  Throughout kitchen.
  Repeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.