Tsuki Sushi and Grill
9430 Narcoossee Rd, Orlando, FL 32827 · Permanent Food Service · License 5814406
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Jul 13 complaint inspection5 high priority (2 fixed by the Sep 15 follow-up, 1 fixed on the spot), 3 intermediate, 9 basic-39
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitSep 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
9 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
More time given
Non-food grade paper/paper towel used as liner for food container.
More time given
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic6
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
More time given
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
More time given
Code 25, Single-service items: Single-service articles stored next to handwash/food preparation sink exposed to splash.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
More time given
- First visitJul 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Thawing tuna in sealed individual bags not cut to allow oxygen to make contact with tuna before thawing,per manufacturer's guidelines
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw shell eggs stored over ginger in walk in cooler Raw frozen scallops stored over ice cream at reach in freezer across from wait staff station
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Frozen scallops stored in thank you bags at reach in freezer across from wait staff area
Non-food grade paper/paper towel used as liner for food container.
Salmon and multiple sushi fish wrapped with paper towel or stored in containers lines with paper towel
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray bottle of 409 stored on shelf with rice cooker and blender. Operator moved bottle to chemical shelf
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards throughout facility
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No soap or paper towel at wait staff hand washing sink
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic9
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Thawing tuna in sealed individual bags not cut to allow oxygen to make contact with tuna before thawing,per manufacturer's guidelines
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Rice scoopers stored in 76°F water at end of cooks line
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Chest freezer in kitchen
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
At cooks line,educated operator
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwave
Code 24, Clean equipment storage and air drying: Silverware/utensils dried with a towel/cloth.
Observed employee drying dishes with towel. Educated operator
Code 25, Single-service items: Single-service articles stored next to handwash/food preparation sink exposed to splash.
To go containers stored under paper towel dispenser at sushi bar
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Hand washing sink at sushi line. Emailed hand washing sign
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
At dry storage next to hand washing sink
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.