Mr Sushi Express

5770 W Irlo Bronson Hwy #155, Kissimmee, FL 34746 · Permanent Food Service · License 5911305

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

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.High priority · no follow-up needed · 22 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 routine inspection
3 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 19 basic; basic violations cost 12 at most
-23
Safety score77

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

Inspection history

1 inspection · 1 visit

Oct142026

Routine inspection

23 violations found

First visitOct 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.
23 violations found:
- 3 High priority
- 1 Intermediate
- 19 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: 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. Cooked white rice used for sushi on prep table by sushi area temping 72°F, and left over from night before. Operator discarded rice.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  White rice stored in thank you bag, making direct contact.
  Non-food grade paper/paper towel used as liner for food container.
  Raw salmon and raw tuna wrapped in non-food grade paper towel inside reach-in cooler by front register.
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Handwashing sink at start of cookline had blender cup inside. Removed to wash hands.
  Fixed on the spot
Basic19
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk container of flour below prep table across from cook line.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Wontons in walk-in freezer.
  Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed avocados over prepped guacamole and cooked shrimp tempura in walk-in cooler.
  Food stored on floor.
  2 cases of vinegar, 1 case of water bottles in dry storage area. Two buckets of food in walk-in cooler. Several boxes of fish in walk-in freezer.
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Pair of tongs and 2 ladles hanging on handle of oven on cook line.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee engaging in food preparation without hair restraint.
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employee wearing a watch while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plastic container inside flour below prep table on cook line. Inside rice bin at storage area.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Walk-in cooler shelving.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Several containers on clean dish shelving by walk-in cooler had old labels.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave by triple sink.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Along bottom of reach-in freezer by walk-in cooler.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Along interior grate of ice machine and lid.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets of reach-in coolers on sushi prep area. Exterior of microwave. Exterior of reach-in coolers on cookline. Hood filters have accumulation of grease.
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in a bathroom, locker room or mechanical room.
  Several food equipment stored in employee bathroom - fryer, rice cooker, oven.
- Code 25, Single-service items: Single-service articles improperly stored.
  Small plastic containers for sauce on floor in dry storage area.
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  Reach-in coolers by walk-in freezer. Microwave in dry storage area. Food equipment in employee bathroom.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Along cook line. Operator cleaned up.
  Fixed on the spot
  Objectionable odors in bathroom or other areas of the establishment.
  In back of kitchen by walk-in cooler/freezer and dry storage.
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.