Sushi and Soy

11220 Park Blvd, Seminole, FL 33772 · Permanent Food Service · License 6218282

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Sep 21, 2026 (7 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 20 other violations

How the score was calculated

Starting score100
Violations at the Sep 21 routine inspection
1 high priority (fixed on the spot, 1 repeat), 5 intermediate (2 fixed on the spot, 4 repeats), 15 basic (6 repeats); basic violations cost 12 at most
-34
Safety score66

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

Inspection history

1 inspection · 1 visit

Sep212026

Routine inspection

21 violations found

First visitSep 21, 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.
21 violations found:
- 1 High priority
- 5 Intermediate
- 15 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw beef over buckets of tea in walk in cooler, order corrected
  Fixed on the spotRepeat violation
Intermediate5
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Written procedures not filled out
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Rubber gloves in hand sink next to fish machine
  Repeat violation
  No paper towels or mechanical hand drying device provided at handwash sink.
  Hand sink on cook line, restocked
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty does not have proof of CFM at time of inspection, 5 total employees present, GM with valid CFM arrived during inspection
  Fixed on the spotRepeat violation
  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.
  Repeat violation
Basic15
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Buckets of prepped onions and broccoli on floor in walk in cooler, reloaded to shelves. Multiple boxes of seafood on floor in walk in freezer. Opened box of noodles on floor next to open, rear kitchen door
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Rice scoop in 85°F standing water on cook line
  Repeat violation
  Ice scoop handle in contact with ice.
  Wait station
  In-use knife/knives stored in cracks between pieces of equipment.
  Between cooler and prep table on cook line
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee beverage on counter next to cutting board at sushi counter
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plastic bowl in rice bin
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
- Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters soiled
  Buildup of food debris/soil residue on equipment door handles.
  Coolers on cook line
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Accumulation of grease behind cook line
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Backpack on prep table next to microwave on cook line
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.