Sushi Rock & Grill
525 E Altamonte Dr, Altamonte Springs, FL 32701 · Permanent Food Service · License 6904519
What drove the grade
Non-food grade paper/paper towel used as liner for food container.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 2 basic (1 repeat)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- First visitSep 29, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: 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 over raw shrimp in reach in freezer in outside food storage area. Operator placed chicken at the bottom.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw shelled eggs over beef in walk in cooler. Operator placed shelled eggs at the bottom.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
paper towel in bottom of roe container, under diced vegetables on rack in walk-in cooler and reach in coolers throughout facility
Repeat violation
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
Menu has consumer advisory and asterisk next to raw items on menu. However, no asterisk next to consumer advisory to indicate raw items. Operator marked all menus during inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottles on server rolling carts.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Multiple frozen fish boxes stored on the floor in walk in freezer.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Togo plastic bowls in sauce and panko. Operator removed and replaced with scoops with handle
Fixed on the spotRepeat violation
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 2 follow-up visits Fixed at follow-up
- 3rd follow-up visitSep 29, 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:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
More time given
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
More time given
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
More time given
Intermediate2
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.
More time given
Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
More time given
Basic12
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
More time given
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
More time given
Code 08, Food protection and cross-contamination: Food contaminated by unsanitized equipment or utensil.
More time given
Food stored in a room/shed that is not fully enclosed.
More time given
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: Bowl or other container with no handle used to dispense food.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 24, Clean equipment storage and air drying: Silverware/utensils/dishes dried with a towel/cloth.
More time given
Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
More time given
Code 33, Garbage and refuse: Open dumpster lid.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
More time given
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.
More time given
- 2nd follow-up visitAug 25, 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:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
More time given
At the first visit
-raw salmon above cooked chicken, shrimp in walk-in cooler. -raw chicken over dumplings.
Follow-up, Jun 22, 2026More time given
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
More time given
At the first visit
-paper towel in bottom of roe container, under diced vegetables on rack in walk-in cooler.
Follow-up, Jun 22, 2026More time given
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
More time given
At the first visitFixed on the spot
Advil on top of dishwasher. Removed.
Follow-up, Jun 22, 2026More time given
Intermediate3
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.
More time given
At the first visitFixed on the spot
-filled out time plan in English, emailed Spanish and Mandarin to operator. For sushi rice and tempura shrimp.
Follow-up, Jun 22, 2026More time given
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Facility added ceiling holes need to be covered and extended throughout. Plans have been approved
More time given
At the first visit
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -4 reach-in freezers, single service items, dry goods in area outside back door. Gate does not close without gaps, ceiling is not smooth, has exposed pipes.
Follow-up, Jun 22, 2026More time given
Operator has submitted plans andvthey were approved. However upon inspection the whole storage area ceiling still has exposed piping and non clean able ceiling surfaces
Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
More time given
At the first visitAdministrative complaint
-escolar on menu as white tuna in White Tuna Truffle, the list of fish for sashimi or nigiri, and Be Happy Roll on printed dinner menus and new To Go menus.
Follow-up, Jun 22, 2026More time given
Basic12
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
More time given
At the first visit
-bulk sugar not labeled.
Follow-up, Jun 22, 2026More time given
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
More time given
At the first visitFixed on the spot
-missing from 3 sushi coolers. -cooler across from flat grill.
Follow-up, Jun 22, 2026More time given
Code 08, Food protection and cross-contamination: Food contaminated by unsanitized equipment or utensil.
More time given
At the first visitFixed on the spot
-can of Red Bull on broccoli in cook line drawer.
Follow-up, Jun 22, 2026More time given
Food stored in a room/shed that is not fully enclosed.
More time given
At the first visit
-bags of dry rice, oil stored in outside storage area.
Follow-up, Jun 22, 2026More time given
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
More time given
At the first visit
-rice spoon in standing water.
Follow-up, Jun 22, 2026More time given
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
More time given
At the first visit
-in bulk beer batter, sugar, sauces.sauces
Follow-up, Jun 22, 2026More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
At the first visit
-interior, exterior of microwave, gaskets, cooler door frame on coolers on cook line. -exterior of bulk dry goods containers. -walk-in cooler shelves have slight build up of white mold-like substance.
Follow-up, Jun 22, 2026More time given
Code 24, Clean equipment storage and air drying: Silverware/utensils/dishes dried with a towel/cloth.
More time given
At the first visit
-dish person drying bowls with cloth before stacking. Not air dried.
Follow-up, Jun 22, 2026More time given
Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
More time given
At the first visitFixed on the spot
-small plastic spoons at dessert buffet.
Follow-up, Jun 22, 2026More time given
Code 33, Garbage and refuse: Open dumpster lid.
More time given
At the first visit
Grease on the ground around grease receptacle.
Follow-up, Jun 22, 2026More time given
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
More time given
At the first visit
-some food debris on floor under cook line equipment.
Follow-up, Jun 22, 2026More time given
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.
More time given
At the first visitFixed on the spot
-employee jackets and bags hanging on shelves with clean dishes. Removed. -employee beverages on shelves above food prep areas. Removed.
Follow-up, Jun 22, 2026More time given
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.