Maru Sushi and Grill
400 N Entrance Rd, Sanford, FL 32771 · Permanent Food Service · License 6904907
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection1 high priority (fixed on the spot), 7 basic (1 repeat)-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 28, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-cooked zucchini 46°F and fish roe 46°F, per operator less than 1 hour stored on insufficient ice bath in sushi bar area, operator sank the cooked zucchini deeper into the ice and relocated the fish roe to a reach-in cooler to rapidly cool
Fixed on the spot
Basic7
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
-wet wiping cloth stored on handwash sink in sushi bar area
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-exterior of cooking equipment has an accumulation of grease and food debris
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
-floor tiles at entrance to rear prep area
Wall soiled with accumulated grease, food debris, and/or dust.
-wall next to dishwasher has an accumulation of black, mold-like substance -stainless steel wall behind the cooking equipment
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-vent over cookline
Light not functioning.
-multiple lights out over rear prep area
Floor soiled/has accumulation of debris.
-floor to right side of the fryers has a light accumulation of grease and food debris
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.