Yabi Sushi
3755 S Orlando Ave, Sanford, FL 32773 · Permanent Food Service · License 6903989
What drove the grade
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection4 high priority (3 fixed by the Sep 30 follow-up, 1 fixed on the spot), 4 intermediate, 19 basic (7 repeats); basic violations cost 12 at most-36
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
13 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic12
Code 08, Food protection and cross-contamination: Food stored on floor.
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 16, Dishwashing facilities and test kits: Accumulation of debris on dish trays
More time given
Accumulation of lime scale on the inside of the dishmachine.
More time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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
Buildup of food debris/soil residue on equipment door handles.
More time given
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
More time given
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
- First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
27 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. - employee unable to locate
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
- raw shrimp over imitation crab at sushi station
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- employee cutting broccoli with gloves on hands, changed out chemical bucket at dish station then returned to cutting broccoli no glove change.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- sushi employee begins work after resting hands on arms without washing hands and then dawning gloves.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
SUSHI LUNCH COMBO - Lunch Sushi - Chirashi Lunch - Sashimi Lunch - Sushi and Sashimi Lunch SUSHI OR SASHIMI - Fish Egg - Smoked Salmon REGULAR ROLL - California roll - Philadelphia roll SPECIAL ROLLS - Krab Rangoon Roll - Tiger roll
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.
- operator unable to locate
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
- employee came in from out back washed hands at dish station spray hose, then handled food at walk in cooler
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
- containers storing nori
Basic19
Code 08, Food protection and cross-contamination: Food stored on floor.
- jugs of cooking oil - bucket of sushi vinegar - case of avocado
Employee personal food not properly identified and segregated from food to be served to the public.
- server station cooler. Operator moved.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
- plastic cup used to dispense bulk rice
Fixed on the spot
Equipment in poor repair.
- broken bin used to store bulk rice
Cardboard used to line nonfood-contact shelves.
- shelves below sushi bar
Code 16, Dishwashing facilities and test kits: Accumulation of debris on dish trays
Repeat violation
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.
- soiled nylon ropes used as door handle for sushi display case - corner area of sushi counter - walk in cooler door gasket
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
- toaster oven door handle at sushi station - walkin cooler door handle
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
- togo boxes at cookline
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
- back flow device pf dishwasher
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
- back door
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
- throughout kitchen
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- right side of hood system
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- acoustical ceiling tiles throughout kitchen
Repeat violation
Floor soiled/has accumulation of debris.
- below prep table at prep station
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.
- jacket, employee foods on top of bag in box syrups. Operator moved
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide tanks not adequately secured.
At sushi bar
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.