Sushi 99
270 Plaza Blvd Ste B1 & B2, Saint Augustine, FL 32086 · Permanent Food Service · License 6502542
What drove the grade
7 high-priority violations
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection7 high priority, 3 intermediate, 7 basic; the inspector's report isn't on file yet, so each counts at the lower rate-34
- Extension granted on Oct 26Counts in full until a follow-up finds the problems fixed-3
- Safety score63
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 visitOct 26, 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.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Person in charge has submitted plans for smaller fryer with plan review and is awaiting approval.
More time given
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Person in charge has submitted plans with plan review
More time given
- First visitOct 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
01Approved source; food safe and unadulterated
Food obtained from an approved source, in sound condition; shellstock tags kept; parasite destruction for raw or undercooked fish.03Food out of temperature
Cold holding, hot holding, cooking, cooling, reheating, time as a public health control, reduced oxygen packaging.08Food protection and cross-contamination ×3
Separating raw animal foods from each other and from ready-to-eat foods; food protected during preparation, storage and display.12Handwashing and hygienic practices ×3
Hands washed and clean; no eating, drinking, tasting or smoking in food areas.14Food-contact surfaces designed and maintained
Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed and located properly.23Non-food contact surfaces clean
Non-food contact surfaces of equipment clean.25Single-service items ×2
Single-service and single-use items properly stored, handled and dispensed.31Handwash sinks and supplies ×3
Handwash sinks installed, accessible and not used for other purposes; soap, towels and handwash sign provided.41Chemicals and toxic substances
Toxic items properly stored, labeled and used.51Other sanitary and safe operation
Other conditions of sanitary and safe operation.
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.