Sushi King
240 N Nova Rd, Daytona Beach, FL 32114 · Permanent Food Service · License 7407503
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 Oct 1 routine inspection3 high priority (2 fixed on the spot), 3 intermediate (1 fixed on the spot), 9 basic-29
- Safety score71
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 visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-rice 55f less the 4 hours
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
-employee rinsed hands in handsink
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. -utensil rinsed in handsink
Fixed on the spot
Intermediate3
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.
-Menu Under specialty Roll on 2 menus Crazy yellowtail roll ,Naruto roll,only 1 asterisk on Alaska roll 2 asterisk = Raw on bottom of menu
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-utensils in handsink at sushi bar
Fixed on the spot
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
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/. -Establishment currently added tea station to establishment. Adding 4 coolers,counter,tea dispenser ,prep area
Basic9
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
-waitstation
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair.
-gasket torn on reach in cooler at sushi bar , per manager having new gaskets install on Friday
Ice buildup in walk-in freezer.
-small amount of ice
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-walk in cooler shelves soiled
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
-behind dish machine
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- by walk in coolers
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Fixed on the spot
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.
- 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.