Sushi 99
155 E. Granada Blvd, Ormond Beach, FL 32176 · Permanent Food Service · License 7407609
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 6 basic-12
- Safety score88
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 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 priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-raw beef stored on top of container of cut cabbage.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact raw beef in reach in freezer.
Basic6
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
-bucket of soy sauce stored under handwash sink.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
-scoop handle in contact with panko.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of food debris.
Code 38, Lighting: Lights in warewashing area missing the proper shield.
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.