SUSHI99
1665 Dunlawton Ave Ste 11, Port Orange, FL 32127 · Permanent Food Service · License 7407172
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 2 intermediate, 12 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 7, 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.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-sushi station, raw fish stored above cut/prepared produce -walk in cooler, raw fish stored above sauces
Fixed on the spot
Raw animal food not separated from ready-to-eat food during preparation.
-portions of raw beef above boiled eggs at the prep area in back
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Repeat violation
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-stained cutting board at sushi station
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Basic12
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
-cooler out front with prepped salads
Fixed on the spot
Code 08, Food protection and cross-contamination: Uncovered food stored near sink exposed to splash.
- uncovered, prepped food at sushi station near hand sink splash zone.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
103°F
Fixed on the spot
Ice scoop handle in contact with ice.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
-edges of wood serving trays
Ice buildup in reach-in freezer.
Duct tape used to repair nonfood-contact surface.
-handle for large utensil
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
-warewashing area in front of the 3 compartment sink
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-above 3 compartment sink in back
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
-in warewashing area near dish machine, manager stated will replace with led bulb
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. -obstructed access at end of cookline towards back fire exit due to location of large equipment at corner
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
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.