Senor Sushi and Grill
1414 Main St Ste 9, Chipley, FL 32428 · Permanent Food Service · License 7700300
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection2 high priority (no follow-up needed), 3 intermediate (1 fixed on the spot, 1 repeat), 6 basic-21
- Safety score79
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 visitNov 2, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Chopped chicken not cooled to 70 within 2 hours. Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. Chopped chicken not cooled to 70°F within 2 hours temped at 81°F at 1:30pm and was cooked at 10:30am.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Chopped chicken not cooled to 70°F within 2 hours temped at 81°F at 1:30pm and was cooked at 10:30am.
Intermediate3
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Sent food employee reporting agreement to manager.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Food debris in handwashing sink behind sushi bar.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled windex bottle with out lave, stored on bottom shelf of table next to food.
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Cinnamon sugar mix not labeled.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation on cook line.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food in cinnamon sugar mix.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Wet cups stacked up next to fountain drink machine.
Silverware/utensils stored upright with the food-contact surface up.
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.
Employee phone on back counter prep surface.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.