Ari Sushi
Last inspected: Mar 5, 2026
55
Score
Public records show nine inspections at Ari Sushi stretching back to 2023. The latest inspection on file is from Mar 5, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things have been moving in the right direction, with the rolling count dropping from around 11 violations to closer to seven violations per visit.
The pattern that stands out is “standing water in bottom of reach-in-cooler”, which has been cited three times.
Compared to other Celebration restaurants (averaging 69), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
0
Critical latest
2
Major latest
6
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
55
Oct 28, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
33
May 28, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 4/1/2025
50-17-3
Basic - Standing water in bottom of reach-in-cooler. Fried station reach in cooler
29-49-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine e inter is soiled
22-20-5
78
Dec 20, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw eggs and raw chicken stored on top and at the bottom there's a noodles and raw shrimp on bottom. **Warning** - From follow-up inspection 2024-12-20: **Time Extended**
08A-13-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Fried chicken stored bottom of raw beef at the reach-in freezer. **Warning** - From follow-up inspection 2024-12-20: **Time Extended**
08A-02-6
Basic - - From initial inspection : Basic - Drain cover(s) missing. Under the 3 compartment sink . **Warning** - From follow-up inspection 2024-12-20: **Time Extended**
29-18-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front area bottom table at the sushi bar . **Warning** - From follow-up inspection 2024-12-20: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves. **Warning** - From follow-up inspection 2024-12-20: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bottom table at the sushi bar . **Warning** - From follow-up inspection 2024-12-20: **Time Extended**
29-49-6
61
Dec 12, 2024
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Fried chicken stored bottom of raw beef at the reach-in freezer. **Warning**
08A-02-6
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw eggs and raw chicken stored on top and at the bottom there's a noodles and raw shrimp on bottom. **Warning**
08A-13-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm . **Warning**
22-41-4
Intermediate - 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. Provided to operator. **Repeat Violation** **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator and went over it how to fill it . **Repeat Violation** **Warning**
03F-10-5
Basic - Drain cover(s) missing. Under the 3 compartment sink . **Warning**
29-18-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored at the reach-in cooler on top of the prep rice for customers. **Repeat Violation** **Warning**
08B-49-4
Basic - Food stored on floor. Fryer oil stored on floor at the kitchen. Operator removed it . **Corrected On-Site** **Warning**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front area bottom table at the sushi bar . **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods. **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves. **Warning**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Bottom table at the sushi bar . **Warning**
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the Sushi bar . **Warning**
21-12-4
Basic - employee beverage container in a cold holding unit with food to be served to customers. Employee protein shake stored on reach-in cooler at the kitchen. **Warning**
12B-13-4
33
May 30, 2024
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice at sushi bar observed at 3:26pm, placed at sushi bar at start of business, 11AM per operator.
03F-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice at bar at start of business, 11am per operator. Time observed 3:26pm. Operator discarded. **Corrected On-Site**
03F-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw wagyu over ready-to-eat raw salmon at sushi bar.
08A-20-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Shell egg in same container as onion on cookline.
08A-08-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator.
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator utilizes TPHC for sushi rice. Provided operator with time plan.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in reach-in cooler stored overnight per operator.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Beverages in cookline reach-in cooler.
08B-49-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon at sushi bar in standing water at room temperature.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent baffles have grease accumulation, lower shelving storing pots and pans on cookline soiled. Cookline reach-in cooler gaskets soiled with food debris. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Masago and Roe containers storing cut cucumber.
25-32-4
Basic - Working containers of food removed from original container not identified by common name. Multiple powdery and granulated substances through kitchren. **Repeat Violation**
02D-01-5
30
Nov 15, 2023
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Container of medicine improperly stored. Advil on prep table **Corrected On-Site**
41-07-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Heavy cream **Corrected On-Site**
02C-01-5
Intermediate - Spray bottle containing toxic substance not labeled. **Repeat Violation**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Working containers of food removed from original container not identified by common name. Flour **Repeat Violation**
02D-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Both bathrooms provided one for operator **Corrected On-Site**
31B-04-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler and reach in cooler Educated **Corrected On-Site**
08B-49-4
45
Jun 20, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
50
May 10, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable On cook line **Warning** - From follow-up inspection 2023-05-10: **Time Extended**
14-09-4
95
Frequently Asked Questions
When was Ari Sushi last inspected?
The most recent health inspection at Ari Sushi on file is from Mar 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Ari Sushi?
Across the inspection record, “standing water in bottom of reach-in-cooler” has been cited three times, more than any other issue at Ari Sushi.
How does Ari Sushi compare to other restaurants in Celebration?
Ari Sushi most recently scored 55 out of 100, which is lower than the Celebration average of 69.
Has Ari Sushi's inspection record improved over time?
Yes. Recent inspections at Ari Sushi have averaged around seven violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Ari Sushi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Ari Sushi inspected?
Based on the inspection history on file, Ari Sushi is inspected around three times per year on average.
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