Bikkuri Sushi Noodle and Grill
Last inspected: Feb 23, 2026
12
Score
Inspectors have visited Bikkuri Sushi Noodle and Grill 10 times, with records going back to 2022. Bikkuri Sushi Noodle and Grill was last inspected on Feb 23, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has not been favorable: recent inspections average around 15 violations each, up from closer to five violations before.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing four times across the record.
Bikkuri Sushi Noodle and Grill's latest score of 12 falls below the Orlando average of 79. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
7
Critical latest
2
Major latest
18
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
7 critical violations. 2 major violations. 18 minor violations.
View 27 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 On sushi rice. Made at 10:30pm per operator. Operator discarded **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. About half container of sushi rice made at 10:30am per operator. At sushi station until 2:48, when inspector advised to immediately discard. Operator discarded **Corrected On-Site**
03F-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese 52F cold holding above pans in sushi preparation cooler less than 4hrs per operator. Operator put in bottom cooler for temperature recovery **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is vacuum packing octopus. Operator immediately discarded. -About half container of sushi rice made at 10:30am per operator. At sushi station until 2:48, when inspector advised to immediately discard. Operator discarded **Corrected On-Site** **Warning**
01B-13-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw Scallops and raw tuna out of it's original packaging over ice cream in freezer. Operator removed **Corrected On-Site**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw eggs over several ready to eat items in in cooler . Operator removed **Corrected On-Site**
08A-05-6
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Operator is vacuum packing octopus. Operator immediately discarded. **Corrected On-Site** **Warning**
03G-04-5
Intermediate - Handwash sink used for purposes other than handwashing. -Bucket in Hand sink in liquor room -Pan in hand sink in mop sink room Operator removed **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi items on happy hour menu and main menu **Warning**
02B-01-5
Basic - In-use ice scoop stored on soiled surface between uses. On top of dusty ice machine . Operator cleaned ice machine and scoop **Corrected On-Site**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil for rice in water of 109F
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of ice machine. Operator cleaned **Corrected On-Site**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Bottom, interior of coolers/freezers in cooler/freezer room. Bottom interior of freezer on cook line
22-16-4
Basic - Single-service articles improperly stored. Case of cups on floor. Operator removed **Corrected On-Site**
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Krab, escolar, eel thaw at room temperature. Operator placed in cooler **Corrected On-Site**
06-01-5
Basic - Toilet/urinal not flushing/functioning properly. In mens room covered. Per operator it doesnt get used. Advised it must be available if working.
32-23-5
Basic - Unnecessary items/unused equipment on the premises. Several pieces of Unused equipment on site. Advised operator to discard
33-31-5
Basic - Water leaking from pipe and/or faucet/handle. At mop sink
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Label on flour container **Corrected On-Site**
02D-01-5
Basic - Ceiling tile missing. In back area. Operator put in place **Corrected On-Site**
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on floor. . Operator immediately removed from floor snd inverted **Corrected On-Site**
24-05-4
Basic - Dead roaches on premises. 1 dead Roach next to large chest freezer. 1 dead Roach next to chest freezer in freezer room. Operator immediately discarded **Corrected On-Site**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and medicine on sushi prep station. Operator removed **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. -Interior of microwave chipping /rust at across bar station
14-11-5
Basic - Floor soiled/has accumulation of debris. Dishwasher area
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -Bag in a box soda -boxed oil. Operator removed all **Corrected On-Site**
08B-47-4
12
Jul 24, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish stored in reach in completely thawed date mark 3/29/25.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese ( over stacked in reach in cooler per operator less than 4 hours) (59F - Cold Holding). Employee placed in reach in cooler for temperature recovery.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Imitation crab in hws by sushi display case at front service counter. Employee removed. **Corrected On-Site**
31A-09-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Fish stored in reach in completely thawed date mark 3/29/25. Per operator seafood salad comes in already made facility and portion in rop bags. Facility owner made executive decision to stop process. Operator discarded all ROP fish from reach in coolers.**Warning** **Corrected On-Site** **Warning**
03G-50-1
Intermediate - Records/documents for required employee training do not contain all of the required information. No date of completion for some.
53B-10-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Fish stored in reach in completely thawed date mark 3/29/25. Per operator seafood salad comes in already made facility and portion in rop bags. Facility owner made executive decision to stop process. Operator discarded all ROP fish from reach in coolers.**Warning** **Corrected On-Site** **Warning**
03G-54-1
Basic - Bowl or other container with no handle used to dispense food. Plastic Togo bowl in rice operator removed. **Corrected On-Site**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
47
Nov 6, 2024
Complaint Full
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib cook line no vacuum breaker
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Mid hand sink sushi area blocked with containers inside it Cook line hand sink untesils inside hand sink Operator removed containers and utensils **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Soap dispenser at front sushi area not dispensing soap
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on cook line not labeled
41-17-4
Basic - Unnecessary items/unused equipment on the premises. Ice machine and upright freezer in back hallway
33-31-5
Basic - No Heimlich maneuver/choking sign posted. Emailed operator sign to print and post **Corrective Action Taken**
51-13-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior toaster oven sushi area soiled
22-08-4
Basic - Food stored on floor. Cases of platice bottles of water stored on floor far back area
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cologne on shelf with clean containers dish area
40-06-5
50
Sep 12, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in back make table Operator moved beef **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over or with unwashed produce. Raw unpasteurized shelled eggs over unwashed broccoli Operator moved eggs **Corrected On-Site**
08A-04-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled
22-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing 76° water Operator put in crock pot with 167° water **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Ambient thermometers missing in white colorless in back storage area
05-09-4
64
Apr 23, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 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 p Time on rice. Rice was made less rhan 4hrs per operator. Operator marked time **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed produce in white reach in cooler in back kitchen area **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Trays in hand sink in kitchen area **Corrected On-Site**
31A-11-4
Basic - Current Hotel and Restaurant license not displayed. License is currently active
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On sushi prep table **Corrected On-Site**
12B-07-4
Basic - Ice scoop handle in contact with ice. In ice bin **Corrected On-Site**
10-08-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In white coolers
05-09-4
Basic - Water leaking from pipe and/or faucet/handle. Hot water handle leaking at Dump sink by 3 bay sink
29-11-4
52
Jan 16, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time plan is out dated and incomplete. However operator is tracking time for rice and boba. Provided operator with new time plan **Corrective Action Taken** - From follow-up inspection 2024-01-16: **Time Extended**
03F-10-5
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-01-16: **Time Extended**
53B-13-5
82
Nov 15, 2023
Routine - Food
1 critical violation. 6 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over butter in reach in cooler on cook line Raw shell eggs over noodles in reach in cooler on cook line **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Sani bucket in hand sink **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items served raw/undercooked on main menu and happy hour menu **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time plan is out dated and incomplete. However operator is tracking time for rice and boba. Provided operator with new time plan **Corrective Action Taken**
03F-10-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table **Corrected On-Site**
12B-07-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet At hand sink in bar area.
29-11-4
Basic - Time/temperature control for safety food thawed in an improper manner. Packet of fish thawing on counter. Operator put in cooler **Corrected On-Site**
06-01-5
37
Mar 7, 2023
Complaint Full
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Vacuum breaker missing on splitter added to hose bibb. - At mop sink and cook line threaded faucet.
29-34-4
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. - Boba at make table less than 1 hr. Operator placed time on chart. **Corrected On-Site**
03F-02-5
Basic - Exterior door has a gap at the threshold that opens to the outside. - At closed off bar area back door.
35B-01-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. - Missing tile above entrance to closed bar ware washing room. - Tiles with water stains above dry storage. - Missing tiles throughout.
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. - Grooved cutting board with black residue next to frying station on make table.Advised to replace board.
14-09-4
Basic - Dead roaches on premises. - One in corner on cook line behind wok station. - One in corner behind tall reach in freezer in hallway. Operator cleaned and sanitized areas. **Corrected On-Site**
35A-03-4
Basic - In-use wet wiping cloth used under cutting board. - On cook line throughout. Operator removed. **Corrected On-Site**
21-04-4
Basic - Time/temperature control for safety food thawed under hot running water. - Sukiyaki (beef and cooked onions) in package thawing under 98F water. Advised operator to place in cooler immediately. Thawing less than 1 hr.
06-07-5
55
Jan 31, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Quail eggs stored over kewpie in sushi cooler to right of hand sink. Operator moved items to bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
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. - Paperwork provided. **Corrected On-Site**
11-27-4
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. Paperwork provided. **Corrected On-Site**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. - Sanitizer bottle at prep sink. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Standing water in bottom of reach-in-cooler. - Salad cooler and fish cooler on cook line. **Repeat Violation**
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Ventilation hood above fryers has grease buildup. **Repeat Violation**
23-03-4
Basic - Ice buildup in reach-in freezer. - Tall white freezer at the corner in hallway and at ware washing station. **Repeat Violation**
14-69-4
Basic - Current Hotel and Restaurant license not displayed. - Operator posted. **Corrected On-Site** **Repeat Violation**
50-09-4
47
Jul 11, 2022
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Boba 71F on counter less than 2 hrs per operator. Added to time plan. **Corrected On-Site**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw shell eggs stored above bbq sauce and reconstituted noodles in reach in cooler at end of cook line. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Raw chicken portioned on reach in freezer door above packaged fish and dumplings.
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - Some items identified and others such as sashimi not identified. Operator marked on menu raw items and highlighted word raw on menu. **Corrected On-Site**
02B-01-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. - Sanitizer bottle on prep sink in service station area. **Corrected On-Site**
41-17-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Nonfood-contact surface soiled with grease and dust. - Ventilation hood above fryers.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. - Coolers on cook line.
29-49-6
41
Frequently Asked Questions
When was Bikkuri Sushi Noodle and Grill last inspected?
The most recent health inspection at Bikkuri Sushi Noodle and Grill on file is from Feb 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at Bikkuri Sushi Noodle and Grill?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Bikkuri Sushi Noodle and Grill.
How does Bikkuri Sushi Noodle and Grill compare to other restaurants in Orlando?
Bikkuri Sushi Noodle and Grill most recently scored 12 out of 100, which is lower than the Orlando average of 79.
Has Bikkuri Sushi Noodle and Grill's inspection record improved over time?
No. Recent inspections at Bikkuri Sushi Noodle and Grill have averaged around 15 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Bikkuri Sushi Noodle and Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bikkuri Sushi Noodle and Grill inspected?
Based on the inspection history on file, Bikkuri Sushi Noodle and Grill is inspected around three times per year on average.
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