Design Sushi
Last inspected: Jan 15, 2026
61
Score
Design Sushi has been inspected eight times since 2022. On Jan 15, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly two violations before.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged two times.
Compared to other Clermont restaurants (averaging 68), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw tuna over edamame in reach in freezer
08A-02-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -provided copy to operator, operator posted. **Corrected On-Site**
02B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -cleaners stored in hand sink, operator removed.
31A-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. -imitation krab thawing in standing cold water, operator turned on cold running water. **Corrected On-Site**
06-01-5
Basic - Cutting board has cut marks and is no longer cleanable. -blue cutting board on prep table
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system are dusty
23-03-4
61
Oct 29, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ground tuna (47F - Cold Holding), reach in cooler, held more than four hours per operator **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. --ground tuna (47F - Cold Holding), reach in cooler, held more than four hours per operator -commercially processed ROP raw tuna not removed from packaging prior to thawing, fish completely thawed.
01B-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee began washing gloved hands in triple sink. Educated employee about washing hands, not gloves, in the hand sink only. Employee took off gloves and washed hands in hand sink. **Corrected On-Site**
12A-03-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -front reach in cooler
14-74-7
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -tuna
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. -take out containers on back shelf, operator inverted **Corrected On-Site**
25-06-4
45
May 6, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on make table -interior of microwave
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -hamachi on weekend special menu, operator marked as raw on menu. **Corrected On-Site**
02B-01-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. -weekend special menu, provided copy to operator, operator posted. **Corrected On-Site**
02A-01-5
Basic - Floor soiled/has accumulation of debris. -under triple sink
36-73-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
67
Nov 8, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
74
Mar 14, 2024
Routine - Food
1 major violation.
View 1 violation
Food Obtained from Approved Sources
FL-11
90
Sep 12, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
82
May 22, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
64
Dec 8, 2022
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Have pH instead of chlorine.
16-32-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of microwave soiled
22-02-4
Basic - Unwashed avocados stored over ready-to-eat escolar
08B-17-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados not washed prior to cutting.
08B-39-4
Basic - Employee beverage container on a food preparation table next to sushi rice. Employee relocated. **Corrected On-Site**
12B-07-4
70
Frequently Asked Questions
When was Design Sushi last inspected?
The most recent health inspection at Design Sushi on file is from Jan 15, 2026. The public record contains eight inspections in total.
What is the most common violation at Design Sushi?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited two times, more than any other issue at Design Sushi.
How does Design Sushi compare to other restaurants in Clermont?
Design Sushi most recently scored 61 out of 100, which is lower than the Clermont average of 68.
Has Design Sushi's inspection record improved over time?
No. Recent inspections at Design Sushi have averaged around seven violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Design 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 Design Sushi inspected?
Based on the inspection history on file, Design Sushi is inspected around three times per year on average.
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