E Sushi
Last inspected: Dec 4, 2025
61
Score
E Sushi appears in inspection records eight times, starting in 2022. Inspectors last stopped by on Dec 4, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around 16 violations to closer to five violations per visit over the last few inspections.
The pattern that stands out is “food stored on floor”, which has been cited seven times.
Restaurants in Odessa average 73, so E Sushi trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Dec 4, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter 67F Sitting above top table reach in cooler main station employee moved to bottom of cooler. **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat sauce reach in cooler across flat top grill employee removed food to proper storage walk in color raw shrimp over kimchi buckets in walk in cooler **Corrective Action Taken** **Repeat Violation**
08A-05-6
Basic - Bowl or other container with no handle used to dispense food. Plastic cup inside rice pot
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone wallet on top of prep table shelf
40-06-5
Basic - Food stored on floor. Kimchi buckets raw onion bags raw chicken boxes on floor walk in cooler **Repeat Violation**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside kitchen by three comp sink
22-20-5
61
Jan 23, 2025
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched inside of trash can to dump food than made a drink.
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat fresh garlic and oil in reach in cooler on cook line. Raw beef over ready to eat sauce in walk in cooler **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter tempori flower shrimp added 56 f fresh garlic and oil 56 f employee added ice fresh garlic and oil 43 f **Corrective Action Taken**
03A-02-5
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. Tested at 10 ppm retested to 100 ppm **Corrected On-Site** **Repeat Violation**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Stored equipment in sink by three compartments employee removed **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink on line employee restocked **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Food stored on floor. Vegetables and sauce buckets on floor in walk in Cooler. Carrots in bag on floor in kitchen. Frozen food in freezer in boxes stored on floor **Repeat Violation**
08B-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.unwashed avocados over rice cooked in walk in cooler employee removed produce to proper storage **Corrected On-Site** **Repeat Violation**
08B-17-4
41
Aug 28, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For 2 employees Mitch Lin xiaoche zhou expired Florida restaurant and lodging association **Warning** - From follow-up inspection 2024-08-28: Still observed **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Food stored on floor. Oil case soy sauce bucket in kitchen line Raw beef and raw chicken in buckets in walk in cooler manger removed from floor to shelf Raw tuna and imitation krab in bucket on foor sushi line employee removed from floor **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-08-28: Still observed **Time Extended**
08B-38-4
86
Aug 20, 2024
Routine - Food
4 critical violations. 5 major violations. 3 minor violations.
View 12 violations
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. Tested two times at 0 ppm discussed with manager to use the three compartment sink until the machine is fixed. **Warning**
22-41-4
High Priority - Employee washed hands with no soap. Employee washed hands with no soap **Warning**
12A-20-4
High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp over unwashed produce walk in cooler management removed to proper storage **Corrected On-Site** **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat sauces reach in cooler on cooks line manager removed to proper storage **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink discussed with manager the importance of hand washing at hand sink **Warning**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. **Repeat Violation** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager restocked on cooks line **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
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. Missing for 1 employee employee signed **Corrected On-Site** **Warning**
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For 2 employees Mitch Lin xiaoche zhou expired Florida restaurant and lodging association **Warning**
53B-14-5
Basic - Food stored on floor. Oil case soy sauce bucket in kitchen line Raw beef and raw chicken in buckets in walk in cooler manger removed from floor to shelf Raw tuna and imitation krab in bucket on foor sushi line employee removed from floor **Corrective Action Taken** **Repeat Violation** **Warning**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Sushi rice handle employee removed from touching rice. **Corrected On-Site** **Warning**
10-06-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed potatoes over cooked broccoli in walk in cooler. **Warning**
08B-17-4
29
Mar 5, 2024
Routine - Food
7 critical violations. 3 major violations. 3 minor violations.
View 13 violations
High Priority - Observed: Dented/rusted cans present. See stop sale. 2 dented cans oyster sauce Lee kum kee on can good shelf Priority: High Priority
01B-01-4
High Priority - Observed: Nonfood-grade bags used in direct contact with food. Raw beef in a plastic to go back for restaurant carry out. In walk in cooler. Priority: High Priority
14-31-5
High Priority - Observed: Operating with an expired Division of Hotels and Restaurants license. Priority: High Priority
50-17-3
High Priority - Observed: Raw animal food stored over or with unwashed produce.raw pork over tomatoes walk in cooler. Employee removed to proper storage. **Corrected On-Site** Priority: High Priority
08A-04-5
High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat vegetables and crab cook sushi cooler in kitchen. Employee removed to proper storage **Corrected On-Site** **Repeat Violation** Priority: High Priority
08A-05-6
High Priority - Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves. Employee removed gloves and washed hands. **Corrective Action Taken** Priority: High Priority
12A-09-4
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter Cold holding: tempora mix raw ingredients touching 72 f employee placed ice on product 2nd temp 43 f **Corrected On-Site** Priority: High Priority
03A-02-5
Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Both hand washing sinks in back kitchen. Employee restocked. **Corrected On-Site** Priority: Intermediate
31B-02-4
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine employee cleaned ice machine **Corrected On-Site** Priority: Intermediate
22-02-4
Intermediate - Observed: Handwash sink used for purposes other than handwashing. Containers stored in hand washing sink by dish machine. Employee removed Priority: Intermediate
31A-11-4
Basic - Observed: Bowl or other container with no handle used to dispense food. In tempora mix on counter. Plastic container used for scoop. **Corrective Action Taken** **Repeat Violation** Priority: Basic
14-01-5
Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee drink on prep table. Employee removed. Priority: Basic
12B-07-4
Basic - Observed: Food stored on floor. Boxes of fish and lobster on floor in walk in freezer Walk in cooler box of fish and bowl of raw chicken on floor **Repeat Violation** Priority: Basic
08B-38-4
22
Oct 18, 2023
Routine - Food
6 critical violations. 2 major violations. 14 minor violations.
View 22 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook rubbed his hands together for 6 seconds
12A-17-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Bowls and containers being washed and rinsed in 3 compartment sink not being sanitized before putting on drying rack, operator had employee put dishes through dish machine **Corrective Action Taken**
22-45-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator received fresh raw salmon from a different seafood company than they usually receive it from with no parasite destruction, operator called seafood company and received parasite destruction letter via email from seafood company **Corrected On-Site**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef above sauce in reach in cooler, raw beef moved to bottom shelf **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried shrimp (120F - Hot Holding) on table next to fryer, employee put into reach in cooler to be cooled **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Bottle of windex on shelf above bags of ginger in sushi bar
41-10-4
Intermediate - Handwash sink used for purposes other than hand washing. Hand sink next to 3 compartment sink used to store container with plant in it
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks, 2 sushi cooks, 2 servers and a dish washer on duty with no manager on site, manager showed up during inspection **Corrected On-Site**
53A-05-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over cut broccoli in walk in cooler
08B-17-4
Basic - Bowl or other container with no handle used to dispense food. Container used to scoop rice, container removed **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and head phones on shelf above reach in cooler Purse on box of cooking seasoning on dry storage rack Scratch off tickets and empty employee cup on shelf above cans of soda in kitchen **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee put hat on **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls stacked on top of each other on shelf above 3 compartment sink
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under back door going outside from the kitchen
35B-01-4
Basic - Food stored on floor. Bucket of sauce on floor in sushi bar and in walk in cooler Multiple food items stored on floor in walk in freezer **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. Ice scoop handle not out of the ice **Corrected On-Site**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between reach in cooler and prep table **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink in sushi bar, hand wash sign posted at hand sink **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooler
23-03-4
Basic - Reuse of single-service or single-use articles. Old seaweed salad containers being reused to store flour in and Togo sauces in cooler
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Shrimp being thawed in a 5 gallon bucket of warm water under 3 compartment sink in dish area, water temperature is 63F, shrimp temperature 67F, operator dumped bucket of shrimp into clean side of dish machine to be put into another container, then put into walk in cooler
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
17
Apr 4, 2023
Routine - Food
10 critical violations. 5 major violations. 9 minor violations.
View 24 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting lemons with bare hands. Employee cutting broccoli with bare hands. Manager all employees wash hands and put on new gloves before continuing food preparation. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Food with mold-like growth. See stop sale. Peeled garlic cloves with mold like growth in walk in cooler. Manager discarded garlic. **Corrective Action Taken** **Warning**
01B-07-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel lining beef. **Warning**
14-86-1
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed avocados in walk in cooler. **Warning**
08A-04-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Employee moved eggs to cooler. **Corrected On-Site** **Warning**
03A-03-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee rinsed gloves. Manager and all employees wash hands and change gloves. **Corrective Action Taken** **Warning**
12A-09-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched phone then proceeded to put on gloves without washing hands. Manager and all employees wash hands and change gloves. **Corrective Action Taken** **Warning**
12A-07-5
High Priority - Employee handled raw fish and then handled clean equipment without washing hands. Manager had all employees wash hands. **Corrective Action Taken** **Warning**
12A-27-4
High Priority - Food stored in ice used for drinks. See stop sale. Container of lemons in ice used for drinks at soda machine. Manager discarded ice and removed container of lemons. **Corrected On-Site** **Warning**
08B-56-4
High Priority - Stop Sale issued due to adulteration of food product. Container of lemons stored in ice used for drinks at soda station. See stop sale. Manager discarded ice. **Corrective Action Taken** **Warning**
01B-03-5
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave interior soiled. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by triple sink, at right end of sushi bar, and by fryers. Manager placed paper towels at all sinks. **Corrected On-Site** **Warning**
31B-02-4
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. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink by triple sink. Manager placed soap at sink. **Corrected On-Site** **Warning**
31B-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers on line. Manager removed knife. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water 90F. Manager removed water from container. **Corrected On-Site** **Warning**
10-07-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones on cutting boards. Employees removed phones. **Corrected On-Site** **Warning**
40-06-5
Basic - Food stored on floor. Buckets of soy sauce on floor in walk in cooler. Multiple food items on floor in walk in freezer. **Warning**
08B-38-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting carrots without washing prior. Manager had employee wash carrots before continuing. **Corrective Action Taken** **Warning**
08B-39-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Soap and bleach in sanitizer bucket at server station. Manager discarded and made with just bleach. **Corrected On-Site** **Warning**
21-03-4
9
Oct 25, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
61
Frequently Asked Questions
When was E Sushi last inspected?
The most recent health inspection at E Sushi on file is from Dec 4, 2025. The public record contains eight inspections in total.
What is the most common violation at E Sushi?
Across the inspection record, “food stored on floor” has been cited seven times, more than any other issue at E Sushi.
How does E Sushi compare to other restaurants in Odessa?
E Sushi most recently scored 61 out of 100, which is lower than the Odessa average of 73.
Has E Sushi's inspection record improved over time?
Yes. Recent inspections at E Sushi have averaged around five violations per visit, down from roughly 16 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at E 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 E Sushi inspected?
Based on the inspection history on file, E Sushi is inspected around three times per year on average.
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