Hand Roll Sushi
Last inspected: Jan 9, 2026
52
Score
The health department has logged 10 inspections at Hand Roll Sushi, the earliest from 2022. The most recent report on file is from Jan 9, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have flagged more than earlier ones: around 11 violations per visit lately, up from roughly seven violations before.
The pattern that stands out is “in-use tongs stored on equipment door handle between uses”, which has been cited six times.
That's lower than the typical Orlando restaurant, which scores around 79. The pattern in the record is worth a careful look.
10
Inspections
0
Critical latest
5
Major latest
3
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
5 major violations. 3 minor violations.
View 8 violations
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee washed hands in 3 compartment sink
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink at sushi station blocked by sauce bottles stored in sink
31A-09-4
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/
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. -chlorine bottle not labeled
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
27-16-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -all tiles in kitchen **Repeat Violation**
36-37-5
Basic - Equipment in poor repair. -ice machine missing door
14-11-5
Basic - Ice scoop handle in contact with ice.
10-08-5
52
Aug 25, 2025
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
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. -operator added time marking **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. -glass cleaner stored with food items and single service items
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -fried shrimp -fried sushi -noodles
02C-02-5
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. -Jose -Luciano -cris -gabi
53B-14-5
Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink in kitchen blocked by prep table **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
16-37-1
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. -operator had employees fill out reporting agreement
11-26-1
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -ceiling tiles made from porous material
36-37-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -dishes above cook line reach in cooler not inverted for storage
24-05-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. -clean glasses stored on rusted rack
24-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on prep table next to stove top
12B-07-4
Basic - Equipment in poor repair. -ice machine missing front door cover
14-11-5
Basic - Food stored on floor. -sugar bin on floor next to cook line reach in cooler
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -fork handle on slaw in contact with food item
10-06-5
Basic - Light shield damaged/in disrepair. -light shield in kitchen hanging down, not fully attached
38-01-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
23
Feb 12, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef on top of chicken in reach in freezer. Operator corrected **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table soiled **Repeat Violation**
22-02-4
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. Provided form operator filled out. **Corrected On-Site**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One male at sushi Bar. Employee removed. **Corrected On-Site**
13-07-4
Basic - Food stored on floor. Box of salmon on the floor. Operator removed. **Corrected On-Site**
08B-38-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at three compartment sink soiled Wall behind ice machine soiled
36-27-5
58
Jan 7, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked rice in reach in freezer.manager removed **Corrected On-Site** - From follow-up inspection 2025-01-07: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. The only manager certificate dated 8-6-19 ** **Warning** - From follow-up inspection 2025-01-07: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soil **Repeat Violation** - From follow-up inspection 2025-01-07: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Blocked with table. Operator removed. **Corrected On-Site** - From follow-up inspection 2025-01-07: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On stove handle by cook line. Operator removed tong. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-01-07: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-01-07: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottle on prep table. Employee removed. **Corrected On-Site** - From follow-up inspection 2025-01-07: **Time Extended**
40-06-5
55
Nov 6, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked rice in reach in freezer.manager removed **Corrected On-Site**
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. The only manager certificate dated 8-6-19 ** **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soil **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked with table. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottle on prep table. Employee removed. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. On stove handle by cook line. Operator removed tong. **Corrected On-Site** **Repeat Violation**
10-20-4
55
Jun 4, 2024
Complaint Full
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Pasta (63F - Cooling) per operator pasta was placed in cooler the previous day.
03D-02-5
High Priority - Raw animal food stored over or with unwashed produce. Unwashed onions and peppers over prepped Tuna. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken (52F - Cold Holding) per operator from the previous day.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen area.
22-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Across from cooks line.
27-16-5
Basic - Current Hotel and Restaurant license not displayed. Operator pulled up license on his phone.
50-09-4
Basic - In-use tongs stored on equipment door handle between uses. On Oven door on cooks line.
10-20-4
Basic - Wet mop not stored in a manner to allow the mop to dry. One wet mop stored on floor in back kitchen area. **Corrected On-Site**
42-01-4
45
Apr 29, 2024
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One male cook touched hat and hair then grabbed clean dishes and plating food without changing gloves and wash hands.
12A-25-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White Cutting boards in prep area.
22-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
27-16-5
Basic - Ripped/worn tin foil used as shelf cover. On dry storage shelf.
14-20-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout the kitchen. **Repeat Violation**
36-32-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One male and one female at front counter. **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. One male employee in kitchen area.
13-03-4
Basic - Floor soiled/has accumulation of debris. Through kitchen area.
36-73-4
Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine**Corrected On-Site** **Corrected On-Site**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Two tongs on oven door handle. **Corrected On-Site**
10-20-4
Basic - Standing water in bottom of reach-in-cooler. At front counter. **Corrected On-Site**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Through back kitchen area.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
43
Dec 12, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cold holding unit.**Corrected On-Site** **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
01B-13-4
High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored on sushi counter **Repeat Violation**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of fryers
22-02-4
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. - 1 new hire **Repeat Violation**
11-26-1
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. -Thawed in ROP packaging
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -2 bottles of water stored on sushi station. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Silverware/utensils stored upright with the food-contact surface up. - on sushi counter
24-18-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -black substance on wall behind 3 compartment sink.
36-27-5
41
Feb 8, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
39
Nov 7, 2022
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef at tall reach in cooler. **Corrected On-Site**
08A-20-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine at three compartment sink.
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. For sushi rice no plan available. **Corrected On-Site**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle with bleach no labeled under three compartment sink **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on preparation table in the kitchen. **Corrected On-Site**
12B-07-4
Basic - Interior of oven has accumulation of black substance/grease/food debris in the kitchen.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At front sushi case **Repeat Violation**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets at reach in cooler in front counter and tall reach in cooler at the kitchen.
23-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Thought the kitchen. **Repeat Violation**
36-32-5
50
Frequently Asked Questions
When was Hand Roll Sushi last inspected?
The most recent health inspection at Hand Roll Sushi on file is from Jan 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Hand Roll Sushi?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited six times, more than any other issue at Hand Roll Sushi.
How does Hand Roll Sushi compare to other restaurants in Orlando?
Hand Roll Sushi most recently scored 52 out of 100, which is lower than the Orlando average of 79.
Has Hand Roll Sushi's inspection record improved over time?
No. Recent inspections at Hand Roll Sushi have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Hand Roll Sushi 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 Hand Roll Sushi inspected?
Based on the inspection history on file, Hand Roll Sushi is inspected around three times per year on average.
Nearby Restaurants