Hinode Sushi
Last inspected: Oct 23, 2025
45
Score
Inspectors have visited Hinode Sushi eight times, with records going back to 2022. The newest entry in the record is dated Oct 23, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
When inspectors have written things up, “no proof provided that food employees are informed” has been the most frequent reason, cited three times.
The city-wide average sits at 63, which Hinode Sushi's 45 doesn't quite reach. This restaurant has more on its record than most do.
8
Inspections
3
Critical latest
0
Major latest
3
Minor latest
Inspection History
Oct 23, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
45
Apr 14, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
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. Observed raw beef stored on top of fish fingers at the reach-inwhite freezer. Operator switch it . **Corrected On-Site**
08A-17-6
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. Not sign the newest employee operator had her sign . **Corrected On-Site**
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. **Repeat Violation**
53B-14-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphones and energy drink stored on top of make table kitchen area. **Corrected On-Site**
40-06-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table.
22-16-4
64
Oct 28, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 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 . Rice and green salad 1.5 hours. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar table top, cream cheese (70F-Cold holding) , for 1.5 hours. Operator placed inside cold holding unit. **Corrected On-Site**
03A-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.
53B-14-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Chef special menu ,raw fish not identified. **Corrected On-Site**
02B-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass of water with straw stored on top of cookline, make table . **Corrected On-Site**
12B-07-4
Basic - Standing water in bottom of cookline make line unit.
29-49-6
Basic - Hole in or other damage to kitchen door
36-24-5
52
Feb 28, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. - paper towel wrapped tuna and other fish.
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken <1 hour (46F - Cold Holding)
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board at sushi bar **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. - 1 new employee. Emailed form to operator. Printed and had employee read and signed. **Corrected On-Site**
11-26-1
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Bowl or other container with no handle used to dispense food. - bulk flour
14-01-5
Basic - Food stored on floor. - soy bucket on floor in dry storage room **Repeat Violation**
08B-38-4
Basic - Accumulation of debris on exterior of warewashing machine. - top of dish machine
16-21-4
50
Aug 18, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. - cookline cutting board stain **Warning** - From follow-up inspection 2023-08-18: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of debris on dish racks **Warning** - From follow-up inspection 2023-08-18: **Time Extended**
16-15-4
Basic - - From initial inspection : Basic - Food stored on floor. - soy sauce buckets in dry storage room - pickle ginger bucket in dry storage room **Warning** - From follow-up inspection 2023-08-18: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - 6 burner cooktop - gasket of cookline cooler - exterior microwave **Warning** - From follow-up inspection 2023-08-18: **Time Extended**
23-03-4
78
Aug 17, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
32
Mar 8, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area: cut lettuce (45F - Cold Holding).
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. **Corrected On-Site**
31B-02-4
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
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.
53B-13-5
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door by restrooms.
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher racks soiled. Exterior of rice cookers.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
36-27-5
45
Jul 7, 2022
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
52
Frequently Asked Questions
When was Hinode Sushi last inspected?
The most recent health inspection at Hinode Sushi on file is from Oct 23, 2025. The public record contains eight inspections in total.
What is the most common violation at Hinode Sushi?
Across the inspection record, “no proof provided that food employees are informed” has been cited three times, more than any other issue at Hinode Sushi.
How does Hinode Sushi compare to other restaurants in Oviedo?
Hinode Sushi most recently scored 45 out of 100, which is lower than the Oviedo average of 63.
Has Hinode Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Hinode Sushi have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hinode 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 Hinode Sushi inspected?
Based on the inspection history on file, Hinode Sushi is inspected around two times per year on average.
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