III D's Sushi
Last inspected: Jan 15, 2026
55
Score
III D's Sushi has been inspected six times since 2022. On Jan 15, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have found fewer violations than earlier ones, averaging around 10 violations lately and about 14 violations before that.
Looking across the full record, “in-use utensil in non-time/temperature control” is the recurring theme, flagged four times.
That's lower than the typical North Redington Beach restaurant, which scores around 71. On the whole, the file is mixed but not concerning.
6
Inspections
1
Critical latest
1
Major latest
7
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - bean sprouts (69F - Cold Holding), moved to cooler **Corrective Action Taken**
03A-02-5
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit for dish machine **Repeat Violation**
16-32-5
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Cloth used as a food-contact surface. Microfiber cloth covering rice noodles on cook line **Corrected On-Site**
21-05-5
Basic - Food stored in a location that is exposed to splash/dust. Bins of rice noodles next to hand sink on cook line with no splash guard
08B-36-4
Basic - Food stored on floor. Cooking oil on floor next to rear kitchen door
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar and flour bins **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled **Repeat Violation**
23-03-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
55
Aug 21, 2025
Routine - Food
6 major violations. 6 minor violations.
View 12 violations
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. Forms emailed to operator
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided manager with form
03F-10-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Curry in freezer not dated
02C-04-5
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 - 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. Emailed to operator
11-27-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit for dish machine
16-32-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Cloth used as a food-contact surface. Wiping cloths covering rice noodles on cook line
21-05-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food in freezer on top shelf
08B-49-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar and rice bins, removed **Corrected On-Site**
10-01-5
Basic - No Heimlich maneuver/choking sign posted. Emailed to operator
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled.
23-03-4
41
Aug 8, 2024
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
52
Jan 25, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 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. Raw chicken over raw seafood in reach in freezer, order corrected **Corrected On-Site**
08A-17-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Deli container in rice bin
14-01-5
Basic - In-use tongs stored on equipment door handle between uses. On oven door handles
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in panko bin
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.cooler gaskets soiled. Hood filters soiled
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
58
Aug 14, 2023
Routine - Food
1 critical violation. 5 major violations. 10 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
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
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
19
Dec 5, 2022
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
High Priority - Toxic substance/chemical improperly stored. -spray bottles above plates served to the public in mini bar area Operator moved items during time of inspection. **Corrected On-Site** **Warning**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over soup in reach in cooler at cooks line Employee rearranged during time of inspection. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -garlic and oil (70F - Cold Holding); reconstituted noodles (62F - Cold Holding retemp at 40 degrees Fahrenheit ) Food items were not out for more than 4 hours Operator moved items to cooler during time of inspection. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked rice (79F - Hot Holding)-sushi rice Emailed Time as a public health control form to operator during time of inspection. **Warning**
03B-01-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in glass reach in cooler at bar opened on 12/3/2022 Discussed date marking with operator during time of inspection. **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting at prep table in kitchen **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine test **Warning**
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned dishwashing machine during time of inspection. **Corrected On-Site** **Warning**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. -bow used to scoop sugar at exit door **Warning**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. -cutting board at prep station in kitchen area **Warning**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. -employee in kitchen **Warning**
13-03-4
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -at wok station **Warning**
21-23-4
Basic - Food stored on floor. -oil on floor at cooks line and at exit door **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. -on stove handle in kitchen Operator moved tong during time of inspection. **Corrected On-Site** **Warning**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -measuring cup handle in pad Thai sauce at cooks line Operator moved cup during time of inspection. **Corrected On-Site** **Warning**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease **Warning**
23-03-4
22
Frequently Asked Questions
When was III D's Sushi last inspected?
The most recent health inspection at III D's Sushi on file is from Jan 15, 2026. The public record contains six inspections in total.
What is the most common violation at III D's Sushi?
Across the inspection record, “in-use utensil in non-time/temperature control” has been cited four times, more than any other issue at III D's Sushi.
How does III D's Sushi compare to other restaurants in North Redington Beach?
III D's Sushi most recently scored 55 out of 100, which is lower than the North Redington Beach average of 71.
Has III D's Sushi's inspection record improved over time?
Yes. Recent inspections at III D's Sushi have averaged around 10 violations per visit, down from roughly 14 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at III D's 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 III D's Sushi inspected?
Based on the inspection history on file, III D's Sushi is inspected around two times per year on average.
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