Jumbo Sushi
Last inspected: Feb 12, 2026
100
Score
Going back to 2022, Jumbo Sushi has 10 inspections in the public record. The latest inspection on file is from Feb 12, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better lately, with recent visits averaging around six violations compared to roughly 18 violations earlier on.
When inspectors have written things up, “no currently certified food service manager on duty” has been the most frequent reason, cited four times.
Jumbo Sushi's latest score of 100 sits above the Windermere average of 64. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
No violations found.
100
Feb 4, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink and entire establishment. Per manager, water heater broken/new water heater on site. Needs installation. **Warning** - From follow-up inspection 2026-02-04: Technician on site. Still need time to install water heater. **Time Extended**
27-16-4
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information./all training certificates missing employee's date of birth. - From follow-up inspection 2026-02-04: **Time Extended**
53B-10-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2026-02-04: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Food stored on floor./several cartons of oil. - From follow-up inspection 2026-02-04: **Time Extended**
08B-38-4
74
Feb 3, 2026
Routine - Food
3 critical violations. 6 major violations. 5 minor violations.
View 14 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/sushi rice out for one hour per manager/put time mark on sushi rice/ **Corrected On-Site**
03F-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./observed kitchen employee washed hands with gloves on and not changed gloves after hand wash.
12A-09-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken stored over raw salmon/walk in cooler/ **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab./crab salad on menu/changed to Krab salad Immediately/ **Corrected On-Site**
52-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cleaned rice net hanging on bloom handle/near mop sink/removed/ **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing./cook line hand wash sink used to store bucket of water inside hand sink./removed/ **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./raw tuna, raw salmon, raw yellowtail and other raw fish not identified on menu. **Warning**
02B-01-5
Intermediate - Records/documents for required employee training do not contain all of the required information./all training certificates missing employee's date of birth.
53B-10-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink and entire establishment. Per manager, water heater broken/new water heater on site. Needs installation. **Warning**
27-16-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./kitchen cook.
13-04-4
Basic - Food stored on floor./several cartons of oil.
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./sugar container by 3 compartment sink.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./68F, rice scoop. **Repeat Violation**
10-07-4
27
Aug 6, 2025
Routine - Food
4 critical violations. 3 major violations. 14 minor violations.
View 21 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2025. Operator renewed immediately, license now current active, expires 4/1/2026. **Corrected On-Site**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimp/cook line reach in cooler.
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked chicken/walk in cooler.
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over unwashed lettuce/walk in cooler.
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times./a pitcher of water inside wait station hand sink/ **Corrected On-Site**
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 - Records/documents for required employee training do not contain all of the required information./all four employee's training certificates missing employee's date of birth.
53B-10-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler.
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation./sushi chef.
13-03-4
Basic - Food stored on floor. Oil carton and soy sauce buckets on kitchen floor.
08B-38-4
Basic - Ice buildup in reach-in freezer/sushi bar.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop 81F.
10-07-4
Basic - Plumbing system in disrepair./cook line hand sink disrepair/unable to use for hand washing.
29-08-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues./freezer near dish machine.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Front sushi bar brown to go boxes. Cook line to go containers.
25-06-4
Basic - Water leaking from pipe and/or faucet/handle./hand sink next to 3 compartment sink.
29-11-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./on cook line cutting board.
21-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm, rechecked 50ppm. **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name./flour container near exit door with no label.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food./plastic bowl used to scoop flour, sugar/ **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on cook line table.
12B-07-4
20
Mar 28, 2025
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./chlorine over 200ppm, rechecked 100ppm/ **Corrected On-Site**
41-15-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw beef over raw shrimp, cook line reach in cooler.
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over sauces, sushi bar. Raw salmon stored over fruit, sushi bar. Raw salmon stored over tempura batter, cook line reach in cooler.
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing./cook line hand sink used to store food/ **Corrected On-Site** **Repeat Violation**
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/8 employees working but no certified manager on site. **Repeat Violation**
53A-05-6
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./several new employees with no acknowledge form. Emailed form to manager.
11-26-1
Basic - Working containers of food removed from original container not identified by common name./flour container. **Repeat Violation**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food./salt, flour containers. **Repeat Violation**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation./female sushi chef.
13-03-4
Basic - Food stored on floor./salt and flour containers on kitchen floor. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Sushi bar chest freezer.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./salt and flour containers/ **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop 75F.
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination./sushi to go trays, front sushi bar/ **Corrected On-Site**
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
30
Aug 20, 2024
Routine - Food
3 critical violations. 7 major violations. 8 minor violations.
View 18 violations
High Priority - Non-food grade paper/paper towel used as liner for food container./sushi bar and cook line prep table.
14-86-1
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/sushi rice out for 2 hours/ **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./egg wash cold holding at 59F, double panned, removed pan/ **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board behind 3 compartment sink soiled. Cook line prep table cutting board soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times./hand sink next to 3 compartment sink blocked by mop bucket.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing./hand sink next to 3 compartment sink used to store buckets/ **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
16-37-1
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/four kitchen employees working but no certified manager on duty. **Repeat Violation**
53A-05-6
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./missing two kitchen employees certificates.
53B-13-5
Intermediate - Records/documents for required employee training do not contain all of the required information./some certificates missing employee's full name, some missing date of birth. **Repeat Violation**
53B-10-4
Basic - Working containers of food removed from original container not identified by common name./flour container not labeled.
02D-01-5
Basic - Accumulation of debris inside warewashing machine./black debris/ **Corrected On-Site**
16-03-4
Basic - Bowl or other container with no handle used to dispense food./sugar, flour containers/ **Corrected On-Site**
14-01-5
Basic - Food stored on floor./several soy sauce buckets. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Sushi bar chest freezer. Kitchen small reach in freezer, next to dish machine.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ Hand sink next to 3 compartment sink soiled. Sushi bar chest freezer gasket soiled. **Corrected On-Site**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses./on kitchen small prep table.
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm.
21-07-4
21
Mar 20, 2024
Routine - Food
1 critical violation. 6 major violations. 9 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
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
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
14
Jul 5, 2023
Routine - Food
1 critical violation. 5 major violations. 13 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw fish over sauces, sushi bar cooler/ **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./3 cutting boards under kitchen prep table heavily soiled.
22-02-4
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/observed five kitchen employees (including sushi chefs) but no manager on duty/manager walked in in the middle of the inspection/ **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./next to 3 compartment sink/ **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./sushi rice/form provided.
03F-10-5
Intermediate - Records/documents for required employee training do not contain all of the required information./all certificates missing employee's date of birth.
53B-10-4
Basic - Wiping cloth sanitizing solution stored on the floor./in front of kitchen glass reach in cooler/ **Corrected On-Site**
21-38-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Single-service articles not stored inverted or protected from contamination./to go containers at sushi bar and kitchen top shelves/ **Corrected On-Site**
25-06-4
Basic - Food stored on floor./oil carton, kitchen/ **Corrected On-Site**
08B-38-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./chef wearing a watch while making sushi/ **Corrected On-Site**
13-07-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues./two door side and side to freezer in kitchen.
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket. Cook line reach in cooler gaskets. Reach in freezer/sushi bar gaskets. Reach in freezer/dessert gaskets. Heavy grease build up behind deep fryers/cook line. Walk in cooler fan cover.
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit./salad cooler in kitchen.
05-09-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./rice scoop 88F.
10-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar container near exit door/ **Corrected On-Site**
10-01-5
Basic - Ice buildup in reach-in freezer/dessert freezer.
14-69-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
27
May 30, 2023
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
23
Nov 16, 2022
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2022-11-16: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2022-11-16: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled Fan cover soiled walk-in cooler Soiled hood filters Exterior rice cooker soiled Interior reach in freezer soiled - From follow-up inspection 2022-11-16: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. 3 compartment sink leaking - From follow-up inspection 2022-11-16: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - All prep shelves with rust that has pitted the surface. - From follow-up inspection 2022-11-16: **Time Extended**
14-33-4
78
Frequently Asked Questions
When was Jumbo Sushi last inspected?
The most recent health inspection at Jumbo Sushi on file is from Feb 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Jumbo Sushi?
Across the inspection record, “no currently certified food service manager on duty” has been cited four times, more than any other issue at Jumbo Sushi.
How does Jumbo Sushi compare to other restaurants in Windermere?
Jumbo Sushi most recently scored 100 out of 100, which is higher than the Windermere average of 64.
Has Jumbo Sushi's inspection record improved over time?
Yes. Recent inspections at Jumbo Sushi have averaged around six violations per visit, down from roughly 18 earlier in the record.
What does a low risk rating mean?
A low risk rating at Jumbo Sushi means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Jumbo Sushi inspected?
Based on the inspection history on file, Jumbo Sushi is inspected around three times per year on average.
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