Passionity Steak & Sushi
Last inspected: Jan 30, 2026
95
Score
The health department has logged seven inspections at Passionity Steak & Sushi, the earliest from 2022. The newest entry in the record is dated Jan 30, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has been favorable: violation counts have eased from around nine violations to closer to four violations per visit over the last few inspections.
When inspectors have written things up, “food stored on floor” has been the most frequent reason, cited three times.
Passionity Steak & Sushi's latest score of 95 sits above the Apopka average of 78. The record reflects steady performance over time.
7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 30, 2026
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Carbon dioxide/helium tanks not adequately secured. Two CO Tanks by back door not secured
51-11-4
95
Jul 16, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
74
Mar 19, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
43
Sep 19, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 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 poultry over open beef in walk-in-cooler **Corrected On-Site**
08A-17-6
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 held for 4 hours not marked, facility only opened 2.5 hours **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice wrapped in Saran Wrap 77°; per owner, rice has been sitting out since 11am, moved to refrigeration for immediate temperature recovery **Corrective Action Taken**
03B-01-6
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. Provided operator with handout **Corrected On-Site**
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with time plan, completed before end of inspection **Corrected On-Site**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared foods in walk-in-cooler from previous day not dated, sushi rice not dated
02C-02-5
Basic - Floor soiled/has accumulation of debris. Floor soiled behind cooking equipment
36-73-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. 2 cases of cooking oil on floor in kitchen **Corrected On-Site**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen Sushi in bowl defrosting at room temperature - moved to walk-in-cooler **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
37
Apr 18, 2023
Complaint Full
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over drinks in walk-in-cooler Raw poultry over sake in walk-in-cooler **Corrected On-Site**
08A-11-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 2 egg rolls cooks line sitting in basket 120°
03B-01-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel on cut avocados at sushi bar **Corrected On-Site**
14-86-1
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. Only employees that has any training is BA VU BANG NGHIEM HUY QUANG VU
53B-13-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle to raw chicken in product **Corrected On-Site**
10-06-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to clean plates **Corrected On-Site**
21-44-1
Basic - Food stored on floor. Cooking oil on floor in kitchen **Corrected On-Site**
08B-38-4
50
Mar 8, 2023
Complaint Full
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over spicy mayonnaise in walk-in-cooler **Corrected On-Site**
08A-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. Form not filled out for all employees
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
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Foods in walk-in-cooler not dated from previous day
02C-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk-in-cooler
08B-49-4
Basic - Food stored on floor. Drinks in plastic bottles on floor by ice machine Jug of vinegar on floor in walk in cooler **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 88° **Corrected On-Site**
10-07-4
Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
02D-01-5
52
Nov 16, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Passionity Steak & Sushi last inspected?
The most recent health inspection at Passionity Steak & Sushi on file is from Jan 30, 2026. The public record contains seven inspections in total.
What is the most common violation at Passionity Steak & Sushi?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Passionity Steak & Sushi.
How does Passionity Steak & Sushi compare to other restaurants in Apopka?
Passionity Steak & Sushi most recently scored 95 out of 100, which is higher than the Apopka average of 78.
Has Passionity Steak & Sushi's inspection record improved over time?
Yes. Recent inspections at Passionity Steak & Sushi have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Passionity Steak & 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 Passionity Steak & Sushi inspected?
Based on the inspection history on file, Passionity Steak & Sushi is inspected around two times per year on average.
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