Rock-N-Roll Sushi
Last inspected: Feb 2, 2026
100
Score
Going back to 2022, Rock-N-Roll Sushi has 10 inspections in the public record. The most recent report on file is from Feb 2, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around four violations each.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing two times across the record.
Rock-N-Roll Sushi's latest score of 100 sits above the Newberry average of 70. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
No violations found.
100
Dec 3, 2025
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
21
Aug 18, 2025
Food-Licensing Inspection
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
37
Jan 23, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Inside reach-in cooler at sushi prep station: Two reduced oxygen packages containing raw tuna thawed inside reduced oxygen packaging. Tuna is fully thawed. Package does have a label indicating the fish must be removed from packaging prior to thawing.
01B-13-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing glass cleaner hanging near three-compartment sink. Manager added proper label during this inspection. **Corrected On-Site**
41-17-4
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. Inside reach-in cooler at sushi prep station: Two reduced oxygen packages containing raw tuna thawed inside reduced oxygen packaging. Tuna is fully thawed. Package does have a label indicating the fish must be removed from packaging prior to thawing. Stop sale issued.
06-09-1
Basic - Equipment in poor repair. Reach-in cooler at sushi prep station not functional.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Fan at sushi prep station soiled with dust. 2. Speaker on wall above sushi prep station soiled with dust. **Repeat Violation**
23-03-4
67
Aug 26, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing on hose end after splitter at mop sink. Manager installed a vacuum breaker at mop sink during this inspection. **Corrected On-Site**
29-42-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles around vent at cookline soiled with dust.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on doors of reach-in coolers in back of kitchen soiled with mold-like substance. Gaskets on doors of reach-in coolers in front counter soiled with mold-like substance. Back of monitor at cookline soiled with dust.
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored directly on floor behind front counter. Employee removed bucket from floor during this inspection. **Corrected On-Site**
21-38-4
74
Mar 12, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Sealed package of raw salmon stored on shelf above pan containing peas and carrots inside reach-in freezer in back of kitchen. Vegetables were not in their original packaging. Employee moved pan of vegetables to top shelf during this inspection. **Corrected On-Site**
08A-02-6
Basic - Dead roaches on premises. One dead roach on gasket of reach-in cooler at cookline. Manager cleaned and sanitized gasket during this inspection. **Corrected On-Site**
35A-03-4
82
Dec 5, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Set up three-compartment sink Quat 0PPM. Inspector had employee replace quaternary sanitizer and set up the sink again, then 300PPM. **Corrected On-Site**
22-43-4
Basic - Old labels stuck to food containers after cleaning. Old label stuck on clean metal pan on clean dish rack near three-compartment sink.
16-46-4
82
Jun 21, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Personal Cleanliness
FL-40
47
Dec 16, 2022
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook line staff touch apron, and then pull a white bowl down for service, no hand wash. The manager addressed this with the staff member. **Corrected On-Site**
12A-28-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the soy miso soup paste at 47F in the lowboy prep reach-in cooler. This was placed in the reach-in freezer and dropped to 41F in 10 minutes. ALSO, in the sushi area reach-in cooler against the wall: salmon 44,45, tuna 44, eel 44F. Items were iced down and uncovered for quick chilling. Items prepped by the manager after lunch. Other items in this reach-in cooler at 43F. Items have achieved 43:: or less in 15 minutes. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Observed sushi rice using time as a public health control, no time mark. An adjusted time mark for three hours was added. ALSO, the flour water dip batter used for raw meats on the cook line lacked a time mark. A corrected time mark was added. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed FOOD HANDLER SOLUTIONS for multiple staff, which is not on the approved for the State of Florida.
53B-03-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed the bulk co2 tank is not secured.
51-11-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed 2 staff with facial hair engaged in food prep lacking beard guards. **Warning**
13-04-4
Basic - Food-contact surface not smooth and easily cleanable. Observed deli style paper used in contact with multiple fish products in the sushi area.
14-13-4
Basic - Worn, torn and/or soiled floors/carpeting. Observed has an accumulation of food debris behind/under equipment and table legs. **Warning**
36-10-4
47
Oct 27, 2022
Routine - Food
5 critical violations. 2 minor violations.
View 7 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. Employee touched hair and proceeded to portion chicken. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-25-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched pants and proceeded to handle rice for sushi roll without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-28-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from hand washing sink in sushi prep area. Manager stated item placed in cooler two hours prior to temperature being taken. Manager voluntarily discarded item. Item in reach-in cooler next to hand washing sink in sushi prep area: krab (46F - Cold Holding). Manager stated item placed in cooler two hours prior to temperature being taken. Manager moved item to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Rice in sushi prep area. Manager stated item placed out at 11 am.
01B-19-5
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. See stop sale. Rice in sushi prep area. Manager stated item placed out at 11 am. **Repeat Violation** **Admin Complaint**
03F-02-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle for rice scoop in grill drawer touching rice.
10-06-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket, 0 ppm.
21-08-4
43
Frequently Asked Questions
When was Rock-N-Roll Sushi last inspected?
The most recent health inspection at Rock-N-Roll Sushi on file is from Feb 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Rock-N-Roll Sushi?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited two times, more than any other issue at Rock-N-Roll Sushi.
How does Rock-N-Roll Sushi compare to other restaurants in Newberry?
Rock-N-Roll Sushi most recently scored 100 out of 100, which is higher than the Newberry average of 70.
Has Rock-N-Roll Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Rock-N-Roll Sushi have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Rock-N-Roll 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 Rock-N-Roll Sushi inspected?
Based on the inspection history on file, Rock-N-Roll Sushi is inspected around three times per year on average.
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