Sea-San Sushi Bar
Last inspected: Dec 29, 2025
55
Score
The health department has logged 11 inspections at Sea-San Sushi Bar, the earliest from 2022. The most recent report on file is from Dec 29, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have ticked up lately, averaging around five violations per visit versus roughly three violations earlier in the record.
“Raw animal food stored over/not properly separated” comes up most often, recorded five times in the inspection record.
That's lower than the typical Orlando restaurant, which scores around 79. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
3
Critical latest
1
Major latest
1
Minor latest
Inspection History
Dec 29, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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. -sushi rice at front counter
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell egg over ready to eat food items in walk in cooler
08A-05-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink at sushi bar
27-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. -silverware next to kitchen entrance
24-18-4
55
Mar 11, 2025
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Shrimp on top of strawberries in walk in freezer. Operator removed. **Corrected On-Site** **Repeat Violation**
08A-05-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler at sushi bar soiled, operator cleaned **Corrected On-Site**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at sushi bar. Open cleaned **Corrected On-Site**
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned. **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles over prep table soiled. Vents over prep table soiled.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on dish storage rack. Operator inverted **Corrected On-Site**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by rest room area.
35B-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled on prep table. Operator cleaned. **Corrected On-Site**
22-08-4
55
Jan 21, 2025
Routine - Food
No violations found.
100
Dec 3, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2024-12-03: **Time Extended**
53A-07-6
90
Nov 21, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and Raw bacon over cucumber and pasta in walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm **Warning**
22-41-4
High Priority - Toxic substance/chemical improperly stored. Rubbing alcohol on shelf nest to soy sauce. Manager removed. **Corrected On-Site**
41-10-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Basic - Light not functioning. One light bulb on cook line **Corrected On-Site**
36-62-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in the kitchen soiled.
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron hanging on dry storage rack. Manager removed **Corrected On-Site**
40-06-5
50
Jul 3, 2024
Routine - Food
No violations found.
100
Jun 24, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm **Warning** - From follow-up inspection 2024-06-24: **Time Extended**
22-47-4
86
Jun 14, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm **Warning**
22-47-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Bottles of alcohol on two prep tables in kitchen area. **Corrected On-Site**
41-04-4
Intermediate - Handwash sink not accessible for employee use at all times. With straining pans at front counter. **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator, operator printed and signed. **Corrected On-Site**
03F-10-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water 72F **Corrected On-Site**
10-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottles next to clean dishes at dishwasher.
40-06-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils at cooks line. **Corrected On-Site**
24-05-4
Basic - Bowl or other container with no handle used to dispense food. in rice container **Corrected On-Site**
14-01-5
50
Jul 25, 2023
Routine - Food
4 critical violations. 5 major violations. 5 minor violations.
View 14 violations
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 and raw salmon, cook line reach in cooler/ **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fresh garlic with oil 82F, tempura shrimp 130F/both less than 4 hours at cook line/will be added to time as public health control.
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2023. Manager called operator and paid on line with proof of payment received. But license status still show delinquent. Operator called Tallahassee and stated that payment was received but system was down. Payment not able to post immediately. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs over sauces, front counter bar reach in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient./some drinks served with raw egg whites as an ingredient but not described on the drink menu. Manager and employee's marked (indicate raw ingredient) on the menu immediately. **Corrected On-Site**
02B-04-5
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/one manager certificate available but not on duty.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./kitchen hand sink.
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 using time control per chef, form available but not filled out.
03F-10-5
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./missing 3 employee's training certificates.
53B-13-5
Basic - Wiping cloth sanitizing solution stored on the floor./under dish machine/ **Corrected On-Site**
21-38-4
Basic - Stored food not covered./ice at front bar/ **Corrected On-Site**
08B-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 74F water/cook line. Utensils in 75F water/bar. **Corrected On-Site**
10-07-4
Basic - Food stored on walk in freezer floor.
08B-38-4
Basic - Equipment in poor repair./walk in freezer gaskets torn and unable to closed the door completely.
14-11-5
26
Dec 15, 2022
Food-Licensing Inspection
No violations found.
100
Aug 10, 2022
Complaint Full
3 critical violations. 3 major violations. 12 minor violations.
View 18 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach behind three compartment sink.
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over margarine in walk-in cooler. **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license expired on 4/1/2022 . **Admin Complaint**
50-17-2
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On woman's restroom.
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Per Employee steak served undercooked **Corrected On-Site**
02B-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Expired 2019 **Repeat Violation**
29-28-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Employee beverage container on a food preparation table next to dry storage shelf and inside walk-in cooler. **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed female employee wearing a bracelet while preparing food. **Repeat Violation**
13-07-4
Basic - Equipment in poor repair./hibachi grill reach in cooler interior disrepair. **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water outside woman's restroom.
36-22-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop water temperature 82°F
10-07-4
Basic - Light not functioning. Observed 4 lights burn out at cook line.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./Hood filters, front hibachi grill.
23-03-4
Basic - Single-service articles improperly stored./a box of to go cups outside men's restroom.
25-05-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
26
Frequently Asked Questions
When was Sea-San Sushi Bar last inspected?
The most recent health inspection at Sea-San Sushi Bar on file is from Dec 29, 2025. The public record contains 11 inspections in total.
What is the most common violation at Sea-San Sushi Bar?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Sea-San Sushi Bar.
How does Sea-San Sushi Bar compare to other restaurants in Orlando?
Sea-San Sushi Bar most recently scored 55 out of 100, which is lower than the Orlando average of 79.
Has Sea-San Sushi Bar's inspection record improved over time?
No. Recent inspections at Sea-San Sushi Bar have averaged around five violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sea-San Sushi Bar 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 Sea-San Sushi Bar inspected?
Based on the inspection history on file, Sea-San Sushi Bar is inspected around three times per year on average.
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