Shiso Sushi
Last inspected: Mar 25, 2026
64
Score
Across the available record, Shiso Sushi has 11 inspections on file, the first dated 2023. The latest inspection on file is from Mar 25, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
The pattern that stands out is “handwash sink not accessible for employee use”, which has been cited five times.
The city-wide average sits at 79, which Shiso Sushi's 64 doesn't quite reach. On the whole, the file is mixed but not concerning.
11
Inspections
1
Critical latest
0
Major latest
6
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used to line bowls with dumplings in reach-in cooler at sushi station. Operator removed paper towel. **Corrected On-Site**
14-86-1
Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used as scoop in flour and sugar bulk containers at back of kitchen. Operator removed. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents over dish machine soiled with dust.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice scoop stored on top of ice-machine. Operator washed and stored in a clean pan. **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. -Employee bags on shelf with clean dishes at warehouse-washing area? -Drinks cups and bottles, gum, cellphones and other personal items at counter on cooks line. Operator relocated. **Corrected On-Site**
40-06-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of white refrigerator at back of kitchen soiled.
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of avocado stored of rice in walk-in cooler. Operator rearranged. **Corrected On-Site**
08B-17-4
64
Oct 27, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by C02 tanks. **Repeat Violation**
31A-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several bottles on prep table on cooks line. Employee bag on shelf near triple sink with paper towels, gloves and containers. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Slight gab beneath bottom of kitchen exit door.
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop and spatulas in standing water temping 75F. Operator turned heating element on. **Corrective Action Taken**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled on cooks line. Operator Cleaned. **Corrected On-Site**
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Black Reach-in cooler interior soiled. Operator cleaned. **Corrected On-Site**
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths throughout establishment. Operator stored in solution. **Corrected On-Site** **Repeat Violation**
21-12-4
67
Apr 15, 2025
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by back door exit blocked by co2 tanks. **Repeat Violation**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Masago and smoked salmon on pink to-go menus, and main menu. Operator began correcting menus during inspection. **Corrective Action Taken**
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 spray bottles with pink liquid not labeled. One at cooks line and one by dish machine. **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl in bucket of soy sauce by rear exit storage area. Operator removed. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots hanging to dry at dish area, not allowed to drain. Operator inverted. Plastic containers by sushi area. Operator inverted. **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle on counter next to rice cooker by cooks line. Operator moved. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored by vinegar on shelves behind triple sink. Operator removed. **Corrected On-Site**
40-06-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. White reach-in freezer shelves soiled where raw meat was stored and removed.
22-16-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Two sanitizer buckets at front counter. Operator had solution replaced. **Corrected On-Site**
21-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed container with flour and sugar not labeled at storage area by rear door exit. Operator labeled. **Corrected On-Site**
02D-01-5
52
Nov 8, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
47
Sep 11, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (60F - Cold Holding) top of make table. In unit less then three hours, moved to freezer to rapid chill **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2024-09-11: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over bottles of wine in walk-in cooler **Corrected On-Site** - From follow-up inspection 2024-09-11: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Gallon of bleach in hand sink near back door **Repeat Violation** - From follow-up inspection 2024-09-11: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Had form, was blank, filled out with operator **Corrected On-Site** - From follow-up inspection 2024-09-11: **Time Extended**
03F-10-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** - From follow-up inspection 2024-09-11: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Single door refrigerator handle missing, gasket falling off at bottom - From follow-up inspection 2024-09-11: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** - From follow-up inspection 2024-09-11: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Utensils in poor condition. Chef knife with plastic wrap holding handle on. Operator discarded **Corrected On-Site** - From follow-up inspection 2024-09-11: **Time Extended**
14-12-4
47
Sep 3, 2024
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (60F - Cold Holding) top of make table. In unit less then three hours, moved to freezer to rapid chill **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over bottles of wine in walk-in cooler **Corrected On-Site**
08A-05-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 25ppm **Warning**
22-49-4
Intermediate - Handwash sink not accessible for employee use at all times. Gallon of bleach in hand sink near back door **Repeat Violation**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Angry dragon roll, masago **Repeat Violation** **Warning**
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Had form, was blank, filled out with operator **Corrected On-Site**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Utensils in poor condition. Chef knife with plastic wrap holding handle on. Operator discarded **Corrected On-Site**
14-12-4
Basic - Equipment in poor repair. Single door refrigerator handle missing, gasket falling off at bottom
14-11-5
37
Oct 10, 2023
Complaint Full
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab sticks (47F - Cold Holding) for less than 2 hours, operator placed in freezer to bring temperature down to at least 41F Crab sticks temperature at 2:58pm 41F **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board from reach in cooler in cook line is soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Back prep hand wash sink had bottle of purple fabuloso. Operator removed item **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On newer to go menus, employee added stars on raw items**Corrected On-Site** **Corrected On-Site** **Repeat Violation**
02B-01-5
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/ Observed 6 employees working without manager onsite Manager arrived **Corrected On-Site**
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. Operator had it printed, was completed with employees during inspection. **Corrected On-Site**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Deli container in sugar bin **Corrected On-Site**
14-01-5
Basic - Floor soiled/has accumulation of debris. Behind equipment in cookline
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door in cookline **Corrected On-Site**
10-20-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. 3 Deli containers in cook line, not being used with white powder without label **Corrected On-Site**
02D-01-5
39
Sep 28, 2023
Complaint Full
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect in the back prep area, not touching food **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
35A-02-6
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked white rice (55-56F - Cooling) from last night approximately 20 pounds. **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
03D-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed employee wash a stainless steel bowl in hand wash sink. Explained employee and operator that hand was sinks area only for hand washing. **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook line reach in cooler gaskets. **Repeat Violation** **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dusty vents through the back kitchen **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in drink and sauce cooler not separate. Reviewed with operator that there has to be a designated labeled area for employee food. **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed establishment is using soft wood sushi bowl to mix the vinegar with the rice. Explained operator that is a soft wood material and can not be used for food contact. **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
14-25-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In front of reach in freezer in the back prep area, cook line in front of the sushi station and in front of the walk in cooler **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Food stored with cleaning wipes, mops and sponges in dry storage area. **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
08B-37-4
47
Jul 26, 2023
Complaint Full
4 critical violations. 3 major violations. 12 minor violations.
View 19 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked white rice (55-56F - Cooling) from last night approximately 20 pounds. **Warning**
03D-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect in the back prep area, not touching food **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over avocados and cucumbers in walk in cooler. Reviewed refrigerator storage with operator.**Corrected On-Site** **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked white rice (55-56F - Cooling) from last night approximately 20 pounds. **Warning**
01B-02-5
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. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee wash a stainless steel bowl in hand wash sink. Explained employee and operator that hand was sinks area only for hand washing. **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On some items, reviewed with operator on changes that need to be made **Warning**
02B-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in 3 compartment sink on standing water. **Corrected On-Site** **Warning**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook line reach in cooler gaskets. **Repeat Violation** **Warning**
23-03-4
Basic - Floor tiles missing and/or in disrepair. In front of reach in freezer in the back prep area, cook line in front of the sushi station and in front of the walk in cooler **Warning**
36-17-5
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed establishment is using soft wood sushi bowl to mix the vinegar with the rice. Explained operator that is a soft wood material and can not be used for food contact. **Warning**
14-25-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food and cigarettes over food preparation table **Corrected On-Site** **Warning**
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in drink and sauce cooler not separate. Reviewed with operator that there has to be a designated labeled area for employee food. **Warning**
08B-49-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dusty vents through the back kitchen **Warning**
36-34-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water of 78F. Operator removed utensils from water **Corrected On-Site** **Repeat Violation** **Warning**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation** **Warning**
10-20-4
Basic - Food stored with cleaning wipes, mops and sponges in dry storage area. **Warning**
08B-37-4
Basic - Walk in cooler shelves with rust that has pitted the surface. **Warning**
14-33-4
Basic - Bowl or other container with no handle used to dispense food. Observed deli container inside white rice in cook line **Corrected On-Site** **Warning**
14-01-5
22
Feb 28, 2023
Complaint Full
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
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.
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board
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/ **Corrected On-Site**
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine and ice bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Top and around
16-21-4
Basic - Cardboard used to line nonfood-contact shelves. Needs to be changed
14-45-4
Basic - Cove molding at floor/wall juncture broken/missing. Next to ice machine
36-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - sushi prep employee wearing bracelet
13-07-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 99°
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - reach in cooler gaskets at cookline
23-03-4
Basic - Reach-in cooler / freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind equipment
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area
21-12-4
41
Jan 11, 2023
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
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
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
23
Frequently Asked Questions
When was Shiso Sushi last inspected?
The most recent health inspection at Shiso Sushi on file is from Mar 25, 2026. The public record contains 11 inspections in total.
What is the most common violation at Shiso Sushi?
Across the inspection record, “handwash sink not accessible for employee use” has been cited five times, more than any other issue at Shiso Sushi.
How does Shiso Sushi compare to other restaurants in Orlando?
Shiso Sushi most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has Shiso Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Shiso Sushi have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Shiso 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 Shiso Sushi inspected?
Based on the inspection history on file, Shiso Sushi is inspected around three times per year on average.
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