Sodo Sushi Bar and Grill
Last inspected: Feb 11, 2026
70
Score
Public records show 11 inspections at Sodo Sushi Bar and Grill stretching back to 2022. On Feb 11, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly 15 violations before.
“No paper towels” comes up most often, recorded six times in the inspection record.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lined bottom of container/plate asparagus **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
14-86-1
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn at sushi cooler **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking at hand sink for ware wash area **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
21-12-4
70
Jan 28, 2026
Complaint Full
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used to line bottom of crunch spinach at sushi bar **Corrected On-Site** **Warning** - From follow-up inspection 2026-01-28: **Time Extended**
14-86-1
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No heat test strips **Warning** - From follow-up inspection 2026-01-28: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink at sushi bar relocated from far right side to the middle. Per plan review in Tallahassee office, if hand sink relocated at little, facility has to go full plan review to be changed on file. **Warning** - From follow-up inspection 2026-01-28: Facility has until 2/8 for plan review **Time Extended**
51-16-7
70
Jan 8, 2026
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used to line bottom of crunch spinach at sushi bar **Corrected On-Site** **Warning**
14-86-1
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Golden Eye Snapper (kinme-dai Japan) Opaleye Fish (Melina opal eye) Leatherjacket/Unicorn fish (usubahagi ) Gold lined Seabream (hiedai) Short Barbeled Velvetchin ( higesori dai grunt) **Warning**
01D-01-5
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink at sushi bar relocated from far right side to the middle. Per plan review in Tallahassee office, if hand sink relocated at little, facility has to go full plan review to be changed on file. **Warning**
51-16-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No heat test strips **Warning**
16-37-1
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling over dry storage area **Warning**
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef **Corrected On-Site** **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of clean glasses in server area **Warning**
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for rice in water at 78f **Warning**
10-07-4
43
Dec 8, 2025
Routine - Food
1 critical violation. 8 major violations. 13 minor violations.
View 22 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lined bottom of container/plate asparagus **Warning**
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener **Warning**
22-02-4
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Numerous items on menu with Crab salad. Imitation crab being used in crab salad. Owner corrected all menus during inspection **Corrected On-Site** **Warning**
52-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Bowl in basin of hand sink at sushi bar Drain tub in basin of hand sink **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at must hand sinks **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. Sushi hand sink **Warning**
31B-03-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Chemical bottle not labeled **Warning**
41-21-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink for ware wash area **Corrected On-Site** **Warning**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used in flour bin and sugar bin **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents over ice bin in server area **Warning**
36-34-5
Basic - Cloth used as a food-contact surface. Linen napkin in sushi rice **Warning**
21-05-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on expo line **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef **Warning**
13-03-4
Basic - Equipment in poor repair. Gaskets torn at sushi cooler **Warning**
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer **Warning**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven **Warning**
22-08-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in keg cooler and sushi cooler **Warning**
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves **Warning**
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking at hand sink for ware wash area **Warning**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
20
May 20, 2025
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef plastic wrapped on top of open bag of fries
08A-02-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cooked placed lettuce garnish in plate with no gloves
09-01-4
High Priority - Employee washed hands with cold water. Cook wash hands with cold water only. Corrective action to have cook re wash hands with hot water
12A-19-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used to store cooked tofu in cooler Napkin used to line pan with chopped parsley
14-86-1
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Mt Akina on menu using imitation crab sticks on menu. Owner changed menu
52-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Drain tube for sushi cooler draining/hanging in basin of hand sink at sushi bar
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink sushi bar
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink for server area due to leaking faucet **Corrected On-Site**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops in flour, panko and sugar containers
14-01-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook with watch
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook
13-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven in cook line area
22-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust on wall and ceiling at cook line near oven
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking for hot water at hand sink for server area due to, hot water turned off
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet clothes at sushi bar
21-12-4
26
Aug 5, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line cooked pork in cooler and items at the sushi bar
14-86-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles at cook line has dust build up
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Sushi bar staff
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up chest freezer at server area
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven in kitchen
22-08-4
Basic - Standing water in bottom of reach-in-cooler. In keg cooler at sushi bar
29-49-6
61
May 10, 2024
Complaint Full
3 critical violations. 6 major violations. 5 minor violations.
View 14 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel on washed produce at cooks line. Cloth napkin on sushi rice. Operator correct with wax paper. **Corrected On-Site** **Repeat Violation**
14-86-1
High Priority - Operating with an expired Division of Hotels and Restaurants license, owner paid license during inspection .**Corrected On-Site** **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over ginger. **Corrected On-Site** **Repeat Violation**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing utensils at handwashing sink at entrance to kitchen. Operator educated employee hand sink for handwashing only. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ramen ramen speciality soup with soft boiled egg. Operator removed item off menu by covering with tape.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at Sushi bar **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at hand sink sushi bar area. **Corrected On-Site**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with printed copy, operator display at hostess during inspection. **Corrected On-Site** **Repeat Violation**
02B-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No waterat hand sink at Sushi Bar, Operator turn on water underneath sink. **Corrected On-Site**
27-16-5
Basic - Bowl or other container with no handle used to dispense food. Rice, flour and sugar cups to scoop no handle. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Two yellow cutting boards at sushi bar.
14-09-4
Basic - Ice buildup in deep reach-in freezer by entrance to kitchen.
14-69-4
Basic - Old labels stuck to food containers after cleaning
16-46-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet hand sink at sushi bar.
29-11-4
27
Feb 23, 2024
Complaint Full
2 critical violations. 6 major violations. 2 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used to line container of celery at sushi bar cooler
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna sushi over celery in reach in cooler at sushi bar. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored in basin of hand sink at cook line by stove **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Soft boiled egg on menu for Ramen Ramin Soup Owner changing menus during inspection **Corrected On-Site**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at server area **Corrected On-Site**
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. On Lunch Specials Menu, items on menu are identified as raw, if raw but no consumer advisory on small menu. Provided Consumer Advisory hand out and owner posted. **Corrected On-Site**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle at ware wash area **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in flour and sugar **Corrected On-Site**
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers **Corrected On-Site**
02D-01-5
37
Aug 14, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
45
Mar 22, 2023
Routine - Food
1 critical violation. 9 major violations. 7 minor violations.
View 17 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed hands with gloves on
12A-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink at server area Hot and cold water turned off at hand sink at sushi bar **Corrected On-Site** **Repeat Violation**
27-16-4
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 form
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand sink at sushi bar **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Drain tube from sushi top cooler in basin of hand sink at sushi bar to drain water **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line **Corrected On-Site**
31B-02-4
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. Provided form
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink sushi bar
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottles not labeled **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink by ware wash area **Corrected On-Site**
31B-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone and speaker on table under microwave at cook line
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi chef has a watch on
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at server area
24-08-4
Basic - Standing water in bottom of reach-in-cooler. Stand up wine cooler at sushi bar
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Faucet at hand sink in server area and sushi bar area leaking. Had water turned off for both hand sinks
29-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling has dust build up over ware wash area and wall over dry storage area has a dust build up **Repeat Violation**
36-34-5
25
Jul 25, 2022
Routine - Food
1 critical violation. 5 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bowl of cream cheese at sushi bar at 57f, per sushi chef product out for 2 hours. Corrective action advise chef to place item on existing time plan
03A-02-5
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Menu item Mt. Akina is tempura roll with crab on menu. Imitation crab meet is being used. Manager having staff correct all menus **Corrected On-Site**
52-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at ware wash area rinsing and washing out wiping cloth **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle at table behind host stand **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water and cold water turned off at hand sink at server station and hand sink at far end of sushi bar **Corrected On-Site**
27-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Numerous ceiling tiles in kitchen, ware wash area and AC vent covers have dust build up
36-34-5
Basic - Cloth used as a food-contact surface. Paper towels used to line the bottom of cut cucumbers container in walk in cooler and at sushi bar cooler
21-05-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook line **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Food stored on floor. Containers of ginger on floor in walk in cooler **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler have a dust debris build up **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Ice build up in chest freezer
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth at cook line and at server station on counter **Corrected On-Site** **Repeat Violation**
21-12-4
33
Frequently Asked Questions
When was Sodo Sushi Bar and Grill last inspected?
The most recent health inspection at Sodo Sushi Bar and Grill on file is from Feb 11, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sodo Sushi Bar and Grill?
Across the inspection record, “no paper towels” has been cited six times, more than any other issue at Sodo Sushi Bar and Grill.
How does Sodo Sushi Bar and Grill compare to other restaurants in Orlando?
Sodo Sushi Bar and Grill most recently scored 70 out of 100, which is lower than the Orlando average of 79.
Has Sodo Sushi Bar and Grill's inspection record improved over time?
Yes. Recent inspections at Sodo Sushi Bar and Grill have averaged around six violations per visit, down from roughly 15 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sodo Sushi Bar and Grill 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 Sodo Sushi Bar and Grill inspected?
Based on the inspection history on file, Sodo Sushi Bar and Grill is inspected around three times per year on average.
Nearby Restaurants