Sumi Sushi and Hibachi
Last inspected: Feb 12, 2026
61
Score
Public records show 11 inspections at Sumi Sushi and Hibachi stretching back to 2022. The newest entry in the record is dated Feb 12, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have found fewer violations than earlier ones, averaging around eight violations lately and about 11 violations before that.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded six times.
That's lower than the typical Leesburg restaurant, which scores around 76. The inspection history reads as standard for a restaurant of this size.
11
Inspections
0
Critical latest
2
Major latest
6
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Kitchen entrance.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. -Yellow bottle under sink.
41-17-4
Basic - Cardboard used to line food-contact shelves. -Walk in cooler.
14-05-4
Basic - Ceiling tile missing. -Over dry storage in kitchen. **Repeat Violation**
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Rice scoop in 80f water. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets. -Under flat grill. -Shelving under flat grill. **Repeat Violation**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed celery over cooked chicken in walk in cooler.
08B-17-4
61
Aug 1, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-08-01: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Ceiling tile missing. -Above dry storage shelf at front of kitchen. **Warning** - From follow-up inspection 2025-08-01: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Food stored on floor. -Case of shrimp in walk in freezer. **Warning** - From follow-up inspection 2025-08-01: **Time Extended**
08B-38-4
82
Jul 31, 2025
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Scallops 47f, Chicken 45f, Beef 45f. Less than 4 hours. Advised to rapid chill. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -Burn spray over prep cooler. **Corrected On-Site** **Warning**
41-10-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw fish over cooked crab in upright freezer. **Corrected On-Site** **Warning**
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. -Hand sink by dish machine. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No soap provided at handwash sink. -By dish machine. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Basic - Ceiling tile missing. -Above dry storage shelf at front of kitchen. **Warning**
36-36-4
Basic - Floor soiled/has accumulation of debris. -Some areas below cook line. **Warning**
36-73-4
Basic - Food stored on floor. -Case of shrimp in walk in freezer. **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Rice spoon in 95f water. **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of all cook line equipment. -Under flat grill. **Warning**
23-03-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. **Warning**
25-02-4
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar. **Corrected On-Site** **Warning**
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
32
Feb 13, 2025
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
50
Jul 19, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
70
Jul 12, 2024
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw fish over egg rolls in white freezer. **Warning**
08A-02-6
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 - Raw animal food not separated from ready-to-eat food during preparation. -Raw chicken stored behind butter in prep cooler. **Warning**
08A-14-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -No hot or cold water at kitchen entrance. **Warning**
27-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Kitchen entrance. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. -By dish machine. **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. -Yellow bottle on cook line. **Warning**
41-17-4
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Bowl or other container with no handle used to dispense food. -Sugar scoop. **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. -Flat grill knobs. **Warning**
23-24-4
Basic - Cardboard used to line food-contact shelves. -Walk in cooler. **Warning**
14-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Jacket with single service items. **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. -Floor drain under three compartment sink. **Warning**
36-73-4
Basic - Food stored on floor. -Cooking oil in kitchen. **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Spoons in 87f water. **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of fryers. -Under flat grill. -Ansul system. -Hood filters. **Warning**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. -Bulk sugar containers. **Warning**
02D-01-5
26
Feb 8, 2024
Routine - Food
No violations found.
100
Feb 6, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw salmon over can of ketchup in prep cooler across from wok station. **Corrected On-Site**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. -1 live on dishwasher. Operator killed immediately. **Warning**
35A-05-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Kitchen entrance.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. -Yellow spray bottle. **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -Kitchen entrance. Manager turned on. **Corrected On-Site**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Sauce scoop.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. -Exterior flat grill, fryers, and piping under cookline equipment.
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Food stored on floor. -Cooking oil.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of bulk containers. -Hood filters. -Under flat grill.
23-03-4
Basic - Stored food not covered. Vegetables in walk in cooler.
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. -Kitchen entrance.
29-11-4
39
Jul 19, 2023
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Provider emailed destruction letter. **Corrected On-Site**
01D-01-5
Intermediate - Spray bottle containing toxic substance not labeled. -Yellow bottle on cookline.
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -At kitchen entrance.Employee fixed handle. **Corrected On-Site**
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times. By dish machine. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. -By dish machine. **Corrected On-Site**
31B-03-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Cardboard used to line food-contact shelves. -under clean plates and bowls. **Corrected On-Site** **Repeat Violation**
14-05-4
Basic - Dead roaches on premises. 3 dead in plastic tray on top of dish machine. Operator cleaned. **Corrected On-Site**
35A-03-4
Basic - Floor soiled/has accumulation of debris. -Under cookline. **Repeat Violation**
36-73-4
Basic - Food stored on floor. -Soda syrup boxes.
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. -Stored directly on top of ice machine. **Corrected On-Site**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of flat grill. -Hood filters. -Under rice cooker.
23-03-4
39
Jan 5, 2023
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
29
Aug 9, 2022
Routine - Food
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over wontons. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw salmon over cheesecake in reach in freezer. **Corrected On-Site**
08A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -At kitchen entrance. -By dish machine. **Corrected On-Site**
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Large plastic containers above three compartment sink.
24-08-4
Basic - Food stored on floor. Multiple items in walk in freezer.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -Between prep table and prep cooler on cookline.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Tongs by fryers.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Exterior of flat grill.
23-03-4
Basic - Reuse of single-service or single-use articles. Cooked chicken stored in cardboard box lids.
25-32-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink at kitchen entrance.
29-20-5
Basic - Stored food not covered. Chicken in walk in freezer.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Behind flat grill.
36-27-5
Basic - Bowl or other container with no handle used to dispense food. -Lemon juice scoop in 5 gallon bucket.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Cardboard used to line food-contact shelves. -Soiled cardboard under fryers.
14-05-4
37
Frequently Asked Questions
When was Sumi Sushi and Hibachi last inspected?
The most recent health inspection at Sumi Sushi and Hibachi on file is from Feb 12, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sumi Sushi and Hibachi?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Sumi Sushi and Hibachi.
How does Sumi Sushi and Hibachi compare to other restaurants in Leesburg?
Sumi Sushi and Hibachi most recently scored 61 out of 100, which is lower than the Leesburg average of 76.
Has Sumi Sushi and Hibachi's inspection record improved over time?
Yes. Recent inspections at Sumi Sushi and Hibachi have averaged around eight violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sumi Sushi and Hibachi 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 Sumi Sushi and Hibachi inspected?
Based on the inspection history on file, Sumi Sushi and Hibachi is inspected around three times per year on average.
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