Sumo Sushi
Last inspected: Dec 10, 2025
37
Score
Sumo Sushi appears in inspection records 10 times, starting in 2022. The most recent visit was on Dec 10, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
The most common issue across all inspections has been “spray bottle containing toxic substance not labeled”, showing up three times.
Compared to other St. Augustine restaurants (averaging 81), there's room to close the gap. The pattern in the record is worth a careful look.
10
Inspections
3
Critical latest
2
Major latest
7
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In left flip top reach in cooler, raw beef and raw chicken stored over ready-to-eat cut oranges. Operator moved oranges to proper storage. Also, open packages of raw beef stored over open packages of potato tots in reach in freezer. Employee rearranged products to proper storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Multiple containers of food in flip top reach in cooler lined with paper towels. Operator removed paper towels. **Corrected On-Site**
14-86-1
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. Dishmachine tested at 10ppm chlorine. Operator primed machine and another cycle run tested at 50ppm chlorine. **Corrected On-Site**
22-41-4
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No employee reporting agreement for Juan, hired approximately two weeks ago.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with purple and blue liquids at triple sink. Operator identified contents as degreaser and soap, respectively and labeled the bottles. **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on back prep table. Open employee beverage in top section of flip top reach in cooler in kitchen. All beverages moved to proper storage. **Corrected On-Site**
12B-07-4
Basic - Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Multiple ceiling tiles in back prep and dishroom are soiled. Floor in dry storage room is soiled.
36-73-4
Basic - Food stored on floor. Multiple buckets of sauces stored on the floor in the walk in cooler. Buckets moved to shelving. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in reach in freezer between flip top reach in coolers.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interiors of kitchen microwave and sushi toaster oven are soiled. Microwave cleaned during inspection. **Corrective Action Taken**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on 4 door reach in cooler at back prep and the walk in cooler door are soiled.
23-03-4
Basic - Stored food not covered. Prepared salads in walk in cooler not covered. Employee covered salads. **Corrected On-Site**
08B-12-5
37
Jun 20, 2025
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Sewage and Wastewater Properly Disposed
FL-27
Wiping Cloths Properly Used and Stored
FL-41
32
Dec 27, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Operator has the food handler certification for employees, but none are filled out. **Warning** - From follow-up inspection 2024-10-29: 60 day callback from original inspection **Time Extended** - From follow-up inspection 2024-12-27: At time of follow up inspection operator has SafeStaff books not completed, employees in the process of taking course/test. **Admin Complaint**
53B-01-5
90
Oct 29, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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/ Wei Liu, expired 7/3/2024, ServeSafe, was the only certified food manager for establishment. Also 6 food handlers present during inspection and the only one with manager certification is expired. **Warning** - From follow-up inspection 2024-10-29: 60 day callback from original inspection **Time Extended**
53A-07-6
Intermediate - - From initial inspection : 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. Operator has the food handler certification for employees, but none are filled out. **Warning** - From follow-up inspection 2024-10-29: 60 day callback from original inspection **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Operator has replaced to mop sink in back storage area, but has not hooked up any plumbing, sink sits over large drain. **Warning** - From follow-up inspection 2024-10-29: 60 day callback from original inspection **Time Extended**
29-27-4
78
Oct 24, 2024
Routine - Food
4 critical violations. 8 major violations. 5 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored. Soap stored with single service lids at sushi bar, soap moved. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish eggs (56F - Cold Holding) sitting out at sushi bar area, per manager eggs where taken out less then 1 hour prior, eggs placed in reach in cooler. dumplings (46F - Cold Holding); raw shrimp (49F - Cold Holding); raw beef (49F - Cold Holding); raw chicken (50F - Cold Holding); cut tomatoes (51F - Cold Holding); bean sprouts (47F - Cold Holding) in flip top reach in cooler on cook line, per operator they have already ordered a new cooler and will have it installed by next Tuesday, all items have been in cooler for a couple of hours per manager. raw chicken (47F - Cold Holding); raw pork (47F - Cold Holding); raw chicken (47F - Cold Holding); rice (51F - Cold Holding) in walk in cooler, per manager door to walk in cooler has been consistently open for several hours, manager turned down temperature of cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw chicken stored over container of noodles in reach in cooler on cook line, noodles moved. Also raw chicken over cheesecake in reach in freezer Ice cream next to over filled container of raw fish in reach in freezer in back storage area. **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at sushi bar reading 200ppm, employee remade to 100ppm. **Corrected On-Site**
41-27-4
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Operator only has the last records/invoice from 10/22 and stated they took all other invoices home.
01D-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Operator dumped liquid in hand wash sink at sushi bar. Ice in hand wash sink in server area.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Missing disclosure items: Dancing Scallop Spicy Kani Salad Smoked Salmon JB Roll Tempura White Fish Roll St Augustine Roll 210 Roll Crazy Roll Green Dragon Roll Rock n Roll Godzilla Black Dragon Sweet Heart **Warning**
02B-01-5
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/ Wei Liu, expired 7/3/2024, ServeSafe, was the only certified food manager for establishment. Also 6 food handlers present during inspection and the only one with manager certification is expired. **Warning**
53A-07-6
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. Operator has the food handler certification for employees, but none are filled out. **Warning**
53B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator missing written procedures for sushi rice held on time.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Krab sticks and raw salmon covered under a consumer advisory at the sushi bar in reach in cooler was made yesterday per operator.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled soap in triple sink Unlabeled degreaser at sushi bar. **Repeat Violation**
41-17-4
Basic - Single-service articles improperly stored. Multiple stacks of to go lids and to go trays at sushi bar not inverted.
25-05-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple stacks of plates at sushi bar area, not in use.
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on prep table in back of kitchen by walk in cooler.
12B-07-4
Basic - No mop sink or curbed cleaning facility provided at establishment. Operator has replaced to mop sink in back storage area, but has not hooked up any plumbing, sink sits over large drain. **Warning**
29-27-4
Basic - Outer openings not protected with self-closing doors. Screen door next to kitchen next to cook line does not close all the way by itself.
35B-03-4
19
Apr 16, 2024
Food-Licensing Inspection
No violations found.
100
Mar 28, 2024
Food-Licensing Inspection
1 major violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
70
Aug 15, 2023
Routine - Food
No violations found.
100
Jan 20, 2023
Routine - Food
5 critical violations. 5 major violations. 10 minor violations.
View 20 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
5
Aug 19, 2022
Routine - Food
4 critical violations. 7 major violations. 15 minor violations.
View 26 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in chest freezer by the walk in cooler, raw frozen beef wrapped in plastic wrap over commercially packaged containers of ice cream. Operator relocated the beef to the proper storage location. **Corrected On-Site**
08A-02-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. On the main cook line in the top portion of the flip top cooler, one cracked raw shell egg on top of other raw shell eggs, no other eggs contaminated. Employee removed the cracked shell egg. **Corrected On-Site**
01B-14-4
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. Behind the sushi bar counter, rice held on time with no date marking available on time time marking sheet posted on the wall. Operator states rice placed out at 1130am, operator wrote in the times on the chart for the rice to be discarded at 330pm. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. On the bottom shelf of the storage rack at the entrance to the main kitchen line, two chemical spray bottles stored on the shelf with cooling shrimp tempura. Operator relocated the shrimp tempura. **Corrected On-Site**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At time of inspection, rice and shrimp tempura cooking on the side of the main kitchen line on storage shelf in metal container wrapped with plastic wrap. Operator unwrapped the products and moved the shrimp tempura to the reach in freezer. **Corrected On-Site**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On the main cook line flip top reach in coolers opposite the wok and grill stations have accumulation of mold like substance on the door gaskets. In the dry storage area by the walk in cooler, reach in chest freezers have accumulation of mold like substance on the cooler door gaskets. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. At time of inspection, hibachi push cart blocking the employee hand wash sink at the end of the warewashing station.operator relocated the hibachi push cart. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. At time of inspection, establishment has empty container of chlorine test kits to test three compartment sink, dishwasher and sanitizer solution buckets.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the employee hand wash sink in the wait station area, no paper towels available in the paper towel dispenser. Operator replaced the roll of paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, containers of rice and cooked noodles stored in the walk in cooler from the morning the day before with no product date marking. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. On the push carts in the main dining room used for soiled dishes, multiple chemical spray bottles stored with no product labeling. On the bottom shelf of the storage rack at the entrance to the main kitchen line, two chemical spray bottles with no product label. **Repeat Violation**
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. On the main kitchen line, two pairs of tongs stored on the oven door handles. Operator relocated the tongs to the proper storage location. **Corrected On-Site**
10-20-4
Basic - Food stored on floor. In the dry storage hallway, container of soy sauce stored on the floor. Operator relocated the soy sauce to the proper storage location. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Equipment in poor repair. In the wait station area, sliding door reach in cooler has torn cooler door gaskets.
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the dry storage hallway by the rear exterior door, employee personal backpacks stored on containers of fryer oil. **Repeat Violation**
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in a plastic bag in the flip top reach in cooler on the main cook line opposite the grill with steak to be served to customers. Employee relocated the personal food to the proper storage location. **Corrected On-Site**
08B-49-4
Basic - Working containers of food removed from original container not identified by common name. On the main cook line storage shelf, containers of flour and breadcrumbs with no product label on the containers. In the dry storage hallway, bulk container of sugar on the bottom shelf stored with no product labeling.
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Through kitchen/prep/sushi bar work areas, multiple wet wiping cloths stored on clean cutting boards. In prep area, wet wiping cloth stored under clean cutting board. In warewashing area, sanitizer solution at 0ppm chlorine stored on the floor. Operator adjusted the sanitizer solution to 100ppm chlorine. **Corrective Action Taken** **Repeat Violation**
21-12-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On main kitchen line and sushi bar line, multiple employee beverages stored on clean prep tables and on the shelves over the flip top reach in cooler. Operator relocated the employee beverages on the cook line and employee relocated the beverages behind the sushi bar counter. In the flip top reach in cooler at the entrance to the main cook line, open employee energy drink stored in cooler with food to be served to customers, operator discarded the employee beverage. **Corrected On-Site**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Multiple single service portion cups and bowls used as scoops in products such as rice,soy sauce and chicken through the main kitchen area. **Repeat Violation**
14-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. In the dry storage hallway by the rear exterior door, multiple wet mops stored with the mop heads on the floor.
42-01-4
Basic - Stored food not covered. In the reach in chest freezer by the walk in cooler, stored container of frozen lobster tail and salmon stored with no cover or protection.
08B-12-5
Basic - Single-service articles not stored inverted or protected from contamination. In the wait station area, single service carry out containers stored on shelf under the point of sale system, not inverted or covered for protection.
25-06-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. In the dry storage area opposite the walk in cooler, two reach in chest freezers with torn cooler door gaskets and broken doors to the freezers with exposed insulation held together by twine strings. **Repeat Violation**
14-36-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the main cook line, in use spatulas and tongs stored in metal container of soiled water at a temperature of 104F.
10-07-4
13
Frequently Asked Questions
When was Sumo Sushi last inspected?
The most recent health inspection at Sumo Sushi on file is from Dec 10, 2025. The public record contains 10 inspections in total.
What is the most common violation at Sumo Sushi?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited three times, more than any other issue at Sumo Sushi.
How does Sumo Sushi compare to other restaurants in St. Augustine?
Sumo Sushi most recently scored 37 out of 100, which is lower than the St. Augustine average of 81.
Has Sumo Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Sumo Sushi have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sumo Sushi means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sumo Sushi inspected?
Based on the inspection history on file, Sumo Sushi is inspected around three times per year on average.
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