Sushi 99
Last inspected: Feb 26, 2026
47
Score
Sushi 99 appears in inspection records 11 times, starting in 2022. Inspectors last stopped by on Feb 26, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have found fewer violations than earlier ones, averaging around seven violations lately and about 11 violations before that.
Across the inspection history, “handwash sink used for purposes other than handwashing” is the issue that surfaces most often, recorded three times.
Restaurants in Palm Coast average 79, so Sushi 99 trails the local norm. This restaurant has more on its record than most do.
11
Inspections
3
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 26, 2026
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 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. Observed dish machine testing at 0ppm chlorine. Person in charge primed machine and retested at 100ppm chlorine **Corrected On-Site**
22-41-4
High Priority - Container of medicine improperly stored. Observed prescription and over the counter medication stored on shelf above flip-top cooler on cook line. Employee moved all medication away from food area after discussion. **Corrected On-Site**
41-07-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes ran through dish machine while machine testing at 0ppm chlorine. Person in charge had all dishes re ran through dish machine at 100ppm chlorine. **Corrected On-Site**
22-45-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing station on cook line near fryer used to wash/store fry batter utensils. Hand washing station heavily soiled with fry batter.
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets hand washing station on cook line heavily soiled with fry batter. Observed small decorative shelves on wall behind sushi bar soiled with dust. Clean dishes stored under soiled shelves. Observed top of dish machine soiled with food debris. **Repeat Violation**
23-03-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed wiping cloth at 0ppm chlorine and soap water. Person in charge dumped and remade at 50ppm chlorine. **Corrected On-Site**
21-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks above flip-top cooler. Employee removed all drinks from above food. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in seating area with holes.
36-34-5
47
Oct 9, 2025
Routine - Food
No violations found.
100
Oct 8, 2025
Routine - Food
3 critical violations. 11 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over soft shell crab. Person in charge moved chicken to bottom shelf. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line; Shrimp 56F, 50F, chicken 48F 52F, 55F, noodles 50F, tofu 51F, scallops 52F, salmon 51F, shrimp 49F, pot sticker 52F, shrimp shumi 54F, short shell crab 49F; ( - Cold Holding). Per person in charge items in cooler since 11:30am now 2pm. Had staff put everything in walk in cooler until cooler is fixed. **Corrective Action Taken** **Warning**
03A-02-5
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 cannot be determined. Missing on tempura. Missing on rice. Person in charge time stamped each. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice station. Person in charge emptied out water. **Corrected On-Site**
10-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour. Person in charge removed scoop from rice. **Corrected On-Site**
10-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer at end of cook line has ice buildup inside. Walk in freezer also has ice buildup. **Repeat Violation**
14-69-4
Basic - Equipment in poor repair. Gaskets on reach in cooler on cook line are torn on all three doors.
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Person in charge removed drink **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Carbon dioxide/helium tanks not adequately secured. Tank not secured. Person in charge secured tank. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handle is greasy. Person in charge wiped clean. **Corrected On-Site**
23-24-4
Basic - Bowl or other container with no handle used to dispense food. To go containers used to scoop rice. Person in charge discarded of cups without handle. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Flour and sugar not labeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Several wet mops face down in mop buckets. Person in charge hung all up to dry. **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave has debris inside. Person in charge wiped clean. **Corrected On-Site**
22-08-4
37
Mar 10, 2025
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
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
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
22
Sep 4, 2024
Food-Licensing Inspection
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment did not have so they called their fish company who emailed to operator and she showed it to me. **Corrected On-Site**
01D-01-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork. Person in charge moved chicken to bottom. **Corrected On-Site**
08A-17-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate is soiled. Person in charge cleaned ice plate. **Corrected On-Site**
22-20-5
Basic - Equipment in poor repair. Gaskets on reach in cooler are torn.
14-11-5
Basic - Food stored on floor. In walk in freezer; shrimp on floor. Mayonnaise on floor. Person in charge moved shrimp and mayonnaise to store properly. **Corrected On-Site**
08B-38-4
64
Aug 28, 2024
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter; tofu51F; ( - Cold Holding) Person in charge put tofu in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Albacore sushi wrapped in non food grade paper towels.
01B-13-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw fish in reach in freezer. Person in charge moved chicken. **Corrected On-Site**
08A-17-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel wrapped around albacore tuna.
14-86-1
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee with phone in his hands and not wash hands. Addressed immediately and person wash hands. **Corrected On-Site**
12A-29-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk not dated. Person in charge dated. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Whisk in hand washing sink. Person in charge removed whisk. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used to scoop rice. Person in charge removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets hanging from cleaning rack. Person in charge removed. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Oil and onions on floor. Person in charge moved oil and onions to store properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use knife/knives/scraper stored in cracks between pieces of equipment. Scraper in back of fryer. Person in charge removed. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in water 72F. Person in charge emptied water out. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fry cart has oil/food debris on it.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in bucket. Person in charge hung to dry. **Corrected On-Site** **Repeat Violation**
42-01-4
27
Apr 1, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
41
Oct 31, 2023
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observe cook touch his bare body and not wash his hands. Addressed immediately and person washed his hands. **Corrected On-Site**
12A-10-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook hold his phone and not wash his hands afterwards then grab shrimp. Addressed immediately and person in charge washed his hands. **Corrected On-Site**
12A-29-4
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. Observed cook touch green onions with bare hands addressed immediately and he discarded the onions and washed his hands. **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef, chicken over raw ginger. Person in charge moved all meets to bottom shelf. **Corrected On-Site**
08A-05-6
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 cannot be determined. Missing on shrimp tempura person in charge time stamped. **Corrected On-Site**
03F-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At sushi. Person in charge labeled. **Corrected On-Site**
41-17-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment does not have chlorine test strips.
16-37-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Sushi spoons in standing water. Person in charge removed sushi spoons. **Corrected On-Site**
10-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in panko. Person in charge removed scoop handle. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Food stored on floor. Oil and soy sauce on floor. Person in charge removed. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Drill on top of soda boxes. Person in charge removed drill. **Corrected On-Site**
08B-19-4
Basic - Wood food-contact surface not properly sealed. Wood under cutting boards wrapped in plastic. Person in charge removed all. **Corrected On-Site**
14-06-4
Basic - Stored food not covered. Krab in walk in freezer not covered. Person in charge covered. **Corrected On-Site**
08B-12-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Several drinks in cooler. Person in charge removed all drinks. **Corrected On-Site** **Repeat Violation**
12B-13-4
27
May 30, 2023
Complaint Full
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
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
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Washing Fruits and Vegetables
FL-42
Hands Clean and Properly Washed
FL-08
39
Feb 15, 2023
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer; raw pork over cooked noodles. Person in charge removed pork. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Food stored in ice used for drinks. Container of Lemons in drink ice. Did not see container when it went into cooler. Person in charge removed lemons. **Corrected On-Site**
08B-56-4
Intermediate - Handwash sink used for purposes other than handwashing. Whisk in hand washing sink. Person in charge removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at both front of kitchen hand washing sinks. Person in charge replaced paper towels. **Corrected On-Site**
31B-02-4
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. Only 4 people are certified.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate has black mold like substance on ice plate. Person in charge wiped clean. **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Container used to scoop sugar. Person in charge removed container. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to tape sushi window.
14-71-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes on top of beer. Person in charge removed cigarettes. **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. In walk in cooler; soy sauce and beef on floor. In kitchen; soy sauce and sugar on floor.
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer has ice buildup.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled.
23-03-4
Basic - Paper towels used as a food-contact surface. Paper towels lining multiple food contact surfaces. Ie. Carrots. Person in charge removed paper towels. **Corrected On-Site**
21-05-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop was face down in bucket. Person in charge hung to dry. **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled. Person in charge labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
33
Sep 27, 2022
Routine - Food
1 critical violation.
View 1 violation
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
86
Frequently Asked Questions
When was Sushi 99 last inspected?
The most recent health inspection at Sushi 99 on file is from Feb 26, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sushi 99?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Sushi 99.
How does Sushi 99 compare to other restaurants in Palm Coast?
Sushi 99 most recently scored 47 out of 100, which is lower than the Palm Coast average of 79.
Has Sushi 99's inspection record improved over time?
Yes. Recent inspections at Sushi 99 have averaged around seven violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Sushi 99 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 Sushi 99 inspected?
Based on the inspection history on file, Sushi 99 is inspected around three times per year on average.
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