Sushi 99
Last inspected: Nov 24, 2025
50
Score
Public records show five inspections at Sushi 99 stretching back to 2023. Inspectors last stopped by on Nov 24, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have produced comparable findings, with counts hovering near nine violations per visit.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged two times.
Sushi 99's latest score of 50 falls below the St. Augustine average of 81. This restaurant has more on its record than most do.
5
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Nov 24, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Oven cleaner stored above ice machine. Operator removed. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over soy sauce in walk in cooler. Operator removed eggs. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink left entrance of kitchen blocked by cleaning equipment. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath soda machine near nozzle soiled with build up. Walk in cooler shelves soiled with food build up.
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer 0ppm. Operator added more sanitizer 100ppm. **Corrected On-Site**
21-07-4
Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled with debris.
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open container personal drink above reach in cooler prep station. Operator discarded. **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled with food debris.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment on cookline. Operator removed. **Corrected On-Site**
10-20-4
50
Jun 12, 2025
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
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 ginger sauce. Person in charge added to sauce. **Corrected On-Site**
03F-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sitting on non grade paper towels: Shrimp, tempura, fish.
01B-13-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef not changing gloves often enough. Addressed and he washed hands and put gloves on. **Corrected On-Site**
12A-09-4
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 freezer. Person in charge moved chicken. **Corrected On-Site**
08A-17-6
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. Dishmachine was at 0ppm. Tank was empty. Person in charge replaced tank. Tested at 75ppm. **Corrected On-Site**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Both hand washing sink in kitchen were blocked by clean dishes and a rack. Addressed and all items cleared. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. No soap or paper towels at hand washing sink on sushi line. Person in charge replaced. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Floor not cleaned when the least amount of food is exposed. Oil on floor. Behind cookline.
36-01-4
Basic - Food stored on floor. Soy sauce on floor. Person in charge moved. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. Ice scoop handle is in ice. Person in charge removed scoop. **Corrected On-Site**
10-08-5
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken frozen thawing in sink. Still frozen. Person in charge put back into reach in cooler. **Corrected On-Site**
06-01-5
32
Feb 21, 2025
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
41
Jun 17, 2024
Routine - Food
3 critical violations. 6 major violations. 10 minor violations.
View 19 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At sushi bar, Sanitizer Bucket (Chlorine 200+ppm). Employee added water 150ppm. **Corrected On-Site**
41-27-4
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. No proof available. Operator had supplier send letter showing pen raised and pellet fed. **Corrected On-Site**
01D-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shrimp,raw beef and shell eggs stored on shelf over containers of sauces. At cook line, in bottom of flip top reach-in cooler, container of raw chicken stored over raw scallops. At sushi bar, in under counter reach-in cooler, raw fish stored over spring mix. Operator moved spring mix. **Corrective Action Taken**
08A-05-6
Intermediate - Records/documents for required employee training do not contain all of the required information. All employee training certificates missing date of training.
53B-10-4
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. Supplied operator with handout.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at cook line not accessible due to rack with food items blocking easy access.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. At kitchen entrance, handwash sink has multiple items in sink. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Supplied operator with blank Time as a Public Health Control written procedures form.
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. At cook line, spray bottle with red chemical, on floor by handwash sink not labeled.
41-17-4
Basic - Working containers of food removed from original container not identified by common name. On rock by back door, container identified as flour not labeled.
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line, multiple wet towels on counters.
21-12-4
Basic - Carbon dioxide/helium tanks not adequately secured. At triple sinks, 4 tanks under counter not secured.
51-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up.
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, scoop for rice stored in standing water 79f.
10-07-4
Basic - Ice scoop handle in contact with ice. In ice machine, scoop handle resting on ice. Operator removed scoop. **Corrected On-Site**
10-08-5
Basic - Food stored on floor. In walk-in cooler, 2 plastic containers of sauce stored on floor.
08B-38-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall behind fryers has build up.
36-73-4
Basic - Bowl or other container with no handle used to dispense food. In dry storage area, multiple bulk containers have plastic togo cups used as scoops. In walk-in cooler, plastic togo cup in soy sauce. Employees removed cups in dry storage. **Corrective Action Taken**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on shelf with Time as a Public Health Control foods.
12B-07-4
21
Dec 20, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Sushi 99 last inspected?
The most recent health inspection at Sushi 99 on file is from Nov 24, 2025. The public record contains five inspections in total.
What is the most common violation at Sushi 99?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Sushi 99.
How does Sushi 99 compare to other restaurants in St. Augustine?
Sushi 99 most recently scored 50 out of 100, which is lower than the St. Augustine average of 81.
Has Sushi 99's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi 99 have averaged around nine violations per visit across the recent 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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