Sushi Bistro of Ocala
Last inspected: Mar 3, 2026
12
Score
Sushi Bistro of Ocala has been inspected 10 times since 2022. The latest inspection on file is from Mar 3, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near nine violations per visit.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged five times.
The city-wide average sits at 78, which Sushi Bistro of Ocala's 12 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
5
Critical latest
1
Major latest
7
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
5 critical violations. 1 major violation. 7 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
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
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
12
Oct 7, 2025
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Plumbing Maintained; Sewage Disposal
FL-51
12
May 8, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bowl containing raw beef stored on top of containers of mushrooms and scallions at refrigerated make-table at cookline. Employee moved the raw beef to inside the lower portion of the cooler during this inspection. **Corrected On-Site**
08A-05-6
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. Wrapped pans containing raw frozen chicken stored on shelf directly above container of raw frozen beef inside freezer near warewash area.
08A-17-6
Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped into handwash sink in server station.
31A-11-4
Basic - Equipment in poor repair. Lower portions of several shelves in kitchen rusted.
14-11-5
Basic - Time/temperature control for safety food thawed in an improper manner. Container of raw chicken thawing at room temperature on top of bucket in rear storage area. Manager moved the chicken to a cooler today continue to thaw under refrigeration. **Corrected On-Site**
06-01-5
61
Jul 10, 2024
Routine - Food
No violations found.
100
Jul 8, 2024
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 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 dishmachine at 10ppmm
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed cloth towel on top of rice in rice cooker at sushi bar.
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white tuna at 48F at sushi bar, all other times were at propped temperature. Cook explained that they flame the top of the white tuna 30 minutes earler to removed oil texture.
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. See stop sale. Observed rice at sushi bar kept on time with no time mark. Per Manager rice was cooked two hours earlier **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed frozen fish in hand wash sink at sushi bar
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( bleach ). Manager labeled bottles. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no running hot water at hand wash sink at server station. Manager turned on water supply under sink for hot water. **Corrected On-Site**
27-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed soiled apron stored on dry goods storage area rack.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. **Repeat Violation**
24-08-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle stored on rocks and soiled with no non-absorbent pad under grease receptacle.
33-23-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in freezer in kitchen **Repeat Violation**
14-69-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels not removed from food containers before cleaning, stored on the clean ware rack.
16-46-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on sushi prep table
12B-07-4
30
May 17, 2024
Complaint Full
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw beef inside reach-in cooler near cookline thawing inside white grocery bag. Manager had employee remove beef from grocery bag and place into a covered pan during this inspection. **Corrected On-Site**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing grocery bag with raw beef stored on shelf directly above heads of lettuce inside reach-in cooler near cookline. Manager had employee place raw beef on shelf with other raw meats during this inspection. **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. Two pans of fried shrimp at room temperature on prep table at cookline without time marks. Manager stated the shrimp was held on time and added proper time marks during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three-compartment sink in back of kitchen near dish machine.
12A-03-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup without handle stored inside bin of panko in bar area. Employee discarded plastic cup during this inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at cookline has deep cut marks and is no longer smooth.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on top of fountain soda box inside cabinet below fountain machine. Manager removed purse from area during this inspection. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic containers on shelf near dish machine. Wet nested drink cups on counter beside fountain machine in server station. **Repeat Violation**
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup on shelving inside white reach-in freezer in kitchen near entrance.
14-69-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelf of prep table near cookline rusted.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White shelf below soup warming units heavily soiled with food debris. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpster sliding doors behind restaurant left open.
33-16-4
39
Jan 29, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 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. At the cook line, cooked shrimp no time marked, Manager marked. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. At the dry storage area, chemicals above rice container, Manager moved. **Corrected On-Site**
41-10-4
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. Reach-in cooler at the front of the cook line, tofu opened 01/27/24 no date marked, Manager dated. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Male employee used sink to refill container. Also, sink at the dish machine area items stored inside sink, Manager moved. **Corrective Action Taken**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside rice container, employee moved. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked container near back door.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of roc and cooking equipment soiled.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple closet cloth on prep tables, Manager moved all to buckets **Corrected On-Site**
21-12-4
50
Sep 25, 2023
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees eating at the dining area and started working with food without washing his hands. Inspector instructed to stopped and washed their hands. **Corrective Action Taken**
12A-16-4
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. At the sushi bar area, male employee cutting peeled cucumber with bare hands, inspector instructed to wash hands and used gloves. **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, observed container of raw beef stored on top of cut onions, Manager moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, raw shrimps and raw chicken 47F, manager added ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee started to rinsed his hands at the wok station faucet, Inspector stopped employee and instructed to washed his hand at the handwash sink. **Corrected On-Site**
12A-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the kitchen area, ginger sauce no date marked, Manager dated. **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. At the server station, bowl no handle inside sauce. **Repeat Violation**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the cook line, employee personal food stored above customers food, Manager moved. **Corrected On-Site**
08B-49-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of rice warmer soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of triple door cooler soiled, also shelves.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on prep tables and on top of cutting boards, a manager moved all. **Corrected On-Site** **Repeat Violation**
21-12-4
32
Apr 25, 2023
Complaint Full
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler near cookline: butter 54F. Cream cheese 55F. Employee stated items were placed in cooler today. Ambient temperature in cooler is 60F. All items were moved to different cooler during this inspection. **Corrective Action Taken**
03A-02-5
High Priority - Displayed food not properly protected from contamination. Bowl of jalapeños stored uncovered on top of cooler at sushi bar. Covered during this inspection. **Corrected On-Site**
08B-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar, raw fish on shelf over mango. Moved during this inspection. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Chemical (bleach and window cleaner)bottles hanging on side of shelf next to cases of Fuji water. Windex on top of case of sake. Tylenol on top of case of sake. Also, red degreaser in ware wash area not labeled. All were moved and chemical was labeled. **Corrected On-Site**
41-10-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Eight employees currently working with no CFM. Manager arrived during this inspection. **Corrected On-Site**
53A-05-6
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 during this inspection. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer soiled with food debris. Two knifes have build up on magnet strip at cookline. **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in tempura. Bowl in rice. Removed during this inspection. **Corrected On-Site**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler has an ambient temperature of 60F. Unit is heavily stocked and possibly overfilled.
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two drinks on top of cases of sake at sushi bar. All moved.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top of bag in a box soda. Wallet on top of Sake. All were moved during this inspection. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water 127F on cookline. Also, tongs stored on equipment handles on cookline. **Repeat Violation**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in reach in cooler containing butter and cream cheese. Ambient temperature of cooler is 60F.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in freezer have build up. Hood filters soiled. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Lids at sushi bar are not inverted. Flipped over during this inspection. **Corrected On-Site**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Three at sushi bar. All placed in sanitizer. **Corrected On-Site**
21-12-4
26
Dec 22, 2022
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on mop sink.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both microwave ovens soiled with food debris and grease accumulation. Reach-in freezer next to grill interior frames soiled with black mold-like substance.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table next to grill and coffee/soda prep table. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coat over single-service bags and cups.
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach-in freezers to right of kitchen entrance.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on grill handle. **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled throughout kitchen.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels on food containers on storage rack next to back door.
16-46-4
58
Frequently Asked Questions
When was Sushi Bistro of Ocala last inspected?
The most recent health inspection at Sushi Bistro of Ocala on file is from Mar 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sushi Bistro of Ocala?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Sushi Bistro of Ocala.
How does Sushi Bistro of Ocala compare to other restaurants in Ocala?
Sushi Bistro of Ocala most recently scored 12 out of 100, which is lower than the Ocala average of 78.
Has Sushi Bistro of Ocala's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Bistro of Ocala have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sushi Bistro of Ocala 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 Bistro of Ocala inspected?
Based on the inspection history on file, Sushi Bistro of Ocala is inspected around three times per year on average.
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