Sushi Cafe
Last inspected: Feb 23, 2026
67
Score
Sushi Cafe has been inspected eight times since 2022. On Feb 23, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have held steady across recent visits, averaging around seven violations each.
“Wet wiping cloth not stored” comes up most often, recorded four times in the inspection record.
Restaurants in Winter Park average 83, so Sushi Cafe trails the local norm. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
0
Major latest
8
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
8 minor violations.
View 8 violations
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl inside flour and sugar container at dry storage Plastic bowl inside white sauce and soy sauce in walk in cooler Operator discarded **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Oven door handle and reach in cooler at cook line
23-24-4
Basic - Cardboard used to line food-contact shelves. At cook line at sushi station shelves
14-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice white chest freezer
14-69-4
Basic - Working containers of food removed from original container not identified by common name. Multiple Containers with Spices at cook line
02D-01-5
Basic - Floor soiled/has accumulation of debris. Floors soiled with grease under fryers and griddle
36-73-4
67
Sep 4, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used to scoop rice. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Cook line reach in coolers
23-24-4
Basic - Cardboard used to line food-contact shelves. Cook line
14-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dishwasher
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 00ppm chlorine. Operator replaced with new solution 100ppm chlorine **Corrected On-Site**
21-07-4
74
Feb 26, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
45
Oct 7, 2024
Food-Licensing Inspection
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over miso paste and soy sauce in walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine Sani bucket at more the 400ppm. Operator added water recheck 100ppm **Corrected On-Site**
41-27-4
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 in walk in cooler
02C-03-5
Basic - Light not functioning. In prep area station and hood
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup grease in hoods and around fryers
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in sushi station with debris accumulation
22-16-4
Basic - Reuse of single-service or single-use articles. Reuse of Nori seaweed containers for food prep.
25-32-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
52
Apr 22, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer bucket over 200 ppm. rechecked 100 **Corrected On-Site**
41-15-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled pitcher with water in hand sink located at sushi bar.
31A-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna kept in sushi bar thawed in bag and no cut made to bag. **Repeat Violation**
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator **Corrected On-Site**
51-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel kept in cutting board located on make table in cook line
21-12-4
50
Oct 23, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at wait station no paper towel. **Corrected On-Site**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top has grease build up Metal wall behind stove and fryers on cooks line
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Tuna in packaging with instructions to remove before thawing at front counter
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board on cooks line **Corrected On-Site**
21-12-4
78
Jul 26, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at sushi bar and cooks line **Warning** - From follow-up inspection 2023-07-26: **Time Extended**
14-09-4
95
Dec 8, 2022
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Three non food grade containers being used to store food at reach in cooler located at cooks line
14-15-4
High Priority - Raw animal food stored over or with unwashed produce. Shell eggs over unwashed fruits **Corrected On-Site**
08A-04-5
Basic - Buildup of food debris/soil residue on equipment door handles. Outside of mini fridge at sushi bar is soiled Outside of black microwave at sushi bar is soiled
23-24-4
Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Mouthwash stored next to hand wash sink **Corrected On-Site**
40-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door leading outside **Repeat Violation**
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer located by hand wash sink in prep area and chest of freezer
14-69-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls surrounding the mini fridge at sushi bar are soiled
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth in cutting board at cooks line **Corrected On-Site** **Repeat Violation**
21-12-4
55
Frequently Asked Questions
When was Sushi Cafe last inspected?
The most recent health inspection at Sushi Cafe on file is from Feb 23, 2026. The public record contains eight inspections in total.
What is the most common violation at Sushi Cafe?
Across the inspection record, “wet wiping cloth not stored” has been cited four times, more than any other issue at Sushi Cafe.
How does Sushi Cafe compare to other restaurants in Winter Park?
Sushi Cafe most recently scored 67 out of 100, which is lower than the Winter Park average of 83.
Has Sushi Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Cafe have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sushi Cafe 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 Sushi Cafe inspected?
Based on the inspection history on file, Sushi Cafe is inspected around two times per year on average.
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