Sushi Factory
Last inspected: Apr 9, 2025
17
Score
Sushi Factory is a Japanese / Sushi located at 4455 W New Haven Ave, Melbourne, FL.
Health inspection records are available below. Check the inspection history and violations section for details on past inspections conducted by the local health department.
7
Inspections
3
Critical latest
6
Major latest
15
Minor latest
Inspection History
Apr 9, 2025
Routine - Food
3 critical violations. 6 major violations. 15 minor violations.
17
Nov 5, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
37
Jan 17, 2024
Complaint Full
2 critical violations. 5 major violations. 10 minor violations.
27
Sep 28, 2023
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
30
Feb 20, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
43
Aug 10, 2022
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
47
Aug 8, 2022
Routine - Food
8 critical violations. 7 major violations. 10 minor violations.
9
Violations — Apr 9, 2025 Inspection
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All sushi fish items on menu
02B-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom
32-04-4
Basic - Can opener blade not readily removable for cleaning or replacement.
14-21-4
Basic - Cases of plastic bottles stored on floor in the dining area.
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on microwave.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, cook line coolers.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Couch and kids toys stored in the kitchen.
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Light not functioning in the hood system.
36-62-4
Basic - Living quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Couch in kitchen
43-01-4
Basic - No mop sink or curbed cleaning facility provided at establishment.
29-27-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing raw shrimp in standing water.
06-01-5
Basic - Unnecessary items/unused equipment on the premises. Several coolers on the sushi line and in the kitchen not longer working.
33-31-5
Basic - Wall soiled with accumulated grease, and dust. Kitchen.
36-27-5
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Sushi cutting board on the sushi line.
22-11-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Sewage/wastewater backing up through floor drains. When running dish machine and drain 3 bay sink water started to back up on floor in dish room.
28-26-5
Intermediate - Handwash sink not accessible for employee use at all times. In dish room plumbing not connected.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar and at the hand sink in the warehouse washing area. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Kitchen
41-17-4
Intermediate - Two-compartment sink used for warewashing. Informed owner they need to use 3 comp sink or dish washer for proper ware washing.
16-28-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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