Sushi Katana
Last inspected: Sep 30, 2025
30
Score
Sushi Katana, located at 4192 Conroy Rd Ste 103 in Orlando, FL, had a high-risk inspection on September 30, 2025, with a score of 30. This inspection identified 3 critical, 4 major, and 7 minor violations. Previous inspections for Sushi Katana have also predominantly been high-risk.
8
Inspections
3
Critical latest
4
Major latest
7
Minor latest
Inspection History
Sep 30, 2025
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
30
Feb 20, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
47
Jul 23, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
32
Apr 12, 2024
Routine - Food
2 critical violations. 6 minor violations.
55
Nov 27, 2023
Routine - Food
2 major violations. 6 minor violations.
61
Jun 14, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
30
Jun 13, 2023
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
22
May 15, 2023
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
35
Violations — Sep 30, 2025 Inspection
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on top case of napkins . Operator immediately removed **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi prep
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Sushi prep. Operator put on hair restraint **Corrected On-Site**
13-03-4
Basic - Food not stored at least 6 inches off of the floor. -Multiple food containers on floor. Operator immediately removed **Corrected On-Site**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of fryers
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Cases of fish thawing at room tempersture
06-01-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took dirty dishes to sink, then went to set table without washing hands. A few moments later Same employee took dirty dishes to sink, then proceeded to leave kitchen. At that time I educated employee to wash hands
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell Eggs over rice and veggies and sauces in prep cooler. Operator **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. -Raw beef out of its original packaging over shrimp in freezer
08A-17-6
Intermediate - Handwash sink not accessible for employee use at all times. - hand sink sushi station had scrubies inside -Hand sink on cook line blocked by buckets of sauce and food. Operator immediately removed **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Sushi hand sink had food debri
31A-11-4
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/
53A-05-6
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. All but one employee
53B-13-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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