Sushi King
Last inspected: Oct 27, 2025
47
Score
Sushi King has been inspected 11 times since 2022. Inspectors last stopped by on Oct 27, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about 13 violations before that.
“Wet wiping cloth not stored” accounts for the largest share of issues, appearing six times across the record.
The city-wide average sits at 71, which Sushi King's 47 doesn't quite reach. The pattern in the record is worth a careful look.
11
Inspections
1
Critical latest
3
Major latest
6
Minor latest
Inspection History
Oct 27, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
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
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
47
May 22, 2025
Complaint Partial
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -flour soiled under seat cushions around dining room. - From follow-up inspection 2025-05-22: Clean under some benches **Time Extended**
36-10-4
95
May 21, 2025
Complaint Partial
1 minor violation.
View 1 violation
Basic - Worn, torn and/or soiled floors/carpeting. -flour soiled under seat cushions around dining room.
36-10-4
95
Apr 1, 2025
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fish eggs 53f less than 4 hours
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -scrub pad stored in sink **Corrected On-Site**
31A-11-4
Basic - Bathroom facility in disrepair. -first stall in ladies has sign on door stated out of order
32-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -sushi bar **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. -bucket of soy sauce at wait station **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. -wrong verbiage on 3 hand wash signs a sushi bar
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled on reach in cooler at sushi bar
23-03-4
Basic - Self-closing device on bathroom door disconnected/broken. -employee bath room door not closing properly
32-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall/pipes soiled behind cooking equipment
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. -handsink on cookline -pipe at dish machine
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. -sugar **Corrected On-Site**
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell and ear phones -hat and bag -jacket on boxes of food
40-06-5
45
Nov 1, 2024
Routine - Food
1 critical violation. 4 major violations. 12 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored. -degreaser **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. -chairs blocking hand sink **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -food residue in hand sink at sushi bar
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 - Food manager certification expired. 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-03-7
Basic - No handwashing sign provided at a hand sink used by food employees. -wrong verbiage,sushi bar
31B-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -wait station first soda station ice bin,
22-20-5
Basic - Bathroom facility in disrepair. -first stall in ladies room states out of order
32-05-4
Basic - Bowl or other container with no handle used to dispense food. -plum sauce **Corrected On-Site**
14-01-5
Basic - Dead roaches on premises. -3 dead roaches on floor under . Pest control was here on 10/29 **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on reach in cooler **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on reach in cooler **Corrected On-Site**
40-06-5
Basic - In-use wet wiping cloth/towel used under cutting board. -sushi bar
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket on reach in cooler at sushi bar
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -sushi bar
21-12-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
21-03-4
Basic - Working containers of food removed from original container not identified by common name. Rice seasoning,flour **Corrected On-Site**
02D-01-5
32
May 2, 2024
Complaint Full
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fish eggs 70f less than 3 hours -tempura batter 64f less than 4 hours
03A-02-5
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Shrimp 124f , employee place back on grill cooked to 170f **Corrected On-Site**
03C-75-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee with gloved hands grabs raw beef places and stove . Then puts food into container with same gloves **Corrective Action Taken**
12A-12-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -reach in freezer raw bacon bacon over snow crab **Corrected On-Site**
08A-02-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water turn off at handsink next to 3 compartment sink **Corrected On-Site**
27-16-5
Basic - Bathroom facility in disrepair. -first stall in lady's room has out of order sign
32-05-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -by fryer
36-06-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -floor fan stored with equipment **Corrected On-Site**
42-03-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -sushi bar
21-12-4
41
Sep 29, 2023
Complaint Full
2 critical violations. 2 major violations. 13 minor violations.
View 17 violations
High Priority - Non-food grade paper/paper towel used as liner for food container.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish over cooked rice, walk in cooler - chicken and beef over miso, glass door cooler **Corrected On-Site**
08A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hires
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or residue. - sushi prep cutting boards
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - greasy residue, front side of wok station - filters - table under unused flat grill in back area - door handles on walk in units - exterior mod toaster oven in sushi prep area
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. - sushi area **Corrected On-Site**
21-38-4
Basic - Food stored on floor. - bagged tempura flour **Corrected On-Site**
08B-38-4
Basic - Bowl or other container with no handle provided to dispense food. - panko crumbs **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - prep table **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. - employee food with guest food in glass door cooler - canned beverage, cup stored in cookline prep cooler **Corrected On-Site**
08B-49-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
35B-01-4
Basic - Floor area(s) covered with standing water. - by Mopsink and back handsink
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoop in kitchen **Corrected On-Site**
10-07-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Light not functioning. - several light panels out or dim in back area - lights out and dim in sushi prep area
36-62-4
32
Sep 7, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
39
Apr 18, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Bathroom facility in disrepair. -first toilet in ladies sign states out of order. Per manager needs a new door handle **Warning** - From follow-up inspection 2023-04-18: **Time Extended**
32-05-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -sushi bar **Warning** - From follow-up inspection 2023-04-18: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -debris and grease under fryers **Warning** - From follow-up inspection 2023-04-18: **Time Extended**
36-73-4
86
Apr 17, 2023
Routine - Food
10 critical violations. 3 major violations. 11 minor violations.
View 24 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. - employee used gloved hands to reach for raw beef then vegetables. Placed on grill -manager provided tongs **Corrective Action Taken** **Warning**
12A-12-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -rice 74f, per manager from yesterday manager discarded . See stop salee **Warning**
03D-02-5
High Priority - Dented/rusted cans present. See stop sale. -oyster sauce **Warning**
01B-01-4
High Priority - Employee washed gloved hands. **Warning**
12A-19-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site** **Warning**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw egg over bean base **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken and raw shrimp on same tray. Shrimp and chicken liquid mixed together . See stop sale **Warning**
08A-20-5
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 fish **Corrected On-Site** **Warning**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooked broccoli 50f less than 4 hours **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -degreaser **Corrected On-Site** **Warning**
41-17-4
Intermediate - Identity of food or food product misrepresented. -sushi menu stated squid (ika) invoice stated mongo ika and packaging states cuttlefish. **Warning**
52-01-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -Sushi bar **Corrected On-Site** **Warning**
31B-06-4
Basic - Bathroom facility in disrepair. -first toilet in ladies sign states out of order. Per manager needs a new door handle **Warning**
32-05-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Warning**
51-11-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -next to fryers **Warning**
36-06-4
Basic - Cutting board has cut marks and is no longer cleanable. -sushi bar **Warning**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. - cream **Warning**
08B-49-4
Basic - Floor soiled/has accumulation of debris. -debris and grease under fryers **Warning**
36-73-4
Basic - Floor tiles missing and/or in disrepair. -by drain at Dishmachine **Warning**
36-17-5
Basic - Food stored on floor. -bag of rice **Corrected On-Site** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -pipe soiled with mold like substance behind Dishmachine **Warning**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by Mopsink **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -sushi bar **Warning**
21-12-4
10
Nov 14, 2022
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -eggs over potatoes **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked shrimp sitting on counter at sushi bar 84f,less than 4 hours,spring roll 50f less than 4 hours
03A-02-5
High Priority - Container of medicine improperly stored. -on shelf with microwave **Corrected On-Site**
41-07-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 small flying insects by trash can
35A-02-6
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/ **Corrected On-Site**
53A-05-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -3 sinks at sushi bar **Corrected On-Site**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -2 ice bins at soda station -small amount
22-20-5
Basic - Bowl or other container with no handle used to dispense food. -Togo container used as a scoop-vinager lemon -Togo containers used as a scoop in spicy mayo
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -hallway by bath rooms
35B-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. -by 3 compartment sink **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handsink soiled with food debris at sushi bar
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -sushi bar
21-12-4
Basic - Working containers of food removed from original container not identified by common name. -lemon and vinager
02D-01-5
32
Frequently Asked Questions
When was Sushi King last inspected?
The most recent health inspection at Sushi King on file is from Oct 27, 2025. The public record contains 11 inspections in total.
What is the most common violation at Sushi King?
Across the inspection record, “wet wiping cloth not stored” has been cited six times, more than any other issue at Sushi King.
How does Sushi King compare to other restaurants in Daytona Beach?
Sushi King most recently scored 47 out of 100, which is lower than the Daytona Beach average of 71.
Has Sushi King's inspection record improved over time?
Yes. Recent inspections at Sushi King have averaged around four violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Sushi King 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 King inspected?
Based on the inspection history on file, Sushi King is inspected around four times per year on average.
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