Sushi Lolas
Last inspected: Mar 13, 2026
35
Score
Sushi Lolas has been inspected 10 times since 2022. On Mar 13, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up roughly the same number of issues each time, hovering near nine violations per visit.
“Working containers of food removed” accounts for the largest share of issues, appearing six times across the record.
Sushi Lolas' latest score of 35 falls below the Orlando average of 79. The pattern in the record is worth a careful look.
10
Inspections
2
Critical latest
4
Major latest
7
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
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 fish in freezers out of original packaging over several ready to eat items in freezers **Repeat Violation**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over spring rills in prep cooler. -raw shell eggs over cheese balls in cooler Operator removed **Corrected On-Site**
08A-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. For Owner
53B-13-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Soo. 2/12/2026
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave on cook line
22-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. - operator is preparing and fermenting kimchi onsite. Holding it longer than 7 days. **Warning**
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bathroom door left open other than during cleaning or maintenance. Employee bathroom left open in upstairs storage area **Corrected On-Site**
32-02-4
Basic - Bowl or other container with no handle used to dispense food. In dry tea, in sugar, in flour. Removed **Corrected On-Site**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelves above prep table -Shelf above triple sink - Gaskets in whit fridge on cook line -Hood filters - ice machine air filters - sides of fryers and stove -Syrup leaking from bag in a box onto pan **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Several cases of single service items on floor in upstairs storage **Repeat Violation**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Wet rag hanging over rice cooker. Removed **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Flour
02D-01-5
35
Oct 29, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna and albacore completely thawed soft to touch in reach in cooler.
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Kimchi in reach in cooler date marked 9/11.
02C-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee washing container in hand wash sink on cooks line. **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Temperature.
16-37-1
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 and albacore completely thawed soft to touch in reach in cooler. **Repeat Violation**
06-09-1
Basic - Floor soiled/has accumulation of debris. Underneath all cooking equipment and dry storage equipment.
36-73-4
Basic - Working containers of food removed from original container not identified by common name. Sugar in gray container underneath prep table. **Repeat Violation**
02D-01-5
52
Apr 15, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -Whisk in hand sink. -Operator washed hands in hand sink in kitchen while wearing a glove. Advised to remove glove and wash hands. -operator filled container of eggs with water using hand sink in kitchen. - From follow-up inspection 2025-04-15: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -Gaskets in small freezer at end of cook line torn - From follow-up inspection 2025-04-15: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. In between reach in coolers and freezer - From follow-up inspection 2025-04-15: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in small freezer at end of cook line - From follow-up inspection 2025-04-15: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. On sugar and flour containers - From follow-up inspection 2025-04-15: **Time Extended**
02D-01-5
74
Apr 14, 2025
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed vegetables in cooler. Operator immediately removed **Corrected On-Site**
08A-04-5
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. **Warning**
01D-08-5
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 out of its original packaging over containers of garlic in reach in freezer. Operator immediately removed **Corrected On-Site**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Blue Crab over peas in prep table cooler. Operator immediately corrected **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. -Whisk in hand sink. -Operator washed hands in hand sink in kitchen while wearing a glove. Advised to remove glove and wash hands. -operator filled container of eggs with water using hand sink in kitchen.
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. On sugar and flour containers
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in small freezer at end of cook line
23-03-4
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. Thawed overnight per operator. Operator immediately opened **Corrected On-Site**
06-09-1
Basic - Equipment in poor repair. -Gaskets in small freezer at end of cook line torn
14-11-5
Basic - Floor soiled/has accumulation of debris. In between reach in coolers and freezer
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in sugar operator immediately removed **Corrected On-Site**
10-01-5
37
Oct 1, 2024
Routine - Food
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 fish over ready to eat avocado and other veggies in sushi storage cooler **Corrected On-Site** **Repeat Violation**
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 Chicken out of its original packaging over cheese cake out of its original packaging in reach freezer. -Raw shrimp over cheesecake out of its original packaging in freezer. -Raw salmon out of its original packaging over containers of vegetables in reach in freezer. **Corrected On-Site**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of whit freezer on cook line
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air filters in ice Machine
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior and exterior of Microwave on cook line **Repeat Violation**
22-08-4
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. Operator immediately removed from packaging **Corrected On-Site**
06-09-1
Basic - Working containers of food removed from original container not identified by common name. Flour container **Repeat Violation**
02D-01-5
52
Apr 22, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over multiple ready to eat foods in reach in cooler **Corrected On-Site**
08A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink above flour and panko at fry station **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi prep persons wearing watches
13-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelves above main prep table have Food debris -Gaskets inside main prep cooler -Gaskets in white fridge by cook line - bottom of freezer in white fridge by cook line -Air filters in ice machine
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves in upright sushi cooler
14-33-4
Basic - Working containers of food removed from original container not identified by common name. Flour container
02D-01-5
58
Dec 11, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2023-12-11: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beef thawed on 12/7 per operator has a date of 10/7. **Warning** - From follow-up inspection 2023-12-11: **Time Extended**
02C-04-5
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves in upright sushi cooler **Warning** - From follow-up inspection 2023-12-11: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl in soy sauce **Warning** - From follow-up inspection 2023-12-11: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn in ric, at end of make table **Warning** - From follow-up inspection 2023-12-11: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above make table on cook line **Warning** - From follow-up inspection 2023-12-11: **Time Extended**
22-08-4
67
Dec 8, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat avocado and other ready to eat foods in upright sushi cooler **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line had whisk in basin **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training is expired **Warning**
53B-01-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beef thawed on 12/7 per operator has a date of 10/7. **Warning**
02C-04-5
Basic - Time/temperature control for safety food thawed in an improper manner. Veggie roles Thawing at room temperature. Operator put in cooler **Corrected On-Site** **Warning**
06-01-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves in upright sushi cooler **Warning**
14-33-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above make table on cook line **Warning**
22-08-4
Basic - Equipment in poor repair. Gasket torn in ric, at end of make table **Warning**
14-11-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in soy sauce **Warning**
14-01-5
45
May 30, 2023
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
26
Oct 19, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Food in Good Condition, Safe, and Unadulterated
FL-13
64
Frequently Asked Questions
When was Sushi Lolas last inspected?
The most recent health inspection at Sushi Lolas on file is from Mar 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sushi Lolas?
Across the inspection record, “working containers of food removed” has been cited six times, more than any other issue at Sushi Lolas.
How does Sushi Lolas compare to other restaurants in Orlando?
Sushi Lolas most recently scored 35 out of 100, which is lower than the Orlando average of 79.
Has Sushi Lolas' inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Lolas have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sushi Lolas 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 Lolas inspected?
Based on the inspection history on file, Sushi Lolas is inspected around three times per year on average.
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