Sushi Pop
Last inspected: Dec 9, 2025
32
Score
Inspectors have visited Sushi Pop 11 times, with records going back to 2022. The latest inspection on file is from Dec 9, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
When inspectors have written things up, “spray bottle containing toxic substance not labeled” has been the most frequent reason, cited four times.
Compared to other Oviedo restaurants (averaging 63), there's room to close the gap. The pattern in the record is worth a careful look.
11
Inspections
1
Critical latest
6
Major latest
5
Minor latest
Inspection History
Dec 9, 2025
Routine - Food
1 critical violation. 6 major violations. 5 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
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
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
32
Jun 10, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. -operator renewed license at time of inspection **Corrected On-Site**
50-17-3
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee picket up item off floor, failed to wash hands before resuming food preparation
12A-29-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test kit
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. -bottle with yellow substance at dish pit not labeled
41-17-4
Basic - Bowl or other container with no handle used to dispense food. -in brown sugar container in dry storage
14-01-5
Basic - Ceiling tile missing. -2 missing ceiling tiles in dry storage
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates in dry storage rack -clean dish rack left of dish machine
24-05-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -bottom left of rear door next to walk in cooler
35B-01-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -in dry storage and walk in cooler hallway
36-02-5
Basic - Water leaking from pipe and/or faucet/handle. -prep sink faucet leaking
29-11-4
45
Mar 4, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -vacuum breaker in incorrect location - From follow-up inspection 2025-03-04: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -sushi area per plan review shows 3 hand wash sinks, At time of inspection middle handwashing sink is absent **Warning** - From follow-up inspection 2025-03-04: operator in discussion with plan review to submit application for removal of hand wash sink 3 additional hand wash sinks exist and are functional within kitchen area **Time Extended**
31A-04-4
Basic - - From initial inspection : Basic - Ceiling tile missing. -2 missing ceiling tiles outside of WIC - From follow-up inspection 2025-03-04: **Time Extended**
36-36-4
74
Jan 2, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -vacuum breaker in incorrect location
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. -HWS at kitchen entrance blocked by rice bin **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -sushi area per plan review shows 3 hand wash sinks, At time of inspection middle handwashing sink is absent **Warning**
31A-04-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test kit
16-37-1
Basic - Ceiling tile missing. -2 missing ceiling tiles outside of WIC
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Bluetooth speaker with dry storage next to WIC
40-06-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. -Left HWS at sushi make area
31B-04-4
52
Mar 29, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Pesticide-emitting strip present in food prep area. **Warning** - From follow-up inspection 2024-03-29: **Time Extended**
41-24-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2024-03-29: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - sushi rice. Emailed forms to operator **Warning** - From follow-up inspection 2024-03-29: **Time Extended**
03F-10-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. **Warning** - From follow-up inspection 2024-03-29: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - light buildup on white baffle. Manager removed and cleaned **Corrective Action Taken** **Warning** - From follow-up inspection 2024-03-29: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2024-03-29: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. **Warning** - From follow-up inspection 2024-03-29: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind dish machine **Warning** - From follow-up inspection 2024-03-29: **Time Extended**
36-27-5
52
Feb 1, 2024
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Pesticide-emitting strip present in food prep area. **Warning**
41-24-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - sushi rice. Emailed forms to operator **Warning**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - menu shows fully cooked items and not items that are raw **Warning**
02B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - light buildup on white baffle. Manager removed and cleaned **Corrective Action Taken** **Warning**
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Ice buildup in reach-in freezer. **Warning**
14-69-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind dish machine **Warning**
36-27-5
47
Aug 22, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - cooler in bar **Warning** - From follow-up inspection 2023-08-15: **Time Extended** - From follow-up inspection 2023-08-22: **Time Extended**
29-49-6
95
Aug 15, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
70
Aug 14, 2023
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - zero ppm at dishmachine at bar. **Warning**
22-47-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. - fresh salmon **Warning**
01D-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - quaternary test kit for bar dishmachine **Warning**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - **Warning**
16-62-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - sushi rice **Warning**
03F-10-5
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. - wash temp reads 136f, manufacturer requires 150f **Warning**
16-54-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. - sushi rice mixing bowl **Warning**
14-25-5
Basic - Raw fruits/vegetables not washed prior to preparation. **Warning**
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. - cooler in bar **Warning**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind dish machine **Warning**
36-27-5
41
Jan 3, 2023
Complaint Full
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
37
Dec 7, 2022
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab 54° operator place in walk-in cooler for quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of Yellow liquid stored next to tea pot in prep area. 2 Spray bottles of cleaner stored next to clean silverware station
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw turkey stored over raw fish in walk-in cooler.
08A-20-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of Yellow liquid stored next to tea pot in prep area.
41-17-4
Basic - Floor tiles missing and/or in disrepair. Missing grout throughout the prep and kitchen areas.
36-17-5
Basic - Floors not constructed to be easily cleanable. Unfinished concrete in back area.
36-12-4
Basic - Food stored on floor. Food stored on floor in walk-in freezer.
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on top of both ice machines.
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
26
Frequently Asked Questions
When was Sushi Pop last inspected?
The most recent health inspection at Sushi Pop on file is from Dec 9, 2025. The public record contains 11 inspections in total.
What is the most common violation at Sushi Pop?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited four times, more than any other issue at Sushi Pop.
How does Sushi Pop compare to other restaurants in Oviedo?
Sushi Pop most recently scored 32 out of 100, which is lower than the Oviedo average of 63.
Has Sushi Pop's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Pop have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sushi Pop 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 Pop inspected?
Based on the inspection history on file, Sushi Pop is inspected around four times per year on average.
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