Sushi Saint
Last inspected: Feb 17, 2026
55
Score
Across the available record, Sushi Saint has 11 inspections on file, the first dated 2022. Inspectors last stopped by on Feb 17, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near 10 violations each time.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged two times.
By comparison, the average Orlando facility scores 79, putting Sushi Saint on the weaker side. The record is unremarkable in either direction.
11
Inspections
1
Critical latest
3
Major latest
3
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Two employees touching cooked shredded potatoes for garnish. Advised that gloves must be worm for all ready to eat food for service . - From follow-up inspection 2026-02-17: **Time Extended**
09-01-4
Intermediate - - From initial inspection : 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/ - From follow-up inspection 2026-02-17: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2026-02-17: **Time Extended**
16-62-1
Intermediate - - From initial inspection : 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. - From follow-up inspection 2026-02-17: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at bar - From follow-up inspection 2026-02-17: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Broken glass behind dishwasher at bar - From follow-up inspection 2026-02-17: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. -Cracked container of fish in chest freezer - From follow-up inspection 2026-02-17: **Time Extended**
14-38-4
55
Feb 13, 2026
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
17
Aug 14, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
45
Apr 1, 2025
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Black truffle dated 1/9 2oz Black garlic aioli dated 1/9 Spicy mayo dated 1/9 Sesame paste 12/12 2qts Operator immediately discarded **Corrected On-Site** - From follow-up inspection 2025-04-01: **Time Extended**
01B-24-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Operator is using hand sink at far end of bar close to sake bar as a dump sink. Per establishment plans the sink was licensed as a hand sink and must be used as such. - From follow-up inspection 2025-04-01: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi items On cocktail menu and. Main menu. **Warning** - From follow-up inspection 2025-04-01: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At private bar - From follow-up inspection 2025-04-01: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At private bar - From follow-up inspection 2025-04-01: **Time Extended**
31B-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. Operator is using utensils in water on time control. But is not marking the time and is not written on time plan.operator added to time plan. **Corrected On-Site** - From follow-up inspection 2025-04-01: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watches and ring. Both immediately removed **Corrected On-Site** - From follow-up inspection 2025-04-01: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person - From follow-up inspection 2025-04-01: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Buckets of ginger. Operator immediately moved **Corrected On-Site** - From follow-up inspection 2025-04-01: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. At sake bar **Corrected On-Site** - From follow-up inspection 2025-04-01: **Time Extended**
10-08-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At private bar - From follow-up inspection 2025-04-01: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of ice Machine and side of prep table(in between them) -Exterior of flour container - From follow-up inspection 2025-04-01: **Time Extended**
23-03-4
39
Jan 29, 2025
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Black truffle dated 1/9 2oz Black garlic aioli dated 1/9 Spicy mayo dated 1/9 Sesame paste 12/12 2qts Operator immediately discarded **Corrected On-Site**
01B-24-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is using utensils in water on time control. But is not marking the time and is not written on time plan.operator added to time plan. **Corrected On-Site**
03F-10-5
Intermediate - Handwash sink used for purposes other than handwashing. Operator is using hand sink at far end of bar close to sake bar as a dump sink. Per establishment plans the sink was licensed as a hand sink and must be used as such.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi items On cocktail menu and. Main menu. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At private bar
31B-02-4
Intermediate - No soap provided at handwash sink. At private bar
31B-03-4
Basic - Ice scoop handle in contact with ice. At sake bar **Corrected On-Site**
10-08-5
Basic - Food not stored at least 6 inches off of the floor. Buckets of ginger. Operator immediately moved **Corrected On-Site**
08B-47-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of ice Machine and side of prep table(in between them) -Exterior of flour container
23-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watches and ring. Both immediately removed **Corrected On-Site**
13-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. At private bar
31B-04-4
39
Dec 18, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over multiple ready to eat sauces and cheese in reach in cooler - From follow-up inspection 2024-10-18: **Time Extended** - From follow-up inspection 2024-12-18: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at bar - From follow-up inspection 2024-10-18: **Time Extended** - From follow-up inspection 2024-12-18: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. at ware washing hand sink - From follow-up inspection 2024-10-18: **Time Extended** - From follow-up inspection 2024-12-18: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at bar - From follow-up inspection 2024-10-18: **Time Extended** - From follow-up inspection 2024-12-18: **Time Extended**
14-09-4
67
Oct 18, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over multiple ready to eat sauces and cheese in reach in cooler - From follow-up inspection 2024-10-18: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at bar - From follow-up inspection 2024-10-18: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. at ware washing hand sink - From follow-up inspection 2024-10-18: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has added a prep bar and has not submitted plans to Plan Review Department Warning** **Warning** - From follow-up inspection 2024-10-18: **Time Extended**
51-14-7
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at bar - From follow-up inspection 2024-10-18: **Time Extended**
14-09-4
61
Aug 16, 2024
Routine - Food
1 critical violation. 4 major violations. 3 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 sauces and cheese in reach in cooler
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at bar
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. at ware washing hand sink
31B-02-4
Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has added a prep bar and has not submitted plans to Plan Review Department Warning** **Warning**
51-14-7
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at bar
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep wearing watch **Corrected On-Site**
13-07-4
50
Jun 11, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sour cream in reach in cooler **Corrected On-Site**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has quat test strips for 3 comp sink . But does not have chlorine test strips for dishwasher
16-37-1
78
Jan 11, 2024
Food-Licensing Inspection
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ginger 55F cold holding in cooler overnight per operator. Operator immediately discarded
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ginger 4hours overnight in cooler per operator. Operator immediately discarded
01B-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over ready to eat vegetables **Corrected On-Site**
08A-04-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All raw/ undercooked items on both menu items . Operator corrected and printed corrected menu. **Corrected On-Site**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in warewashing area
31B-02-4
Intermediate - No soap provided at handwash sink.
31B-03-4
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
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Per operator dish machine is not currently working. They have set up means of washing and sanitizing in the three base sink.
16-55-4
Basic - Food storage container/container lid cracked or broken. lid cracked to Container to wage beef **Corrected On-Site**
14-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. hand sink in warewashing area
31B-04-4
33
Sep 2, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -house ranch 46, macaroni and cheese 50 in reach-in cooler under grill presses less than 4 hours. Per person in charge and electrician on site, electricity was off earlier today for a repair. Product will be moved to different cooler for temperature recovery.
03A-02-5
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. -ribeye cooked 2 days prior at other location frozen, then thawed in refrigerator has no date mark.
02C-04-5
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. -person in charge does not know proper required temperature for cold holding. When inspector stated that product was 46°f person in charge asked what temperature it should be. Educated staff.
53A-14-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -black household refrigerator in storage room.
05-09-4
67
Frequently Asked Questions
When was Sushi Saint last inspected?
The most recent health inspection at Sushi Saint on file is from Feb 17, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sushi Saint?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Sushi Saint.
How does Sushi Saint compare to other restaurants in Orlando?
Sushi Saint most recently scored 55 out of 100, which is lower than the Orlando average of 79.
Has Sushi Saint's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Saint have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sushi Saint means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sushi Saint inspected?
Based on the inspection history on file, Sushi Saint is inspected around three times per year on average.
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