Sushi Storm
Last inspected: Mar 3, 2026
45
Score
Sushi Storm has been inspected nine times since 2022. The most recent visit was on Mar 3, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around eight violations to closer to 13 violations per visit.
The most common issue across all inspections has been “working containers of food removed”, showing up three times.
By comparison, the average Clermont facility scores 68, putting Sushi Storm on the weaker side. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
1
Major latest
8
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands, only rinsing hands in water. **Warning** - From follow-up inspection 2026-03-03: **Time Extended**
12A-02-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - clear soup (117F - Hot Holding), cook line, held less than four hours per operator, recommended to turn on burner for rapid reheat. **Warning** - From follow-up inspection 2026-03-03: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks are soiled -interior of spray hose at dish machine **Warning** - From follow-up inspection 2026-03-03: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -flour containers on shelf under prep table in kitchen **Repeat Violation** **Warning** - From follow-up inspection 2026-03-03: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles in kitchen **Warning** - From follow-up inspection 2026-03-03: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Damage to wall by soda boxes **Warning** - From follow-up inspection 2026-03-03: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse stored by onions on shelf in kitchen, operator removed **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-03: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back door **Repeat Violation** **Warning** - From follow-up inspection 2026-03-03: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on sushi line -cart on cook line -exterior of all reach in coolers/freezers need wipe down -curtain from kitchen to front area is soiled **Repeat Violation** **Warning** - From follow-up inspection 2026-03-03: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed avocados over sauces in reach in cooler on sushi line **Warning** - From follow-up inspection 2026-03-03: **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen **Repeat Violation** **Warning** - From follow-up inspection 2026-03-03: **Time Extended**
36-27-5
45
Dec 30, 2025
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -10 ppm, operator primed sanitizer, 50 ppm **Corrected On-Site** **Warning**
22-41-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands, only rinsing hands in water. **Warning**
12A-02-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - clear soup (117F - Hot Holding), cook line, held less than four hours per operator, recommended to turn on burner for rapid reheat. **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks are soiled -interior of spray hose at dish machine **Warning**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -sushi rice **Warning**
03F-10-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. -flour containers on shelf under prep table in kitchen **Repeat Violation** **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles in kitchen **Warning**
23-24-4
Basic - Damage to wall by soda boxes **Warning**
36-24-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -shelf under prep table in kitchen **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse stored by onions on shelf in kitchen, operator removed **Corrected On-Site** **Warning**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -back door **Repeat Violation** **Warning**
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on sushi line -cart on cook line -exterior of all reach in coolers/freezers need wipe down -curtain from kitchen to front area is soiled **Repeat Violation** **Warning**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed avocados over sauces in reach in cooler on sushi line **Warning**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -throughout the kitchen **Repeat Violation** **Warning**
36-27-5
30
May 13, 2025
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw pork in reach in Cooler on cook line
08A-20-5
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. -area beside hand sink at entry to kitchen
14-16-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -various items in reach in freezer
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine -shelves by cook line at entry to kitchen -cutting boards on cook line and sushi line
22-02-4
Basic - Bowl or other container with no handle used to dispense food. -flor container under shelf in kitchen. Operator removed. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. --shelf under dish machine draining rack -shelves under microwave at entry to kitchen
14-45-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -back door **Repeat Violation**
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of all reach in coolers and freezers in kitchen -gaskets and sides of all reach in coolers and freezer in kitchen and sushi line -exterior sides and cabinets of fryers -hood suppression filters
23-03-4
Basic - Old labels stuck to food containers after cleaning. -containers by dish machine
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by hand sink and blendersat entry to kitchen
36-27-5
Basic - Water leaking from pipe and/or faucet/handle at mop sink
29-11-4
Basic - Working containers of food removed from original container not identified by common name. -all purpose flour under prep table in kitchen
02D-01-5
43
Dec 17, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
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
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
32
Apr 18, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee changed gloves without washing hands.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Shrimp 63f. Less than 4 hours. Advised to rapid chill.
03A-02-5
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/ CFM arrived at end of inspection. **Corrected On-Site**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. -Yellow spray bottle.
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelving by fryers. -Hood filters.
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -On table top by sushi area.
21-44-1
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.
06-09-1
52
Dec 20, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
47
Jun 13, 2023
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
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
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
37
Dec 13, 2022
Routine - Food
2 critical violations. 5 major violations. 14 minor violations.
View 21 violations
High Priority - Toxic substance/chemical improperly stored. Spray cans and bottles of cleaner stored on front counter next to chop sticks.
41-10-4
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. True freezer in kitchen area across from dish machine.
08A-17-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line and front line.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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.
53B-13-5
Basic - Ice scoop handle in contact with ice. Ice scoop stored in ice bin at drink station in kitchen area.
10-08-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food.
14-08-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk soy sauce on cooks line.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. All equipment in kitchen area.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee belonging stored on shelf with clean utensils in dishwasher area.
40-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw tuna thawing at room temperature at the front counter.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls behind cooking equipment on cooks line and throughout the entire kitchen.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Bulk flour, rice
02D-01-5
Basic - Floor tiles missing and/or in disrepair. Floors missing grout throughout the entire kitchen area.
36-17-5
22
Jul 15, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Double door cooler gasket torn. **Warning** - From follow-up inspection 2022-07-15: **Time Extended**
14-10-4
Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Around handsink at kitchen entrance. **Warning** - From follow-up inspection 2022-07-15: **Time Extended**
14-47-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. By Ansul system. **Warning** - From follow-up inspection 2022-07-15: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour. **Warning** - From follow-up inspection 2022-07-15: **Time Extended**
02D-01-5
82
Frequently Asked Questions
When was Sushi Storm last inspected?
The most recent health inspection at Sushi Storm on file is from Mar 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Sushi Storm?
Across the inspection record, “working containers of food removed” has been cited three times, more than any other issue at Sushi Storm.
How does Sushi Storm compare to other restaurants in Clermont?
Sushi Storm most recently scored 45 out of 100, which is lower than the Clermont average of 68.
Has Sushi Storm's inspection record improved over time?
No. Recent inspections at Sushi Storm have averaged around 13 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Sushi Storm 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 Storm inspected?
Based on the inspection history on file, Sushi Storm is inspected around two times per year on average.
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