Sushi Yummy
Last inspected: Mar 30, 2026
70
Score
Going back to 2022, Sushi Yummy has 10 inspections in the public record. On Mar 30, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly four violations before.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited two times.
That's lower than the typical Orlando restaurant, which scores around 79. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna completely thawed in rop bag in walk in cooler.
01B-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over French fries in reach in freezer by front service counter. Raw fish and tuna over dumplings in walk in freezer.
08A-02-6
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. Two tuna packages completely soft thawed in walk o cooler
06-09-1
70
Oct 17, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - - From initial inspection : 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/ - From follow-up inspection 2025-10-17: **Time Extended**
53A-03-7
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 2025-10-17: **Time Extended**
53A-05-6
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. Servers - From follow-up inspection 2025-10-17: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Air filters ice machine - From follow-up inspection 2025-10-17: **Time Extended**
23-03-4
Basic - - From initial inspection : 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 **Corrected On-Site** - From follow-up inspection 2025-10-17: **Time Extended**
06-09-1
67
Oct 10, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw Salmon over seaweed and cucumber in prep cooler. Operator immediately removed **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Raw tuna and raw salmon over unwashed veggies in walk in cooler. Operator immediately removed **Corrected On-Site**
08A-04-5
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. Tested chlorine 00ppm **Warning**
22-41-4
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. Servers
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/
53A-03-7
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
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 **Corrected On-Site**
06-09-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator immediately **Corrected On-Site**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Air filters ice machine
23-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server/prep person wearing watch. Immediately removed **Corrected On-Site**
13-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, and in shelf next to food in walk in cooler. And on shelf over clean dishes. Operator immediately removed **Corrected On-Site**
12B-07-4
37
May 15, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. showcase cooler per operator all items in cooler less than 4 hours ; eel (45F - Cold Holding); salmon (42F - Cold Holding); krab (48F - Cold Holding) Operator removed all items and placed in reach in freezer for temperature recovery. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in showcase cooler at front service counter 49°F ambient. Operator removed all TCS items and placed reach in freezer for temperature recovery. **Corrective Action Taken**
14-74-7
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Underneath dish machine.
36-27-5
58
Dec 17, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Observed bucket fill with sanitizer stored directly on the floor. Operator removed the bucket off the floor. **Corrected On-Site**
41-10-4
High Priority - Observed in main kitchen under the counter reach in cooler raw salmon cooked mussels.
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink across from hot well station having sanitizer bucket stored in the sink
31A-11-4
Basic - Walk in cooler door gaskets are soiled with black like substance
23-03-4
Basic - Food stored on floor. Observed in walk in freezer boxes containing food that his stored on the floor. Truck came yesterday 12-16-24
08B-38-4
Basic - Observed under dish washer machine pipe is leaking causing water to drip down on the floor causing standing water. Operator start to screeching th3 water into floor drain **Corrective Action Taken**
29-11-4
58
Apr 2, 2024
Routine - Food
No violations found.
100
Mar 22, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
61
Jul 5, 2023
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Wiped gloves hands on cloth several times while preparing sushi roll. , manager educated staff **Corrective Action Taken**
12A-18-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice and food on moving table. Manager added time mark. **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shrimp (109F - Hot Holding); chicken (109F - Hot Holding). On counter next to soup pot. Manager added to time control.less than 4 hours **Corrected On-Site**
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. provided forms **Corrective Action Taken**
11-27-4
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/BRIENIS P
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle on fountain machine. Manager removed nozzles. **Corrective Action Taken**
22-02-4
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. provided forms. **Corrective Action Taken**
11-26-1
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Next to soda machine.
36-02-5
Basic - Raw fruits/vegetables not washed prior to preparation. mango and tomatoes staff began preparing without washing. Manager educated staff **Corrective Action Taken**
08B-39-4
39
Feb 27, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Sushi rice at front counter **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Quart container in sink kitchen area **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice machine **Corrected On-Site**
24-05-4
Basic - Food stored on floor. In walk-in cooler. **Corrected On-Site**
08B-38-4
61
Jul 21, 2022
Complaint Full
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. In containers with krab sticks.
14-86-1
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. 0 ppm.
22-41-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled dirty dish then engaged in food prep **Corrected On-Site**
12A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Sani bucket in sink near soup pots. Operator removed
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. On cart near dish area. Operator labeled **Corrected On-Site**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Near soda syrups in kitchen
51-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks wearing watches.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at dish area
24-08-4
Basic - Equipment in poor repair. Cooler door broken under make table next to soup pots. Missing top door pin
14-11-5
Basic - Time/temperature control for safety food thawed in an improper manner. Krab items in standing water. Operator removed **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi make station. Operator placed in bucket **Corrected On-Site** **Repeat Violation**
21-12-4
35
Frequently Asked Questions
When was Sushi Yummy last inspected?
The most recent health inspection at Sushi Yummy on file is from Mar 30, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sushi Yummy?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Sushi Yummy.
How does Sushi Yummy compare to other restaurants in Orlando?
Sushi Yummy most recently scored 70 out of 100, which is lower than the Orlando average of 79.
Has Sushi Yummy's inspection record improved over time?
No. Recent inspections at Sushi Yummy have averaged around six violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sushi Yummy 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 Yummy inspected?
Based on the inspection history on file, Sushi Yummy is inspected around three times per year on average.
Nearby Restaurants