Sushi99
Last inspected: Feb 9, 2026
47
Score
Sushi99 appears in inspection records 11 times, starting in 2022. The newest entry in the record is dated Feb 9, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
The most common issue across all inspections has been “bowl or other container with no handle used to dispense batter”, showing up three times.
Sushi99's latest score of 47 falls below the Ormond Beach average of 79. There are enough flags in the record to merit a second thought.
11
Inspections
2
Critical latest
0
Major latest
7
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
47
Jul 31, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler: raw chicken 52f, cream cheese 52f, shrimp 51f, butter 53f, noodles 54f, raw shell eggs 56f ambient air. All items in walk in cooler overnight. **Warning** - From follow-up inspection 2025-07-31: **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler: raw chicken 52f, cream cheese 52f, shrimp 51f, butter 53f, noodles 54f, raw shell eggs 56f ambient air. All items in walk in cooler overnight. **Warning** - From follow-up inspection 2025-07-31: At callback inspection cooked noodles in walk in cooler at 53°f. In cooler overnight. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Employee hat stored in or above a food preparation area. **Warning** - From follow-up inspection 2025-07-31: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -broken glass on sliding door on sushi cooler. **Warning** - From follow-up inspection 2025-07-31: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. **Warning** - From follow-up inspection 2025-07-31: **Time Extended**
14-20-4
64
Jul 30, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
37
Jan 29, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** - From follow-up inspection 2025-01-29: **Time Extended**
21-12-4
95
Jan 21, 2025
Routine - Food
6 critical violations. 1 major violation. 7 minor violations.
View 14 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. **Repeat Violation** **Warning**
22-41-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Corrected On-Site** **Warning**
12A-12-4
High Priority - Employee touched soiled cloth and then engaged in food preparation without washing hands. **Warning**
12A-29-4
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. -employee touched cooked rice with bare hands. **Warning**
09-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over sauce containers in walk in cooler. **Warning**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. -employee used handwashing sink to rinse container. **Warning**
31A-11-4
Basic - Bowl or other container with no handle used to dispense batter. **Repeat Violation** **Warning**
14-01-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
12B-12-5
Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. -operator cut raw chicken and then cut raw chicken on same cutting board. **Corrected On-Site** **Warning**
08B-23-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with food debris. -faucet handles at handwashing sink in kitchen. **Repeat Violation** **Warning**
23-03-4
Basic - Stored food not covered. -open bag of batter under prep table. **Corrected On-Site** **Warning**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
26
Jul 18, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
37
Feb 22, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense batter. **Warning** - From follow-up inspection 2024-02-22: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2024-02-22: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. **Warning** - From follow-up inspection 2024-02-22: **Time Extended**
14-20-4
86
Feb 21, 2024
Routine - Food
1 critical violation. 2 major violations. 15 minor violations.
View 18 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. **Warning**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in sushi area. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink in kitchen. **Warning**
31B-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
16-21-4
Basic - Bowl or other container with no handle used to dispense batter. **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on microwave door handle. **Warning**
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee cellphone in personal items stored in food preparation area. **Warning**
40-06-5
Basic - Employee eating in a food preparation or other restricted area. **Warning**
12B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Floor soiled/has accumulation of debris under handwash sink and behind equipment. **Repeat Violation**
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food. Handle of spoon buried in dehydrated onions. **Warning**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
10-07-4
Basic - Interior of microwave has accumulation of food debris. **Warning**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in sushi display cooler. **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust: -food debris on hand wash sink in kitchen. -food debris on shelving under prep table. **Repeat Violation** **Warning**
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. **Warning**
14-20-4
Basic - Single-service articles improperly stored, cases of takeout containers in hallway. **Warning**
25-05-4
33
Aug 31, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Wiping Cloths Properly Used and Stored
FL-41
47
Mar 21, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-03-21: **Time Extended**
14-17-4
95
Oct 12, 2022
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
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
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
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
27
Frequently Asked Questions
When was Sushi99 last inspected?
The most recent health inspection at Sushi99 on file is from Feb 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sushi99?
Across the inspection record, “bowl or other container with no handle used to dispense batter” has been cited three times, more than any other issue at Sushi99.
How does Sushi99 compare to other restaurants in Ormond Beach?
Sushi99 most recently scored 47 out of 100, which is lower than the Ormond Beach average of 79.
Has Sushi99's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi99 have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sushi99 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 Sushi99 inspected?
Based on the inspection history on file, Sushi99 is inspected around three times per year on average.
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