Sushi99
Last inspected: Jan 28, 2026
90
Score
Across the available record, Sushi99 has 11 inspections on file, the first dated 2022. Sushi99 was last inspected on Jan 28, 2026. A low risk tier reflects an inspection that turned up minimal issues.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
That puts the facility ahead of the local pack: the average Port Orange restaurant scores 66. There isn't much in the file that would give a customer pause.
11
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 28, 2026
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. -rust visible on chest freezers in back -worn wire racks in storage area - From follow-up inspection 2026-01-28: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In-use utensil stored in unclean standing water less than 135 degrees Fahrenheit. -82F standing water next to grill, containing spatulas for cookline **Corrected On-Site** - From follow-up inspection 2026-01-28: 117F utensil water **Time Extended**
10-07-4
90
Jan 22, 2026
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
19
Nov 3, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
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
Insects, Rodents, and Animals Not Present
FL-38
Food Temperature Measuring Devices Provided and Accurate
FL-46
50
May 2, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine for dish machine **Warning** - From follow-up inspection 2025-05-02: **Time Extended**
16-37-1
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. -michael, lalo, masalo **Warning** - From follow-up inspection 2025-05-02: Must be in compliance upon next unannounced inspection. **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -splash guard inside ice machine in back **Warning** - From follow-up inspection 2025-05-02: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 71F **Warning** - From follow-up inspection 2025-05-02: **Time Extended**
10-07-4
74
May 1, 2025
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -pork, shrimp, noodles, mushrooms, cut cabbage, beef, chicken **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish cake (53F - Cold Holding); shiitake mushrooms (53F - Cold Holding); kim chi (51F - Cold Holding); noodles (55F - Cold Holding); duck eggs (51F - Cold Holding); tempura krab (108F - Cold Holding); cooked brocoli (53F - Cold Holding); cooked pork (50F - Cold Holding) -inside lowboy cooler across from grill longer than 4 hours per employee. See stop sale. **Warning**
03A-02-5
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. -tempura in station less than 1 hour **Warning**
03F-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. **Warning**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink at end of cook line obstructed by rack of sauces, pans of cut cabbage sitting inside basin **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -cold smoked salmon identified on to go menu as being cooked. Cold smoked salmon is not heat treated to 145F, operator must identify cold smoked salmon as being raw/uncooked unless being fully cooked in the establishment **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine for dish machine **Warning**
16-37-1
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. -michael, lalo, masalo **Warning**
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -splash guard inside ice machine in back **Warning**
22-20-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing bracelet while handling food **Warning**
13-07-4
Basic - Floor area(s) covered with standing water. -dish area **Warning**
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 71F **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks near walk in cooler -wire racks above soup station **Warning**
23-03-4
30
Nov 20, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-11-20: **Time Extended**
35B-01-4
95
Sep 17, 2024
Routine - Food
5 critical violations. 4 major violations. 9 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry above broth inside prep cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -imitation krab on cook line next to fryers 46F, manager stated less than 30 minutes. Advised to use time as a public
03A-02-5
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. -sushi rice
03F-02-5
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. 0ppm, operator ran machine several times. Stated calling for service. Callback inspection in 7 days to verify **Warning**
22-41-4
High Priority - Nonfood-grade bags used in direct contact with food. -to go bags
14-31-5
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink on cook line blocked by rack containing oil/sauces
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -cold smoked salmon on menu without disclosure, manager instructed server to add to menu **Warning**
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -krab, other items prepared ahead inside coolers without date mark
02C-02-5
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.
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small sections of interior of ice bin
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. -near doors
16-21-4
Basic - Bowl or other container with no handle used to dispense food. -portion cups used to dispense pepper in bulk container
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor inside walk in cooler
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on wall behind grill
36-68-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled racks holding clean equipment above prep sink on cook line -soiled lid to sauce bucket next to walk in cooler -lids to bulk seasonings
23-03-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
Basic - Working containers of food removed from original container not identified by common name. -bulk white seasoning in back on dry goods shelf
02D-01-5
20
Apr 29, 2024
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed and rinsed dough cutter in handwash sink in sushi bar area, operator relocated to dishwasher to be sanitized **Corrected On-Site**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp over cut onions in walk-in cooler, operator relocated raw shrimp
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw steak 57F, per operator less than 2 hours overfilled in the top of reach-in cooler, operator relocated excess to lower portion of reach-in cooler **Corrected On-Site**
03A-02-5
Intermediate - No soap provided at handwash sink. -handwash sink at entrance to kitchen, operator installed new soap **Corrected On-Site**
31B-03-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee washed sink in prep sink
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in rear of kitchen blocked by pallet
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in sushi bar used to store utensils, operator removed **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. -bowl in tempura batter, operator discarded **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over cookline **Repeat Violation**
36-34-5
Basic - Food not stored at least 6 inches off of the floor. -buckets of soup base stored on the floor in the walk-in cooler **Repeat Violation**
08B-47-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -sushi cooler, operator installed new thermometer
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of triple door stainless steel reach-in freezer has an accumulation of grease and food debris **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above handwash sink in back of kitchen soiled **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -green wet wiping cloth stored on cutting board, operator relocated to sanitizer bucket **Corrected On-Site**
21-12-4
29
Dec 28, 2023
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
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
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
32
Jun 5, 2023
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
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
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
16
Nov 16, 2022
Routine - Food
2 critical violations. 6 major violations. 11 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -steak 49F, overfilled in top of reach in cooler, per operator less than 2 hours, operator relocated excess to bottom of reach in cooler **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No soap provided at handwash sink. -handwash sink in sushi bar
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -mens restroom water 75F
27-16-4
Intermediate - Handwash sink used for purposes other than handwashing. -plastic container stored in handwash sink at end of cookline, operator removed -utensil stored in handwash sink in sushi bar **Corrected On-Site**
31A-11-4
Intermediate - Food-contact surface soiled with food debris. -inside of reach in cooler across from flat top grill
22-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. -mens restroom
27-19-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink next to triple sink
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling/vent above rice cookers
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food not stored at least 6 inches off of the floor. -oil jug and bucket of tempora powder stored on floor -buckets of sauce, case of avocado on floor in walk in cooler **Repeat Violation**
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoons for rice and utensils in water 89F, operator discarded water **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -light above entrance to walk in cooler
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -inside triple door reach in freezer -outside triple door freezer -dish racks soiled
23-03-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. -frozen steak, per operator, thawing at room temperature less than 30 minutes, operator relocated to walk in cooler **Corrected On-Site**
06-01-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls throughout kitchen soiled
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
23
Frequently Asked Questions
When was Sushi99 last inspected?
The most recent health inspection at Sushi99 on file is from Jan 28, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sushi99?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Sushi99.
How does Sushi99 compare to other restaurants in Port Orange?
Sushi99 most recently scored 90 out of 100, which is higher than the Port Orange average of 66.
Has Sushi99's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi99 have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sushi99 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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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