BIKKURI SUSHI NOODLE AND GRILL

Name: BIKKURI SUSHI NOODLE AND GRILL
Address: 1919 E COLONIAL DR, ORLANDO, FL, 32803, US
Rating: 0

1919 E COLONIAL DR, ORLANDO, FL 32803

License #5812118

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 21, 2026 · 28 findings · 7 critical

Routine - Food

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Major

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Minor

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Quick take

BIKKURI SUSHI NOODLE AND GRILL in ORLANDO currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 21, 2026. Across those visits, inspectors documented 109 total violations — 23 critical, 21 major, 65 minor.

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Record snapshot

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The latest inspection on September 21, 2026 shows 28 observation rows: 7 critical, 3 major, and 18 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

109

Coverage note

Inspector notes linked where available

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BIKKURI SUSHI NOODLE AND GRILL has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. Operator removed it.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop vinegar. Operator corrected it.
[29-18-4] Drain cover(s) mop sink missing. Operator corrected it.
[31A-09-4] Handwash sink not accessible for employee use at all times. Dirty cup inside hand sink. Operator removed it.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ginger.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food not segregated from RTE.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Oranges with a sticker stored with already cut fruit. Operator
[12B-07-4] Employee beverage container on a food preparation table over prep area. Operator moved in.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[29-42-4] Vacuum breaker missing at splitter added to mop sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sink located in back cook line and kitchen bar.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens bathroom at bar area and ladies bathroom at main dining area.
[33-31-5] Unnecessary items/unused equipment on the premises. Multiple equipment: freezer, warming oven, multiple refrigerators, ice machine, etc.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottles attached to the rice cooker. Operator removed it.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided poster.
[41-17-4] Spray bottle containing toxic substance not labeled. Operator corrected it.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed ginger held more than 7 days. Cream cheese held since yesterday in cooler, temperature 46F.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On the cutting board at sushi bar. Operator removed it.
[32-23-5] Toilet/urinal not flushing/functioning properly. Mens room.
[41-07-4] Container of medicine improperly stored. On top of the refrigerator in back cook line. Operator removed it.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese held since yesterday in cooler, temperature 46F.
[03F-02-5] 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. Operator states sushi rice was placed at 10am and operator added time mark.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Small white cutting board.
[29-09-4] Faucet/handle hand washing sink not working at plumbing fixture. Operator corrected it
[14-05-4] Cardboard used to line food-contact shelves. Dry storage area.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boxes and aluminum pans in storage are. Operator corrected it.
[29-49-6] Standing water in bottom of reach-in-cooler located at sushi bar.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic containers.

Disposition: Warning Issued
[08A-17-6] 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. -raw Scallops and raw tuna out of its original packaging over ice cream in freezer. Operator removed
[36-36-4] Ceiling tile missing. In back area. Operator put in place
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on floor. . Operator immediately removed from floor snd inverted
[35A-03-4] Dead roaches on premises. 1 dead Roach next to large chest freezer. 1 dead Roach next to chest freezer in freezer room. Operator immediately discarded
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and medicine on sushi prep station. Operator removed
[14-11-5] Equipment in poor repair. -Interior of microwave chipping /rust at across bar station
[36-73-4] Floor soiled/has accumulation of debris. Dishwasher area
[08B-47-4] Food not stored at least 6 inches off of the floor. -Bag in a box soda -boxed oil. Operator removed all
[10-12-5] In-use ice scoop stored on soiled surface between uses. On top of dusty ice machine . Operator cleaned ice machine and scoop
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil for rice in water of 109F
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of ice machine. Operator cleaned
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Bottom, interior of coolers/freezers in cooler/freezer room. Bottom interior of freezer on cook line
[25-05-4] Single-service articles improperly stored. Case of cups on floor. Operator removed
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -Krab, escolar, eel thaw at room temperature. Operator placed in cooler
[32-23-5] Toilet/urinal not flushing/functioning properly. In mens room covered. Per operator it doesnt get used. Advised it must be available if working.
[33-31-5] Unnecessary items/unused equipment on the premises. Several pieces of Unused equipment on site. Advised operator to discard
[29-11-4] Water leaking from pipe and/or faucet/handle. At mop sink
[02D-01-5] Working containers of food removed from original container not identified by common name. Label on flour container
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Operator is vacuum packing octopus. Operator immediately discarded.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw eggs over several ready to eat items in in cooler . Operator removed
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Operator is vacuum packing octopus. Operator immediately discarded. -About half container of sushi rice made at 10:30am per operator. At sushi station until 2:48, when inspector advised to immediately discard. Operator discarded
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese 52F cold holding above pans in sushi preparation cooler less than 4hrs per operator. Operator put in bottom cooler for temperature recovery
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. About half container of sushi rice made at 10:30am per operator. At sushi station until 2:48, when inspector advised to immediately discard. Operator discarded
[03F-02-5] 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 On sushi rice. Made at 10:30pm per operator. Operator discarded
[31A-11-4] Handwash sink used for purposes other than handwashing. -Bucket in Hand sink in liquor room -Pan in hand sink in mop sink room Operator removed
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi items on happy hour menu and main menu

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic Togo bowl in rice operator removed.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Fish stored in reach in completely thawed date mark 3/29/25. Per operator seafood salad comes in already made facility and portion in rop bags. Facility owner made executive decision to stop process. Operator discarded all ROP fish from reach in coolers.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fish stored in reach in completely thawed date mark 3/29/25.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese ( over stacked in reach in cooler per operator less than 4 hours) (59F - Cold Holding). Employee placed in reach in cooler for temperature recovery.
[31A-09-4] Handwash sink not accessible for employee use at all times. Imitation crab in hws by sushi display case at front service counter. Employee removed.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Fish stored in reach in completely thawed date mark 3/29/25. Per operator seafood salad comes in already made facility and portion in rop bags. Facility owner made executive decision to stop process. Operator discarded all ROP fish from reach in coolers.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. No date of completion for some.