MR SUSHI EXPRESS

Name: MR SUSHI EXPRESS
Address: 5770 W IRLO BRONSON HWY #155, KISSIMMEE, FL, 34746, US
Rating: 0

5770 W IRLO BRONSON HWY #155, KISSIMMEE, FL 34746

License #5911305

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 14, 2026 · 23 findings · 3 critical

Routine - Food

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Quick take

MR SUSHI EXPRESS in KISSIMMEE 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 13 times from Florida DBPR, with the most recent inspection on October 14, 2026. Across those visits, inspectors documented 215 total violations — 38 critical, 44 major, 133 minor.

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The latest inspection on October 14, 2026 shows 23 observation rows: 3 critical, 1 major, and 19 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

215

Coverage note

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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.

Disposition: Inspection Completed - No Further Action
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk container of flour below prep table across from cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Pair of tongs and 2 ladles hanging on handle of oven on cook line.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch while engaging in food preparation.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic container inside flour below prep table on cook line. Inside rice bin at storage area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelving.
[25-05-4] Single-service articles improperly stored. Small plastic containers for sauce on floor in dry storage area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink at start of cookline had blender cup inside. Removed to wash hands.
[33-31-5] Unnecessary items/unused equipment on the premises. Reach-in coolers by walk-in freezer. Microwave in dry storage area. Food equipment in employee bathroom.
[36-22-4] Floor area(s) covered with standing water. Along cook line. Operator cleaned up.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. In back of kitchen by walk-in cooler/freezer and dry storage.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave by triple sink.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Along bottom of reach-in freezer by walk-in cooler.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Raw salmon and raw tuna wrapped in non-food grade paper towel inside reach-in cooler by front register.
[24-13-4] Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Several food equipment stored in employee bathroom - fryer, rice cooker, oven.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Along interior grate of ice machine and lid.
[16-46-4] Old labels stuck to food containers after cleaning. Several containers on clean dish shelving by walk-in cooler had old labels.
[08B-12-5] Stored food not covered. Wontons in walk-in freezer.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee engaging in food preparation without hair restraint.
[08B-38-4] Food stored on floor. 2 cases of vinegar, 1 case of water bottles in dry storage area. Two buckets of food in walk-in cooler. Several boxes of fish in walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in coolers on sushi prep area. Exterior of microwave. Exterior of reach-in coolers on cookline. Hood filters have accumulation of grease.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over prepped guacamole and cooked shrimp tempura in walk-in cooler.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Cooked white rice used for sushi on prep table by sushi area temping 72F, and left over from night before. Operator discarded rice.
[14-31-5] Nonfood-grade bags used in direct contact with food. White rice stored in thank you bag, making direct contact.

Disposition: Met Inspection Standards
[24-13-4] Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Several food equipment in bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf with clean dishes on cookline.
[08B-47-4] Food not stored at least 6 inches off of the floor. Case of oil, boxes of seasonings, bag of panko on floor in dry storage area. Box of fish on floor of walk-in freezer. Bag of onions in walk-in cooler.
[14-38-4] Food storage container/container lid cracked or broken. Lid on bulk container of flour in dry storage area cracked.
[10-20-4] In-use tongs stored on equipment door handle between uses. Pair of tongs and to labels hanging on oven door handle. Operator removed.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Under cutting board on top of reach-in freezer at sushi bar area.
[36-62-4] Light not functioning. 1 light under hood.
[08B-12-5] Stored food not covered. Bulk containers of flour in dry storage area with lids off. Operator closed lid.
[33-31-5] Unnecessary items/unused equipment on the premises. Glassdoor cooler next to sushi bar area. 2 door standup cooler by walk-in cooler. Several food equipment in employee bathroom.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelving in walk-in cooler.
[29-11-4] Water leaking from pipe and/or faucet/handle. Water leaking from vent in walk-in cooler.
[35A-02-7] Live, small flying insects found 2 live small flying insects. One in kitchen area by triple sink. One at dry storage area.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Used to line sushi fish and vegetables throughout facility.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on top of reach-in freezer by sushi station.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at start of cookline towards entrance to kitchen. Operator provided paper towels.

Disposition: Follow-up Inspection Required
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen and in dining room.
[24-13-4] Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Several grills and ovens and other equipment stored in employee bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table across from cookline.
[36-22-4] Floor area(s) covered with standing water. On cookline.
[08B-47-4] Food not stored at least 6 inches off of the floor. Boxes of food on floor of walk-in freezer.
[14-38-4] Food storage container/container lid cracked or broken. Lid of container of flour in storage area by back exit door.
[10-20-4] In-use tongs stored on equipment door handle between uses. Pair of tongs and ladle hanging on handle of oven on cookline.
[33-16-4] Open dumpster lid.
[33-31-5] Unnecessary items/unused equipment on the premises. Glass door cooler and low reach-in cooler in kitchen, grills and ovens in storage area and in employee bathroom.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, mop sink, underneath triple sink.
[29-11-4] Water leaking from pipe and/or faucet/handle. Water leaking from vent in walk-in cooler
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On prep table on cookline.
[35A-02-7] Live, small flying insects found 3 live flying insects by shelving outside of walk-in cooler.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. In several food items, tuna, cut vegetables in maketable.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.several cutting boards in kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Both handwashing sinks in kitchen.
[11-26-1] 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.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Rice for sushi and fried shrimp at room temperature on time control. Per operator they lost the written time plan. Emailed time plan to operator.

Disposition: Warning Issued
[24-13-4] Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Several food equipment in bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf with clean dishes on cookline.
[36-22-4] Floor area(s) covered with standing water. At cookline.
[08B-47-4] Food not stored at least 6 inches off of the floor. Case of oil, boxes of seasonings, bag of panko on floor in dry storage area. Box of fish on floor of walk-in freezer. Bag of onions in walk-in cooler.
[14-38-4] Food storage container/container lid cracked or broken. Lid on bulk container of flour in dry storage area cracked.
[10-20-4] In-use tongs stored on equipment door handle between uses. Pair of tongs and to labels hanging on oven door handle. Operator removed.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Under cutting board on top of reach-in freezer at sushi bar area.
[36-62-4] Light not functioning. 1 light under hood.
[08B-12-5] Stored food not covered. Bulk containers of flour in dry storage area with lids off. Operator closed lid.
[33-31-5] Unnecessary items/unused equipment on the premises. Glassdoor cooler next to sushi bar area. 2 door standup cooler by walk-in cooler. Several food equipment in employee bathroom.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelving in walk-in cooler.
[29-11-4] Water leaking from pipe and/or faucet/handle. Water leaking from vent in walk-in cooler.
[35A-02-7] Live, small flying insects found 2 live small flying insects. One in kitchen area by triple sink. One at dry storage area.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Used to line sushi fish and vegetables throughout facility.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach seen crawling on picture frame on wall by license. Operator killed and discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on top of reach-in freezer by sushi station.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at start of cookline towards entrance to kitchen. Operator provided paper towels.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen and in dining room.
[24-13-4] Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Several grills and ovens and other equipment stored in employee bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table across from cookline.
[12B-01-4] Employee eating while preparing food. Employee on sushi maketable area drinking from open cup.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table across from sushi maketable. Operator removed.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Hoods have accumulated grease.
[36-22-4] Floor area(s) covered with standing water. On cookline.
[08B-47-4] Food not stored at least 6 inches off of the floor. Boxes of food on floor of walk-in freezer.
[14-38-4] Food storage container/container lid cracked or broken. Lid of container of flour in storage area by back exit door.
[10-20-4] In-use tongs stored on equipment door handle between uses. Pair of tongs and ladle hanging on handle of oven on cookline.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in flour at storage area by exit door touching flour.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in several coolers throughout kitchen.
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of low reach-in cooler by handwashing sink at entrance to kitchen.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Clean Utensils by triple sink not inverted.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw fish thawing in triple sink at room temperature.
[33-31-5] Unnecessary items/unused equipment on the premises. Glass door cooler and low reach-in cooler in kitchen, grills and ovens in storage area and in employee bathroom.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, mop sink, underneath triple sink.
[29-11-4] Water leaking from pipe and/or faucet/handle. Water leaking from vent in walk-in cooler
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. In front of mop sink.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On prep table on cookline.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar on prep table next to handwashing sink at entrance to kitchen.
[41-07-4] Container of medicine improperly stored. Mineral oil container stored on maketable for sushi.
[35A-02-7] Live, small flying insects found 3 live flying insects by shelving outside of walk-in cooler.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. In several food items, tuna, cut vegetables in maketable.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator found document.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler - raw chicken over unwashed vegetables, raw fish over cooked beef.
[41-10-4] Toxic substance/chemical improperly stored. Chemical bottle stored over clean dishes by racks outside of walk-in cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at mop sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.several cutting boards in kitchen.
[31A-09-4] Handwash sink not accessible for employee use at all times. Employee placed pans in handwashing sink at entrance to kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Both handwashing sinks in kitchen.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] 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.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Rice for sushi and fried shrimp at room temperature on time control. Per operator they lost the written time plan. Emailed time plan to operator.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Throughout kitchen, nothing labeled.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. - 1 live roache under middle freezer in back kitchen area across from walk in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees Drinks on prep table
[14-11-5] Equipment in poor repair. Gasket torn in prep cooler on cook line
[36-73-4] Floor soiled/has accumulation of debris. -In walk in cooler. -Grease on floor under stove and cook line - under coolers/freezers in bsck kitchen, - under triple sink - in dry storage area -under ice machine
[08B-47-4] Food not stored at least 6 inches off of the floor. -Case of noodles on walk in freezer floor - bucket of Ginger, pot of meat, bucket of soy sauce on floor in walk in cooler - cases of sushi season floor in back storage - sacks of panko on floor in back storage
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -Gaskets in reach in freezer under sushi station
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom Interior of clear glass cooler in back kitchen
[25-05-4] Single-service articles improperly stored. Cases of Portion cups on floor in back storage
[33-31-5] Unnecessary items/unused equipment on the premises. Stemwells, , coolers, stoves, grills , and other unused equipment
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avacados over ready to eat vegetables and krab in walk in cooler
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. OPERATOR PAID AT TIME OF INSPECTION
[08A-04-5] Raw animal food stored over or with unwashed produce. -Raw chicken and raw fish over unwashed avocados in walk in cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over boba in walk in cooler
[35A-05-4] Roach activity present as evidenced by live roaches found. 2 live roaches under middle freezer in back kitchen area across from walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In Clear door cooler: won-tonsheets, krab sticks, cream cheese 67F cold holding overnight per operator
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Clear door cooler: won-tonsheets, krab sticks, cream cheese 67F cold holding over night per operator. -Sushi bar: ; raw salmon, tuna, ; (45-51F - cold holding ) less than 4hrs per operator. Operator moved to other cooler. -Tea station : Ginger almond milk, boba, milk, 52F cold holding less than 4hrs per operator. Operator immediately removed to walk in cooler for temperature recovery
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. at hand sink next to dump sink
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] 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.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. - reach in freezer door handles
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phones and drinks on cook line counter
[36-73-4] Floor soiled/has accumulation of debris. - below cook line coolers - below ice machine
[08B-38-4] Food stored on floor. - various items in walk in cooler
[10-20-4] In-use tongs stored on equipment door handle between uses. - tongs on oven door handle
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. - cooler at boba staton
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink soiled - blender base - milk tea powder organizer - gasket on cook line coolers soiled - hood filter
[29-08-4] Plumbing system in disrepair. - hand wash sink hot water turned off. Employee states valve leaking when turned on.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[09-01-4] 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 cutting tuna intended for raw consumption. No gloves, no AOP.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - shrimp (68F - Cold Holding); - breaded chicken (68F - Cold Holding) Observed on counter at sushi station. Employee states < 1 hour. Advised to put into cooler. - tuna (47F - Cold Holding); - salmon (46F - Cold Holding); - white fish (52F - Cold Holding); - imitation crab (52F - Cold Holding) Small reach in cooler at sushi station. Employee states <3 hours. Employee moved to another cooler for better cooling
[29-34-4] Vacuum breaker missing at hose bibb - faucet below hand wash sink
[11-27-4] 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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. - hand wash sink at back
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31B-03-4] No soap provided at handwash sink. - hand wash sink at front
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - sushi rice

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in and walk in cooler and freezer doors soiled
[08B-47-4] Food not stored at least 6 inches off of the floor. Tomatoes on the floor in the walk in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach cooler and freezer gaskets
[16-46-4] Old labels stuck to food containers after cleaning. On the clean dish rack
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe under the wash sink at the 3 comp sink leaking.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator using 101 bleach.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked by bowls
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53A-05-6] 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/
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] 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.