🪰85,269 violations tracked across 67 Florida counties

OCEAN SUSHI

3835 S NOVA RD, PORT ORANGE, FL 32127

License #7408031

68 Grade F / 100

Failing Health Score

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Latest inspection
August 18, 2026 · 21 findings · 3 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on August 18, 2026 shows 18 observation rows: 3 critical, 8 major, and 7 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
18
Coverage note
Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

OCEAN SUSHI 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.

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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: Warning Issued
  • [02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cream cheese, tofu, open gallon of milk
  • [05-08-4] No probe thermometer provided to measure temperature of food products.
  • [06-09-1] 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. -ground tuna
  • [10-08-5] Ice scoop handle in contact with ice.
  • [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.
  • [24-08-4] Equipment and utensils not properly air-dried - wet nesting.
  • [31B-03-4] No soap provided at handwash sink.
  • [33-11-4] Missing drain plug at dumpster.
  • [35B-03-4] Outer openings not protected with self-closing doors. -back fire door
  • [08A-04-5] Raw animal food stored over or with unwashed produce. -walk in cooler, provided handout guide for raw food hierarchy in refrigeration. Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above soy sauce
  • [08B-38-4] Food stored on floor. -mangos, avacados, other produce on walk in cooler floor
  • [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked rice 91F, no proof of a time as a public health control provided during inspection. Advised to implement a 4 hour time control for sushi rice. Paperwork must be filled out and kept on site for using room temperature for potentially hazardous food. Employee discarded rice, stated intention to mark for 4 hour maximum time control.
  • [14-01-5] Bowl or other container with no handle used to dispense food. -soup containers used to dispense bulk seasoning.
  • [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.
  • [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -kani sticks, sushi rice
  • [52-01-4] Identity of food or food product misrepresented. -escolar listed as "white tuna". Advising operator that "white tuna" is only permitted to be albacore tuna, per FDA regulations viewable on the FDA Seafood list
  • [41-17-4] Spray bottle containing toxic substance not labeled. -blue chemical in unlabeled spray bottle in back
  • [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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