SUSHI 99

Name: SUSHI 99
Address: 250 PALM COAST PKWY NE UNIT 213, PALM COAST, FL, 32137, US
Rating: 85.3

250 PALM COAST PKWY NE UNIT 213, PALM COAST, FL 32137

License #2800836

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

85.3 Grade B / 100

Solid Health Score

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Quick take

SUSHI 99 in PALM COAST currently holds an InspectFL Health Score of 85.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 26, 2026. Across those visits, inspectors documented 20 total violations — 5 critical, 1 major, 14 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Inspection Completed - No Further Action
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks above flip-top cooler. Employee removed all drinks from above food.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes ran through dish machine while machine testing at 0ppm chlorine. Person in charge had all dishes re ran through dish machine at 100ppm chlorine.
[41-07-4] Container of medicine improperly stored. Observed prescription and over the counter medication stored on shelf above flip-top cooler on cook line. Employee moved all medication away from food area after discussion.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in seating area with holes.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Observed wiping cloth at 0ppm chlorine and soap water. Person in charge dumped and remade at 50ppm chlorine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets hand washing station on cook line heavily soiled with fry batter. Observed small decorative shelves on wall behind sushi bar soiled with dust. Clean dishes stored under soiled shelves. Observed top of dish machine soiled with food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand washing station on cook line near fryer used to wash/store fry batter utensils. Hand washing station heavily soiled with fry batter.

Administrative complaint recommended
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Microwave handle is greasy. Person in charge wiped clean.
[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 cannot be determined. Missing on tempura. Missing on rice. Person in charge time stamped each.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer at end of cook line has ice buildup inside. Walk in freezer also has ice buildup.
[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 chicken over soft shell crab. Person in charge moved chicken to bottom shelf.
[14-01-5] Bowl or other container with no handle used to dispense food. To go containers used to scoop rice. Person in charge discarded of cups without handle.
[14-11-5] Equipment in poor repair. Gaskets on reach in cooler on cook line are torn on all three doors.
[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. Scoop handle in flour. Person in charge removed scoop from rice.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Person in charge removed drink
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour and sugar not labeled. Person in charge labeled.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Several wet mops face down in mop buckets. Person in charge hung all up to dry.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Tank not secured. Person in charge secured tank.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave has debris inside. Person in charge wiped clean.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line; Shrimp 56F, 50F, chicken 48F 52F, 55F, noodles 50F, tofu 51F, scallops 52F, salmon 51F, shrimp 49F, pot sticker 52F, shrimp shumi 54F, short shell crab 49F; ( - Cold Holding). Per person in charge items in cooler since 11:30am now 2pm. Had staff put everything in walk in cooler until cooler is fixed.

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