SUSHI BISTRO OF OCALA

Name: SUSHI BISTRO OF OCALA
Address: 18 SE BROADWAY ST, OCALA, FL, 34471, US
Rating: 41.2

18 SE BROADWAY ST, OCALA, FL 34471

License #5202673

🍱 Japanese/Sushi ℹ️

41.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

March 3, 2026 · 23 findings · 9 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUSHI BISTRO OF OCALA in OCALA currently holds an InspectFL Health Score of 41.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 94 total violations — 34 critical, 13 major, 47 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 10, 2024

The latest inspection on March 3, 2026 shows 23 observation rows: 9 critical, 2 major, and 12 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

SUSHI BISTRO OF OCALA has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop flour from container on shelf next to cook line hand washing sink. Manager removed bowl during inspection.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks in wait station cabinet beneath soda machine.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining shelf in dish area. Manager removed cardboard during inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on dry storage shelf in wait station. Manager removed bottle of water during inspection.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee watermelon stored in reach-in cooler across from reach-in freezer.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses stored on soda box in wait station. Manager removed purses during inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups stored in dish area.
[08B-38-4] Food stored on floor. Case of vinegar stored in dry storage room. Manager placed vinegar on shelf.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer at end of cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line fryer. Manager placed tongs on top of grill.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
[08B-12-5] Stored food not covered. Container of seafood stored in reach-in freezer at end of cook line. Manager wrapped seafood with plastic.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands and changing gloves. Manager had employee wash hands, change gloves and rewash dishes.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Cooked shrimp stored in container lined with paper towels on counter across from cook line. Manager removed paper towel from container.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shrimp stored over veggies in reach-in cooler across from cook line. Manager placed shrimp on bottom shelf. Raw fish stored over avocados in reach-in cooler across from kitchen reach-in freezer. Manager placed fish on bottom shelf.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw shrimp in prep area and proceeded to handle clean dishes without washing hands and changing gloves. Manager had employee wash hands , change gloves and rewash dishes.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line: beef (61F - Cold Holding). Manager stated beef placed in cooler two hours prior to temperature being taken. Manager placed beef in reach-in freezer to reduce temperature to 41F.
[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. Cooked shrimp stored on prep table across from cook line. Manager stated shrimp placed on prep table at 1:00 pm. Manager placed proper time marking on shrimp.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item stored in wait station reach-in cooler: cut cream cheese (44F - Cooling). Manager stated cream cheese prepared the previous night.
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Item stored in wait station reach-in cooler: cut cream cheese (44F - Cooling). Manager stated cream cheese prepared the previous night.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of bleach stored next to plastic bottles of Fiji water in wait station. Manager moved bottle of bleach to area where chemicals are stored.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute of wait station soda machine soiled with mold-like substance.
[31A-11-4] Handwash sink used for purposes other than handwashing. Steel wool stored in cook line hand washing sink. Manager removed steel wool during inspection.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks underneath soda machine in wait station.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler across from cook line. Employee removed drink during inspection.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating donut in dish area. Manager had employee finish eating outside.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee container of milk stored in front counter drink reach-in cooler. Manager removed milk during inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf across from dish machine.
[08B-38-4] Food stored on floor. Plastic containers of sushi ginger stored on kitchen floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezers closest to kitchen entrance.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Top of dish machine.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers stored over prepped carrots in kitchen reach-in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on reach-in cooler across from cook line.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Item stored in reach-in cooler beneath front counter across from hand washing sink : cooked eel (45F - Cooling). Manager stated eel prepared the previous day.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item stored in reach-in cooler beneath front counter across from hand washing sink : cooked eel (45F - Cooling). Manager stated eel prepared the previous day.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to handle cucumbers in sushi bar area without washing hands. Manager had employee wash hands and change gloves.
[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 preparing cucumbers in sushi bar area. Manager had employee put on gloves and rewash cucumbers.
[12A-20-4] Employee washed hands with no soap. Employee washed hands with no soap and proceeded to put on gloves and prepare fish in sushi bar area. Manager had employee wash hands and change gloves.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towels used to line containers of green onions in kitchen reach-in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked noodles in reach-in cooler across from cook line. Manager moved chicken to bottom shelf. Raw shrimp stored over boiled peanuts in reach-in cooler at end of cook line. Manager moved shrimp to bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in top of reach-in cooler across from cook line: beef (51F - Cold Holding). Manager stated beef placed in cooler thirty minutes prior to temperature being taken. Manager placed beef inside of reach-in cooler to reduce temperature to 41F.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item stored in reach-in cooler closest to kitchen entrance beneath front counter: spicy Krab (46F - Cooling). Manager stated krab was prepared the previous day.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Item stored in reach-in cooler closest to kitchen entrance beneath front counter: spicy Krab (46F - Cooling). Manager stated krab was prepared the previous day.
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer available.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on sushi prep table
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed soiled apron stored on dry goods storage area rack.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle stored on rocks and soiled with no non-absorbent pad under grease receptacle.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in freezer in kitchen
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels not removed from food containers before cleaning, stored on the clean ware rack.
[22-41-4] 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. Observed dishmachine at 10ppmm
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed cloth towel on top of rice in rice cooker at sushi bar.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white tuna at 48F at sushi bar, all other times were at propped temperature. Cook explained that they flame the top of the white tuna 30 minutes earler to removed oil texture.
[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. See stop sale. Observed rice at sushi bar kept on time with no time mark. Per Manager rice was cooked two hours earlier
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed frozen fish in hand wash sink at sushi bar
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( bleach ). Manager labeled bottles.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no running hot water at hand wash sink at server station. Manager turned on water supply under sink for hot water.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cup without handle stored inside bin of panko in bar area. Employee discarded plastic cup during this inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board at cookline has deep cut marks and is no longer smooth.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on top of fountain soda box inside cabinet below fountain machine. Manager removed purse from area during this inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic containers on shelf near dish machine. Wet nested drink cups on counter beside fountain machine in server station.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup on shelving inside white reach-in freezer in kitchen near entrance.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelf of prep table near cookline rusted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White shelf below soup warming units heavily soiled with food debris.
[33-16-4] Open dumpster lid. Dumpster sliding doors behind restaurant left open.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Raw beef inside reach-in cooler near cookline thawing inside white grocery bag. Manager had employee remove beef from grocery bag and place into a covered pan during this inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing grocery bag with raw beef stored on shelf directly above heads of lettuce inside reach-in cooler near cookline. Manager had employee place raw beef on shelf with other raw meats during this inspection.
[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. Two pans of fried shrimp at room temperature on prep table at cookline without time marks. Manager stated the shrimp was held on time and added proper time marks during this inspection.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three-compartment sink in back of kitchen near dish machine.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. At the server station, bowl no handle inside sauce.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the cook line, employee personal food stored above customers food, Manager moved.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of rice warmer soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of triple door cooler soiled, also shelves.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on prep tables and on top of cutting boards, a manager moved all.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees eating at the dining area and started working with food without washing his hands. Inspector instructed to stopped and washed their hands.
[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. At the sushi bar area, male employee cutting peeled cucumber with bare hands, inspector instructed to wash hands and used gloves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, observed container of raw beef stored on top of cut onions, Manager moved.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, raw shrimps and raw chicken 47F, manager added ice.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Male employee started to rinsed his hands at the wok station faucet, Inspector stopped employee and instructed to washed his hand at the handwash sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the kitchen area, ginger sauce no date marked, Manager dated.