SUSHI YAMA ORLANDO

Name: SUSHI YAMA ORLANDO
Address: 6748 GRAND NATIONAL DR, ORLANDO, FL, 32819, US
Rating: 32.5

6748 GRAND NATIONAL DR, ORLANDO, FL 32819

License #5816003

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

32.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

SUSHI YAMA ORLANDO in ORLANDO currently holds an InspectFL Health Score of 32.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 17, 2026. Across those visits, inspectors documented 41 total violations — 12 critical, 12 major, 17 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open 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, 2025

The latest inspection on April 17, 2026 included 4 critical violations, 4 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

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.

Location + actions

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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
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Standing water thawing in prep sink
[14-69-4] Ice buildup in reach-in freezer in break area
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink on cooks linen
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Top of soda machine in beverage area
[29-34-4] Vacuum breaker missing at hose bibb under dish machine Operator installed during inspection
[41-10-4] Toxic substance/chemical improperly stored. Under counter on cooks line
[10-08-5] Ice scoop handle in contact with ice. Server beverage area
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covering products with wrap before they have completed cooling process at 41F Educated on proper cooling methods
[22-16-4] Reach-in freezer interior have accumulation of soil residues in triple door freezer in prep area
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish machine Quaternary for sanitizer buckets
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw salmon roll over commercially cooked shrimp on speed rack in walk in cooler -raw salmon over commercially cooked shrimp dumpling in 2 door reach in cooler in kitchen
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line pooled raw whole shell eggs (67F - Cold Holding) Less than four hours Placed in reach in cooler for temperature recovery 30 minutes later 54F Advised to place on time plan
[22-02-4] Food-contact surface stained/soiled with food debris, mold-like substance or slime. Ice bin at server station Cutting board at server salad station

Community reaction

What do locals think?

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

Community pulse