SUSHI99 SUSHI AND GRILL

Name: SUSHI99 SUSHI AND GRILL
Address: 1024 N AVALON PARK BLVD STE101, ORLANDO, FL, 32828, US
Rating: 16.5

1024 N AVALON PARK BLVD STE101, ORLANDO, FL 32828

License #5813677

🍱 Japanese/Sushi ℹ️

16.5 Grade F / 100

Failing Health Score

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Latest inspection

October 30, 2026 · 17 findings · 4 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUSHI99 SUSHI AND GRILL in ORLANDO currently holds an InspectFL Health Score of 16.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 30, 2026. Across those visits, inspectors documented 54 total violations — 13 critical, 11 major, 30 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

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The latest inspection on October 30, 2026 shows 17 observation rows: 4 critical, 3 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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SUSHI99 SUSHI AND GRILL 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.

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: Call Back - Complied
[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. Kimchi opened 2 days no date marked .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef liver stored over teriyaki sauce at the walk-in cooler . Raw fish stored over imitation crab at the sushi station front area .
[10-20-4] In-use tongs stored on equipment door handle between uses. Tong stored at the grill handle .
[14-01-5] Bowl or other container with no handle used to dispense food. To go soup container without handle used as scoop at the soy sauce .
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Stored at the prep table back area . Operator removed it .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table and gasket bottom table .
[31A-11-4] Handwash sink used for purposes other than handwashing. Plastic container stored at the employee hand sink the one next to rhe 3 compartment sink . Operator removed it .
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and reach-in freezer shelves.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-05-4] Wash/Rinse/Sanitizing solution not maintained . Observed employee washed dishes then rinse it to use without sanitizer .
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored at the reach-in freezer over the customer food not identified or segregated.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard used as liner under the meat at the reach-in freezer. Operator removed it .
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over dumplings at the reach-in freezer.
[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 stored over raw shrimp at the reach-in white cooler in the kitchen. Operator switched it .
[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. Garlic in oil stored in room temperature for 3.5 hours no label . Fries krab meat and fried shrimp cooked 2 hours ago no label .

Official DBPR inspection report ↗

Disposition: Call Back - Extension given, pending
[10-20-4] In-use tongs stored on equipment door handle between uses. Tong stored at the grill handle .
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Stored at the prep table back area . Operator removed it .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table and gasket bottom table .
[31A-11-4] Handwash sink used for purposes other than handwashing. Plastic container stored at the employee hand sink the one next to rhe 3 compartment sink . Operator removed it .
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over dumplings at the reach-in freezer.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Appetizer (tuna kobachi-tuna tatami-spicy tuna-yellowtail-Naruto) sushi entres(spicy combo sushi deluxe-chirashi-sushi love boat -sashimi lover boat-fancy love boat )A la carte (tuna -escolar-salmon-yellow tail-white fish-smoked salmon )sushi or tashimi all of them .
[14-01-5] Bowl or other container with no handle used to dispense food. To go soup container without handle used as scoop at the soy sauce .
[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. Kimchi opened 2 days no date marked .
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored at the reach-in freezer over the customer food not identified or segregated.
[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. Garlic in oil stored in room temperature for 3.5 hours no label . Fries krab meat and fried shrimp cooked 2 hours ago no label .
[14-05-4] Cardboard used to line food-contact shelves. Cardboard used as liner under the meat at the reach-in freezer. Operator removed it .
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
[16-05-4] Wash/Rinse/Sanitizing solution not maintained . Observed employee washed dishes then rinse it to use without sanitizer .
[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 stored over raw shrimp at the reach-in white cooler in the kitchen. Operator switched it .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef liver stored over teriyaki sauce at the walk-in cooler . Raw fish stored over imitation crab at the sushi station front area .
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and reach-in freezer shelves.

Official DBPR inspection report ↗

Disposition: Warning Issued
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Appetizer (tuna kobachi-tuna tatami-spicy tuna-yellowtail-Naruto) sushi entres(spicy combo sushi deluxe-chirashi-sushi love boat -sashimi lover boat-fancy love boat )A la carte (tuna -escolar-salmon-yellow tail-white fish-smoked salmon )sushi or tashimi all of them .
[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. Garlic in oil stored in room temperature for 3.5 hours no label . Fries krab meat and fried shrimp cooked 2 hours ago no label .
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over dumplings at the reach-in freezer.
[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 stored over raw shrimp at the reach-in white cooler in the kitchen. Operator switched it .
[10-20-4] In-use tongs stored on equipment door handle between uses. Tong stored at the grill handle .
[14-01-5] Bowl or other container with no handle used to dispense food. To go soup container without handle used as scoop at the soy sauce .
[14-05-4] Cardboard used to line food-contact shelves. Cardboard used as liner under the meat at the reach-in freezer. Operator removed it .
[31A-11-4] Handwash sink used for purposes other than handwashing. Plastic container stored at the employee hand sink the one next to rhe 3 compartment sink . Operator removed it .
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 1 live roach back area by the exit door operator discarded it outside. Next day visit per supervisor.
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored at the reach-in freezer over the customer food not identified or segregated.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-05-4] Wash/Rinse/Sanitizing solution not maintained . Observed employee washed dishes then rinse it to use without sanitizer .
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and reach-in freezer shelves.
[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. Kimchi opened 2 days no date marked .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table and gasket bottom table .
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Stored at the prep table back area . Operator removed it .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef liver stored over teriyaki sauce at the walk-in cooler . Raw fish stored over imitation crab at the sushi station front area .
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.