Mr Sushi Express
Last inspected: Sep 30, 2025
35
Score
Mr Sushi Express appears in inspection records 12 times, starting in 2023. The most recent visit was on Sep 30, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around 15 violations to closer to 18 violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
Mr Sushi Express' latest score of 35 falls below the Kissimmee average of 78. There are enough flags in the record to merit a second thought.
12
Inspections
2
Critical latest
2
Major latest
11
Minor latest
Inspection History
Sep 30, 2025
Complaint Full
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found 2 live small flying insects. One in kitchen area by triple sink. One at dry storage area. - From follow-up inspection 2025-09-30: **Time Extended**
35A-02-7
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Used to line sushi fish and vegetables throughout facility. **Repeat Violation** - From follow-up inspection 2025-09-30: **Time Extended**
14-86-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at start of cookline towards entrance to kitchen. Operator provided paper towels. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-09-30: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on top of reach-in freezer by sushi station. - From follow-up inspection 2025-09-30: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Several food equipment in bathroom. - From follow-up inspection 2025-09-30: **Time Extended**
24-13-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf with clean dishes on cookline. **Repeat Violation** - From follow-up inspection 2025-09-30: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Case of oil, boxes of seasonings, bag of panko on floor in dry storage area. Box of fish on floor of walk-in freezer. Bag of onions in walk-in cooler. **Repeat Violation** - From follow-up inspection 2025-09-30: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Lid on bulk container of flour in dry storage area cracked. **Repeat Violation** - From follow-up inspection 2025-09-30: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs and to labels hanging on oven door handle. Operator removed. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-09-30: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Under cutting board on top of reach-in freezer at sushi bar area. - From follow-up inspection 2025-09-30: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Light not functioning. 1 light under hood. - From follow-up inspection 2025-09-30: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Stored food not covered. Bulk containers of flour in dry storage area with lids off. Operator closed lid. **Corrected On-Site** - From follow-up inspection 2025-09-30: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Glassdoor cooler next to sushi bar area. 2 door standup cooler by walk-in cooler. Several food equipment in employee bathroom. **Repeat Violation** - From follow-up inspection 2025-09-30: **Time Extended**
33-31-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelving in walk-in cooler. - From follow-up inspection 2025-09-30: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Water leaking from vent in walk-in cooler. **Repeat Violation** - From follow-up inspection 2025-09-30: **Time Extended**
29-11-4
35
Sep 24, 2025
Routine - Food
2 critical violations. 4 major violations. 12 minor violations.
View 18 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found 3 live flying insects by shelving outside of walk-in cooler. **Warning** - From follow-up inspection 2025-09-24: **Time Extended**
35A-02-7
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. In several food items, tuna, cut vegetables in maketable. **Warning** - From follow-up inspection 2025-09-24: **Time Extended**
14-86-1
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.several cutting boards in kitchen. **Warning** - From follow-up inspection 2025-09-24: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both handwashing sinks in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-24: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - 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. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-24: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Rice for sushi and fried shrimp at room temperature on time control. Per operator they lost the written time plan. Emailed time plan to operator. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-09-24: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Glass door cooler and low reach-in cooler in kitchen, grills and ovens in storage area and in employee bathroom. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-24: **Time Extended**
33-31-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, mop sink, underneath triple sink. **Warning** - From follow-up inspection 2025-09-24: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Water leaking from vent in walk-in cooler **Warning** - From follow-up inspection 2025-09-24: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On prep table on cookline. **Warning** - From follow-up inspection 2025-09-24: **Time Extended**
21-09-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen and in dining room. **Warning** - From follow-up inspection 2025-09-24: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Several grills and ovens and other equipment stored in employee bathroom. **Warning** - From follow-up inspection 2025-09-24: **Time Extended**
24-13-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table across from cookline. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-24: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. On cookline. **Warning** - From follow-up inspection 2025-09-24: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Boxes of food on floor of walk-in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-24: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Lid of container of flour in storage area by back exit door. **Warning** - From follow-up inspection 2025-09-24: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs and ladle hanging on handle of oven on cookline. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-24: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2025-09-24: **Time Extended**
33-16-4
27
Jul 25, 2025
Routine - Food
4 critical violations. 4 major violations. 14 minor violations.
View 22 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
6
Apr 28, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. -Raw chicken and raw fish over unwashed avocados in walk in cooler - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-04-28: **Time Extended**
08A-04-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over boba in walk in cooler - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-04-28: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-04-28: **Time Extended**
05-08-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. at hand sink next to dump sink - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-04-28: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -In walk in cooler. -Grease on floor under stove and cook line - under coolers/freezers in bsck kitchen, - under triple sink - in dry storage area -under ice machine - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-04-28: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -Case of noodles on walk in freezer floor - bucket of Ginger, pot of meat, bucket of soy sauce on floor in walk in cooler - cases of sushi season floor in back storage - sacks of panko on floor in back storage - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-04-28: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -Gaskets in reach in freezer under sushi station - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-04-28: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom Interior of clear glass cooler in back kitchen - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-04-28: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Cases of Portion cups on floor in back storage - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-04-28: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Stemwells, , coolers, stoves, grills , and other unused equipment - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-04-28: **Time Extended**
33-31-5
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avacados over ready to eat vegetables and krab in walk in cooler - From follow-up inspection 2025-04-25: **Time Extended** - From follow-up inspection 2025-04-28: **Time Extended**
08B-17-4
43
Apr 25, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. -Raw chicken and raw fish over unwashed avocados in walk in cooler - From follow-up inspection 2025-04-25: **Time Extended**
08A-04-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over boba in walk in cooler - From follow-up inspection 2025-04-25: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches under middle freezer in back kitchen area across from walk in cooler. **Warning** - From follow-up inspection 2025-04-25: Observed 3 love roaches **Admin Complaint**
35A-05-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. at hand sink next to dump sink - From follow-up inspection 2025-04-25: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-04-25: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -In walk in cooler. -Grease on floor under stove and cook line - under coolers/freezers in bsck kitchen, - under triple sink - in dry storage area -under ice machine - From follow-up inspection 2025-04-25: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -Case of noodles on walk in freezer floor - bucket of Ginger, pot of meat, bucket of soy sauce on floor in walk in cooler - cases of sushi season floor in back storage - sacks of panko on floor in back storage - From follow-up inspection 2025-04-25: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -Gaskets in reach in freezer under sushi station - From follow-up inspection 2025-04-25: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom Interior of clear glass cooler in back kitchen - From follow-up inspection 2025-04-25: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Cases of Portion cups on floor in back storage - From follow-up inspection 2025-04-25: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Stemwells, , coolers, stoves, grills , and other unused equipment - From follow-up inspection 2025-04-25: **Time Extended**
33-31-5
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avacados over ready to eat vegetables and krab in walk in cooler - From follow-up inspection 2025-04-25: **Time Extended**
08B-17-4
37
Apr 24, 2025
Routine - Food
6 critical violations. 5 major violations. 11 minor violations.
View 22 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. OPERATOR PAID AT TIME OF INSPECTION **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. -Raw chicken and raw fish over unwashed avocados in walk in cooler
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over boba in walk in cooler
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches under middle freezer in back kitchen area across from walk in cooler. **Warning**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In Clear door cooler: won-tonsheets, krab sticks, cream cheese 67F cold holding overnight per operator **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Clear door cooler: won-tonsheets, krab sticks, cream cheese 67F cold holding over night per operator. -Sushi bar: ; raw salmon, tuna, ; (45-51F - cold holding ) less than 4hrs per operator. Operator moved to other cooler. -Tea station : Ginger almond milk, boba, milk, 52F cold holding less than 4hrs per operator. Operator immediately removed to walk in cooler for temperature recovery **Corrective Action Taken**
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. at hand sink next to dump sink
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - 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. **Warning**
53B-01-5
Intermediate - 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.
11-26-1
Basic - Dead roaches on premises. - 1 live roache under middle freezer in back kitchen area across from walk in cooler. **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees Drinks on prep table **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Gasket torn in prep cooler on cook line
14-11-5
Basic - Floor soiled/has accumulation of debris. -In walk in cooler. -Grease on floor under stove and cook line - under coolers/freezers in bsck kitchen, - under triple sink - in dry storage area -under ice machine
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -Case of noodles on walk in freezer floor - bucket of Ginger, pot of meat, bucket of soy sauce on floor in walk in cooler - cases of sushi season floor in back storage - sacks of panko on floor in back storage
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -Gaskets in reach in freezer under sushi station
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom Interior of clear glass cooler in back kitchen
22-16-4
Basic - Single-service articles improperly stored. Cases of Portion cups on floor in back storage
25-05-4
Basic - Unnecessary items/unused equipment on the premises. Stemwells, , coolers, stoves, grills , and other unused equipment
33-31-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avacados over ready to eat vegetables and krab in walk in cooler
08B-17-4
14
Aug 15, 2024
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.shelled eggs over cooked soup in the reach in cooler
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (50F - Cold Holding) operator states it's been in the cooler for 1 hour. chicken (50F - Cold Holding); beef (52F - Cold Holding); krab (47F - Cold Holding) advised him to put in the freezer
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shrimp tempura (94F - Hot Holding); chicken tempura (70F - Hot Holding) operator states it's only bee. One hour, asked him to heat the products .
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice
03F-10-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled
22-02-4
Basic - Current Hotel and Restaurant license not displayed. 2024
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean cookware
24-08-4
Basic - Food stored on floor. Box of avocados on the floor walk-in cooler
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. In the kitchen on the grill
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled, ric gaskets
23-03-4
Basic - Old labels stuck to food containers after cleaning. Clean equipment
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.walk in cooler
22-16-4
33
Apr 25, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb - faucet below hand wash sink **Warning** - From follow-up inspection 2024-04-25: **Time Extended**
29-34-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - shrimp (68F - Cold Holding); - breaded chicken (68F - Cold Holding) Observed on counter at sushi station. Employee states < 1 hour. Advised to put into cooler. - tuna (47F - Cold Holding); - salmon (46F - Cold Holding); - white fish (52F - Cold Holding); - imitation crab (52F - Cold Holding) Small reach in cooler at sushi station. Employee states <3 hours. Employee moved to another cooler for better cooling **Warning** - From follow-up inspection 2024-04-25: Unit turned off. No food stored inside. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning** - From follow-up inspection 2024-04-25: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - sushi rice **Warning** - From follow-up inspection 2024-04-25: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink soiled - blender base - milk tea powder organizer - gasket on cook line coolers soiled - hood filter **Warning** - From follow-up inspection 2024-04-25: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. - hand wash sink hot water turned off. Employee states valve leaking when turned on. **Warning** - From follow-up inspection 2024-04-25: Observed hot water still turned off. There is one hand wash sink nearby for employees to use. **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-04-25: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle **Warning** - From follow-up inspection 2024-04-25: **Time Extended**
10-20-4
50
Apr 23, 2024
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
High Priority - 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 cutting tuna intended for raw consumption. No gloves, no AOP. **Warning**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - shrimp (68F - Cold Holding); - breaded chicken (68F - Cold Holding) Observed on counter at sushi station. Employee states < 1 hour. Advised to put into cooler. - tuna (47F - Cold Holding); - salmon (46F - Cold Holding); - white fish (52F - Cold Holding); - imitation crab (52F - Cold Holding) Small reach in cooler at sushi station. Employee states <3 hours. Employee moved to another cooler for better cooling **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb - faucet below hand wash sink **Warning**
29-34-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand wash sink at back **Warning**
31B-02-4
Intermediate - 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. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. - hand wash sink at front **Warning**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - sushi rice **Warning**
03F-10-5
Basic - Buildup of food debris/soil residue on equipment door handles. - reach in freezer door handles **Warning**
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phones and drinks on cook line counter **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. - below cook line coolers - below ice machine **Warning**
36-73-4
Basic - Food stored on floor. - various items in walk in cooler **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle **Warning**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. - cooler at boba staton **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink soiled - blender base - milk tea powder organizer - gasket on cook line coolers soiled - hood filter **Warning**
23-03-4
Basic - Plumbing system in disrepair. - hand wash sink hot water turned off. Employee states valve leaking when turned on. **Warning**
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
23
Dec 28, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
55
Oct 2, 2023
Routine - Food
1 critical violation. 7 major violations. 6 minor violations.
View 14 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator using 101 bleach. **Corrected On-Site**
22-48-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - 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. **Warning**
53B-01-5
Intermediate - 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. **Warning**
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by bowls
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Corrected On-Site**
16-37-1
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in and walk in cooler and freezer doors soiled
23-24-4
Basic - Food not stored at least 6 inches off of the floor. Tomatoes on the floor in the walk in cooler
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach cooler and freezer gaskets
23-03-4
Basic - Old labels stuck to food containers after cleaning. On the clean dish rack
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe under the wash sink at the 3 comp sink leaking.
29-11-4
32
Mar 17, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Mr Sushi Express last inspected?
The most recent health inspection at Mr Sushi Express on file is from Sep 30, 2025. The public record contains 12 inspections in total.
What is the most common violation at Mr Sushi Express?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Mr Sushi Express.
How does Mr Sushi Express compare to other restaurants in Kissimmee?
Mr Sushi Express most recently scored 35 out of 100, which is lower than the Kissimmee average of 78.
Has Mr Sushi Express' inspection record improved over time?
No. Recent inspections at Mr Sushi Express have averaged around 18 violations per visit, up from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Mr Sushi Express means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Mr Sushi Express inspected?
Based on the inspection history on file, Mr Sushi Express is inspected around five times per year on average.
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