Sushi Hut Grill and Bar
Last inspected: Nov 5, 2025
35
Score
Sushi Hut Grill And Bar, located at 9938 Universal Blvd Suite 108 in Orlando, FL, underwent a high-risk inspection on November 5, 2025, with a score of 35. This inspection identified 4 critical, 2 major, and 5 minor violations. Historical data indicates a pattern of mostly high-risk inspections across the 9 scored inspections on record for Sushi Hut Grill And Bar.
7
Inspections
4
Critical latest
2
Major latest
5
Minor latest
Inspection History
Nov 5, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
35
Mar 19, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
47
Nov 1, 2024
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
32
Apr 17, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
41
Oct 11, 2023
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
35
Mar 27, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
52
Aug 15, 2022
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
32
Violations — Nov 5, 2025 Inspection
Basic - Food stored on floor./bucket of flour/outside walk in cooler/ **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in chest freezer.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit./cook line reach in cooler.
05-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed sweet potatoes stored over cut onions/cook line reach in cooler. Unwashed avocado stored over ready to eat tuna/walk in cooler/ **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name./flour container/outside walk in cooler.
02D-01-5
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./observed sushi chef cutting fish (salmon) with bare hands. Fish served raw ready to eat/advised/ **Corrected On-Site**
09-01-4
High Priority - 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 beef stored over raw pork belly/reach in freezer outside walk in cooler/ **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp cold holding at 46F/less than 4 hours/iced/rechecked 41F. Raw beef cold holding at 44F/less than 4 hours/iced/rechecked 40F.
03A-02-5
High Priority - Toxic substance/chemical improperly stored./gallon of bleach stored on top of liquid margarine/back storage area by the exit door/ **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./cook line white cutting board.
22-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information./one employee training certificate missing date of birth/ **Corrected On-Site**
53B-10-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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