Sushi 99: inspection record

Name: Sushi 99
Address: 250 Palm Coast Pkwy Ne Unit 213, Palm Coast, FL, US

Sushi 99 at 250 Palm Coast Pkwy Ne Unit 213 in Palm Coast was last inspected by the Florida DBPR on August 21, 2026. Its most recent routine inspection recorded 2 findings, 0 of them high priority (no high-priority findings). Flagler Food has 5 inspection visits on file for this license since July 1, 2025.

Inspection history

August 21, 2026: Routine - Food

Result: Call Back - Complied. 0 high-priority, 0 intermediate and 2 basic findings.

Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in vents in kitchen area soiled with dust and dark mold like substance. **
Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple reach in coolers gaskets soiled with debris.

August 20, 2026: Routine - Food

Result: Administrative complaint recommended. 3 high-priority, 2 intermediate and 5 basic findings.

Basic: Accumulation of debris on exterior of warewashing machine. Observed top exterior of dishwasher soiled with debris.
Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in vents in kitchen area soiled with dust and dark mold like substance. **
Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple reach in coolers gaskets soiled with debris.
Basic: Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth chlorine sanitizer 0ppm. Operator added more sanitizer 100 ppm. **Corrected On-Site**
Basic: Working containers of food removed from original container not identified by common name. Observed bulk container of white substance not labeled. Operator labeled sugar. **Corrected On-Site**
Basic: 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 dishwasher chlorine sanitizer 0ppm. **
Basic: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed operator running dishes through dishwasher chlorine sanitizer 0 ppm. **
Basic: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak over prepared individual containers of sauce. Operator removed steak below sauce. **Corrected On-Site**
Basic: Handwash sink not accessible for employee use at all times. Observed cook line hand wash sink blocked by cart. Operator removed. **Corrected On-Site**
Basic: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for employees Edward and Briauna.

February 26, 2026: Complaint Full

Result: Inspection Completed - No Further Action. 3 high-priority, 1 intermediate and 4 basic findings.

Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in seating area with holes.
Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks above flip-top cooler. Employee removed all drinks from above food. **Corrected On-Site** **
Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets hand washing station on cook line heavily soiled with fry batter. Observed small decorative shelves on wall behind sushi bar soiled with dust. Clean dishes stored under soiled shelves. Observed top of dish machine soiled with food debris. **
Basic: Wet wiping cloths stored in detergent and sanitizer mixed together. Observed wiping cloth at 0ppm chlorine and soap water. Person in charge dumped and remade at 50ppm chlorine. **Corrected On-Site**
Basic: Container of medicine improperly stored. Observed prescription and over the counter medication stored on shelf above flip-top cooler on cook line. Employee moved all medication away from food area after discussion. **Corrected On-Site**
Basic: 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 dish machine testing at 0ppm chlorine. Person in charge primed machine and retested at 100ppm chlorine **Corrected On-Site**
Basic: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes ran through dish machine while machine testing at 0ppm chlorine. Person in charge had all dishes re ran through dish machine at 100ppm chlorine. **Corrected On-Site**
Basic: Handwash sink used for purposes other than handwashing. Observed hand washing station on cook line near fryer used to wash/store fry batter utensils. Hand washing station heavily soiled with fry batter.

October 9, 2025: Routine - Food

Result: Call Back - Complied. 0 high-priority, 0 intermediate and 0 basic findings.

October 8, 2025: Routine - Food

Result: Administrative complaint recommended. 3 high-priority, 0 intermediate and 11 basic findings.

Basic: Bowl or other container with no handle used to dispense food. To go containers used to scoop rice. Person in charge discarded of cups without handle. **Corrected On-Site** **
Basic: Buildup of food debris/soil residue on equipment door handles. Microwave handle is greasy. Person in charge wiped clean. **Corrected On-Site**
Basic: Carbon dioxide/helium tanks not adequately secured. Tank not secured. Person in charge secured tank. **Corrected On-Site** **
Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Person in charge removed drink **Corrected On-Site** **
Basic: Equipment in poor repair. Gaskets on reach in cooler on cook line are torn on all three doors.
Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer at end of cook line has ice buildup inside. Walk in freezer also has ice buildup. **
Basic: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour. Person in charge removed scoop from rice. **Corrected On-Site**
Basic: In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice station. Person in charge emptied out water. **Corrected On-Site**
Basic: Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave has debris inside. Person in charge wiped clean. **Corrected On-Site**
Basic: Wet mop not stored in a manner to allow the mop to dry. Several wet mops face down in mop buckets. Person in charge hung all up to dry. **Corrected On-Site** **
Basic: Working containers of food removed from original container not identified by common name. Flour and sugar not labeled. Person in charge labeled. **Corrected On-Site**
Basic: 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 over soft shell crab. Person in charge moved chicken to bottom shelf. **Corrected On-Site**
Basic: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line; Shrimp 56F, 50F, chicken 48F 52F, 55F, noodles 50F, tofu 51F, scallops 52F, salmon 51F, shrimp 49F, pot sticker 52F, shrimp shumi 54F, short shell crab 49F; ( - Cold Holding). Per person in charge items in cooler since 11:30am now 2pm. Had staff put everything in walk in cooler until cooler is fixed. **Corrective Action Taken** **Warning**
Basic: 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. Missing on tempura. Missing on rice. Person in charge time stamped each. **Corrected On-Site** **

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