ORLANDO, FL. State inspectors visiting Tsuki Sushi and Grill at 9430 Narcoossee Road on July 13, 2026 documented that the restaurant was serving food sourced from unapproved or unknown suppliers, a violation that means inspectors could not verify whether that food had ever passed a federal safety inspection.
The restaurant logged 9 high-severity violations and 2 intermediate violations during that single visit. It was not emergency-closed.
What Inspectors Found
The unapproved food source violation stands out at a sushi restaurant specifically because raw fish carries inherent risk of Listeria, Salmonella, and parasites. Approved suppliers are required to document safe handling, cold-chain integrity, and federal inspection. Food from an unknown source carries none of those assurances.
Inspectors also found that no one at the restaurant demonstrated allergen awareness, meaning staff could not reliably identify or communicate which dishes contained common allergens. At a restaurant serving raw fish, shellfish-based sauces, and soy, that gap is not abstract.
Toxic substances were improperly identified, stored, or used. Inspectors noted that food contact surfaces had not been properly cleaned or sanitized, and that the restaurant's use of time as a public health control, a method that allows food to sit in the temperature danger zone for a defined window instead of requiring refrigeration, was not being applied correctly.
The person in charge was either not present or not performing duties during the inspection.
What These Violations Mean
The food-from-unapproved-sources violation is one of the most consequential a restaurant can receive. When a supplier is not approved or is unknown, there is no paper trail if a customer gets sick. Health investigators trying to trace a foodborne illness outbreak need that documentation to identify the contaminated batch and stop further exposure. Without it, the trail goes cold.
The allergen violation compounds the risk at a sushi restaurant. Food allergies affect roughly 32 million Americans, and allergic reactions send 30,000 people to emergency rooms each year. A restaurant where staff cannot demonstrate allergen awareness is one where a customer asking about shellfish or soy content may receive an unreliable answer.
Improperly cleaned food contact surfaces, including cutting boards and prep areas, are among the most direct routes for bacterial transfer from one food to another. At a restaurant handling raw fish alongside other ingredients, a surface that was not properly sanitized between uses can move pathogens from raw protein directly onto food that will never be cooked.
The misuse of time as a public health control is a specific technical failure. When a restaurant opts to use time rather than temperature to keep food safe, it must track exactly when food entered the danger zone and discard it within a defined window. If that tracking breaks down, food that has been sitting at unsafe temperatures for an unknown period continues to be served.
The Longer Record
The July 2026 inspection was not an anomaly. Tsuki Sushi and Grill has 29 inspections on record and 337 total violations documented across that history, and has never been emergency-closed.
The pattern across recent inspections is consistent. Inspectors found 7 high-severity violations in February 2026, 7 high-severity violations in July 2025, 8 high-severity violations in September 2024, and 8 high-severity violations in June 2023. The July 2026 visit, with 9 high-severity violations, is the highest single-inspection count in the recent record, but it sits at the top of a range that has rarely dipped below 5.
The food-sourcing and allergen violations documented in July 2026 represent categories that carry serious public health consequences regardless of how many times they appear. A restaurant that has accumulated 337 violations across 29 inspections without a single emergency closure has never been forced to shut its doors and address the underlying failures before reopening.
Still Open
After the July 13 inspection, Tsuki Sushi and Grill continued operating. Nine high-severity violations, including food from an unverifiable source, no allergen awareness, improperly stored toxic substances, and no functioning managerial oversight, were not enough to trigger an emergency closure under the circumstances inspectors documented that day.
The restaurant has now been inspected 29 times. It has never been closed.
