ORLANDO, FL. Inspectors visiting Narita Sushi on South Orange Blossom Trail on October 7 found food sourced from unapproved or unknown suppliers sitting in a restaurant that had no written employee health policy, no reliable handwashing technique, and food that had not been cooked to required minimum temperatures. They documented seven high-severity violations and two intermediate ones. Then they left the restaurant open.
The facility at 12485 S Orange Blossom Trl has accumulated 223 violations across 27 inspections on record. October 7 was not its worst single visit. But the combination of violations documented that day represents nearly every transmission route through which a foodborne illness outbreak begins.
What Inspectors Found
The food sourcing violation is among the most serious on the list. When a restaurant obtains food from an unapproved or unknown supplier, there is no traceability. If a customer gets sick, health investigators cannot identify the source, cannot pull the product, and cannot stop others from getting ill from the same batch.
Food contact surfaces were not properly cleaned or sanitized, and multi-use utensils were also cited for inadequate cleaning. Those two violations together create a direct transfer route for bacteria between raw ingredients and finished dishes served to customers.
Inspectors also documented that food was not cooked to required minimum temperatures. In a sushi restaurant that serves cooked items alongside raw fish, undercooking is not a theoretical concern. Salmonella in poultry requires an internal temperature of 165 degrees Fahrenheit to be killed. Food that does not reach that threshold can leave live pathogens on the plate.
The sanitizer violation compounded the surface contamination problem. Sanitizer that is too weak or applied incorrectly leaves bacteria alive on surfaces even after a cleaning attempt has been made.
What These Violations Mean
The food sourcing citation carries a specific danger that other violations do not. Approved suppliers are licensed, inspected, and required to maintain records. When food enters a kitchen from an unknown source, it has bypassed every checkpoint in that system. Listeria, Salmonella, and E. coli have all been traced to uninspected supply chains.
The employee illness violations document a second, independent transmission route. Narita Sushi had no written health policy requiring workers to report symptoms, and at least one employee was cited for failing to report illness. Norovirus, the most common cause of foodborne illness outbreaks in restaurants, spreads most efficiently when a symptomatic food worker handles ready-to-eat food without restriction.
The handwashing technique violation closes the loop. Even when an employee attempts to wash their hands, improper technique, insufficient duration, or skipping steps leaves pathogens on the skin. Combined with no health policy, no illness reporting, and improperly sanitized surfaces, the inspection at Narita Sushi on October 7 documented a facility where multiple simultaneous failure points existed.
None of these violations, individually, guarantees that a customer will become ill. Together, they describe a kitchen where the standard barriers between contamination and the customer had broken down.
The Longer Record
Twenty-seven inspections on record at this address have produced 223 total violations. That volume reflects a facility that has been inspected regularly and has continued to generate serious citations across multiple years.
The prior inspection on April 22 of this year documented two high-severity and three intermediate violations. The visit the day before, April 21, found five high-severity and four intermediate violations. That two-day stretch in April required back-to-back inspections, a pattern that typically follows a callback after an initial failure to meet state standards.
The November 2025 inspection found five high-severity and seven intermediate violations. The October 2024 inspection found three high and four intermediate. The April 2024 inspection found five high and two intermediate. High-severity violations have appeared in every inspection on record over the past two years, with one exception: a single visit in April 2024 that recorded zero high-severity findings.
Narita Sushi has never been emergency-closed in its inspection history. That fact sits alongside 223 cumulative violations and a pattern of recurring high-severity citations that has continued, without interruption, into 2026.
The Longer Pattern
The categories of violations shift slightly from visit to visit, but the severity level does not. High-severity citations have been a constant across inspections stretching back through 2024 and 2025. The October 7 inspection added food from unapproved sources and undercooking to a record that already included recurring food handling and sanitation failures.
State inspectors returned to this restaurant, found seven high-severity violations on a single visit, and the restaurant continued serving customers.
That is where the record stands.
