CLERMONT, FL. Inspectors who visited Sushi Storm at 13900 County Road 455 on June 26 found that food being served to customers could not be traced to any approved or known source, a violation that sits at the top of the food safety risk ladder because it means none of that food was ever subject to federal safety inspection.
Six high-severity violations were documented that day. The restaurant was not closed.
What Inspectors Found
The food sourcing violation is the one that makes every other problem harder to contain. When food arrives from an unknown or unapproved supplier, there is no chain of custody, no federal inspection record, and no way to trace it if customers get sick.
Inspectors also cited the restaurant for inadequate shell stock identification and records. Sushi Storm serves a menu built on raw and lightly cooked seafood. Shellfish, specifically oysters, clams, and mussels, are required by state law to arrive with tags identifying the harvest location and date, precisely because they are consumed raw and are a known vector for Vibrio, norovirus, and hepatitis A. Without those records, there is no way to know where the shellfish came from.
Food was found not cooked to the required minimum internal temperature. At a restaurant where some items are deliberately served raw, the items that are supposed to be cooked reaching customers undercooked is a separate and compounding risk.
Toxic chemicals were found improperly stored or labeled near food. That violation sits alongside raw fish and unsanitized cutting surfaces in the same high-severity tier for a reason: the consequences of a mislabeled chemical near food prep can be immediate and acute.
Inspectors also found that food contact surfaces, the cutting boards, prep surfaces, and equipment that touch every item served, were not properly cleaned or sanitized. Multi-use utensils had the same problem, documented as an intermediate violation. Improperly cleaned surfaces develop bacterial biofilms within 24 hours, and those biofilms are resistant to casual wiping.
There was no consumer advisory posted for raw or undercooked foods. Florida law requires sushi restaurants to display a written notice warning customers, particularly pregnant women, elderly diners, young children, and anyone with a compromised immune system, that consuming raw fish carries elevated risk. It was not there.
The four intermediate violations rounded out a picture of systemic neglect. Sewage or wastewater was not being disposed of properly, a finding that introduces the risk of fecal contamination spreading through the facility. Ventilation and lighting were inadequate. Toilet facilities were inadequate or improperly maintained, a detail that matters because employee handwashing rates drop when restroom infrastructure is broken.
What These Violations Mean
The combination of unknown food sourcing and missing shellfish traceability records is particularly serious at a sushi restaurant. Raw fish is already a higher-risk food category. When the origin of that fish cannot be verified, there is no way to confirm it was handled at safe temperatures during transport, processed at an inspected facility, or free of contamination before it arrived. If a customer gets sick, investigators have nowhere to start.
The undercooking violation adds another layer. At a restaurant where raw preparation is central to the menu, the items that are supposed to reach safe internal temperatures, cooked proteins, rice held at temperature, are the last line of defense against pathogens like Salmonella. Finding that line breached on the same inspection that found unknown food sourcing is not a coincidence of paperwork. It is evidence of a kitchen operating without consistent food safety controls.
Improperly stored or labeled toxic chemicals near food represent a different category of risk entirely. This is not a slow-moving bacterial threat. A mislabeled container of sanitizer or cleaning solution near a prep area can contaminate food immediately and cause acute poisoning with no warning to the customer who eats it.
The missing consumer advisory is a legal requirement that exists specifically to protect the most vulnerable diners. A pregnant woman eating raw fish at Sushi Storm on June 26 had no written warning that she was taking on elevated risk. She was not given the choice.
The Longer Record
Sushi Storm has been inspected 28 times. Those inspections have produced 256 total violations on record, and the restaurant has never been emergency-closed.
The inspection history reads less like a facility working toward compliance and more like a facility that has found a floor it can stay above. The March 2026 inspection, three months before this one, produced six high-severity and three intermediate violations. The December 2025 inspection: six high, three intermediate. May 2025: six high, three intermediate. December 2024: six high, four intermediate.
Going back further, the pattern holds. Five high-severity violations in April 2024. Four in December 2023. Seven in June 2023. Nine high-severity violations in a single inspection in December 2022.
The violations documented this June are not a new low for Sushi Storm. They are the continuation of a pattern that state records show has been running for at least four years, across at least eight consecutive inspections with multiple high-severity findings each time. The specific categories, food sourcing, shellfish records, surface sanitation, cooking temperatures, recur inspection after inspection.
Open for Business
State inspectors left Sushi Storm open on June 26, 2026, after documenting six high-severity violations including food from an unknown source, undercooking, improperly stored toxic chemicals, and no consumer warning about raw fish.
The restaurant's 28th inspection on record produced its 256th violation. It was not its worst day on record. It was a Tuesday.
