What is Min Sushi's health inspection score?

Min Sushi has a SafeDine safety score of 88 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Min Sushi last inspected?

Min Sushi was last inspected on May 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Min Sushi have?

Min Sushi has 35 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Min Sushi safe to eat at?

Yes, Min Sushi has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Min Sushi serve?

Min Sushi serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Min Sushi

Name: Min Sushi
Address: 77 SOUTH LIBERTY DRIVE, Stony Point, 10980
Rating: 88

77 SOUTH LIBERTY DRIVE, Stony Point

Last Inspected: 5/4/2026

▲Improving

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0Excellent

American

Better than 22% of american restaurants

Improving

10 inspections

Last: May 4, 2026

high confidence

Directions Order

Inspections

Clean Rate

3.5

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

+7 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 89/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (88/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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77 SOUTH LIBERTY DRIVE, Stony Point, FL 10980

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Violation Timeline

Oct 2023

1 inspections

2 high priority

2 basic

Oct

Mar 2024

1 inspections

1 high priority

6 basic

Sep 2024

1 inspections

2 high priority

2 basic

Sep

Jan 2025

1 inspections

2 basic

Mar 2025

1 inspections

1 high priority

2 basic

Mar

Apr 2025

1 inspections

1 basic

Jul 2025

1 inspections

2 high priority

3 basic

Jul

Aug 2025

1 inspections

2 basic

Apr 2026

1 inspections

1 high priority

5 basic

Apr

May 2026

1 inspections

1 basic

Inspection History

10 records on file

4 Re-Inspection6 Inspection

May 26

Re-Inspection InspectionLatest

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−2 pts

Apr 26

Inspection Inspection

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

6BEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.−10

Basic (5)

−10 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2
11DNon food contact surfaces of equipment not clean−2
8CImproper use and storage of clean, sanitized equipment and utensils−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2

Base deductions−20 pts

Aug 25

Re-Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−4 pts

Jul 25

Inspection Inspection

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (3)

−6 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2

Base deductions−26 pts

Apr 25

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2

Base deductions−2 pts

Mar 25

Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

6BEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.−10

Basic (2)

−4 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−14 pts

Jan 25

Re-Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−4 pts

Sep 24

Inspection Inspection

2 High2 Basic

4 total

76/100inspection score

−24 pts

High Priority (2)

−20 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Basic (2)

−4 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−24 pts

Mar 24

Inspection Inspection

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Basic (6)

−12 pts

14CPesticide application not supervised by a certified applicator−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
11DNon food contact surfaces of equipment not clean−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−22 pts

Oct 23

Inspection Inspection

2 High2 Basic

4 total

76/100inspection score

−24 pts

High Priority (2)

−20 pts

5EEnough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (2)

−4 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−24 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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