ORIGAMI KOREAN-JAPANESE RESTAURANT
8911 DANIELS PKWY STE 5
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/25/2025
High Priority
2
Intermediate
7
Basic
3
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. On counter in dishwashing area, tuna still in packaging with label fully thawed. In walk-in cooler tuna, escolar still in package, fully thawed. See stop sale. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Plastic bottles drink mix back corner bar directly on ground.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cook line, above cooking equipment.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw salmon over ready-to-eat sauces, cooked imitation Karbala dumplings. In sushi bar reach-in cooler right, raw salmon, raw fish eggs over ready-to-eat cooked ell, prepared cucumbers, cream cheese. **Repeat Violation**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. On counter in dishwashing area, tuna still in packaging with label fully thawed. In walk-in cooler tuna, escolar still in package, fully thawed.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. In sushi bar, handwash sink at entrance used to place containers mango slices, fish eggs.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to bar.
- 31B-03-4:Intermediate - No soap provided at handwash sink at entrance to bar.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time set on cell phone for sushi rice at ambient temperature, no written plan. Emailed operator written time as a public health control form.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Opened tofu and Kim chee made in house between 2-4 days old per operator, no date label.
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Four photocopies of certificates provided. **Repeat Violation**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled, one in back corner bar, one at entrance to kitchen, one cook line right by handwash sink.
Food safety inspection conducted on 2/25/2025 revealed 12 total violations (2 high priority, 7 intermediate, 3 basic).
Inspection on 11/5/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food in sauces and rice in main kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-05: **Time Extended**
- 21-07-4:Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Service line Sanitizer Bucket (Chlorine 0ppm). **Warning** - From follow-up inspection 2024-11-05: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On sushi bar, cooked sushi rice (95F - Hot Holding) for two hours per operator. Discussed time as a public health control and provided form with operator. **Warning** - From follow-up inspection 2024-11-05: Cooked sushi rice 76F hot holding for 2 hours 30 minutes per operator. No time mark, no written plan for time as a public health control. **Admin Complaint**
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks, one sushi cook, and 2 servers present handling food, no certified food managerA\00A0 on site. **Warning** - From follow-up inspection 2024-11-05: 2 servers, 2 cooks, 2 sushi cooks present no certified food managerA present. **Time Extended**
Food safety inspection conducted on 11/5/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 9/4/2024
High Priority
6
Intermediate
5
Basic
3
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food in sauces and rice in main kitchen. **Repeat Violation** **Warning**
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In sushi line left side reach-in cooler, tuna and wahoo fully thawed, still in package. Also 2 thawed tuna in walk-in cooler in package with label. See stop sale. **Warning**
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Service line Sanitizer Bucket (Chlorine 0ppm). **Warning**
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter kitchen from outside back entrance with gloves on, no glove change or handwash before beginning to prep food. Discussed with employee and operator proper handwash techniques. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar left hand side reach-in cooler raw fish over ready-to-eat vegetables and sauces. Spoke with sushi cook about proper separation of raw foods. **Warning**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cut cabbage kimchi per operator prepared 8 days ago in front service reach-in cooler. **Warning**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cut cabbage kimchi per operator prepared 8 days ago in front service reach-in cooler. **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In sushi line left side reach-in cooler, tuna and wahoo fully thawed, still in package. Also 2 thawed tuna in walk-in cooler in package with label. **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On sushi bar, cooked sushi rice (95F - Hot Holding) for two hours per operator. Discussed time as a public health control and provided form with operator. **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked with meat slicer and equipment by dishwashing area. **Repeat Violation** **Warning**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main menu, items containing raw fish eggs or undercooked eggs not marked as raw or undercooked. On happy hour menu, sushi containing raw fish not marked as raw. On posted specials menu outside front entrance, raw fish items not marked as raw. Per operator, these items are all served raw. **Warning**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks, one sushi cook, and 2 servers present handling food, no certified food managerA on site. **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink by back of kitchen, in dishwashing area. Operator replaced soap at both sinks. **Corrected On-Site** **Warning**
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 4 certificates photocopied with no original available. **Warning**
Food safety inspection conducted on 9/4/2024 revealed 14 total violations (6 high priority, 5 intermediate, 3 basic).