ASAHI HIBACHI & SUSHI
3331 SOUTH ORANGE BLOSSOM TR
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/13/2025
High Priority
2
Intermediate
2
Basic
9
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop vegetables Bowl used to scoop flour Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 08B-38-4:Basic - Food stored on floor. Frying oil Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Flour Corrected On-Site
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Called KGI. Fish supplier they sent copy of parasite destruction Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dump sink. Educated operator **Corrective Action Taken** Repeat Violation
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 5/13/2025 revealed 13 total violations (2 high priority, 2 intermediate, 9 basic).
Inspection on 9/10/2024
High Priority
2
Intermediate
2
Basic
8
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on the prep table
- 36-22-4:Basic - Floor area(s) covered with standing water. In the dish area
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bucket of soy sauce
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 2 sets on the equipment Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. In the kitchen
- 25-05-4:Basic - Single-service articles improperly stored. Box of containers on the floor
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Frozen fish stored in no food grade bags in reach in freezer
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over potatoes in the walk in cooler
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting board
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Black gloves inside of the handwashing sink .
Food safety inspection conducted on 9/10/2024 revealed 12 total violations (2 high priority, 2 intermediate, 8 basic).
Inspection on 3/26/2024
High Priority
3
Intermediate
5
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on sushi bar cutting board. Corrected On-Site
- 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
- 29-11-4:Basic - Water leaking from ice machine.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm.. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish placed over cooked egg in sushi bar freezer chest Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 51F in walk in cooler 30 minutes . Placed in unit at beginning of inspection.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature. Sushi rice at sushi bar,. Corrected On-Site
- 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Scientific name Pristipomoides filamentosus , snapoer is being used for Red snapoer scientific name Lutjanus campechanus Corrected On-Site** operator removed from menu the word red . Corrected On-Site Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site
- 16-37-1:Intermediate - No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at sushi bar handwash sink. Corrected On-Site
- 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. Noodles roared 24 hours ago in walk in cooler , nit date marked, Corrected On-Site
Food safety inspection conducted on 3/26/2024 revealed 12 total violations (3 high priority, 5 intermediate, 4 basic).
Inspection on 12/13/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-12-13: **Time Extended**
- 25-32-4:Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles.Reusing card board boxes to store food. - From follow-up inspection 2023-12-13: **Time Extended**
Food safety inspection conducted on 12/13/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 12/5/2023
High Priority
4
Intermediate
2
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee personal food stored with restaurant food.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor.Oil and sauces stored on walk in cooler. Corrected On-Site
- 25-32-4:Basic - Reuse of single-service or single-use articles.Reusing card board boxes to store food.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Chlorine dish machine with 0 ppm. Repeat Violation Warning
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container.Tuna wrapped on paper towels.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw calamari stored over krab Rangoon Raw shrimp stored over tilapia on reach in freezer. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.RW chicken over over fish in walk in cooler. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.Blocked hand sink located at cook line, blocked by table..
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at ladies bathroom. Repeat Violation
Food safety inspection conducted on 12/5/2023 revealed 10 total violations (4 high priority, 2 intermediate, 4 basic).