DirtyFLRestaurant Inspection Data

MIZU JAPANESE STEAK HOUSE & SUSHI

1632 W OSCEOLA PKWY

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/17/2025

Inspection #: Visit ID: 10735832

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. C02 not secured in bar.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean utensils not inverted on shelf for storage above dishmachine.
  • 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. Three packets of minced tuna not thawed per package recommendations.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drinks on shelf with spices. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Buckets of soy sauce stored on the floor in storage area. Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer around fans and on ceiling. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water temping at 68F. Changed water, water temping at 140. Corrected On-Site
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Inoperable make-table with a cooler on cooks line.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored over washed vegetables in walk-in cooler.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Paid during inspection Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 packets of minced tuna not thawed per package recommendation.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at wait station used for dumping ice. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink next to dish machine, sink next to exit door and in the bar. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Five servers not informed of their employee health reporting responsibility. Filled form during inspection.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Five servers hired more than 60 days without employee training.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue chemical without label at sushi station. Per operator the item is a glass cleaner. Corrected On-Site

Inspection Date: 12/5/2024

Inspection #: Visit ID: 8751068

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-11-5:Basic - Equipment in poor repair. Gasket make table Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
  • 08B-38-4:Basic - Food stored on floor. Food on floor walk in freezer
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket reach in cooler
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 35B-13-4:Basic - Screening is not 16-mesh to the inch. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Wontons other foods not covered walk in freezer
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in still water triple sink. Still frozen Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat vegetables walk in cooler Corrected On-Site
  • 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 control cannot be determined. Tempura batter. Forgot to put time Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dump sink by ice machine
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ismael Saroeno

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8636613

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Cookline gaskets, walk-in freezer door gasket - From follow-up inspection 2024-03-20: Time extended **Time Extended**
  • 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler spiral light. - From follow-up inspection 2024-03-20: **Time Extended**
  • 35B-13-4:Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. Rear screen door. - From follow-up inspection 2024-03-20: Rear kitchen door. **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several at sushi bar - From follow-up inspection 2024-03-20: Several wet wiping out and about. **Time Extended**

Inspection Date: 3/19/2024

Inspection #: Visit ID: 8451596

  • 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.
  • 25-25-4:Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside.
  • 14-05-4:Basic - Cardboard used to make knife sleeves.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public.
  • 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 at sushi bar.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Several cooks
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-11-5:Basic - Equipment in poor repair. Cookline gaskets, walk-in freezer door gasket
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Sushi Matt-bamboo.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives for hibachi grill chefs stored in in uncleanable sheaths.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.. On dirty hook on table Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in potato starch.
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler spiral light.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and shelving through out kitchen moderate to heavily soiled.
  • 35B-13-4:Basic - Screening is not 16-mesh to the inch. Rear screen door.
  • 08B-12-5:Basic - Stored food not covered. Cheesecake in walk in freezer. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several at sushi bar
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Grey bulk cans near water heater.
  • 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. Chef at hibachi area and cookline cracked eggs without washing hands before continuing prep.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Advised handwash before touching clean dishes.
  • 22-11-5:High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Knife sleeves not clean.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over prepped onions.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over shrimp. Cookline and walk in cooler. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw shrimp with gloves on then proceeded to rinse gloves under water and return to fryer to cook.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura 74f, suggest time as a public health control.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. WD 40 on ice
  • 12A-01-4:Intermediate - Employee applied hand antiseptic in place of washing hands as required.
  • 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Facility advertised white tuna and sells Escalator. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Bar area hand wash sink. Corrected On-Site
  • 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises. dog on premises-HIBACHI area. Operator asked what is the disability and what has he been trained to do.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Kitchen nearest dish area.
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Turned on hot water at handwash sink. Corrected On-Site
  • 52-08-4:Intermediate - When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. Snow Krab labeled as snow..., Corrected On-Site

Inspection Date: 7/21/2023

Inspection #: Visit ID: 8365305

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Kitchen at cookline.
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Stove area of kitchen.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Several boards throughout kitchen grooved and stained.
  • 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 top of dishwasher.
  • 14-11-5:Basic - Equipment in poor repair. Beer tap cooler with broken gasket.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar area sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk containers in kitchen moderately soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Several units throughout kitchen.
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Plywood type covers and table tops in kitchen.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Advised rapid chill to 41 or colder. salmon 45f
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled.