DirtyFLRestaurant Inspection Data

BENIHANA JAPANESE STEAK HOUSE

BENIHANA JAPANESE STEAK HOUSE located in LAKE BUENA VISTA has undergone 12 health department inspections, achieving a 3.4/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 12 reports on file

1751 Hotel Plaza Boulevard
Florida, 32830
Orange County County

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 12 health inspection reports

All Inspection Reports

2/3/2026· 1mo ago

Visit ID: 13624363

Met Inspection Standards
  • N/A:No Violations Were Observed

2/2/2026· 1mo ago

Visit ID: 13537190

Follow-up Inspection Required

2 high, 6 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed build up of old food debris spilled on the storage shelves underneath prep counter.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees jacket stored on the shelves on the mobile service area.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed food debris on the floor near the drain board in the dish machine area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed back panel of the fryers has build up of grease located on the cook line (back kitchen).
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Observed old food stuck inside coffee cup Located server.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed terrible accumulation of old ice cream dried on the bottom of reach in cooler.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach crawling on the storage shelves underneath prep counter located near the cook line and flat grill. Notify supervisor on duty next day call back. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed krab temperature 44°f stored inside reach in cooler less than 4 hour recommend to quick chill product located in the sushi bar. **Corrective Action Taken**

9/30/2025· 5mo ago

Visit ID: 10899252

Met Inspection Standards

1 high, 2 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed rusty ceiling tiles metal support bracket inside dry storage room.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting board has deep cut marks on the surface used on the prep counter (cook line)
  • 33-17-4:Basic - Garbage can soiled. Observed gravy and black garage cans soiled throughout the kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed door gaskets on both walk in coolers frame of the door has mold like growth on the surface. Produce and protein (walk in coolers)
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed old food debris spilled inside reach in cooler used for garlic butter and whipped butter back prep kitchen.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of garlic butter 53°f, whipped butter 54°f stored inside reach in cooler less than 4 hours recommend to quick chill product immediately. **Corrective Action Taken**
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Checked thermometer used for sushi rice, employee not able to calibrate properly.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed tray stored on top of hand wash sink located in the sushi bar. Employee removed at time of inspection Corrected On-Site

3/24/2025· 11mo ago

Visit ID: 10803318

Met Inspection Standards

2 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet pans stacked on the storage shelve
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed Standing water on the floor tile in the kitchen

2/21/2025· 1y ago

Visit ID: 10784082

Met Inspection Standards

1 int, 4 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed back packs and hand bags stored on the shelves near linen napkins.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee working in the sushi bar has no beard guard.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic lids stacked wet on the storage shelve underneath the prep table.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed one floor tile cracked inside walk in freezer
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board used for oranges has white residue left on the surface. Repeat Violation

1/31/2025· 1y 1mo ago

Visit ID: 10763800

Follow-up Inspection Required

1 high, 1 int

  • 22-41-4:High Priority - - From initial inspection : 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. Checked dish machine three times not dispensing sanitizer for the final rinse 0 ppm chlorine, Manager notify dish machine company at time of inspection. Recommend to use 3 compartment sink wash,rinse and sanitize until dish machine repaired. **Corrective Action Taken** Warning - From follow-up inspection 2025-01-31: Checked the dish machine twice not dispensing sanitizer for the final rinse 0 ppm chlorine, recommend Manager to check dish machine daily, sanitizer concentration is not working at time of callback inspection. Manager notify technician from dish machine company at time of callback inspection. Recommend Administrative Complaint. Admin Complaint **Corrective Action Taken**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards has red discoloration on the surface located in the sushi bar Warning - From follow-up inspection 2025-01-31: Checked two white cutting boards has red discoloration on the surface located in the sushi bar. Recommend to replace or resurface the cutting boards before next unannounced inspection. **Time Extended**

1/22/2025· 1y 1mo ago

Visit ID: 8997491

Follow-up Inspection Required

1 high, 1 int, 1 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed food debris spilled on the floor in the server area. Warning
  • 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. Checked dish machine three times not dispensing sanitizer for the final rinse 0 ppm chlorine, Manager notify dish machine company at time of inspection. Recommend to use 3 compartment sink wash,rinse and sanitize until dish machine repaired. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards has red discoloration on the surface located in the sushi bar Warning

10/7/2024· 1y 5mo ago

Visit ID: 8733175

Met Inspection Standards

1 high, 3 int, 3 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed chocolate ice cream dried spilled on walk in freezer floor.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed reach in freezer has an ice block on the bottom located in the sushi bar.
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can provided for the hand wash sink.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature pork dumpling 44°f stored inside walk in cooler per Manager stored less than 4 hours recommend to quick chill product. **Corrective Action Taken**
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk not date marked stored inside reach in cooler. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer has old food residue left on the surface
  • 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. Observed several employee training expired Donnelly Grandin 5/11/2021 expired 5/15/2024 server Bruce Warwick 5/14/2021 expired 5/15/2024 (cook)

4/22/2024· 1y 10mo ago

Visit ID: 8657389

Met Inspection Standards

1 basic

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusty storage shelves inside walk in cooler used for produce. - From follow-up inspection 2024-04-19: Checked the rusty storage shelves in walk in cooer shelves have not been replaced or resurface. **Time Extended** - From follow-up inspection 2024-04-22: Checked the rusty storage shelves in walk in cooer shelves have not been replaced or resurface. **Time Extended**

4/19/2024· 1y 10mo ago

Visit ID: 8656590

Follow-up Inspection Required

1 int, 1 basic

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusty storage shelves inside walk in cooler used for produce. - From follow-up inspection 2024-04-19: Checked the rusty storage shelves in walk in cooer shelves have not been replaced or resurface. **Time Extended**
  • 27-24-5:Intermediate - - From initial inspection : Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Checked temperature of hot water not reaching 110f at 3 compartment sink. Spoke to Manager concerning the hot water heater is not working properly part on order. Warning - From follow-up inspection 2024-04-19: Checked the hot water at the three compartment sink checked temperature only reaching 76° at time of callback inspection. Hot water heater still not working properly .Manager is waiting for technician to replace a part on the hot water heater today. Per Angela Carragher time extension for Monday 4/22/2024. **Time Extended**

4/18/2024· 1y 10mo ago

Visit ID: 8572843

Follow-up Inspection Required

1 int, 1 basic

  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusty storage shelves inside walk in cooler used for produce.
  • 27-24-5:Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Checked temperature of hot water not reaching 110°f at 3 compartment sink. Spoke to Manager concerning the hot water heater is not working properly part on order. Warning

12/12/2023· 2y 3mo ago

Visit ID: 8354687

Met Inspection Standards

1 int, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up by hood suppression system. Grease build up inside fryer cabinets.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination.Lids at servers station area. Corrected On-Site
  • 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.Bruce Worswick.