DirtyFLRestaurant Inspection Data

OISHI JAPANESE RESTAURANT

OISHI JAPANESE RESTAURANT has 8 health inspections on file for its ORLANDO location, with an overall rating of 2.3/5. Recent inspections show improving food safety practices.

11025 International Drive
Orlando, Florida, 32821
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 12/12/2025

Inspection #: 3609004

Inspection Date: 12/2/2025

Inspection #: Visit ID: 10896307

  • 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. Tested at 0ppm Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked eel at sushi bar lowboy Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw pork (50F - Cold Holding); egg noodle (50F - Cold Holding); cut cabbage (50F - Cold Holding) in make table top and under in kitchen closest to exit door Warning
  • 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. Provided operator with copy of time plan **Corrective Action Taken**

Inspection Date: 5/23/2025

Inspection #: Visit ID: 8991187

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. On cookline Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Two door cooler in kitchen
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over rice noodles in cooler under make table on cook line Corrected On-Site Repeat Violation
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. At sushi bsr Corrected On-Site Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Soap container in hand sink at three compartment sink Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump Dani bucket in hand sink in prep area. Operator coached employee on proper hand sink usage **Corrective Action Taken**

Inspection Date: 9/30/2024

Inspection #: Visit ID: 8730907

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 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. Deli container in vinaigrette bin Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice cooker in kitchen 71°F Operator removed Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over marishino cherries in two door cooler in kitchen Corrected On-Site
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Sushi display cooler into hand sink at sushi bar Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Large soap container in hand sink at dish area Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At dish

Inspection Date: 3/28/2024

Inspection #: Visit ID: 8352157

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Tuna thawing in bowl of water at sushi bar Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dawn dish soap stored in handwashing sink next to ice Machine
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Handwash sink in sushi bar and back prep area Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Small spray bottles with window cleaner not labeled

Inspection Date: 10/17/2023

Inspection #: Visit ID: 8526945

  • N/A:No Violations Were Observed

Inspection Date: 10/3/2023

Inspection #: Visit ID: 8509135

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through kitchen Repeat Violation - From follow-up inspection 2023-10-03: **Time Extended**
  • 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef - From follow-up inspection 2023-10-03: **Time Extended**
  • 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Items thawing at room temperature at sushi bar Corrected On-Site - From follow-up inspection 2023-10-03: **Time Extended**
  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open salmon over hot dogs in reach in freezer on cookline. Corrected On-Site - From follow-up inspection 2023-10-03: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs in cookline low boy Corrected On-Site - From follow-up inspection 2023-10-03: **Time Extended**
  • 03F-02-5:High Priority - - From initial inspection : 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. Sushi rice, operator labeled Corrected On-Site - From follow-up inspection 2023-10-03: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish - From follow-up inspection 2023-10-03: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At dish - From follow-up inspection 2023-10-03: **Time Extended**

Inspection Date: 9/26/2023

Inspection #: Visit ID: 8505650

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through kitchen Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Items thawing at room temperature at sushi bar Corrected On-Site
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.chlorine, tested at 0 ppm Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open salmon over hot dogs in reach in freezer on cookline. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs in cookline low boy 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. Sushi rice, operator labeled Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At dish