DirtyFLRestaurant Inspection Data

OYISHI JAPANESE STEAKHOUSE

1275 Oviedo Mall Boulevard
Florida, 32765
Seminole County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 4/11/2025

Inspection #: Visit ID: 10734860

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dishwasher.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Dishwasher.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowel without handle used as scoop at the white rice .
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
  • 14-11-5:Basic - Equipment in poor repair. Gasket torn at the reach-in cooler door .
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Throughout kitchen.
  • 08B-38-4:Basic - Food stored on floor. Sauce stored on floor at the walk-in cooler and walk-in freezer.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed 3 tongs stored on the stove handle at the kitchen. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink and one- employee hand wash sink all of them .
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Through kitchen equipment and walk-in cooler .
  • 08B-12-5:Basic - Stored food not covered. Most of the food at the walk-in freezer not covered.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler . Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the kitchen area.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 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 chicken stored on top of krab Rangoon at the walk-in freezer been.
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored on top of raw tuna at the walk-in freezer.
  • 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. Non of the cooked food at the walk-in cooler had label operator stated that it's cooked yesterday and the day before.
  • 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. Most of them are expired .

Inspection Date: 12/4/2024

Inspection #: Visit ID: 8769139

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - below hibachi grills
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - plastic shelves soiled at dish station - hand wash sinks soiled. Observed throughout kitchen - cook line torn and gasket soiled - takeout station has grease buildup on window
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. - fish in standing water. Operator turn on Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocado over ready to eat raw salmon Manager moved Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 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. - Dishwasher (Chlorine 0ppm) Manager changed out chemical bucket. Final reading 100ppm Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. - observed cooked egg wrapped in paper towel
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over tofu Corrected On-Site

Inspection Date: 3/7/2024

Inspection #: Visit ID: 8525254

  • 16-15-4:Basic - Accumulation of debris on dish racks
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 14-11-5:Basic - Equipment in poor repair. - gasket of cook line cooler torn.
  • 36-22-4:Basic - Floor area(s) covered with standing water. - at cook line
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - under hibachi tables
  • 14-69-4:Basic - Ice buildup in reach-in freezer
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - inside unused salamander. - six burner stove - bottom shelf of prep counter - plastic storage shelf in ware wash station - lid of chest freezer
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at ware wash station
  • 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. - sushi rice. Time log inconsistent. Manager states less than 2 hours.

Inspection Date: 10/12/2023

Inspection #: Visit ID: 8370680

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling tile and vent at hood system
  • 14-11-5:Basic - Equipment in poor repair. - gasket torn on cookline cooler
  • 36-22-4:Basic - Floor area(s) covered with standing water. - below cookline cooler
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - below cabbage prep table
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - hand wash sink in togo area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - plastic shelves next to ice machine
  • 25-05-4:Basic - Single-service articles improperly stored. - togo box on floor in storage room Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind dish machine