JOY JAPAN SUSHI & HIBACHI
Nolte Road
Florida, 34772
Osceola County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/21/2025
High Priority
2
Intermediate
5
Basic
2
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table and prep table at cooks line **Corrected On-Site**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen tuna in ROP package not removed from packaging per manufacturers guidelines. Operator cut packaging **Corrected On-Site**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Salmon and tuna lined with paper towels at sushi bar Asparagus lined and covered with towels at walk in cooler
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over dumplings in small black reach in fridge by cooks line Raw shell eggs stored over sauces at reach in cooler on cooks line **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by triple sink was blocked by trash can **Corrected On-Site**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at sushi bar **Corrected On-Site**
- 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. Garlic in oil at cooks line,per operator it was out for less than an hour. Emailed time plan **Corrective Action Taken**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at cooks line. Operator turned on from the bottom **Corrected On-Site**
Food safety inspection conducted on 1/21/2025 revealed 9 total violations (2 high priority, 5 intermediate, 2 basic).
Inspection on 8/1/2024
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Large propane tanks not chained up at back of facility - From follow-up inspection 2024-08-01: **Time Extended**
- 08B-49-4:Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee dish not segregated from food that is served to the public - From follow-up inspection 2024-08-01: **Time Extended**
- 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Beef wrapped in Saran Wrap and stored in buckets stored directly on walk in freezer floor - From follow-up inspection 2024-08-01: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter over flat top grill on cooks line - From follow-up inspection 2024-08-01: **Time Extended**
- 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2024-08-01: **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : 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. Emailed operator hand out **Corrective Action Taken** - From follow-up inspection 2024-08-01: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. Emailed operator hand out **Corrective Action Taken** - From follow-up inspection 2024-08-01: **Time Extended**
Food safety inspection conducted on 8/1/2024 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 7/31/2024
High Priority
2
Intermediate
4
Basic
10
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowls in flour and rice **Corrected On-Site**
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Large propane tanks not chained up at back of facility
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table top and bottom shelves **Corrected On-Site**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee dish not segregated from food that is served to the public
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Beef wrapped in Saran Wrap and stored in buckets stored directly on walk in freezer floor
- 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 direct contact with flour **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter over flat top grill on cooks line
- 08B-12-5:Basic - Stored food not covered. Wontons and spring rolls not covered at each in freezer on cooks line **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar wet wiping cloth on cutting board
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt in clear container on cooks line not labeled **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over soy sauce in walk in cooler Raw beef stores over cooked pork on speed rack at walk in cooler **Corrected On-Site**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 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. Emailed operator hand out **Corrective Action Taken**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 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. Emailed operator hand out **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand washing sink on cooks line **Corrected On-Site**
Food safety inspection conducted on 7/31/2024 revealed 16 total violations (2 high priority, 4 intermediate, 10 basic).