AMERICAN JAPA SUSHI
4012 EASTGATE DR F108, Orlando FL 32839
Last inspected Jul 21, 2025 · 8 visits since February 2024
FEB 24
JUN 24
DEC 24
APR 25
JUL 25
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flying insects in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 21, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Food stored in ice used for drinks. See stop sale. Energy drink.
Stop Sale issued due to food not being in a wholesome, sound condition. Food in ice bin.
Ice scoop handle in contact with ice.
No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers on front service line.
Show the remaining 4 findings ▾
No handwashing sign provided at a hand sink used by food employees. Provided sign. Sink in dish area has no sign. Other sinks say HAND WASH ONLY.
Outer openings not protected with self-closing doors. Closer broken, door doesn't close all the way.
Plumbing system in disrepair. Hot water handle broken on all hand sinks. Cold water temp 85F Manager states new parts have been ordered.
Reach-in cooler interior/shelves have accumulation of soil residues.
Jun 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. On fish snd greens. Advised to use eith coffee filters or deli paper, or other food grade towels
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over sauce in fish prep cooler. Operator immediately removed
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. On sushi rice made at 3:30 per operator
Handwash sink used for purposes other than handwashing. Hand sink at front counter had containers in basin Hand sink back kitchen had plates in basin. Operator immediately removed
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. In rice and sugar containers. Operator immediately removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top and side of prep cooler at front counter. Operator immediately removed
Employee eating in a food preparation or other restricted area. Employee eating at sushi bar
Ice scoop handle in contact with ice. Ar bar. Immediately removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Working containers of food removed from original container not identified by common name. Sugar container
Apr 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority5 Intermediate6 Basic
Show 15 findings ▾
Non-food grade paper/paper towel used as liner for food container. On fish snd greens. Advised to use eith coffee filters or deli paper, or other food grade towels
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over sauce in fish prep cooler. Operator immediately removed
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. On sushi rice made at 3:30 per operator
Handwash sink used for purposes other than handwashing. Hand sink at front counter had containers in basin Hand sink back kitchen had plates in basin. Operator immediately removed
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche: operator is using tilapia that is not fully cooked. And not identified on menu
No probe thermometer provided to measure temperature of food products.
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.
Bowl or other container with no handle used to dispense food. In rice and sugar containers. Operator immediately removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top and side of prep cooler at front counter. Operator immediately removed
Employee eating in a food preparation or other restricted area. Employee eating at sushi bar
Ice scoop handle in contact with ice. Ar bar. Immediately removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Working containers of food removed from original container not identified by common name. Sugar container
Dec 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Dec 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority6 Intermediate6 Basic
Show 17 findings ▾
Container of medicine improperly stored. Bottle of alcohol on top of make table.
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
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiping soiled gloves with cloth towel.
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 1 hour per operator marked with appropriate time.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink in ware wash area in non operational.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at any sinks in kitchen.
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.
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. Operator has all blank forms.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood vents grease build up.
Faucet/handle missing at plumbing fixture. Hot water handle on sink at front counter is stripped and will not turn on.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. All bulk containers.
No conspicuously located ambient air temperature thermometer in holding unit. Make tables on front line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in reach in freezer.
Wet mop not stored in a manner to allow the mop to dry.
Jun 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flying insects in kitchen area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above brownies,cheese and ready to eat sauce.
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. For 1 hour per operator.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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/ 4 employee present
No soap provided at handwash sink. All sinks in kitchen and front line.
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.
Bowl or other container with no handle used to dispense food. In bulk containers
Ceiling tile missing. Above cook in area in back of kitchen.
Employee with no hair restraint while engaging in food preparation.
Faucet/handle missing at plumbing fixture. Hot water handle stripped on sink on front counter.
Food storage container/container lid cracked or broken. Container with sauce in reach in cooler.
Ice scoop handle in contact with ice.
No conspicuously located ambient air temperature thermometer in holding unit. Reach in make table cooler on front line.
Open dumpster lid.
Raw fruits/vegetables not washed prior to preparation. Cucumbers.
Mar 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer is empty.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need both quaternary and chlorine.
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/ 8 employees no certified manager.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine on front line.
Bowl or other container with no handle used to dispense food. Bowls used in all bulk containers.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch cutting fish.
Faucet/handle missing at plumbing fixture. Hot water faucet will not turn on. Sink next to ice machine.
Wet wiping cloth not stored in sanitizing solution between uses. Throughout cook line and kitchen area.
Working containers of food removed from original container not identified by common name. No labels on bulk containers.
Feb 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 3 high priority.
3 High priority9 Intermediate10 Basic
Show 22 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer is empty.
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 1 hour per operator.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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. Provided operator handout.
Handwash sink not accessible for employee use at all times. Both sinks on cook line blocked one with glass racks and one by ice machine.
Handwash sink used for purposes other than handwashing. Employee rinsing wiping cloth in hand sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need both quaternary and chlorine.
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/ 8 employees no certified manager.
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.
No soap provided at handwash sink. Sink in ware wash area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine on front line.
Bowl or other container with no handle used to dispense food. Bowls used in all bulk containers.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Coffee machine part stored under paper towel dispenser.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water inside clean quart dipper.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch cutting fish.
Faucet/handle missing at plumbing fixture. Hot water faucet will not turn on. Sink next to ice machine.
Ice scoop handle in contact with ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled, grease build up.
Wet wiping cloth not stored in sanitizing solution between uses. Throughout cook line and kitchen area.
Working containers of food removed from original container not identified by common name. No labels on bulk containers.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.