ASAHI HIBACHI & SUSHI
3331 SOUTH ORANGE BLOSSOM TR, Kissimmee FL 34746 · 813.465.4649
Last inspected Aug 6, 2026 · 10 visits since December 2023
SEP 24
MAY 25
OCT 25
FEB 26
AUG 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut lettuce; raw shrimp over soy sauce in walk-in cooler. Raw chicken over cooked vegetables in reach-in freezer by dishmachine.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached; vacuum breaker placed at top of splitter, needs to be on bottom left of splitter.
Handwash sink not accessible for employee use at all times. Vegetables draining in handwashing sink next to dishmachine. Two ladles in handwashing sink at end of cookline, operator removed.
Bowl or other container with no handle used to dispense food. Plastic container inside sauce container in walk-in cooler. Operator removed.
Show the remaining 5 findings ▾
Current Hotel and Restaurant license not displayed. 2025 displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table on cookline with other seasonings. Operator removed.
Equipment in poor repair. Torn gaskets on reach-in coolers at cookline.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over cooked noodles in walk-in cooler.
Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer by soda machine in kitchen.
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels wrapped around raw salmon and tuna at sushi bar reach-in cooler.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over fries and shrimp in reach-in freezer at prep area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over unwashed cucumbers and raw beef over unwashed lettuce in walk-in cooler. Operator moved.
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 at sushi bar area. Operator labeled.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker located at top of splitter, educated operator and showed it should be placed at bottom of splitter.
Handwash sink not accessible for employee use at all times. Colander inside handwashing sink next to dish machine. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Tested 10ppm, operator called company during inspection to have someone check dish machine. Operator set up triple sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table at cook line. Sweater on top of soda boxes by mop sink. Operator removed.
Food stored on floor. Buckets of ginger on floor at sushi bar area.
No handwashing sign provided at a hand sink used by food employees. Handwashing sink next to dish machine. Emailed sign to operator.
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Food placed in soiled container/equipment. Breaded shrimp stored in cardboard box in reach-in freezer by dishmachine.
Nonfood-grade bags used in direct contact with food. In 3 door reach-in freezer by back exit door.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and shrimp over fries in reach-in freezer any dishmachine.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over unwashed zucchini in walk-in cooler. Operator rearranged.
Handwash sink not accessible for employee use at all times. Handwashing sink at sushi bar had steel wool. Handwashing sink next to maketable on cookline had utensils, operator removed. Handwashing sink next to dishmachine had bowl inside.
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink next to maketable on cookline. Operator provided paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Along edges of white splash guard.
Bowl or other container with no handle used to dispense food. Plastic to go bowl used in soy sauce at reach-in cooler on cookline. Metal bowl used to scoop vegetable mix in walk-in cooler. Operator removed.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Three packages of tuna state on label the fish needs to be removed from package prior to thawing. Provided handout to operator via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout facility.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables in boxes over cut lettuce and sauces in walk-in cooler.
Working containers of food removed from original container not identified by common name. Flour in bulk containers at hallway by back exit door. Operator labeled.
Aug 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Nonfood-grade bags used in direct contact with food. In reach in freezer
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Bowl used to scoop vegetables Bowl used to scoop flour
Equipment and utensils not properly air-dried - wet nesting.
Jul 17, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. In reach in freezer
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Bowl used to scoop vegetables Bowl used to scoop flour
Equipment and utensils not properly air-dried - wet nesting.
May 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Called KGI. Fish supplier they sent copy of parasite destruction
Nonfood-grade bags used in direct contact with food. In reach in freezer
Handwash sink used for purposes other than handwashing. Dump sink. Educated operator
Required employee training expired for all 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.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Bowl used to scoop vegetables Bowl used to scoop flour
Current Hotel and Restaurant license not displayed. Current
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. Frying oil
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Stored food not covered. Flour
Sep 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. Frozen fish stored in no food grade bags in reach in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over potatoes in the walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting board
Handwash sink not accessible for employee use at all times. Black gloves inside of the handwashing sink.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on the prep table
Floor area(s) covered with standing water. In the dish area
Food not stored at least 6 inches off of the floor. Bucket of soy sauce
In-use tongs stored on equipment door handle between uses. 2 sets on the equipment
In-use wet wiping cloth/towel used under cutting board. In the kitchen
Single-service articles improperly stored. Box of containers on the floor
Mar 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish placed over cooked egg in sushi bar freezer chest
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 51F in walk in cooler 30 minutes. Placed in unit at beginning of inspection.
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. Sushi rice at sushi bar,.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Scientific name Pristipomoides filamentosus, snapoer is being used for Red snapoer scientific name Lutjanus campechanus Corrected On-SiteCorrected On-SiteWarning**
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.
No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at sushi bar handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles roared 24 hours ago in walk in cooler, nit date marked,
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on sushi bar cutting board.
Ice scoop handle in contact with ice.
Water leaking from ice machine.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm..
Dec 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Exterior door has a gap at the threshold that opens to the outside.
Reuse of single-service or single-use articles.Reusing card board boxes to store food.
Dec 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
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.Chlorine dish machine with 0 ppm.
Non-food grade paper/paper towel used as liner for food container.Tuna wrapped on paper towels.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw calamari stored over krab Rangoon Raw shrimp stored over tilapia on reach in freezer.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.RW chicken over over fish in walk in cooler.
Handwash sink not accessible for employee use at all times.Blocked hand sink located at cook line, blocked by table..
No paper towels or mechanical hand drying device provided at handwash sink at ladies bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee personal food stored with restaurant food.
Exterior door has a gap at the threshold that opens to the outside.
Food not stored at least 6 inches off of the floor.Oil and sauces stored on walk in cooler.
Reuse of single-service or single-use articles.Reusing card board boxes to store food.
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.