IZZIBAN SUSHI
5310 E COLONIAL DR, Orlando FL 32807 · 407 270 8811
Last inspected Jun 24, 2026 · 13 visits since October 2023
AUG 24
DEC 24
APR 25
JUL 25
APR 26
▲ GETTING WORSE
5 inspections trending down, 39 points off where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025034517 | Apr 22, 2025 | Jun 9, 2025 | $400 |
Inspection history
13 visits, newest first
Jun 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 29, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. NO process waiver for kimchis made in house.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign on men's bathroom.
Apr 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, beef, pork stored over ready to eat dipping sauces in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shelll eggs 49 F kept in cooler in cook line for 3hrs, cream cheese 60F kept in sushi area kept for 30 minutes Butter kept in vegetable area in the buffet with temperature of 64F. Kept for 3 for three hours, manager moved to freezer for rapid, rechecked items 43F cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cream cheese fritter 70F Pork gyoza 70 F kept in prep table for 30 minutes, manager placed in cooler for rapid cooling. Shrimp tempura kept under heat lamp in sushi area for 1hr with temperature of 124 Manager discarded.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. NO process waiver for kimchis made in house.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink in dish area not connected to pipes.
Handwash sink used for purposes other than handwashing. Tray inside hand sink by kitchen entrance. Tray on hand sink in servers station Bottle of bleach in hand sink located by cook line Knifes in hand sink in sushi area
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sinks in kitchen, rolls added. Corrected On-SiteCorrected On-SiteWarning**
Accumulation of black/green mold-like substance in the interior of the ice machine/bin Ice machine on back of server station.
Bowl or other container with no handle used to dispense food, removed Corrected On-SiteCorrected On-SiteWarning**
Food not stored at least 6 inches off of the floor. White sauce in walk in cooler floor, manager pick up. Corrected On-SiteCorrected On-SiteRepeat ViolationWarning**
No handwashing sign provided at a hand sink used by food employees. No hand washing sign on men's bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of soda nozzles
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves
Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on sushi area. Removed Corrected On-SiteCorrected On-SiteRepeat ViolationWarning**
Jul 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 3 high priority.
3 High priority9 Intermediate9 Basic
Show 21 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towel used to line bottom of container with cut scallions
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Make table at cook line has raw chicken and raw shelled eggs in back area of top cooler crossing over ready to eat vegetables
Raw animal food stored over/not properly separated from ready-to-eat food. Numerous coolers with raw items over cooked or washed cut vegetables ready to eat Kitchen coolers, sushi bar coolers
Handwash sink not accessible for employee use at all times. Hand sink blocked / covered with tray of utensils at server area
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink removed at prep/ware wash area in kitchen
Handwash sink used for purposes other than handwashing. Ice in basin of hand sink at server area
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached egg for Premium Shin Ramyear menu item
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/ Manager arrived during inspection
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in coffee bar area
No soap provided at handwash sink. Hand sink in coffee bar area
Nonfood-grade mixer used in food. Large long stir/mixer for sauces not food grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup made on 7/6 not date marked
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink in coffee bar area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone on prep counter in coffee bar area
Food stored on floor. Containers of soy sauce on floor
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in water and ice cream scoop in water at 75f in coffee bar area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves in kitchen and server area
No handwashing sign provided at a hand sink used by food employees. Coffee bar area
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Bowls and dishes at buffet area
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on counter in kitchen
Working containers of food removed from original container not identified by common name. Flour bin, sugar bin.
May 6, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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. JJ and JH food handlers expired 9-24
Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling where utility lines go into ceiling
Exterior door has a gap at the threshold that opens to the outside. Gap at door leading outside kitchen
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors unsealed in kitchen
Apr 23, 2025Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate3 Basic
Show 5 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. Dish machine tested at 0 ppm chlorine Sanitizer is not pumping
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. JJ and JH food handlers expired 9-24
Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling where utility lines go into ceiling
Exterior door has a gap at the threshold that opens to the outside. Gap at door leading outside kitchen
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors unsealed in kitchen
Apr 22, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 13 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority2 Intermediate7 Basic
Show 13 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. Dish machine tested at 0 ppm chlorine Sanitizer is not pumping
Rodent activity present as evidenced by rodent droppings found. 10 rodent droppings behind glass reach in entrance to sushi station 5 rodent droppings under hand sink sushi station 6 rodent droppings under second hand sink sushi station 2 rodent droppings under drink in box where server station kitchen 17 rodent droppings in corner by reach in and prep table prep area right side of prep area Multiple rodent droppings upstairs attic storage and along upstairs walk way
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pasta 52° per operator in cooler overnight Ambient air of shelled eggs 51° per operator overnight Ambient air of cooler read 51°
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 52° per operator in cooler overnight Ambient air of shelled eggs 51° per operator overnight Ambient air of cooler read 51°
Handwash sink not accessible for employee use at all times. To go bags in bar hand sink Operator removed bags
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. JJ and JH food handlers expired 9-24
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back ice machine interior and exterior soiled
Bowl or other container with no handle used to dispense food. Container in bin of vinegar sushi station Operator removed container Advised to use ladle
Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling where utility lines go into ceiling
Exterior door has a gap at the threshold that opens to the outside. Gap at door leading outside kitchen
Food stored on floor. Cases of plat ice water bottles and Red Bull cans on floor upstairs storage
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors unsealed in kitchen
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cut board Operator removed cloth
Dec 30, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door behind sushi line; cooked beef per operator cooling from prep less than 2 hours (51 second temp 55F - Cold Holding); shredded mozzarella per operator cooling from prep less than 2 hours (51 second temp 54F - Cold Holding); spam per operator cooling from prep less than 2 hours (47 second temp 48F - Cold Holding) Ambient thermometer in cooler reads over 45
Bowl or other container with no handle used to dispense food. Bain marie in rice bin Operator removed
Exterior door has a gap at the threshold that opens to the outside. Gap under loading door and door leading outside at loading dock
Plumbing system in disrepair. Drainage system for unit in produce walk in cooler backed up draining on floor
Unnecessary items/unused equipment on the premises. Broken cooler in dock area
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Sealant on floooring in kitchen worn off
Working containers of food removed from original container not identified by common name. Bin sugar next to cook line not labeled
Dec 27, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 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. Tested dish machine 0 ppm chlorine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door behind sushi line; cooked beef per operator cooling from prep less than 2 hours (51 second temp 55F - Cold Holding); shredded mozzarella per operator cooling from prep less than 2 hours (51 second temp 54F - Cold Holding); spam per operator cooling from prep less than 2 hours (47 second temp 48F - Cold Holding) Ambient thermometer in cooler reads over 45°
Handwash sink not accessible for employee use at all times. Togo bags in hand sink Operator removed bags
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temp test strips for dish machine
Bowl or other container with no handle used to dispense food. Bain marie in rice bin Operator removed
Exterior door has a gap at the threshold that opens to the outside. Gap under loading door and door leading outside at loading dock
Plumbing system in disrepair. Drainage system for unit in produce walk in cooler backed up draining on floor
Unnecessary items/unused equipment on the premises. Broken cooler in dock area
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Sealant on floooring in kitchen worn off
Working containers of food removed from original container not identified by common name. Bin sugar next to cook line not labeled
Aug 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clear soup per operator less than 1 hour. Had operator reheat soup. (124 second temp 171F - Hot Holding)
Spray bottle containing toxic substance not labeled. Spray bottle at bar no label Operator labeled bottle
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor soiled/has accumulation of debris. Floor and wall along hallway to dish room soiled
Food storage container/container lid cracked or broken. Multiple clear containers on storage shelf broken/cracked Operator discarded containers
Unnecessary items/unused equipment on the premises. Unused equipment in back storage Coolers, coffee maker
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket over 200 ppm chlorine sushi station Operator changed bucket 100 ppm
Feb 6, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
No soap provided at handwash sink. Soap dispenser server station kitchen side not working
Bathroom door left open other than during cleaning or maintenance. Both men's and women's room doors open. Operator closed doors
Bowl or other container with no handle used to dispense food. Single service bowl used in sake bin. Operator removed bowl
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and walls of produce walk-in-cooler soiled
Cutting board has cut marks and is no longer cleanable. Multiple stations with grooved cutting boards
Food stored on floor. Soy sauce and oil in kitchen stored on soiled floor Bins of krab Rangoon stored on soiled floor walk-in-freezer Operator moved all items off floor
Plumbing system in disrepair. Hand sink at bar entrance hot water handle broken
Single-service articles not stored inverted or protected from contamination. Single service sushi boat in storage not inverted. Operator inverted boats
Stored food not covered. Brisket in chest freezer not protected/covered Operator covered brisket
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete in kitchen. Sealant has been scrubbed off from cleaning.
Oct 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting onions without gloves. Per operator onions were not going to be used. Employee put on gloves. Onions were then used to cook instead of used for raw.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat tofu. Operator moved shrimp.
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. Provided form. Operator had employees read, print, sign and date form during inspection
Spray bottle containing toxic substance not labeled. Unlabeled spray bottles at dish sink. Operator labeled bottles.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Accumulation inside of ice machine. Operator cleaned ice machine during inspection.
Exterior door has a gap at the threshold that opens to the outside. Door to outside from kitchen has gap
Plumbing system in disrepair. Hot water handle on hand wash sink at bar entrance in disrepair.
Unnecessary items/unused equipment on the premises. 2 coolers stored on back loading dock/storage.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen floor coating had been scrubbed off exposing concrete.
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.