MIZU JAPANESE STEAK HOUSE & SUSHI
1632 W OSCEOLA PKWY, Kissimmee FL 34741 · 407 808 3521
Last inspected Mar 23, 2026 · 7 visits since July 2023
MAR 24
DEC 24
APR 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. Paid during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
What the inspector wrote — 10 findingsThe state's own report →
Food placed in soiled container/equipment. Peeled quash placed back into box in walk-in cooler. Operator washed and put in pans.
Handwash sink not accessible for employee use at all times. -Handwashing sink near dish washer blocked by cart. -Handwashing sink at bar blocked by detergent bottle. Operator moved.
Ambient air thermometer not located in the coolest part of the hot holding unit. In both reach-in coolers at sushi station.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling stained throughout kitchen.
Show the remaining 6 findings ▾
Cutting board has cut marks and is no longer cleanable. Black cutting board at waitstaff area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks on shelves and prep table throughout kitchen and waitstaff area. Operator moved.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop next to rice cooker on cooks line in water temping 78F. Operator placed pan on stovetop to increase temperature.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower shelves soiled.
Wiping cloth sanitizing solution stored on the floor. At sushi counter.
Working containers of food removed from original container not identified by common name. Sugar and salt at waitstaff area no label.
Oct 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs stored on prep table on cooks line. Per operator eggs were out less than 1 hour. Moved to cooler.
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 manager on site. Manager came during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At waitstaff station and bar.
No soap provided at handwash sink. At waitstaff station and bar.
Spray bottle containing toxic substance not labeled. Spray bottle containing yellow substance at hand wash sink on cooks line without label. Operator labeled a degreaser.
Clean linens stored in improper location. Clean wiping cloths stored in plastic bag on floor in storage room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table on cooks line.
Employee personal food not properly identified and segregated from food to be served to the public. Pork and fish not identified and segregated in walk-in cooler..
Employee with no hair restraint while engaging in food preparation. Observed two employees on cooks line without hair restraint.
Food stored on floor. Buckets of soy sauce and sesame seed stored on floor in dry storage corner.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon I standing water temping 85F next to rice cooker on cooks line.
Unnecessary items/unused equipment on the premises. Inoperable reach-in cooler on cooks line used as prep table.
Apr 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate9 Basic
Show 16 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Paid during inspection
Stop Sale issued due to food not being in a wholesome, sound condition. 3 packets of minced tuna not thawed per package recommendation.
Handwash sink used for purposes other than handwashing. Handwash sink at wait station used for dumping ice.
No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink next to dish machine, sink next to exit door and in the bar.
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. Five servers not informed of their employee health reporting responsibility. Filled form during inspection.
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. Five servers hired more than 60 days without employee training.
Spray bottle containing toxic substance not labeled. Spray bottle containing blue chemical without label at sushi station. Per operator the item is a glass cleaner.
Carbon dioxide/helium tanks not adequately secured. C02 not secured in bar.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean utensils not inverted on shelf for storage above dishmachine.
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 packets of minced tuna not thawed per package recommendations.
Employee eating in a food preparation or other restricted area. Employee drinks on shelf with spices.
Food stored on floor. Buckets of soy sauce stored on the floor in storage area.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer around fans and on ceiling.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water temping at 68F. Changed water, water temping at 140.
Unnecessary items/unused equipment on the premises. Inoperable make-table with a cooler on cooks line.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored over washed vegetables in walk-in cooler.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate11 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat vegetables walk in cooler
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. Tempura batter. Forgot to put time
Handwash sink used for purposes other than handwashing. Dump sink by ice machine
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. Ismael Saroeno
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Gasket make table
Exterior door has a gap at the threshold that opens to the outside. Back door
Food stored on floor. Food on floor walk in freezer
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket reach in cooler
Old labels stuck to food containers after cleaning.
Screening is not 16-mesh to the inch.
Stored food not covered. Wontons other foods not covered walk in freezer
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in still water triple sink. Still frozen
Mar 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Equipment in poor repair. Cookline gaskets, walk-in freezer door gasket
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler spiral light.
Screening is not 16-mesh to the inch. Rear screen door.
Wet wiping cloth not stored in sanitizing solution between uses. Several at sushi bar
Mar 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 35 recorded, 8 high priority.
8 High priority7 Intermediate20 Basic
Show 35 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef at hibachi area and cookline cracked eggs without washing hands before continuing prep.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Advised handwash before touching clean dishes.
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Knife sleeves not clean.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over prepped onions.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over shrimp. Cookline and walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw shrimp with gloves on then proceeded to rinse gloves under water and return to fryer to cook.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura 74f, suggest time as a public health control.
Toxic substance/chemical improperly stored. WD 40 on ice
Employee applied hand antiseptic in place of washing hands as required.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Facility advertised white tuna and sells Escalator.
No soap provided at handwash sink. Bar area hand wash sink.
Nonservice animals in the food establishment or on premises. dog on premises-HIBACHI area. Operator asked what is the disability and what has he been trained to do.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Kitchen nearest dish area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Turned on hot water at handwash sink.
When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. Snow Krab labeled as snow...,
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside.
Cardboard used to make knife sleeves.
Employee personal food not properly identified and segregated from food to be served to the public.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone at sushi bar.
Employee with no hair restraint while engaging in food preparation. Several cooks
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Cookline gaskets, walk-in freezer door gasket
Food-contact surface not smooth and easily cleanable. Sushi Matt-bamboo.
Ice scoop handle in contact with ice.
In-use knife/knives stored in cracks between pieces of equipment. Knives for hibachi grill chefs stored in in uncleanable sheaths.
In-use tongs stored on equipment door handle between uses.. On dirty hook on table
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 potato starch.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler spiral light.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and shelving through out kitchen moderate to heavily soiled.
Screening is not 16-mesh to the inch. Rear screen door.
Stored food not covered. Cheesecake in walk in freezer.
Wet wiping cloth not stored in sanitizing solution between uses. Several at sushi bar
Working containers of food removed from original container not identified by common name. Grey bulk cans near water heater.
Jul 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate10 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Advised rapid chill to 41 or colder. salmon 45f
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled.
Buildup of food debris/soil residue on equipment door handles.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Kitchen at cookline.
Cardboard used to line food-contact shelves. Stove area of kitchen.
Cutting board has cut marks and is no longer cleanable. Several boards throughout kitchen grooved and stained.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of dishwasher.
Equipment in poor repair. Beer tap cooler with broken gasket.
No handwashing sign provided at a hand sink used by food employees. Sushi bar area sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk containers in kitchen moderately soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Several units throughout kitchen.
Wood food-contact surface not properly sealed. Plywood type covers and table tops in kitchen.
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.