MIZU TEPPANYAKI AND SUSHI 3
809 CYPRESS PKWY, Kissimmee FL 34759 · 407-530-5759
Last inspected May 12, 2026 · 9 visits since December 2023
APR 24
DEC 24
MAY 25
DEC 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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. Employee handled cooked won tons with bare hands. Operator discarded. Cutting vegetables
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Toxic substance/chemical improperly stored. Surface cleaner stored on top of Sake at dry storage area operator.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drink cups on prep table throughout.
Floor tiles missing and/or in disrepair. Floors tiles in disrepair in walk-in cooler.
Food stored on floor. -Several buckets of soy sauce on floor in front of two compartment sink. -Several buckets of pickled ginger on floor at sushi station.
Show the remaining 2 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water temping 70F. Operator discarded and placed in empty container.
Unnecessary items/unused equipment on the premises. Inoperable make-table cooler used a prep table next to dish machine.
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink next to triple sink.
No soap provided at handwash sink. At bar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cups and bottles on prep table at sushi bar.
Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door.
Floor tiles missing and/or in disrepair. Floors tiles in disrepair in walk-in cooler.
Food stored on floor. -Several buckets of soy sauce on floor in front of two compartment sink. -Several buckets of pickled ginger on floor at sushi station.
Unnecessary items/unused equipment on the premises. Inoperable make-table cooler used a prep table next to dish machine.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with dust at bar. Cleaned during inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Several cloths on counters throughout facility.
Worn, torn and/or soiled floors/carpeting. Floors soiled with food debris behind cookers on cooks line.
May 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate10 Basic
Show 13 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. Employee touched item at sushi bar with bare hand. Operator made him discard
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken over raw pork Operator switched
Spray bottle containing toxic substance not labeled. Glass cleaner in kitchen Operator labeled
Bowl or other container with no handle used to dispense food. In tub of rice in bottom of make table Operator removed
Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler over heads of lettuce
Employee preparing food in customer section of dining area. Employee portioning to go sauces in dining room
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Bucket of sauce in walk in cooler and several buckets in freezer
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In garlic Operator removed
Wet wiping cloth not stored in sanitizing solution between uses. Several in sushi area Operator put in sanitizer bucket
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200+++ Operator remade recheck 100ppm
Wiping cloth sanitizing solution stored on the floor. In sushi bar Operator removed
Working containers of food removed from original container not identified by common name. Bucket of sugar in storage room
Dec 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200 PPM, sanitizer bucket at Sushi bar. 100PPM
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. Tuna thawed, in Sushi Bar and Thawed White Fish in cookline make table. Operator instructed to discard.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Dec 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority1 Intermediate9 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over carrots on kitchen make table. operator relocated.
Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs stored on top level of make table and not in a container, eggs (55F - Cold Holding);placed overnight. Operator instructed to discard. On table top at Sushi bar roe (66F - Cold Holding)/1 hour. Operator placed inside unit.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200 PPM, sanitizer bucket at Sushi bar. 100PPM
Identity of food or food product misrepresented. Buri, Amberjack or Kanpachi, Seriola rivoliana is being up sold as yellow tail, as per package shown by operator.
Carbon dioxide/helium tanks not adequately secured.
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. Tuna thawed, in Sushi Bar and Thawed White Fish in cookline make table. Operator instructed to discard.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink in kitchen food table top. Operator relocated,.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food placed in make table shelving, next to customers food not segregated and labeled. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
No copy of latest inspection report available.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed apples over cut washed. vegetables, in walk in cooler, operator relocated.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. operated placed in bucket.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 31 violations recorded, none serious enough to require a return visit.
10 High priority9 Intermediate12 Basic
Show 31 findings ▾
Container of medicine improperly stored. Above prep table.
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. Employee handled cooked won tons with bare hands. Operator discarded. Cutting vegetables
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Sushi chef returned from restroom and ran water on his hands for about 2 seconds. Requested to properly wash hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sifter not sanitized after washing.
Pesticide-emitting strip present in food prep area. Fly strips over prep table,
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and eggs over big cans of sauce.
Spray hose at dish sink lower than flood rim of sink. Black hose hanging in prep sink attached to mop sink faucet.
Stop Sale issued due to food not being in a wholesome, sound condition. Wontons held with bare hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 57 in top of cooler from overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 57 cold holding from yesterday above chill line.
Employee washed hands in a sink other than an approved handwash sink. Employee was asked by operator to wash hands, he proceeded to wash in prep sink.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment advertising white tuna but offering escolar. Suggest adjusting menu to either white fish or naming it escolar.
Food-contact surface soiled with food debris, mold-like substance or slime. Handheld peeler stored dirty.
Handwash sink not accessible for employee use at all times. Blocked by bowl of cut vegetables.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Some employees lacking because no food handler training certificates.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided copy and filled out. Must be made available at all inspections. Filled out with Inspector.
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. Only able to view 3 employees cards, approximately 10 employees working during inspection.
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...
Bowl or other container with no handle used to dispense food. In rice.. Can opener.
Cloth used as a food-contact surface. Towel in cooked rice.
Employee eating in a food preparation or other restricted area. 2 male employees drinking on cookline. From can and cup.
Employee with no hair restraint while engaging in food preparation. Hibachi chef prepping rice.
Floors not constructed to be easily cleanable. Broken tiles in walk in cooler
Food stored on floor. Buckets and boxes in walk in cooler
Food-contact surface not smooth and easily cleanable. Drill used to mix batters and sauces.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. Sign illegible at hand wash sink at entry to kitchen.
Reach-in cooler shelves with rust that has pitted the surface. Cookline rolltop shelves rusting causing coating to flake.
Reuse of single-service or single-use articles. Sriracha bottle for soy sauce.
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 16, 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 ▾
Bowl or other container with no handle used to dispense food. All bulk containers in dry storage
Open dumpster lid.
Unwrapped single-service utensils not presented so that only the handles are touched. In dining room
Wet wiping cloth not stored in sanitizing solution between uses. In sushi bar
Dec 21, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority4 Intermediate9 Basic
Show 15 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. Dishwasher is not operational.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with old food debris.
Handwash sink not accessible for employee use at all times. In kitchen, HWS blocked by cooking oil and single use containers.
No hot running water at three-compartment sink.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
Bowl or other container with no handle used to dispense food. All bulk containers in dry storage
Floor soiled/has accumulation of debris. In dry storage
No handwashing sign provided at a hand sink used by food employees. At both sushi bar hand sinks
No hot running water at mop sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on sushi bar covered in dust.
Open dumpster lid.
Unwrapped single-service utensils not presented so that only the handles are touched. In dining room
Wet wiping cloth not stored in sanitizing solution between uses. In sushi bar
Working containers of food removed from original container not identified by common name All bulk containers..
Dec 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 4 high priority.
4 High priority6 Intermediate17 Basic
Show 27 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. Dishwasher is not operational.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler cook line raw chicken above cut cabbage. Walk in cooler raw chicken and shrimp above cooked rice.
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. Less than 4 hours per operator. operator instructed cook to time mark items
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 soiled with old food debris.
Handwash sink not accessible for employee use at all times. In kitchen, HWS blocked by cooking oil and single use containers.
Handwash sink used for purposes other than handwashing. As evidenced by fly scatter in handwashing sink by 3CS. Operator removed fly swatted
No hot running water at three-compartment sink.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
Bowl or other container with no handle used to dispense food. All bulk containers in dry storage
Equipment and utensils not properly air-dried - wet nesting. Clean dishes above 3CS
Floor soiled/has accumulation of debris. In dry storage
Fly sticky tape hanging over food/food preparation area/food-contact equipment.
In-use tongs stored on equipment door handle between uses. On cookline
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water 70F Operator moved rice scoop to container with no standing water operator moved tongs above cookline
No handwashing sign provided at a hand sink used by food employees. At both sushi bar hand sinks
No hot running water at mop sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on sushi bar covered in dust.
Open dumpster lid.
Single-service articles improperly stored. Containers on sushi bar not inverted
Time/temperature control for safety food thawed in an improper manner. Salmon thawing at room temperature at sushi bar counter, beef thawing in standing water in 3CS
Unwashed fruits/vegetables stored with ready-to-eat food. Cucumbers and mushrooms above cooked noodles in walk in cooler.
Unwrapped single-service utensils not presented so that only the handles are touched. In dining room
Wet wiping cloth not stored in sanitizing solution between uses. In sushi bar
Wiping cloth sanitizing solution stored on the floor. In sushi bar.operator moved off floor
Working containers of food removed from original container not identified by common name All 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.