MORIMOTO SECOND FLOOR
1600 E BUENA VISTA DR, Lake Buena Vista FL 32830 · 212-789-8126
Last inspected Mar 31, 2026 · 6 visits since October 2023
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flying insects near the beer tap behind the bar upstairs. Spoke to Supervisor on duty next unannounced inspection. Recommend Manager to notify current pest control service.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of whipping cream 46°f milk 46°f stored inside reach in cooler chef discarded product.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed two beige cutting boards has black marks left on the surface located in the sushi bar.
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside the mop sink, must be air properly air dry.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked raw shrimp 46°f stored inside walk in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of raw shrimp 46°f stored inside walk in cooler over night. Spoke to Chef concerning process label 2/1 Chef discarded product at time of inspection.
Clam/mussel/oyster tags not marked with last date served. Observed oyster tags all tags does not have last date sold.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink located behind bar.
Food stored on floor. Observed syrup stored on the floor in the kitchen area.
Light not functioning. Observed light burnt out inside reach in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed sticky surface on the bottom of reach in cooler upstairs bar.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dishmachine two times final rinse not working properly gauges read 140 /150 spoke to Manager to notify dishmachine company. Recommend to use 3 compartment sink wash,rinse sanitizer until dishmachine repaired. Dishmachine technician checked machine final rinse working 160° final rinse.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flying insects near the beer tap behind the bar upstairs. Spoke to Supervisor on duty next unannounced inspection. Recommend Manager to notify current pest control service.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Single-service articles not stored inverted or protected from contamination. Long toothpick at sushi bar
Wet mop not stored in a manner to allow the mop to dry by mop sink
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.