NAGOYA SUSHI
7600 DR PHILLIPS BLVD #66, Orlando FL 32819
Last inspected Apr 2, 2025 · 4 visits since December 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
DEC 23
APR 24
OCT 24
APR 25
≈ ERRATIC
4 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours fried sweet potatoes (62F - Cold Holding) 40 minutes later 42F)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Non-food grade paper towel used as liner for food container in reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours fried sweet potatoes (62F - Cold Holding) 40 minutes later 42F)
Toxic substance/chemical improperly stored by vinegar across from three compartment sink
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled
Show the remaining 4 findings ▾
Spray bottle containing toxic substance not labeled in by three compartment sink.
Bowl or other container with no handle used to dispense food. Rice container
Equipment in poor repair. Dish rack
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon in spice container touching product.
Oct 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips for 3 comp sink and sanitizer bucket.
Bowl or other container with no handle used to dispense food. No handle container used as scoop in brown rice container.
Equipment and utensils not properly air-dried - wet nesting. Containers not air dried by 3 compartment sink
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven on front line has buildup
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket placed on top of serving trays by cook line
Unwrapped single-service utensils not presented so that only the handles are touched. Food picks at cook line not inverted.
Working containers of food removed from original container not identified by common name. Sugar and salt not labeled on cook line. Cornstarch not labeled at front counter, salt container in kitchen
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage 58F, per operator stored less than 3 hours, operator placed under time as public health control -raw shrimp 66F, per operator less than 1 hour in top of reach-in cooler, operator relocated to reach-in freezer to rapidly cool
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -tempura shrimp 82-117F, per operator stored on tray in sushi bar area less than 30 minutes, operator relocated to table top oven to reheat
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -chlorine sanitizer exceeding 200ppm, operator diluted with water, retested 100ppm
Employee washed hands in a sink other than an approved handwash sink. -employees washed hands in food prep sink
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -QUATERNARY AMMONIA
Bowl or other container with no handle used to dispense food. -bowl in brown rice
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored on top of clean food containers
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee working in sushi bar with watch, employee removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in contact with potato starch, employee removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in standing water 66F, operator removed utensils from water
No conspicuously located ambient air temperature thermometer in holding unit. -sushi cases, operator installed thermometers.
No handwashing sign provided at a hand sink used by food employees. -handwash sink in sushi bar area, provided handwash signs, operator posted
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris
Dec 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon store over ready to eat sauces in reach in cooler in sushi bar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Single-service articles not stored inverted or protected from contamination. Tooth picks not properly stored in kitchen above reach in cooler.
Spoons not properly inverted in a protective manner in the sushi bar.
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.