NAGOYA SUSHI AND HIBACHI
11701 INTERNATIONAL DR STE 430, Orlando FL 32821 · 321-948-6990
Last inspected Aug 19, 2026 · 8 visits since August 2023
OCT 24
MAR 25
SEP 25
FEB 26
AUG 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp tempura 88 left out.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed cook wash hands for a total of approximately 5 seconds start to finish. Coached employee on proper handwashing
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cut vegetables in lowboy cooler in kitchen
Spray bottle containing toxic substance not labeled. Degreaser at cookline
Bowl or other container with no handle used to dispense food. In crunchy psnko in kitchen
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef over shrimp in bottom of make table
Handwash sink not accessible for employee use at all times. Bucket in handsink behind front counter
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator hard copy of time plan
Ice scoop handle in contact with ice. At front counter
Sep 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over prepared vegetables in low boy cooler under make table in kitchen
Ice scoop handle in contact with ice. At front counter
Wet wiping cloth not stored in sanitizing solution between uses. Make table in kitchen
Mar 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Steel wool in handsink in kitchen
Ice scoop handle in contact with ice. At front counter
Opened employee beverage container in a cold holding unit with food to be served to customers. Open Red Bull in top of make table in kitchen
Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar and in kitchen
Oct 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over canned/bottled drinks. Raw shrimp over wine in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard cooked eggs (51F - Cold Holding) in top of make table above chill line. In unit less then 2 hours. Operator will move
Handwash sink not accessible for employee use at all times. Container in hand sink at sushi bar
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.
Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar
Mar 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Washed herbs straining in handwashing sink in sushi bar area
Working containers of food removed from original container not identified by common name. Tempura, fried rice, not labeled
Nov 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp tempura (57F - Cold Holding) hard cooked eggs (51F - Cold Holding) both on top of make tables not in the well. Operator states in unit less then 4 hours will placed in walk-in to cool
Handwash sink not accessible for employee use at all times. Steel scrubby in handsink in kitchen
Food stored on floor. In walk-in freezer
Aug 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority6 Intermediate10 Basic
Show 19 findings ▾
Nonfood-grade bags used in direct contact with food. Trash bag in use for wasabi.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp tempura 88 left out.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Advertising White tuna advertised was shown escolar, and red snapper was shown tilapia when asked to show me.
Food-contact surface soiled with food debris, mold-like substance or slime. Hand held slicer.
Handwash sink not accessible for employee use at all times. Cookline blocked by fan.
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.
No soap provided at handwash sink. Sushi bar.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice.
Bowl or other container with no handle used to dispense food. Cup in sugar.
Carbon dioxide/helium tanks not adequately secured.
Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi guy wearing watch.
Food stored on floor. Bucket of lettuce.
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
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 corn starc.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 88 degree water.
Light not functioning. Over cookline.
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.