NATSU
777 N ORANGE AVE STE C, Orlando FL 32801
Last inspected Aug 15, 2025 · 8 visits since December 2023
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.
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pickled vegetables dated 12/31. Operator immediately discarded
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Handwash sink not accessible for employee use at all times. -Hand sink blocked in kitchen by bucket and cart. Operator immediately removed
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container. Operator is using non food grade towels on some items.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pickled vegetables dated 12/31. Operator immediately discarded
Failure to maintain freezing records on nonexempt fish for 90 days. Operator is not tracking time and date fish are undergoing parasite destruction. Operator must track name of fish, time/ date it goes in freezer and track how long fish is in freezer. (Must be -4F for 7 days, or -35F for 15hrs).
Handwash sink used for purposes other than handwashing. Ice in hand sink at front counter
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
Show 7 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Barracuda, snapper. Operator receives fish wild caught and fresh. Then cleans and drys them for 5 minutes. Then freezes them at -89C for 2 days or more. Advised operator they must be able to constantly track temperature of frozen fish and be able to provide documentation. Wild caught fish can not be served raw unless documentation proof of parasite destruction has been provided
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Operator has forms and signed on cite
Bowl or other container with no handle used to dispense food. In rice container
Food stored on floor. Cases of water, ginger, sake.
In-use tongs stored on equipment door handle between uses. On oven door
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dish machine at 129F. Advised operator to setup Operator set up 3 bay sink.
Covered waste receptacle not provided in women's bathroom. In both gender neutral restrooms
No handwashing sign provided at a hand sink used by food employees. At most of the hand sinks
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.