ORIGAMI KOREAN-JAPANESE RESTAURANT
8911 DANIELS PKWY STE 5, Fort Myers FL 33912 · 239-482-2126
Last inspected Mar 4, 2026 · 10 visits since July 2023
APR 24
SEP 24
FEB 25
NOV 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cut cabbage kimchi per operator prepared 8 days ago in front service reach-in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $900
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025089683 | Nov 5, 2025 | Jan 29, 2026 | $400 |
| 7--2024071413 | Nov 5, 2024 | Jul 21, 2025 | $100 |
| 7--2016026727 | May 24, 2016 | Jun 24, 2016 | $400 |
Inspection history
10 visits, newest first
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna 50F cold hold less than 4 hours. Operator states just prepared fish. Operator turned down reach in cooler.
Handwash sink used for purposes other than handwashing. Observed hand wash sink at beverage/wait station used to rinse cloth.
No paper towels or mechanical hand drying device provided at handwash sink at sushi bar. Operator placed paper towels at handwash sink.
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 completed form.
Show the remaining 6 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked chicken in walk in cooler not date marked. Operator date marked chicken.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water temperature for utensils 75F. Operator discarded water.
Uncleanable knife block in use to store knives. Cook line. Operator discarded knife block and sanitized knives.
Working containers of food removed from original container not identified by common name. Flour/sugar/salt bins.
Nov 5, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw quail eggs, raw fish eggs and raw fish over ready-to-eat shredded beets in left side reach-in cooler sushi line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On sushi line, cooked sushi rice (108F - Hot Holding) for 2 and a half hours per operator. Provided operator time as a public health control form and explained use.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu board contains ahi tuna and spicy salmon per operator served raw, not marked as raw. Operator updated menu board with advisory and reminder of raw items at time of inspection.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 sushi cooks, 1 line cook, 2 servers present handling food, no certified food manager present.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Menu board contains ahi tuna and spicy salmon per operator served raw, not marked as raw. Operator updated menu board with advisory and reminder of raw items at time of inspection.
Spray bottle containing toxic substance not labeled. 1 in sushi bar, one far left main bar. Operator labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. And in walk-in cooler vent fans with dust.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks for employees on sushi prep table.
Insect control device over food preparation area. On sushi bar counter, electric racket used for pest control stored to charge. Operator removed.
Reuse of single-service or single-use articles. Observed cardboard boxes reused to drain oil on foods by fryer in kitchen. Operator discarded.
Feb 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority7 Intermediate3 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw salmon over ready-to-eat sauces, cooked imitation Karbala dumplings. In sushi bar reach-in cooler right, raw salmon, raw fish eggs over ready-to-eat cooked ell, prepared cucumbers, cream cheese.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. On counter in dishwashing area, tuna still in packaging with label fully thawed. In walk-in cooler tuna, escolar still in package, fully thawed.
Handwash sink used for purposes other than handwashing. In sushi bar, handwash sink at entrance used to place containers mango slices, fish eggs.
No paper towels or mechanical hand drying device provided at handwash sink at entrance to bar.
No soap provided at handwash sink at entrance to bar.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time set on cell phone for sushi rice at ambient temperature, no written plan. Emailed operator written time as a public health control form.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Opened tofu and Kim chee made in house between 2-4 days old per operator, no date label.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Four photocopies of certificates provided.
Spray bottle containing toxic substance not labeled, one in back corner bar, one at entrance to kitchen, one cook line right by handwash sink.
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. On counter in dishwashing area, tuna still in packaging with label fully thawed. In walk-in cooler tuna, escolar still in package, fully thawed. See stop sale.
Food stored on floor. Plastic bottles drink mix back corner bar directly on ground.
Wall soiled with accumulated grease, food debris, and/or dust. On cook line, above cooking equipment.
Nov 5, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On sushi bar, cooked sushi rice (95F - Hot Holding) for two hours per operator. Discussed time as a public health control and provided form with operator.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks, one sushi cook, and 2 servers present handling food, no certified food managerA\00A0 on site.
Bowl or other container with no handle used to dispense food in sauces and rice in main kitchen.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Service line Sanitizer Bucket (Chlorine 0ppm).
Sep 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority5 Intermediate3 Basic
Show 14 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter kitchen from outside back entrance with gloves on, no glove change or handwash before beginning to prep food. Discussed with employee and operator proper handwash techniques.
Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar left hand side reach-in cooler raw fish over ready-to-eat vegetables and sauces. Spoke with sushi cook about proper separation of raw foods.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cut cabbage kimchi per operator prepared 8 days ago in front service reach-in cooler.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cut cabbage kimchi per operator prepared 8 days ago in front service reach-in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. In sushi line left side reach-in cooler, tuna and wahoo fully thawed, still in package. Also 2 thawed tuna in walk-in cooler in package with label.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On sushi bar, cooked sushi rice (95F - Hot Holding) for two hours per operator. Discussed time as a public health control and provided form with operator.
Handwash sink not accessible for employee use at all times. Blocked with meat slicer and equipment by dishwashing area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main menu, items containing raw fish eggs or undercooked eggs not marked as raw or undercooked. On happy hour menu, sushi containing raw fish not marked as raw. On posted specials menu outside front entrance, raw fish items not marked as raw. Per operator, these items are all served raw.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks, one sushi cook, and 2 servers present handling food, no certified food managerA on site.
No soap provided at handwash sink by back of kitchen, in dishwashing area. Operator replaced soap at both sinks.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 4 certificates photocopied with no original available.
Bowl or other container with no handle used to dispense food in sauces and rice in main kitchen.
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. In sushi line left side reach-in cooler, tuna and wahoo fully thawed, still in package. Also 2 thawed tuna in walk-in cooler in package with label. See stop sale.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Service line Sanitizer Bucket (Chlorine 0ppm).
Jun 24, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Observed the handwashing sink in the dish area blocked.
Accumulation of black mold-like substance in the interior of the ice machine. The operator cleaned the ice machine.
Bowl or other container with no handle used to dispense food. Observed multiple plastic containers with no handle used as scoops throughout the kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee bag stored on a rack with packaged food in the kitchen. The operator properly stored the employee belonging.
Plumbing system in disrepair. Unable to turn on water for the handwashing sink near the dishmachine.
Rear kitchen exit door has a gap at the threshold that opens to the outside.
Apr 22, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the chlorine sanitizer for the three compartment sink behind the bar at 0ppm. The operator added sanitizer to 100ppm.
Container of medicine improperly stored. Observed a bottle of Advil stored on a shelf with clean dishware in the kitchen. The operator properly stored the medicine.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (94F - Hot Holding) in the kitchen for approximately 2 hours. The operator heated the cooked rice (170F - Hot Holding).
Toxic substance/chemical improperly stored. Observed canisters of butane stored near clean dishware in the kitchen. The operator properly stored the chemical.
Handwash sink not accessible for employee use at all times. Observed the handwashing sink in the dish area blocked.
Handwash sink used for purposes other than handwashing. Observed a container of panko bread crumbs in the handwashing sink at the front counter. The operator removed the container.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No color/concentration comparison chart available for chemical test kit used to check sanitizer behind the bar.
Accumulation of black mold-like substance in the interior of the ice machine. The operator cleaned the ice machine.
Bowl or other container with no handle used to dispense food. Observed multiple plastic containers with no handle used as scoops throughout the kitchen.
Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler on the cook line. The operator properly stored the employee food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee bag stored on a rack with packaged food in the kitchen. The operator properly stored the employee belonging.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaging in food preparation wearing bracelets. The employee removed the jewelry.
Ice scoop handle in contact with ice at the soda machine. The operator properly stored the ice scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 81F standing water behind the front counter. The operator removed the utensils.
Plumbing system in disrepair. Unable to turn on water for the handwashing sink near the dishmachine.
Rear kitchen exit door has a gap at the threshold that opens to the outside.
Nov 30, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter at mop sink missing one vacuum breaker.
Handwash sink used for purposes other than handwashing. Observed employee filling container of water at cook line handwash sink. Spoke with operator and employee, employee switched to different sink to continue.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Posted signs for specials do not contain consumer advisory and are served raw. Printed sign to aide operator, operator posted sign with specials.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking system for establishment.
Aug 4, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager on duty Justin not certified.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with build up of food debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken prepared more than 24 hours prior not date marked. Operator placed date mark on food.
Cardboard used to line food-contact shelves. On shelves of walk in cooler
Cloth used as a food-contact surface. Wiping cloth used to line sheet tray storing raw fish.
Jul 31, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority6 Intermediate2 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. In dry storage area a Number 10 can of Marinara and a Number 10 can of sliced pickled beets with rusted rims
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dishes into the dish machine with gloved hands and then while wearing the same soiled gloves, unloaded the clean and sanitized dishes from the machine. Glove change and hand washing was needed. Discussed with operator proper glove change and hand washing.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In center reach in cooler on cooks line: scallops (50 F - Cold Holding); calamari (48 F - Cold Holding); eggs (ambient) (48 F - Cold Holding) per operator food had been in refrigerator over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In center reach in cooler on cooks line: scallops (50 F - Cold Holding); calamari (48 F - Cold Holding); eggs (ambient) (48 F - Cold Holding) per operator food had been in refrigerator over night.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager on duty Justin not certified.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with build up of food debris.
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. Provided operator with Employee Health Reporting Agreement and they were filled out during inspection.
No soap provided at handwash sink. No soap at front hand sink of sushi bar. Operator provided soap
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken prepared more than 24 hours prior not date marked. Operator placed date mark on food.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle by mop sink on cooks line.
Cardboard used to line food-contact shelves. On shelves of walk in cooler
Cloth used as a food-contact surface. Wiping cloth used to line sheet tray storing raw fish.
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.