OUDOM
217-B N WOODLAND BLVD, Deland FL 32720 · 386-740-0123
Last inspected Aug 11, 2026 · 16 visits since July 2023
NOV 24
JAN 25
JUL 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach in freezer chest.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $3,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024067825 | Nov 20, 2024 | Mar 24, 2025 | — |
| 4--2023029307 | May 11, 2023 | Sep 1, 2023 | — |
| 4--2022039844 | Jul 27, 2022 | Apr 11, 2023 | $800 |
| 4--2022026561 | Mar 16, 2022 | Jan 6, 2023 | $800 |
| 4--2022028119 | May 25, 2022 | Jan 6, 2023 | $400 |
| 4--2022001844 | Oct 12, 2021 | Jun 20, 2022 | $800 |
| 4--2019061661 | Oct 30, 2019 | Jan 31, 2020 | $600 |
Inspection history
16 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate8 Basic
What the inspector wrote — 16 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - chicken stock, 51F, 8 hours - cooked cabbage, 52F, 8 hours
Employee switched from working with raw food to ready-to-eat food without washing hands. - cook handled raw chicken while breading, then changed gloves to prep fully cooked foods without washing hands. Corrective action taken: manager instructed cook to wash hands, cook washed hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Handwash sink not accessible for employee use at all times. - Sami bucket stored in sushi station hand sink
Show the remaining 12 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna cubes, tuna kobashi missing asterisks to indicate product is raw
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. - yellow substance in ware washing area
Bowl or other container with no handle provided to dispense food. - bowl in panko crumbs
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on cutting board
Employee with no hair restraint while engaging in food preparation. - sushi chef
Floor area(s) covered with standing water. - under dish machine
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoop in expediting area
Wall soiled with accumulated grease, food debris, and/or dust. - walk in cooler door
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over sliced ginger in walk in cooler. Operator relocated.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table upper level Container stored on top of containers. cooked shrimp (52F - Cold Holding)/overnight. Operator instructed to discard,
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/ manager arrived.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator. It was completed at time of inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ice buildup in kitchen freezer chest.
In-use tongs stored on equipment door handle between uses. Operator relocated.
Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle stored in kitchen freezer chest and energizer drink at front counter make table unit. Operator removed,
Jul 15, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 14, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach in freezer chest.
Ice buildup in reach-in freezer chest.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled with grime in kitchen reach in freezer chest.
Plumbing system in disrepair. Sushi bar hand wash sink, water connection not installed. Operator installed.
Jan 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
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/
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Hole in or other damage to wall., by ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine racks soiled with grime.
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle, under dish machine and kitchen hand sink.
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 5 high priority.
5 High priority5 Intermediate11 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Broth cooling for two ours at 127F, in kitchen table top. operator placed in walk in cooler and in ice.
Roach activity present as evidenced by live roaches found. -Live roach crawling on tofu in cook line make table. operator discarded food, operator discarded food and removed roach
Stop Sale issued due to food not being in a wholesome, sound condition. -Roach crawled into food container in cook line make table unit. Operator instructed to discard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen make table dumplings (57F - Cold Holding); less than 4 hours Operator placed ice. -Raw shrimp 52F, on table top fur less than 4 hours. Operator placed in cold holding unit,.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen table top broth (115F - Hot Holding); 2 hours, operator instructed to reheat.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream in bar area opened 7 days ago not date marked. Operator placed date
Handwash sink used for purposes other than handwashing. Bar hand sink. Food worker fill in pitcher of water,Educated 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/
No soap provided at bar handwash sink.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Bowl used to dispense food at cook line make table.
Dead roaches on premises. 1- dead roach at sushi bar, on floor..behind cold holding unit. Operator removed
Hole in or other damage to wall., by ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine racks soiled with grime.
Single-service articles improperly stored. Aluminum food containers stored not inverted, in storage racks.
Time/temperature control for safety food thawed under hot running water. Frozen meat in plastic bins with water,thawing out. Operator placed under running water.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed broccoli in walk in cooler. Stored over cut peppers and lettuce.
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle, under dish machine and kitchen hand sink.
Wet wiping cloth not stored in sanitizing solution between uses.
Nov 21, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Handwashing facilities unable to be used, due to clogged grease trap.
Food-contact surface soiled with food debris, mold-like substance or slime. -Cook line cutting board soiled with food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Nov 20, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 18 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority1 Intermediate12 Basic
Show 18 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Handwashing facilities unable to be used, due to clogged grease trap.
Raw sewage on ground of establishment. Grey water from clogged water lines, on floor under wash ware area, kitchen floor by freezer chest, Cookline floor. As per operator draining due to grease trap backing up.
Rodent activity present as evidenced by rodent droppings found. 5- rodent dropping on floor by dish machine and three compartment sink. 3- rodent droppings on kitchen floor by freezer chest. 7- rodent droppings on floor by sushi bar counter. operator removed, cleaned from area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline Table top raw eggs (76F - Cold Holding)4. 5 hours; operator instructed to discard; make table raw chicken (56F - Cold Holding); less than 4 hours. Operator placed ice.
Food-contact surface soiled with food debris, mold-like substance or slime. -Cook line cutting board soiled with food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Container used to dispense corn starch. Operator removed.
Dead roaches on premises. 1- dead roach on floor by ice machine. operator cleaned area.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag placed on top noodles in storage area. Ooerator relocated bag.
Faucet/handle missing at plumbing fixture, at mop sink.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use tongs stored on equipment door handle between uses. Operator relocated.
Kitchen and wash ware areas area(s) covered with standing water.
Standing water or very slow draining water in handwash sink and mop sink.
Walk-in cooler shelves with rust that has pitted the surface.
Water draining onto floor surface. Water from dish machine draining into bucket. operator was able to demonstrated no more water draining unto the floor, while water is running.
Sep 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in cooler shelves with rust that has pitted the surface.
Sep 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Red Curry 49-50 in walk in cooler, from overnight. Operator instructed to discard.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Rodent activity present as evidenced by rodent droppings found. 1- rodent droppings on floor by ice machine. Operator cleaned and removed from area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline make tables tofu (50F - Cold Holding); raw Krab (45F - Cold Holding); green curry (47F - Cold Holding)/ placed 3 hours ago. Operator placed ice.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half 43F opened 4 days ago in bar lowboy unit.
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/
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Dead roaches on premises. 2- dead roach on kitchen floor by Whirlpool freezer chest 1- dead roach on storage area floor by Sushi bar. Operator cleaned and removed area.
Kitchen floor area(s) covered with standing water.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed broccoli and bell peppers,stored on top of sliced peppers.
Walk-in cooler shelves with rust that has pitted the surface.
Feb 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Equipment in poor repair. Kitchen freezer chest, lid insulation exposed.
Ice buildup in kitchen freezer chests.
Kitchen floor area(s) covered with standing water.
Standing water or very slow draining water in bar handwash sink.
Walk-in cooler shelves with rust that has pitted the surface. Operator has on order new shelving,
Feb 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Rodent activity present as evidenced by rodent droppings found. 3- rodent dropping under dish machine, 2- rodent droppings on hallway floor, equipment storage area, in front of walk in cooler. Operator cleaned and sanitized area,
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. Kitchen freezer chest, lid insulation exposed.
Food stored on floor. Boxes of frying oil and buckets of sauce stored on storage area floor.
Ice buildup in kitchen freezer chests.
Kitchen floor area(s) covered with standing water.
Standing water or very slow draining water in bar handwash sink.
Walk-in cooler shelves with rust that has pitted the surface. Operator has on order new shelving,
Sep 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Cookline Floor area(s) covered with standing water.
Equipment in poor repair. Ice chest lid in disrepair l
Hole in or other damage to wall, by ice machine,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk n cooler fan soiled with dirt. -walk in cooler soiled with grime. -corn starch bin in storage area soiled with food debris,
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle.m kitchen hand sink.
Sep 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority1 Intermediate13 Basic
Show 17 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched glasses with gloved hands at cookline, continued to handle good without,changing gloves and washing hands, Educated operator l
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food worker at cookline plated egg roll with unsliced hand, educated operator,
Rodent activity present as evidenced by rodent droppings found. 10- rodent droppings in cleaning equipment, storage area, hallway floor. Operator has cleaned and sanitized area, Corrected On-SiteCorrected On-SiteRepeat ViolationAdmin Complaint**
No soap provided at sushi bar handwash sink.
Cookline Floor area(s) covered with standing water.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda placed on top of sushi maketabke.,
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys stored on lid of container on top of sushi maketabke.
Equipment in poor repair. Ice chest lid in disrepair l
Food stored on floor. Bucket of fish stored on walk in cooler floor
Food worker at sushi bar with no hair restraint while engaging in food preparation.
Hole in or other damage to wall, by ice machine,
Ice buildup in kitchen freezer chest
Men's Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk n cooler fan soiled with dirt. -walk in cooler soiled with grime. -corn starch bin in storage area soiled with food debris,
Time/temperature control for safety food thawed in an improper manner. Frozen seafood in bucket of water upon top of kitchen freezer chest operator placed under running water,
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle.m kitchen hand sink.
Jul 12, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
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.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Equipment in poor repair. Kitchen ice chest, interior lid in disrepair.
Hole in or other damage to wall, by ice machine.
Ice buildup in kitchen freezer chest.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler exterior, door soiled with dirt and grime. - microwave exterior soiled with food debris. - dish machine exterior soiled. -lids to flour and corn starch soiled with food debris.
Walk-in cooler shelves with rust that has pitted the surface.
Jul 12, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 18 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority4 Intermediate7 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. green curry (58-61F - Cooling); red curry (55-62F - Cooling); overnight.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Food worker cracked egg by cookline and failed to wash hands, but continued to prepare food. Educated operator
Employee failed to wash hands before putting on gloves to initiate a task working with food. Food worker touched glasses and continued to prepare food without changing gloves and washing hands. Educated operator.
Rodent activity present as evidenced by rodent droppings found. -10 rodent droppings at washware area, shelf where dish racks are stored. - 5 rodent droppings on small ledge by hallway, outside of kitchen.Operator cleaned and discarded droppings.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Educated operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline shell eggs (76F - Cold Holding)/30 minutes. Operator placed in unit. -Sushi Bar 47F - Cold Holding); cream cheese (47F - Cold Holding); 2 hours, Operator placed in unit.
Handwash sink used for purposes other than handwashing. Food worker filling container at kitchen hand sink.
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/
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.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Equipment in poor repair. Kitchen ice chest, interior lid in disrepair.
Food stored on floor. Containers of miso soup stored on walk in cooler floor.
Hole in or other damage to wall, by ice machine.
Ice buildup in kitchen freezer chest.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler exterior, door soiled with dirt and grime. - microwave exterior soiled with food debris. - dish machine exterior soiled. -lids to flour and corn starch soiled with food debris.
Walk-in cooler shelves with rust that has pitted the surface.
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.