YAMASAN JAPANESE RESTAURANT INC
1606 N MILLS AVE, Orlando FL 32803 · 407-228-1730
Last inspected Mar 24, 2026 · 11 visits since August 2023
AUG 24
JAN 25
NOV 25
JAN 26
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found -35 small flying insects in rear storage/prep area next to walk in cooler -12 small flying insects at keg cooler at bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $4,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026029143 | Mar 24, 2026 | May 27, 2026 | $800 |
| 4--2026003209 | Jan 13, 2026 | Feb 9, 2026 | $800 |
| 4--2025084747 | Nov 6, 2025 | Dec 22, 2025 | $400 |
| 4--2019031631 | Jun 11, 2019 | Jul 11, 2019 | $800 |
| 4--2017030515 | May 26, 2017 | Jul 18, 2017 | $800 |
| 4--2016001836 | Nov 24, 2015 | Jan 22, 2016 | $400 |
Inspection history
11 visits, newest first
Mar 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 29 violations recorded, 5 high priority.
5 High priority6 Intermediate18 Basic
What the inspector wrote — 29 findingsThe state's own report →
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Owner had DM company fix during inspection
Non-food grade paper/paper towel used as liner for food container. Paper towels used in pan with cleaned cut vegetables in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked fish in freezer at cook line
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shrimp 48f Calamari 49f Pork pot stickers 45f All items in cooler over night
Show the remaining 25 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 48f Calamari 49f Pork pot stickers 45f All items in cooler over night Cooler at 44f, re check cooler items 38-43f at this time
Clam/mussel/oyster tags not marked with last date served. Owner has just started serving oysters. Only 1 tag at this time
Equipment drain line draining into handwash sink. Hand sinks at sushi bar have drain lines from sushi fish cooler into basin of sinks
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu states Black Cod, correct name is Icefish or Sable Fish for menu.
Handwash sink used for purposes other than handwashing. Scrub pads in hand sink basins at sushi bar
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at sushi bar
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles and rice cooked on 3/22 not date marked
Bowl or other container with no handle used to dispense food. Bowl used in sauce container in walk in cooler and in rice container
Carbon dioxide/helium tanks not adequately secured.
Ceiling tile missing. Over hot water heater
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles have dust build up in kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons at server station
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket hanging on bag in box soda
Employee with no hair restraint while engaging in food preparation. Sushi chefs
Equipment in poor repair. Reach in cooler at cook line Cooler at 44f, re check cooler items 38-43f at this time
Food not stored at least 6 inches off of the floor. Walk in freezer food on floor
In-use tongs stored on equipment door handle between uses. Oven door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 92f.
In-use wet wiping cloth/towel used under cutting board. At sushi bar and at cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave cook line Toaster ovens at sushi bar
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At ware wash area
Ripped/worn tin foil used as shelf cover. Shelf under griddle at cook line
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by ice machine
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
Jan 14, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Carbon dioxide/helium tanks not adequately secured.
Ceiling tile missing. By hot water heater
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Broken light shield
Jan 13, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 18 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority2 Intermediate14 Basic
Show 18 findings ▾
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. Employee cutting vegetables without gloves
Roach activity present as evidenced by live roaches found. 1 live roach under dish washer 4 live roaches in cabinet by drink machine 1 live on roach on floor under hand sink at cook line 1 live roach on floor behind fryer 2 live roaches on table at cook line 2 live roaches under hand sink at sushi bar 1 live roach on shelf with clean plates at sushi bar 1 live roach on floor at end of sushi bar 1 live roach on bottle display at sushi bar Total 14 live roaches
Handwash sink not accessible for employee use at all times.Strainer in hand sink at cook line
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Both hand sinks in kitchen area
Accumulation of debris on exterior of warewashing machine. Well of dish machine
Carbon dioxide/helium tanks not adequately secured.
Ceiling tile missing. By hot water heater
Dead roaches on premises. 2 dead roaches on right side of hand sink sushi bar 3 dead roaches on floor at end of sushi bar 5 dead roaches on floor under hand sink cook line 6 dead roaches on floor under Coke cooler 25 dead roaches on floor under woks at cook line 1 dead roach on wheel of cart at cook line 3 dead roaches under rice cooker at cook line Total 45 dead roaches
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook line
Employee with no hair restraint while engaging in food preparation. Cook
Floor soiled/has accumulation of debris. Grease and food debris on floor under woks at cook line
In-use tongs stored on equipment door handle between uses. Tongs hanging on wok handles
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 119f
In-use wet wiping cloth/towel used under cutting board. Sushi bar and cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave cook line
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Broken light shield
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on side of equipment at cook line
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth at cook line
Nov 7, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
Equipment in poor repair. -keg cooler at bar
Nov 6, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 14 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Live, small flying insects found -35 small flying insects in rear storage/prep area next to walk in cooler -12 small flying insects at keg cooler at bar
Roach activity present as evidenced by live roaches found. -1 live roach at hand wash sink next to fryers -7 live roaches with single service items next to "COLD DRINKS" cooler -1 live roach in low boy reach in freezer in front of fryers -10 live roaches in metal panel behind tall reach in freezer next to ice machine -1 live roaches under wash board of dish machine -7 live roaches in ceiling above dishwasher -1 live roach on wall above dish machine wash board -1 live roaches on floor under drain board of dish machine -7 live roaches in storage area next to walk in cooler -2 live roaches in freezer bag box -1 live roach on painting at bar -1 live roach in outlet at bar under first painting -1 live roach crawling on floor in front of fish prep counter at bar -1 live roach in shelving under toaster oven at sushi bar -2 live roach crawling down side of "Coke" cooler
Handwash sink used for purposes other than handwashing. -utensils stored in hand wash sink next to fryer
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
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 in batter
Buildup of food debris/soil residue on equipment door handles. -all coolers
Dead roaches on premises. -30 dead roaches in cabinets amd on top of cankers next to "COLD DRINKS" cooler -10 dead roaches under storage table next to rice cookers -1 dead roach on hinge of low boy cooler in kitchen -8 dead roaches in "COKE" cooler -23 dead roaches in dish washing area -40 dead roaches in storage/prep area next to walk in cooler -79 dead roaches at sushi bar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Equipment in poor repair. -keg cooler at bar
Floor soiled/has accumulation of debris. -under all kitchen equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of fryers -storage table under rice cooker
Reach-in cooler interior/shelves have accumulation of soil residues. -low boy cooler in kitchen
Feb 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Frozen wontons stored I thank you bags. Operator changed to zip lock bags
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib under 3 compartment sink no vacuum breaker
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit expired 9-24
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels sushi station hand sink Operator provided paper towels
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared items no date mark held over 24 hours throughout establishment
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled
Bowl or other container with no handle used to dispense food. Cup in rice and flour Operator removed cup
Carbon dioxide/helium tanks not adequately secured. Co2 tanks not secure Operator chained tanks
Cutting board has cut marks and is no longer cleanable. Cutting boards grooved
Employee eating in a food preparation or other restricted area. Employee eating food at sushi station
In-use tongs stored on equipment door handle between uses. Tongs on oven handles Operator removed tongs
No handwashing sign provided at a hand sink used by food employees. No hand wash sign sushi station
Wet mop not stored in a manner to allow the mop to dry. Operator hung mop to dry
Working containers of food removed from original container not identified by common name. Bins of flour and salt no label
Feb 4, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Nonfood-grade bags used in direct contact with food. Frozen wontons stored I thank you bags. Operator changed to zip lock bags
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; chicken (48F - Cold Holding); scallops (46F - Cold Holding); shrimp (46F - Cold Holding); cooked noodles (48F - Cold Holding); cut cabbage (45F - Cold Holding) Per operator on cooler less than 2 hours Ambient thermometer ad approximately 47 Operator iced items for immediate temperature recovery
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib under 3 compartment sink no vacuum breaker
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit expired 9-24
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels sushi station hand sink Operator provided paper towels
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared items no date mark held over 24 hours throughout establishment
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled
Bowl or other container with no handle used to dispense food. Cup in rice and flour Operator removed cup
Carbon dioxide/helium tanks not adequately secured. Co2 tanks not secure Operator chained tanks
Cutting board has cut marks and is no longer cleanable. Cutting boards grooved
Employee eating in a food preparation or other restricted area. Employee eating food at sushi station
In-use tongs stored on equipment door handle between uses. Tongs on oven handles Operator removed tongs
No handwashing sign provided at a hand sink used by food employees. No hand wash sign sushi station
Wet mop not stored in a manner to allow the mop to dry. Operator hung mop to dry
Working containers of food removed from original container not identified by common name. Bins of flour and salt no label
Jan 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Nonfood-grade bags used in direct contact with food. Frozen wontons stored I thank you bags. Operator changed to zip lock bags
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; chicken (48F - Cold Holding); scallops (46F - Cold Holding); shrimp (46F - Cold Holding); cooked noodles (48F - Cold Holding); cut cabbage (45F - Cold Holding) Per operator on cooler less than 2 hours Ambient thermometer ad approximately 47° Operator iced items for immediate temperature recovery
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib under 3 compartment sink no vacuum breaker
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit expired 9-24
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels sushi station hand sink Operator provided paper towels
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared items no date mark held over 24 hours throughout establishment
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled
Bowl or other container with no handle used to dispense food. Cup in rice and flour Operator removed cup
Carbon dioxide/helium tanks not adequately secured. Co2 tanks not secure Operator chained tanks
Cutting board has cut marks and is no longer cleanable. Cutting boards grooved
Employee eating in a food preparation or other restricted area. Employee eating food at sushi station
In-use tongs stored on equipment door handle between uses. Tongs on oven handles Operator removed tongs
No handwashing sign provided at a hand sink used by food employees. No hand wash sign sushi station
Wet mop not stored in a manner to allow the mop to dry. Operator hung mop to dry
Working containers of food removed from original container not identified by common name. Bins of flour and salt no label
Aug 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Scallops on cook line per operator from last night 52°
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scallops on cook line make table from last night 52°
Handwash sink not accessible for employee use at all times. Pot and dish in hand wash sushi line Operator removed items
No paper towels or mechanical hand drying device provided at handwash sink. No appear towels at hand sink dish line Operator provided paper towels
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple Items prepared on site no date marking over 24 hours
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled
Bowl or other container with no handle used to dispense food. Bowl in batter, flour, and rice. Operator removed bowls
Food stored on floor. Pot of pork on floor of walk in freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster ovens on sushi line soiled
Working containers of food removed from original container not identified by common name. Bin of flour not labeled
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. In small reach in freezer, walk-in-freezer, and walk-in-cooler food items stored in non food grade bags
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. Cutting board on sushi line grooved
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board sushi line Operator moved phone
Food stored on floor. Buckets of food stored on soiled floor of walk-in-freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of beer cooler on sushi line soiled
Stored food not covered. Stored food in small reach in freezer not covered. Operator covered food.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0 ppm chorine Facility does not have quat
Aug 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 25 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate15 Basic
Show 25 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drink from cup and did not wash hands. Advised operator about hand wash needed after drinking.
Stop Sale issued due to food originating from an unapproved source, Box of raw oysters have no tag or markings to verify source.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator Items in cooler less than 4 hours, salmon 52°, scallops 56°, shrimp 57°,operator iced down for immediate temperature recovery
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Spider crab tempera 72° and cooked chicken tempera 66° Advised to put items on time plan and gave operator form for time plan
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. Sanitizer bucket on cook line too strong, corrected to 50 ppm
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed and gave operator form
No tag on/for original container of raw, in-shell clams/mussels/oysters. No tag available for raw oysters
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form, completed form with operator before end of inspection
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Gave operator signage
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items date marked through facility
Bowl or other container with no handle used to dispense food. Cup used in tempera batter on cook line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen soiled
Cutting board has cut marks and is no longer cleanable. Cutting boards at sushi station with grooves
Duct tape used to repair nonfood-contact surface. Duct tape wrapped around sauce bottle at sushi bar. Operator said tape used to distinguish different sauces. Operator removed tape
Employee eating in a food preparation or other restricted area. Employees eating and drinking on cook line. Advise operator eating and drinking is not allowed on line. Operator spoke with employees
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket hanging on dry bag in the box soda shelf
Employee with no beard guard/restraint while engaging in food preparation. No beard guard. Cook at sushi bar no beard guard
Food stored on floor. Food stored on the floor in walk in freezer
In-use tongs stored on equipment door handle between uses. Tongs hanging on handles on cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in make table cook line
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sushi bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles to lid of make table on cook line soiled
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle beverage in glass cooler cook line
Wiping cloth sanitizing solution stored on the floor.
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.