Asahi Hibachi & Sushi
Last inspected: Feb 3, 2026
32
Score
Inspectors have visited Asahi Hibachi & Sushi 11 times, with records going back to 2022. Inspectors last stopped by on Feb 3, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has been favorable: violation counts have eased from around 10 violations to closer to six violations per visit over the last few inspections.
Looking across the full record, “handwash sink not accessible for employee use” is the recurring theme, flagged three times.
Compared to other Kissimmee restaurants (averaging 78), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
32
Oct 15, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
33
Aug 1, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer **Repeat Violation** - From follow-up inspection 2025-07-17: **Time Extended** - From follow-up inspection 2025-08-01: **Time Extended**
14-31-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** - From follow-up inspection 2025-07-17: **Time Extended** - From follow-up inspection 2025-08-01: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop vegetables Bowl used to scoop flour **Corrected On-Site** - From follow-up inspection 2025-07-17: **Time Extended** - From follow-up inspection 2025-08-01: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-07-17: **Time Extended** - From follow-up inspection 2025-08-01: **Time Extended**
24-08-4
74
Jul 17, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer **Repeat Violation** - From follow-up inspection 2025-07-17: **Time Extended**
14-31-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-07-17: Operator states they ordered training books and will have them completed in next few days. **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** - From follow-up inspection 2025-07-17: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop vegetables Bowl used to scoop flour **Corrected On-Site** - From follow-up inspection 2025-07-17: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-07-17: **Time Extended**
24-08-4
67
May 13, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Called KGI. Fish supplier they sent copy of parasite destruction **Corrected On-Site**
01D-01-5
High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer **Repeat Violation**
14-31-5
Intermediate - Handwash sink used for purposes other than handwashing. Dump sink. Educated operator **Corrective Action Taken** **Repeat Violation**
31A-11-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop vegetables Bowl used to scoop flour **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Current
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored on floor. Frying oil **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site**
22-08-4
Basic - Stored food not covered. Flour **Corrected On-Site**
08B-12-5
39
Sep 10, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Nonfood-grade bags used in direct contact with food. Frozen fish stored in no food grade bags in reach in freezer
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over potatoes in the walk in cooler
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting board
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Black gloves inside of the handwashing sink .
31A-09-4
Basic - Single-service articles improperly stored. Box of containers on the floor
25-05-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on the prep table
12B-07-4
Basic - Floor area(s) covered with standing water. In the dish area
36-22-4
Basic - Food not stored at least 6 inches off of the floor. Bucket of soy sauce
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. 2 sets on the equipment **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. In the kitchen
21-04-4
41
Mar 26, 2024
Routine - Food
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
32
Dec 13, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-12-13: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles.Reusing card board boxes to store food. - From follow-up inspection 2023-12-13: **Time Extended**
25-32-4
90
Dec 5, 2023
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - 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.Chlorine dish machine with 0 ppm. **Repeat Violation** **Warning**
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container.Tuna wrapped on paper towels.
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw calamari stored over krab Rangoon Raw shrimp stored over tilapia on reach in freezer. **Corrected On-Site**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.RW chicken over over fish in walk in cooler. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times.Blocked hand sink located at cook line, blocked by table..
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at ladies bathroom. **Repeat Violation**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee personal food stored with restaurant food.
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food not stored at least 6 inches off of the floor.Oil and sauces stored on walk in cooler. **Corrected On-Site**
08B-47-4
Basic - Reuse of single-service or single-use articles.Reusing card board boxes to store food.
25-32-4
37
Jun 12, 2023
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
Food Obtained from Approved Sources
FL-11
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
33
Dec 20, 2022
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line: Make line; chicken (50F - Cold Holding); Beef (50F - Cold Holding); shrimp (50F - Cold Holding); Fish (47F - Cold Holding). Items moved to other reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice (121F - Hot Holding). Provided Time as a Public Health Control. **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter. **Warning**
29-42-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine 200+. **Warning**
41-18-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Make line. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bowl in sink, make line. **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Dump sink. **Corrected On-Site** **Warning**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Make line. **Warning**
14-09-4
Basic - Ice scoop handle in contact with ice. Wait station. **Warning**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Cart. **Corrected On-Site** **Warning**
10-20-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Clean utensils stored between equipment. **Warning**
24-14-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make line reach in cooler. **Corrected On-Site** **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. **Warning**
23-03-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. **Warning**
22-16-4
25
Frequently Asked Questions
When was Asahi Hibachi & Sushi last inspected?
The most recent health inspection at Asahi Hibachi & Sushi on file is from Feb 3, 2026. The public record contains 11 inspections in total.
What is the most common violation at Asahi Hibachi & Sushi?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Asahi Hibachi & Sushi.
How does Asahi Hibachi & Sushi compare to other restaurants in Kissimmee?
Asahi Hibachi & Sushi most recently scored 32 out of 100, which is lower than the Kissimmee average of 78.
Has Asahi Hibachi & Sushi's inspection record improved over time?
Yes. Recent inspections at Asahi Hibachi & Sushi have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Asahi Hibachi & Sushi means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Asahi Hibachi & Sushi inspected?
Based on the inspection history on file, Asahi Hibachi & Sushi is inspected around four times per year on average.
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