Mizu Japanese Steak House & Sushi
Last inspected: Mar 23, 2026
52
Score
Going back to 2022, Mizu Japanese Steak House & Sushi has nine inspections in the public record. The newest entry in the record is dated Mar 23, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have found fewer violations than earlier ones, averaging around 12 violations lately and about 17 violations before that.
Across the inspection history, “no paper towels” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 78, which Mizu Japanese Steak House & Sushi's 52 doesn't quite reach. There are enough flags in the record to merit a second thought.
9
Inspections
1
Critical latest
1
Major latest
8
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
52
Oct 21, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
41
Apr 17, 2025
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 packets of minced tuna not thawed per package recommendation.
01B-13-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Paid during inspection **Corrected On-Site**
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at wait station used for dumping ice. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink next to dish machine, sink next to exit door and in the bar. **Corrected On-Site**
31B-02-4
Intermediate - 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. Five servers not informed of their employee health reporting responsibility. Filled form during inspection.
11-26-1
Intermediate - 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. Five servers hired more than 60 days without employee training.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue chemical without label at sushi station. Per operator the item is a glass cleaner. **Corrected On-Site**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. C02 not secured in bar.
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean utensils not inverted on shelf for storage above dishmachine.
24-05-4
Basic - 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. Three packets of minced tuna not thawed per package recommendations.
06-09-1
Basic - Employee eating in a food preparation or other restricted area. Employee drinks on shelf with spices. **Corrected On-Site**
12B-02-4
Basic - Food stored on floor. Buckets of soy sauce stored on the floor in storage area. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer around fans and on ceiling. **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water temping at 68F. Changed water, water temping at 140. **Corrected On-Site**
10-07-4
Basic - Unnecessary items/unused equipment on the premises. Inoperable make-table with a cooler on cooks line.
33-31-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored over washed vegetables in walk-in cooler.
08B-17-4
29
Dec 5, 2024
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
35
Mar 20, 2024
Routine - Food
4 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Insects, Rodents, and Animals Not Present
FL-38
82
Mar 19, 2024
Routine - Food
8 critical violations. 7 major violations. 20 minor violations.
View 35 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef at hibachi area and cookline cracked eggs without washing hands before continuing prep.
12A-16-4
High Priority - 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. Advised handwash before touching clean dishes.
12A-13-4
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Knife sleeves not clean.
22-11-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over prepped onions.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over shrimp. Cookline and walk in cooler. **Corrected On-Site**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw shrimp with gloves on then proceeded to rinse gloves under water and return to fryer to cook.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura 74f, suggest time as a public health control.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. WD 40 on ice
41-10-4
Intermediate - Employee applied hand antiseptic in place of washing hands as required.
12A-01-4
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Facility advertised white tuna and sells Escalator. **Corrected On-Site**
52-04-5
Intermediate - No soap provided at handwash sink. Bar area hand wash sink. **Corrected On-Site**
31B-03-4
Intermediate - Nonservice animals in the food establishment or on premises. dog on premises-HIBACHI area. Operator asked what is the disability and what has he been trained to do.
35A-01-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Kitchen nearest dish area.
31B-05-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Turned on hot water at handwash sink. **Corrected On-Site**
27-16-5
Intermediate - When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. Snow Krab labeled as snow..., **Corrected On-Site**
52-08-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
08B-49-4
Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside.
25-25-4
Basic - Cardboard used to make knife sleeves.
14-05-4
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.
16-21-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone at sushi bar.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Several cooks
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Cookline gaskets, walk-in freezer door gasket
14-11-5
Basic - Food-contact surface not smooth and easily cleanable. Sushi Matt-bamboo.
14-13-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives for hibachi grill chefs stored in in uncleanable sheaths.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.. On dirty hook on table **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in potato starch.
10-01-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler spiral light.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and shelving through out kitchen moderate to heavily soiled.
23-03-4
Basic - Screening is not 16-mesh to the inch. Rear screen door.
35B-13-4
Basic - Stored food not covered. Cheesecake in walk in freezer. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several at sushi bar
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Grey bulk cans near water heater.
02D-01-5
6
Jul 21, 2023
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Advised rapid chill to 41 or colder. salmon 45f
03A-02-5
Intermediate - 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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled.
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Kitchen at cookline.
36-06-4
Basic - Cardboard used to line food-contact shelves. Stove area of kitchen.
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Several boards throughout kitchen grooved and stained.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of dishwasher.
40-06-5
Basic - Equipment in poor repair. Beer tap cooler with broken gasket.
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar area sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk containers in kitchen moderately soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Several units throughout kitchen.
22-16-4
Basic - Wood food-contact surface not properly sealed. Plywood type covers and table tops in kitchen.
14-06-4
43
Jan 27, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Tempura wash, shrimps **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next 3 bay sink **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - 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.
11-26-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink next to ice machine **Repeat Violation**
31B-05-4
Basic - Water leaking from pipe and/or faucet/handle. Mop sink
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Cutting board has cut marks and is no longer cleanable. Small cutting board **Repeat Violation**
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Employee drinking at cookline line
12B-02-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Repeat Violation**
10-17-4
47
Aug 10, 2022
Routine - Food
1 critical violation. 4 major violations. 11 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Batter for shrimp tempura**Corrected On-Site** **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board - ice scoop **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - Next to prep sink - at bar **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. At bar area
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - hand wash sink Next to ice machine - hand wash sink at waiter's station
31B-05-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - fan cover walk-in cooler
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowls inside sauces in containers walk in cooler **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. In waiters station **Repeat Violation**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor soiled/has accumulation of debris. Walk-in freezer Walk-in cooler under shelves .
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Cases of food in walk-in cooler and freezer **Corrected On-Site**
08B-47-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing shrimps and chicken in standing water **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
33
Frequently Asked Questions
When was Mizu Japanese Steak House & Sushi last inspected?
The most recent health inspection at Mizu Japanese Steak House & Sushi on file is from Mar 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Mizu Japanese Steak House & Sushi?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Mizu Japanese Steak House & Sushi.
How does Mizu Japanese Steak House & Sushi compare to other restaurants in Kissimmee?
Mizu Japanese Steak House & Sushi most recently scored 52 out of 100, which is lower than the Kissimmee average of 78.
Has Mizu Japanese Steak House & Sushi's inspection record improved over time?
Yes. Recent inspections at Mizu Japanese Steak House & Sushi have averaged around 12 violations per visit, down from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at Mizu Japanese Steak House & 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 Mizu Japanese Steak House & Sushi inspected?
Based on the inspection history on file, Mizu Japanese Steak House & Sushi is inspected around two times per year on average.
Nearby Restaurants