Mizu Teppanyaki and Sushi 3
Last inspected: Dec 8, 2025
55
Score
Mizu Teppanyaki and Sushi 3 appears in inspection records 10 times, starting in 2023. The latest inspection on file is from Dec 8, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things have been moving in the right direction, with the rolling count dropping from around 16 violations to closer to eight violations per visit.
The pattern that stands out is “bowl or other container with no handle used to dispense food”, which has been cited four times.
By comparison, the average Kissimmee facility scores 78, putting Mizu Teppanyaki and Sushi 3 on the weaker side. On the whole, the file is mixed but not concerning.
10
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
55
May 23, 2025
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - 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 touched item at sushi bar with bare hand. Operator made him discard **Corrected On-Site**
09-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken over raw pork Operator switched **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner in kitchen Operator labeled **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. In tub of rice in bottom of make table Operator removed **Corrected On-Site**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler over heads of lettuce **Repeat Violation**
08B-49-4
Basic - Employee preparing food in customer section of dining area. Employee portioning to go sauces in dining room
08B-48-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Bucket of sauce in walk in cooler and several buckets in freezer
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In garlic Operator removed **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several in sushi area Operator put in sanitizer bucket **Corrected On-Site**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200+++ Operator remade recheck 100ppm **Corrected On-Site** **Repeat Violation**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. In sushi bar Operator removed **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Bucket of sugar in storage room
02D-01-5
41
Dec 17, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2024-12-17: **Time Extended**
29-42-4
High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200 PPM , sanitizer bucket at Sushi bar. 100PPM **Corrected On-Site** - From follow-up inspection 2024-12-17: No bucket set up. **Time Extended**
41-27-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-12-17: **Time Extended**
14-17-4
Basic - - From initial inspection : 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. Tuna thawed , in Sushi Bar and Thawed White Fish in cookline make table . Operator instructed to discard. **Corrective Action Taken** - From follow-up inspection 2024-12-17: 3- Tuna thawed within packaging at Sushi bar , low boy unit. Operator discarded, **Time Extended** **Corrective Action Taken**
06-09-1
67
Dec 16, 2024
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
23
Apr 26, 2024
Routine - Food
10 critical violations. 9 major violations. 12 minor violations.
View 31 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sifter not sanitized after washing.
22-45-4
High Priority - Pesticide-emitting strip present in food prep area. Fly strips over prep table, **Repeat Violation**
41-24-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and eggs over big cans of sauce. **Repeat Violation**
08A-05-6
High Priority - Spray hose at dish sink lower than flood rim of sink. Black hose hanging in prep sink attached to mop sink faucet.
29-37-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Wontons held with bare hands
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 57 in top of cooler from overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 57 cold holding from yesterday above chill line.
03A-02-5
High Priority - Container of medicine improperly stored. Above prep table.
41-07-4
High Priority - 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 handled cooked won tons with bare hands. Operator discarded. Cutting vegetables
09-01-4
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Sushi chef returned from restroom and ran water on his hands for about 2 seconds. Requested to properly wash hands.
12A-11-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee was asked by operator to wash hands, he proceeded to wash in prep sink.
12A-03-4
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment advertising white tuna but offering escolar. Suggest adjusting menu to either white fish or naming it escolar.
52-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Handheld peeler stored dirty. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by bowl of cut vegetables. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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. Some employees lacking because no food handler training certificates.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided copy and filled out. Must be made available at all inspections. Filled out with Inspector. **Corrected On-Site**
03F-10-5
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. Only able to view 3 employees cards, approximately 10 employees working during inspection.
53B-13-5
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...
52-08-4
Basic - Bowl or other container with no handle used to dispense food. In rice. . Can opener. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cloth used as a food-contact surface. Towel in cooked rice. **Corrected On-Site**
21-05-5
Basic - Employee eating in a food preparation or other restricted area. 2 male employees drinking on cookline. From can and cup.
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Hibachi chef prepping rice. **Corrected On-Site**
13-03-4
Basic - Floors not constructed to be easily cleanable. Broken tiles in walk in cooler
36-12-4
Basic - Food stored on floor. Buckets and boxes in walk in cooler
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. Drill used to mix batters and sauces.
14-13-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sign illegible at hand wash sink at entry to kitchen.
31B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Cookline rolltop shelves rusting causing coating to flake.
14-33-4
Basic - Reuse of single-service or single-use articles. Sriracha bottle for soy sauce.
25-32-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
5
Jan 16, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. All bulk containers in dry storage - From follow-up inspection 2023-12-21: **Time Extended** - From follow-up inspection 2024-01-16: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2023-12-21: **Time Extended** - From follow-up inspection 2024-01-16: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched. In dining room - From follow-up inspection 2023-12-21: **Time Extended** - From follow-up inspection 2024-01-16: **Time Extended**
25-02-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. In sushi bar - From follow-up inspection 2023-12-21: **Time Extended** - From follow-up inspection 2024-01-16: **Time Extended**
21-12-4
82
Dec 21, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
32
Dec 20, 2023
Routine - Food
4 critical violations. 6 major violations. 17 minor violations.
View 27 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. Dishwasher is not operational. **Warning**
22-41-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler cook line raw chicken above cut cabbage. Walk in cooler raw chicken and shrimp above cooked rice. **Corrected On-Site** **Repeat Violation**
08A-05-6
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. Less than 4 hours per operator. operator instructed cook to time mark items **Corrective Action Taken**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by fly scatter in handwashing sink by 3CS. Operator removed fly swatted **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No hot running water at three-compartment sink. **Warning**
27-06-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. **Warning**
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times. In kitchen, HWS blocked by cooking oil and single use containers. **Repeat Violation**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with old food debris.
22-02-4
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. **Corrected On-Site**
11-27-4
Basic - Bowl or other container with no handle used to dispense food. All bulk containers in dry storage
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dishes above 3CS
24-08-4
Basic - Floor soiled/has accumulation of debris. In dry storage
36-73-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Corrected On-Site** **Repeat Violation**
35B-08-4
Basic - In-use tongs stored on equipment door handle between uses. On cookline **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water 70F Operator moved rice scoop to container with no standing water operator moved tongs above cookline **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. At both sushi bar hand sinks
31B-04-4
Basic - No hot running water at mop sink. **Warning**
27-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on sushi bar covered in dust.
23-03-4
Basic - Single-service articles improperly stored. Containers on sushi bar not inverted
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Salmon thawing at room temperature at sushi bar counter, beef thawing in standing water in 3CS
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cucumbers and mushrooms above cooked noodles in walk in cooler.
08B-17-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. In dining room
25-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In sushi bar
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. In sushi bar.operator moved off floor **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name All bulk containers..
02D-01-5
Basic - Open dumpster lid.
33-16-4
13
Jun 13, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
41
Jan 4, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
45
Frequently Asked Questions
When was Mizu Teppanyaki and Sushi 3 last inspected?
The most recent health inspection at Mizu Teppanyaki and Sushi 3 on file is from Dec 8, 2025. The public record contains 10 inspections in total.
What is the most common violation at Mizu Teppanyaki and Sushi 3?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited four times, more than any other issue at Mizu Teppanyaki and Sushi 3.
How does Mizu Teppanyaki and Sushi 3 compare to other restaurants in Kissimmee?
Mizu Teppanyaki and Sushi 3 most recently scored 55 out of 100, which is lower than the Kissimmee average of 78.
Has Mizu Teppanyaki and Sushi 3's inspection record improved over time?
Yes. Recent inspections at Mizu Teppanyaki and Sushi 3 have averaged around eight violations per visit, down from roughly 16 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Mizu Teppanyaki and Sushi 3 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Mizu Teppanyaki and Sushi 3 inspected?
Based on the inspection history on file, Mizu Teppanyaki and Sushi 3 is inspected around three times per year on average.
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