Oishi Japanese Restaurant
Last inspected: Dec 12, 2025
78
Score
Oishi Japanese Restaurant has been inspected 12 times since 2022. Inspectors last stopped by on Dec 12, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have held steady across recent visits, averaging around four violations each.
“Handwash sink not accessible for employee use” comes up most often, recorded three times in the inspection record.
That falls roughly in the middle of the pack for Orlando restaurants. The file should reassure diners considering a visit.
12
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Dec 12, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked eel at sushi bar lowboy **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-12-12: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with copy of time plan **Corrective Action Taken** - From follow-up inspection 2025-12-12: **Time Extended**
03F-10-5
78
Dec 2, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw pork (50F - Cold Holding); egg noodle (50F - Cold Holding); cut cabbage (50F - Cold Holding) in make table top and under in kitchen closest to exit door **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked eel at sushi bar lowboy **Corrected On-Site** **Repeat Violation**
08A-05-6
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. Tested at 0ppm **Corrected On-Site** **Warning**
22-41-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with copy of time plan **Corrective Action Taken**
03F-10-5
58
May 23, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over rice noodles in cooler under make table on cook line **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Equipment drain line draining into handwash sink. At sushi bsr **Corrected On-Site** **Repeat Violation**
31A-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Soap container in hand sink at three compartment sink **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump Dani bucket in hand sink in prep area. Operator coached employee on proper hand sink usage **Corrective Action Taken**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cookline **Corrected On-Site**
10-17-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Two door cooler in kitchen
14-33-4
55
Nov 15, 2024
Food-Licensing Inspection
No violations found.
100
Sep 30, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over marishino cherries in two door cooler in kitchen **Corrected On-Site**
08A-05-6
Intermediate - Equipment drain line draining into handwash sink. Sushi display cooler into hand sink at sushi bar **Corrected On-Site**
31A-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Large soap container in hand sink at dish area **Corrected On-Site**
31A-09-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At dish
31B-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice cooker in kitchen 71°F Operator removed **Corrected On-Site**
10-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Deli container in vinaigrette bin **Corrected On-Site**
10-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
55
Mar 28, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
61
Oct 17, 2023
Complaint Partial
No violations found.
100
Oct 3, 2023
Complaint Full
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - - From initial inspection : 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. Sushi rice, operator labeled **Corrected On-Site** - From follow-up inspection 2023-10-03: **Time Extended**
03F-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs in cookline low boy **Corrected On-Site** - From follow-up inspection 2023-10-03: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open salmon over hot dogs in reach in freezer on cookline. **Corrected On-Site** - From follow-up inspection 2023-10-03: **Time Extended**
08A-02-6
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish - From follow-up inspection 2023-10-03: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At dish - From follow-up inspection 2023-10-03: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through kitchen **Repeat Violation** - From follow-up inspection 2023-10-03: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef - From follow-up inspection 2023-10-03: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Items thawing at room temperature at sushi bar **Corrected On-Site** - From follow-up inspection 2023-10-03: **Time Extended**
06-01-5
45
Sep 26, 2023
Complaint Full
4 critical violations. 2 major violations. 3 minor violations.
View 9 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. Sushi rice, operator labeled **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs in cookline low boy **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open salmon over hot dogs in reach in freezer on cookline. **Corrected On-Site**
08A-02-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.chlorine, tested at 0 ppm **Warning**
22-49-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish
31B-02-4
Intermediate - No soap provided at handwash sink. At dish
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through kitchen **Repeat Violation**
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef
13-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Items thawing at room temperature at sushi bar **Corrected On-Site**
06-01-5
39
May 5, 2023
Complaint Full
6 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
61
May 3, 2023
Complaint Full
3 critical violations. 4 major violations. 15 minor violations.
View 22 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (50F - Cold Holding); raw beef (45F - Cold Holding); cooked rice (45F - Cold Holding) stored from over night at the reach-in cooler . fish cake (46F - Cold Holding); cut lettuce (45F - Cold Holding); cut cabbage (49F - Cold Holding) fish broiled del (47f-cold holding)stored from over night at the reach-in cooler . **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding); raw beef (45F - Cold Holding); cooked rice (45F - Cold Holding). At hibachi prep area in make table, operator states in unit overnight. fish cake (46F - Cold Holding); cut lettuce (45F - Cold Holding); cut cabbage (49F - Cold Holding).in make table in kitchen, operator states in unit overnight **Repeat Violation** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon out of original packages stored in top of cooked noodles in the reach-in freezer in kitchen area. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. **Repeat Violation**
02C-08-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Interior of refrigerator tech-in cooler gasket.
14-36-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
20
Aug 29, 2022
Routine - Food
4 critical violations. 6 major violations. 13 minor violations.
View 23 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook in kitchen, operator coached employee to use paper towels **Corrected On-Site**
12A-18-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored with raw chicken Raw pufferfish stored with cooked Krab sticks and octopus
08A-20-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef with raw chicken and cooked squid in the same container
08A-17-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs at 57F Garlic butter at 54F Advised operator to rapidly cool product or discard products
03A-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar
22-02-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. **Warning**
02B-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink server area Operator added to machine **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Handed operator paper copy to fill out for next inspection **Corrective Action Taken**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi fish Pork sliced in kitchen Operator will label with correct date **Corrective Action Taken**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Single-service articles not stored inverted or protected from contamination.
25-06-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pepsi cooler
22-16-4
Basic - Open dumpster lid.
33-16-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Kitchen hood system
36-68-5
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Equipment in poor repair. Pepsi cooler in storage Gaskets ripped In sushi area
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee meal from different restaurant in reach in cooler at sushi bar and bar
08B-49-4
Basic - Dumpster overflowing garbage.
33-14-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons on cook line
24-05-4
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink at dishwasher area
29-11-4
16
Frequently Asked Questions
When was Oishi Japanese Restaurant last inspected?
The most recent health inspection at Oishi Japanese Restaurant on file is from Dec 12, 2025. The public record contains 12 inspections in total.
What is the most common violation at Oishi Japanese Restaurant?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Oishi Japanese Restaurant.
How does Oishi Japanese Restaurant compare to other restaurants in Orlando?
Oishi Japanese Restaurant most recently scored 78 out of 100, which is about the same as the Orlando average of 79.
Has Oishi Japanese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Oishi Japanese Restaurant have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Oishi Japanese Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Oishi Japanese Restaurant inspected?
Based on the inspection history on file, Oishi Japanese Restaurant is inspected around four times per year on average.
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