Okayama Sushi and Hibachi
Last inspected: Dec 5, 2025
64
Score
Public records show nine inspections at Okayama Sushi and Hibachi stretching back to 2023. The latest inspection on file is from Dec 5, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has improved over the last few visits: recent inspections have averaged around nine violations, down from roughly 15 violations earlier in the record.
“Food stored on floor” accounts for the largest share of issues, appearing five times across the record.
The city-wide average sits at 79, which Okayama Sushi and Hibachi's 64 doesn't quite reach. On the whole, the file is mixed but not concerning.
9
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -tuna thawed in ROP
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. -rinsing deli container at hand wash sink at sushi counter
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
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. -tuna
06-09-1
Basic - Objectionable odors in bathroom or other areas of the establishment. -throughout lobby
36-64-5
Basic - Working containers of food removed from original container not identified by common name. -flour bins
02D-01-5
64
Oct 3, 2025
Food-Licensing Inspection
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on drink dump bucket at warewash sink in prep room -1 live roach on water line under prep sink in prep room -1 live roach in paper towel dispenser next to prep sink in prep room -1 live roach on back side of prep sink -2 live roaches behind hand wash sink in prep room -1 live roach behind drain board of dish machine -1 live roach inside reach in freezer door **Admin Complaint**
35A-05-4
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ **Warning**
50-08-7
Intermediate - Handwash sink used for purposes other than handwashing. -hand wash sink on cook like used to dispose of food product
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. -deli container in sushi vinegar
14-01-5
Basic - Dead roaches on premises. -1 dead roach on drain pipe of warewashing sink **Admin Complaint**
35A-03-4
Basic - Food stored on floor. -sushi vinegar in kitchen
08B-38-4
Basic - Objectionable odors in bathroom or other areas of the establishment. -throughout lobby
36-64-5
Basic - Reuse of single-service or single-use articles. -reuse of to go containers
25-32-4
52
Aug 8, 2025
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. -1 live roach at prep table -3 live roaches under smaller prep table -2 live roaches under middle prep table -1 live roach in ice tray at soda machine -1 life roaches inside drying racks above 3 compartment sink -1 live roach behind sign above mop sink -8 live roaches in ceiling above mop sink -4 live roaches in ceiling above 3 compartment sink **Admin Complaint** - From follow-up inspection 2025-08-08: -2 live roaches behind water heater above mop sink -1 live roach in ceiling above reach in freezers **Admin Complaint**
35A-05-4
High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. -at dish machine - From follow-up inspection 2025-08-08: **Time Extended**
29-37-4
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -sink next to dishwasher **Repeat Violation** - From follow-up inspection 2025-08-08: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink at sushi bar - From follow-up inspection 2025-08-08: **Time Extended**
27-16-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -pump spray bottle under dish machine - From follow-up inspection 2025-08-08: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2025-08-08: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates above hand wash sink in sushi area not inverted - From follow-up inspection 2025-08-08: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2025-08-08: **Time Extended**
12B-12-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -lower right corner of rear door - From follow-up inspection 2025-08-08: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. -seed container at sushi station - From follow-up inspection 2025-08-08: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - Food stored on floor. -box of oil on floor **Repeat Violation** - From follow-up inspection 2025-08-08: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. -sushi containers at sushi section not inverted - From follow-up inspection 2025-08-08: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -cook line reach in cooler - From follow-up inspection 2025-08-08: **Time Extended**
14-09-4
35
Aug 7, 2025
Routine - Food
12 critical violations. 5 major violations. 19 minor violations.
View 36 violations
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. **Corrected On-Site**
01D-08-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef -raw beef over raw fish
08A-20-5
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach at prep table -3 live roaches under smaller prep table -2 live roaches under middle prep table -1 live roach in ice tray at soda machine -1 life roaches inside drying racks above 3 compartment sink -1 live roach behind sign above mop sink -8 live roaches in ceiling above mop sink -4 live roaches in ceiling above 3 compartment sink **Admin Complaint**
35A-05-4
High Priority - Rodent activity present as evidenced by rodent droppings found. -200 rodent droppings in hallway next to walk in cooler **Admin Complaint**
35A-04-4
High Priority - Spray hose at dish sink lower than flood rim of sink. -at dish machine
29-37-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -roach in ice tray at soda machine
01B-13-4
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. -provided and filled out time as a public health control **Corrected On-Site**
03F-01-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -sink next to dishwasher **Repeat Violation**
29-34-4
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. -10ppm **Warning**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -tongs
22-45-4
High Priority - Live, small flying insects found -1 small flying insects on food container lids -3 small flying insects on prep tables landing on food contact surfaces -30 small flying insects in hallway next to walk in cooler, landing on food and food contact surfaces **Admin Complaint**
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards under prep table soiled -ice scoop soiled with accumulation of mold like substance **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -hand wash sink at sushi station used for thawing food items
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. -pump spray bottle under dish machine
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink at sushi bar
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. -bowl used in raw chicken at cook line
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates above hand wash sink in sushi area not inverted
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. -cook line reach in cooler
14-09-4
Basic - Dead roaches on premises. -1 dead roach in large pan under prep table
35A-03-4
Basic - 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.
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee keys at sushi prep table
40-06-5
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -large rice mixing bowl
14-25-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -lower right corner of rear door
35B-01-4
Basic - Food storage container/container lid cracked or broken. -seed container at sushi station
14-38-4
Basic - Food stored on floor. -box of oil on floor **Repeat Violation**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -rice scoop handle not above food
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice utensils
10-07-4
Basic - Objectionable odors in bathroom or other areas of the establishment. -Main dining area
36-64-5
Basic - Single-service articles not stored inverted or protected from contamination. -sushi containers at sushi section not inverted
25-06-4
Basic - Stored food not covered. -produce in walk in cooler
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at sushi station -cook line
21-12-4
4
Jun 13, 2025
Complaint Partial
2 minor violations.
View 2 violations
Basic - Dumpster lid open, broken, or missing. Dumpster lid missing.
33-29-4
Basic - Unnecessary items stored in garbage enclosure. Pallets by garbage area.
33-30-4
90
Sep 19, 2024
Food-Licensing Inspection
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. WD 40 on shelf next to plates. Toilet bowl cleaner
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At sink next to dishwasher
29-34-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water treatment device with no date marking
29-28-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in back kitchen area.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in back kitchen area next to reach in freezers
22-20-5
Basic - Food stored on floor. Bottle of cooking oil and bucket of sauce on floor. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All coolers and freezer gaskets at front counter and back kitchen area.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the back storage area.
22-16-4
50
Apr 3, 2024
Routine - Food
1 minor violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
95
Sep 29, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - garlic in oil 71° Per operator item was set out during lunch. Operator placed in cold table to cool down **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -sink at dish machine. - hose bibb under hand sink on cooks line
29-34-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink at front counter **Corrected On-Site**
31B-02-4
Basic - Food stored on floor. -Cooking oil **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Silverware/utensils stored upright with the food-contact surface up. - silverware stored handle side up on rack in front line area. **Corrected On-Site**
24-18-4
Basic - Working containers of food removed from original container not identified by common name. bulk flour, sugar **Corrected On-Site**
02D-01-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - Togo cups **Corrected On-Site**
24-26-4
43
Jun 1, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Okayama Sushi and Hibachi last inspected?
The most recent health inspection at Okayama Sushi and Hibachi on file is from Dec 5, 2025. The public record contains nine inspections in total.
What is the most common violation at Okayama Sushi and Hibachi?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Okayama Sushi and Hibachi.
How does Okayama Sushi and Hibachi compare to other restaurants in Orlando?
Okayama Sushi and Hibachi most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has Okayama Sushi and Hibachi's inspection record improved over time?
Yes. Recent inspections at Okayama Sushi and Hibachi have averaged around nine violations per visit, down from roughly 15 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Okayama Sushi and Hibachi 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 Okayama Sushi and Hibachi inspected?
Based on the inspection history on file, Okayama Sushi and Hibachi is inspected around four times per year on average.
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