Origami Korean-Japanese Restaurant
Last inspected: Mar 4, 2026
43
Score
Origami Korean-Japanese Restaurant has been inspected 11 times since 2022. On Mar 4, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Inspection results have stayed in a similar range over the last few visits, averaging around nine violations each.
“Ready-to-eat” accounts for the largest share of issues, appearing four times across the record.
Origami Korean-Japanese Restaurant's latest score of 43 falls below the Fort Myers average of 81. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
1
Critical latest
5
Major latest
4
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna 50F cold hold less than 4 hours. Operator states just prepared fish. Operator turned down reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at beverage/wait station used to rinse cloth.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at sushi bar. Operator placed paper towels at handwash sink. **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. Operator completed form. **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked chicken in walk in cooler not date marked. Operator date marked chicken. **Corrected On-Site**
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water temperature for utensils 75F. Operator discarded water. **Corrected On-Site**
10-07-4
Basic - Uncleanable knife block in use to store knives. Cook line. Operator discarded knife block and sanitized knives. **Corrected On-Site**
14-55-4
Basic - Working containers of food removed from original container not identified by common name. Flour/sugar/salt bins.
02D-01-5
43
Nov 5, 2025
Complaint Full
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On sushi line, cooked sushi rice (108F - Hot Holding) for 2 and a half hours per operator. Provided operator time as a public health control form and explained use.
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw quail eggs, raw fish eggs and raw fish over ready-to-eat shredded beets in left side reach-in cooler sushi line. **Admin Complaint**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu board contains ahi tuna and spicy salmon per operator served raw, not marked as raw. Operator updated menu board with advisory and reminder of raw items at time of inspection. **Corrected On-Site**
02B-01-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 sushi cooks, 1 line cook, 2 servers present handling food, no certified food manager present.
53A-05-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Menu board contains ahi tuna and spicy salmon per operator served raw, not marked as raw. Operator updated menu board with advisory and reminder of raw items at time of inspection. **Corrected On-Site**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. 1 in sushi bar, one far left main bar. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. And in walk-in cooler vent fans with dust.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks for employees on sushi prep table.
12B-07-4
Basic - Insect control device over food preparation area. On sushi bar counter, electric racket used for pest control stored to charge. Operator removed. **Corrected On-Site**
35B-02-4
Basic - Reuse of single-service or single-use articles. Observed cardboard boxes reused to drain oil on foods by fryer in kitchen. Operator discarded. **Corrected On-Site**
25-32-4
41
Feb 25, 2025
Routine - Food
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
32
Nov 5, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On sushi bar, cooked sushi rice (95F - Hot Holding) for two hours per operator. Discussed time as a public health control and provided form with operator. **Warning** - From follow-up inspection 2024-11-05: Cooked sushi rice 76F hot holding for 2 hours 30 minutes per operator. No time mark, no written plan for time as a public health control. **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks, one sushi cook, and 2 servers present handling food, no certified food managerA\00A0 on site. **Warning** - From follow-up inspection 2024-11-05: 2 servers, 2 cooks, 2 sushi cooks present no certified food managerA present. **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food in sauces and rice in main kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-05: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Service line Sanitizer Bucket (Chlorine 0ppm). **Warning** - From follow-up inspection 2024-11-05: **Time Extended**
21-07-4
70
Sep 4, 2024
Routine - Food
6 critical violations. 5 major violations. 3 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On sushi bar, cooked sushi rice (95F - Hot Holding) for two hours per operator. Discussed time as a public health control and provided form with operator. **Warning**
03B-01-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In sushi line left side reach-in cooler, tuna and wahoo fully thawed, still in package. Also 2 thawed tuna in walk-in cooler in package with label. **Warning**
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cut cabbage kimchi per operator prepared 8 days ago in front service reach-in cooler. **Warning**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cut cabbage kimchi per operator prepared 8 days ago in front service reach-in cooler. **Warning**
02C-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar left hand side reach-in cooler raw fish over ready-to-eat vegetables and sauces. Spoke with sushi cook about proper separation of raw foods. **Warning**
08A-05-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter kitchen from outside back entrance with gloves on, no glove change or handwash before beginning to prep food. Discussed with employee and operator proper handwash techniques. **Warning**
12A-16-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked with meat slicer and equipment by dishwashing area. **Repeat Violation** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main menu, items containing raw fish eggs or undercooked eggs not marked as raw or undercooked. On happy hour menu, sushi containing raw fish not marked as raw. On posted specials menu outside front entrance, raw fish items not marked as raw. Per operator, these items are all served raw. **Warning**
02B-01-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks, one sushi cook, and 2 servers present handling food, no certified food managerA on site. **Warning**
53A-05-6
Intermediate - No soap provided at handwash sink by back of kitchen, in dishwashing area. Operator replaced soap at both sinks. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 4 certificates photocopied with no original available. **Warning**
53B-09-4
Basic - Bowl or other container with no handle used to dispense food in sauces and rice in main kitchen. **Repeat Violation** **Warning**
14-01-5
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. In sushi line left side reach-in cooler, tuna and wahoo fully thawed, still in package. Also 2 thawed tuna in walk-in cooler in package with label. See stop sale. **Warning**
06-09-1
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Service line Sanitizer Bucket (Chlorine 0ppm). **Warning**
21-07-4
21
Jun 24, 2024
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink in the dish area blocked. - From follow-up inspection 2024-06-24: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine. The operator cleaned the ice machine. **Corrected On-Site** - From follow-up inspection 2024-06-24: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Rear kitchen exit door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-06-24: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Unable to turn on water for the handwashing sink near the dishmachine. - From follow-up inspection 2024-06-24: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee bag stored on a rack with packaged food in the kitchen. The operator properly stored the employee belonging. **Corrected On-Site** - From follow-up inspection 2024-06-24: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed multiple plastic containers with no handle used as scoops throughout the kitchen. - From follow-up inspection 2024-06-24: **Time Extended**
14-01-5
70
Apr 22, 2024
Complaint Full
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (94F - Hot Holding) in the kitchen for approximately 2 hours. The operator heated the cooked rice (170F - Hot Holding). **Corrected On-Site**
03B-01-6
High Priority - Container of medicine improperly stored. Observed a bottle of Advil stored on a shelf with clean dishware in the kitchen. The operator properly stored the medicine. **Corrected On-Site**
41-07-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the chlorine sanitizer for the three compartment sink behind the bar at 0ppm. The operator added sanitizer to 100ppm.
22-42-4
High Priority - Toxic substance/chemical improperly stored. Observed canisters of butane stored near clean dishware in the kitchen. The operator properly stored the chemical. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink in the dish area blocked.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a container of panko bread crumbs in the handwashing sink at the front counter. The operator removed the container. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer behind the bar.
16-36-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaging in food preparation wearing bracelets. The employee removed the jewelry. **Corrected On-Site**
13-07-4
Basic - Ice scoop handle in contact with ice at the soda machine. The operator properly stored the ice scoop. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 81F standing water behind the front counter. The operator removed the utensils. **Corrected On-Site**
10-07-4
Basic - Plumbing system in disrepair. Unable to turn on water for the handwashing sink near the dishmachine.
29-08-4
Basic - Rear kitchen exit door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine. The operator cleaned the ice machine. **Corrected On-Site**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed multiple plastic containers with no handle used as scoops throughout the kitchen.
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler on the cook line. The operator properly stored the employee food. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee bag stored on a rack with packaged food in the kitchen. The operator properly stored the employee belonging. **Corrected On-Site**
40-06-5
23
Nov 30, 2023
Food-Licensing Inspection
1 critical violation. 3 major violations.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter at mop sink missing one vacuum breaker.
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling container of water at cook line handwash sink. Spoke with operator and employee, employee switched to different sink to continue. **Corrected On-Site**
31A-11-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Posted signs for specials do not contain consumer advisory and are served raw. Printed sign to aide operator, operator posted sign with specials. **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking system for establishment.
02C-02-5
64
Jul 31, 2023
Complaint Full
4 critical violations. 6 major violations. 2 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In center reach in cooler on cooks line: scallops (50 F - Cold Holding); calamari (48 F - Cold Holding); eggs (ambient) (48 F - Cold Holding) per operator food had been in refrigerator over night. **Warning**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. In dry storage area a Number 10 can of Marinara and a Number 10 can of sliced pickled beets with rusted rims **Warning**
01B-01-4
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. Observed employee loading dishes into the dish machine with gloved hands and then while wearing the same soiled gloves, unloaded the clean and sanitized dishes from the machine. Glove change and hand washing was needed. Discussed with operator proper glove change and hand washing. **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In center reach in cooler on cooks line: scallops (50 F - Cold Holding); calamari (48 F - Cold Holding); eggs (ambient) (48 F - Cold Holding) per operator food had been in refrigerator over night. **Warning**
01B-02-5
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager on duty Justin not certified. **Warning**
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with build up of food debris. **Warning**
22-02-4
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. Provided operator with Employee Health Reporting Agreement and they were filled out during inspection. **Corrected On-Site** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. No soap at front hand sink of sushi bar. Operator provided soap **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken prepared more than 24 hours prior not date marked. Operator placed date mark on food. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle by mop sink on cooks line. **Warning**
41-17-4
Basic - Cloth used as a food-contact surface. Wiping cloth used to line sheet tray storing raw fish. **Warning**
21-05-5
Basic - Cardboard used to line food-contact shelves. On shelves of walk in cooler **Warning**
14-05-4
27
Apr 11, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Employee drink stored in ice used for drinks in ice machine in server serving area.See stop sale.
08B-56-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee drink stored in ice used for drinks in ice machine in server serving area.See stop sale.
01B-13-4
Intermediate - Kimchi Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-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 - 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
Basic - In-use knife/knives stored in cracks between pieces of equipment reach in cooler and prep table in kitchen line in front of grill.Operator removed knife. **Corrected On-Site**
10-17-4
Basic - Bowl in container with no handle used to dispense food in prep table by hot holding rice in kitchen line.
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation in kitchen line.
13-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses in server serving area counter.
21-12-4
Basic - Tuna 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 in walk in cooler.
06-09-1
43
Nov 9, 2022
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over krab ready to eat foods in walk-in cooler. Operator rearranged krab over fish. **Corrected On-Site**
08A-05-6
Basic - Outdoor ice machine with no overhead protection.
08B-61-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in kitchen line in standing water at 100F. Operator removed utensils to dishwashing area. **Corrected On-Site**
10-07-4
Basic - Food-contact surface not smooth and easily cleanable. Observed flour container by dish washing area not smooth easily cleanable lid attachment.
14-13-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed large bowl of wood not hard wood per operator non easily cleanable.
14-25-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl in rice container. Operator removed bowl. **Corrected On-Site**
14-01-5
67
Frequently Asked Questions
When was Origami Korean-Japanese Restaurant last inspected?
The most recent health inspection at Origami Korean-Japanese Restaurant on file is from Mar 4, 2026. The public record contains 11 inspections in total.
What is the most common violation at Origami Korean-Japanese Restaurant?
Across the inspection record, “ready-to-eat” has been cited four times, more than any other issue at Origami Korean-Japanese Restaurant.
How does Origami Korean-Japanese Restaurant compare to other restaurants in Fort Myers?
Origami Korean-Japanese Restaurant most recently scored 43 out of 100, which is lower than the Fort Myers average of 81.
Has Origami Korean-Japanese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Origami Korean-Japanese Restaurant have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Origami Korean-Japanese Restaurant 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 Origami Korean-Japanese Restaurant inspected?
Based on the inspection history on file, Origami Korean-Japanese Restaurant is inspected around three times per year on average.
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