Orochi Ramen
Last inspected: Jan 27, 2026
52
Score
Public records show seven inspections at Orochi Ramen stretching back to 2023. The latest inspection on file is from Jan 27, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly six violations before.
The most common issue across all inspections has been “bowl or other container with no handle used to dispense food”, showing up three times.
Restaurants in Clermont average 68, so Orochi Ramen trails the local norm. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
1
Critical latest
1
Major latest
8
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef next to open package of fries in reach in freezer, operator moved fries to ready to eat side. **Corrected On-Site**
08A-02-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in reach in cooler in server area, operator labeled. **Corrected On-Site**
02C-03-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. -sugar container, operator removed **Corrected On-Site**
14-01-5
Basic - Clean linens stored in improper location, employee restroom, operator removed and relocated. **Corrected On-Site** **Repeat Violation**
21-16-4
Basic - Hole in or other damage to wall in bathroom hallway.
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -beside rice cooker on cook line, operator discarded water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system have residue buildup -exterior of 6 burner stove has residue buildup -grates on 4 burner stove are encrusted -dust pan, filters on ice machine -wall behind triple sink
23-03-4
Basic - Outer openings not protected with self-closing doors. -back door
35B-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees on cook line and making drinks and scooping ice, employees removed. **Corrected On-Site**
13-07-4
52
Aug 19, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at triple sink
22-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Cardboard used to line nonfood-contact shelves. -reach in cooler holding drinks.
14-45-4
Basic - Clean linens stored in improper location. -employee restroom, operator removed. **Corrected On-Site**
21-16-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -pans on dish storage rack
24-08-4
Basic - Food stored on floor. -soy sauce and cooking oil. Operator corrected. **Corrected On-Site** **Repeat Violation**
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. -handle touching flour, operator corrected **Corrected On-Site** **Repeat Violation**
10-01-5
67
Mar 26, 2025
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on make table **Repeat Violation**
22-02-4
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. -Juno, working more than 6 months
53B-13-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. -tempura mix
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee keys and food above make table in kitchen. Operator removed. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -drink cups by soda station
24-08-4
Basic - Food stored on floor. -sauce in dry storage area
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. -handle in flour
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryer cabinet
23-03-4
55
Dec 18, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of fryers - white cutting board
22-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door **Repeat Violation**
35B-01-4
78
Apr 11, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Corn 67f. Less than 4 hours. Operator placed in refrigerator. **Corrective Action Taken**
03A-02-5
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. Pork belly. Operator determined correct time. **Corrected On-Site**
03F-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Open gallon of milk.
02C-03-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -Rear exit door.
35B-01-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Employee gallon of water.
08B-49-4
58
Dec 14, 2023
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - spam musubi (105 - Cold Holding) observed on counter at cook line
03A-02-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - phone on food prep counter
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside.back door
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - rice cooker
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Outer openings not protected with self-closing doors. - back door
35B-03-4
58
May 5, 2023
Food-Licensing Inspection
3 critical violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
52
Frequently Asked Questions
When was Orochi Ramen last inspected?
The most recent health inspection at Orochi Ramen on file is from Jan 27, 2026. The public record contains seven inspections in total.
What is the most common violation at Orochi Ramen?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at Orochi Ramen.
How does Orochi Ramen compare to other restaurants in Clermont?
Orochi Ramen most recently scored 52 out of 100, which is lower than the Clermont average of 68.
Has Orochi Ramen's inspection record improved over time?
No. Recent inspections at Orochi Ramen have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Orochi Ramen 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 Orochi Ramen inspected?
Based on the inspection history on file, Orochi Ramen is inspected around three times per year on average.
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