Oyishi Japanese Steakhouse
Last inspected: Apr 11, 2025
25
Score
Oyishi Japanese Steakhouse appears in inspection records six times, starting in 2022. The most recent report on file is from Apr 11, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around 12 violations each.
“Nonfood-contact surface soiled with grease” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 63, which Oyishi Japanese Steakhouse's 25 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
6
Inspections
3
Critical latest
2
Major latest
15
Minor latest
Inspection History
Apr 11, 2025
Routine - Food
3 critical violations. 2 major violations. 15 minor violations.
View 20 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored on top of krab Rangoon at the walk-in freezer been.
08A-02-6
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 chicken stored on top of raw tuna at the walk-in freezer.
08A-17-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Non of the cooked food at the walk-in cooler had label operator stated that it's cooked yesterday and the day before.
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. Most of them are expired .
53B-14-5
Basic - Accumulation of debris inside warewashing machine. Dishwasher.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. Dishwasher.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowel without handle used as scoop at the white rice .
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
36-34-5
Basic - Equipment in poor repair. Gasket torn at the reach-in cooler door .
14-11-5
Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Throughout kitchen.
36-17-5
Basic - Food stored on floor. Sauce stored on floor at the walk-in cooler and walk-in freezer.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed 3 tongs stored on the stove handle at the kitchen. **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink and one- employee hand wash sink all of them .
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Through kitchen equipment and walk-in cooler .
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler . **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the kitchen area.
21-12-4
Basic - Stored food not covered. Most of the food at the walk-in freezer not covered.
08B-12-5
25
Dec 4, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
45
Mar 7, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
55
Oct 12, 2023
Routine - Food
10 minor violations.
View 10 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling tile and vent at hood system
36-34-5
Basic - Equipment in poor repair. - gasket torn on cookline cooler
14-11-5
Basic - Floor area(s) covered with standing water. - below cookline cooler
36-22-4
Basic - Floor soiled/has accumulation of debris. - below cabbage prep table
36-73-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. - hand wash sink in togo area
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - plastic shelves next to ice machine
23-03-4
Basic - Single-service articles improperly stored. - togo box on floor in storage room **Corrected On-Site**
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind dish machine
36-27-5
61
Apr 19, 2023
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Food stored in ice used for drinks. See stop sale. - small container of ice cream in ice in server station.
08B-56-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - beef 44f-46f. Operator states prepped < 2 hours. Moved to another cooler for better cooler.
03A-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - bar area
31B-05-4
Basic - Accumulation of debris on dish trays
16-15-4
Basic - Buildup of food debris/soil residue on equipment door handles. - cookline coolers - tops of stove
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - throughout kitchen area
36-34-5
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
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 - Floor soiled/has accumulation of debris. - walk in cooler
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior microwave. - shelves in warewash station **Repeat Violation**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocado over noodles
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - ware wash station
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. - sushi bar - front counter
21-12-4
41
Nov 29, 2022
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp in Togo area Operator placed ice bag on shrimp for quick chill. New temperature 38° **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. Operator posted correct time mark. **Corrective Action Taken**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front bar. Hand sink at server area.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All sauces in white buckets prepared 2 days prior.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Floor tiles missing and/or in disrepair. Missing grout throughout the entire kitchen area.
36-17-5
Basic - In-use ice scoop stored on soiled surface between uses. Scoop placed directly on top of ice machine. **Corrected On-Site**
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cooks line
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. On cooks line **Corrected On-Site**
10-20-4
Basic - Insect control device installed over food preparation area.
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher trays Exterior of ice machine.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooling unit on cooks line.
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Stored silverware in server area. **Corrected On-Site**
24-18-4
33
Frequently Asked Questions
When was Oyishi Japanese Steakhouse last inspected?
The most recent health inspection at Oyishi Japanese Steakhouse on file is from Apr 11, 2025. The public record contains six inspections in total.
What is the most common violation at Oyishi Japanese Steakhouse?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Oyishi Japanese Steakhouse.
How does Oyishi Japanese Steakhouse compare to other restaurants in Oviedo?
Oyishi Japanese Steakhouse most recently scored 25 out of 100, which is lower than the Oviedo average of 63.
Has Oyishi Japanese Steakhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Oyishi Japanese Steakhouse have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Oyishi Japanese Steakhouse 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 Oyishi Japanese Steakhouse inspected?
Based on the inspection history on file, Oyishi Japanese Steakhouse is inspected around three times per year on average.
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