YAMASAN JAPANESE RESTAURANT INC
1606 N MILLS AVE · ORLANDO · Orange County · FL 32803
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
29 full violation description(s) documented by the inspector during this visit.
High Priority 5
22-41-4High 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. 0ppm Owner had DM company fix during inspection **Corrected On-Site**
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container. Paper towels used in pan with cleaned cut vegetables in cooler
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked fish in freezer at cook line
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shrimp 48f Calamari 49f Pork pot stickers 45f All items in cooler over night
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 48f Calamari 49f Pork pot stickers 45f All items in cooler over night Cooler at 44f, re check cooler items 38-43f at this time
Intermediate 6
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served. Owner has just started serving oysters. Only 1 tag at this time
31A-10-4Intermediate – Equipment drain line draining into handwash sink. Hand sinks at sushi bar have drain lines from sushi fish cooler into basin of sinks
52-04-5Intermediate – Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu states Black Cod, correct name is Icefish or Sable Fish for menu. **Admin Complaint**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Scrub pads in hand sink basins at sushi bar
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at sushi bar
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles and rice cooked on 3/22 not date marked
Basic 18
14-01-5Basic – Bowl or other container with no handle used to dispense food. Bowl used in sauce container in walk in cooler and in rice container
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
36-36-4Basic – Ceiling tile missing. Over hot water heater **Repeat Violation**
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles have dust build up in kitchen
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons at server station
14-09-4Basic – Cutting board has cut marks and is no longer cleanable.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket hanging on bag in box soda
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Sushi chefs **Repeat Violation**
14-11-5Basic – Equipment in poor repair. Reach in cooler at cook line Cooler at 44f, re check cooler items 38-43f at this time
08B-47-4Basic – Food not stored at least 6 inches off of the floor. Walk in freezer food on floor
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Oven door **Corrected On-Site**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 92f. **Corrected On-Site** **Repeat Violation**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. At sushi bar and at cook line **Repeat Violation**
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave cook line Toaster ovens at sushi bar **Repeat Violation**
38-07-4Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At ware wash area
14-20-4Basic – Ripped/worn tin foil used as shelf cover. Shelf under griddle at cook line
29-20-5Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by ice machine
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
Inspector observations synchronized from DBPR on August 12, 2026 9:43 PM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
6 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.