YAMASAN JAPANESE RESTAURANT
1606 N MILLS AVE · ORLANDO · Orange County · FL 32803
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
30 full violation description(s) documented by the inspector during this visit.
High Priority 3
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Imitation crab in sushi roll. Plate on top of containers in make line cooler. Also yogurt 52° stored in a container too tall to maintain 41° and chicken 54° due to being held outside of cooler cold zone.
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 5 on top of fire panel box 3 on clean dish rack at ware wash area 10 on shelf at 3 bay sink 10 on floor in soiled towels behind bag in box area 8 Inside apron storage baskets 2 on wall at dish machine 1 on table by ice maker 5 under ice scoop bucket by ice maker 4 on trap under dish washer 8 under CO2 tanks bu walk in cooler
35A-23-4High Priority – Roach excrement and/or droppings present. Numerous around metal plate on wall by fire panel boxes and electrical outlet at sushi bar.
Intermediate 6
16-33-4Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
22-05-4Intermediate – Cutting board(s) heavily stained/soiled. Loose boards and make line cooler board.
22-12-4Intermediate – Metal stem-type thermometer soiled.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. By fryers.
31B-03-4Intermediate – No soap provided at handwash sink. By fryers. **Corrected On-Site**
53B-13-5Intermediate – 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.
Basic 21
16-21-4Basic – Accumulation of debris on exterior of warewashing machine. Top of dish machine.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area
35A-03-4Basic – Dead roaches on premises. Observed 10 on ledge behind 3 bay sink 2 under sushi prep table 5 next sushi prep area More than 50 in mop sink back area 10 in the fire panel and battery box near mop sink 20 under Bib soda rack 20 behind prep sink 15 in trap under dishwasher area 5 dead roaches behind rice cooker on line 1 at wall next to rice cook area 2 on table by soup warmers 15 or more in trap at sushi bar
16-01-4Basic – Dishmachine has no data plate/operating specifications. Cannot read data plate.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line **Corrected On-Site**
23-03-4Basic – Extremely heavy Build-up of grease on nonfood-contact surface. Under flat grill.
08B-36-4Basic – Food stored in a location that is exposed to splash/dust.Tempura batter table by handsink exposed to splash.
36-24-5Basic – Hole in or other damage to wall. Hole in wall beside dish machine.
10-20-4Basic – In-use tongs stored on equipment door handle between uses.
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board.
36-62-4Basic – Lights not functioning. In kitchen
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. Cook line cooler.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. By fryers.
29-27-4Basic – No mop sink or curbed cleaning facility provided. Moo sink inaccessible due to bags of rice on top of sink basin
29-49-5Basic – Observed standing water in bottom of reach-in cooler on cook line.
23-09-4Basic – Soiled reach-in cooler gaskets. Cook line
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Behind the cook line equ.
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry. Wet mop inside of milk crate.
21-03-4Basic – Wet wiping cloths stored in detergent and sanitizer mixed together.
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Toxic level over 200 ppm chlorine
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Tempura batter containers
Inspector observations synchronized from DBPR on August 11, 2026 1:30 AM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
3 observation(s)
3 observation(s)
4 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.