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
25 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-05-4High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drink from cup and did not wash hands. Advised operator about hand wash needed after drinking. **Corrective Action Taken**
01B-04-5High Priority – Stop Sale issued due to food originating from an unapproved source, Box of raw oysters have no tag or markings to verify source. **Stop Sale**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator Items in cooler less than 4 hours, salmon 52°, scallops 56°, shrimp 57°,operator iced down for immediate temperature recovery **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Spider crab tempera 72° and cooked chicken tempera 66° Advised to put items on time plan and gave operator form for time plan **Corrective Action Taken**
41-15-5High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on cook line too strong, corrected to 50 ppm **Corrected On-Site**
Intermediate 5
11-27-4Intermediate – 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. Printed and gave operator form **Corrected On-Site** **Repeat Violation**
01C-01-4Intermediate – No tag on/for original container of raw, in-shell clams/mussels/oysters. No tag available for raw oysters
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form, completed form with operator before end of inspection **Corrected On-Site**
02A-01-4Intermediate – Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Gave operator signage **Corrected On-Site**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items date marked through facility
Basic 15
14-01-5Basic – Bowl or other container with no handle used to dispense food. Cup used in tempera batter on cook line **Corrected On-Site** **Repeat Violation**
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen soiled
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Cutting boards at sushi station with grooves
14-71-4Basic – Duct tape used to repair nonfood-contact surface. Duct tape wrapped around sauce bottle at sushi bar. Operator said tape used to distinguish different sauces. Operator removed tape **Corrected On-Site**
12B-02-4Basic – Employee eating in a food preparation or other restricted area. Employees eating and drinking on cook line. Advise operator eating and drinking is not allowed on line. Operator spoke with employees **Corrective Action Taken**
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 dry bag in the box soda shelf **Corrected On-Site**
13-04-4Basic – Employee with no beard guard/restraint while engaging in food preparation. No beard guard. Cook at sushi bar no beard guard **Repeat Violation**
08B-38-4Basic – Food stored on floor. Food stored on the floor in walk in freezer **Corrected On-Site**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Tongs hanging on handles on cook line **Corrected On-Site**
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled **Corrected On-Site**
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in make table cook line **Corrected On-Site**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sushi bar. **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles to lid of make table on cook line soiled **Corrected On-Site**
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle beverage in glass cooler cook line **Corrected On-Site**
21-38-4Basic – Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
Inspector observations synchronized from DBPR on October 24, 2026 12:35 PM.
Violation category totals
2 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 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.