MIZU TEPPANYAKI AND SUSHI 3
809 CYPRESS PKWY · KISSIMMEE · Osceola County · FL 34759
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
31 full violation description(s) documented by the inspector during this visit.
High Priority 10
41-07-4High Priority – Container of medicine improperly stored. Above prep table.
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled cooked won tons with bare hands. Operator discarded. Cutting vegetables
12A-11-4High Priority – Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Sushi chef returned from restroom and ran water on his hands for about 2 seconds. Requested to properly wash hands.
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sifter not sanitized after washing.
41-24-4High Priority – Pesticide-emitting strip present in food prep area. Fly strips over prep table, **Repeat Violation**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and eggs over big cans of sauce. **Repeat Violation**
29-37-4High Priority – Spray hose at dish sink lower than flood rim of sink. Black hose hanging in prep sink attached to mop sink faucet.
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Wontons held with bare hands
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 57 in top of cooler from overnight.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 57 cold holding from yesterday above chill line.
Intermediate 9
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. Employee was asked by operator to wash hands, he proceeded to wash in prep sink.
52-04-5Intermediate – Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment advertising white tuna but offering escolar. Suggest adjusting menu to either white fish or naming it escolar.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Handheld peeler stored dirty. **Corrected On-Site** **Repeat Violation**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Blocked by bowl of cut vegetables. **Corrected On-Site** **Repeat Violation**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Some employees lacking because no food handler training certificates.
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 copy and filled out. Must be made available at all inspections. Filled out with Inspector. **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. Only able to view 3 employees cards, approximately 10 employees working during inspection.
52-08-4Intermediate – When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. Snow krab labeled as snow…
Basic 12
14-01-5Basic – Bowl or other container with no handle used to dispense food. In rice. . Can opener. **Corrected On-Site** **Repeat Violation**
21-05-5Basic – Cloth used as a food-contact surface. Towel in cooked rice. **Corrected On-Site**
12B-02-4Basic – Employee eating in a food preparation or other restricted area. 2 male employees drinking on cookline. From can and cup.
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Hibachi chef prepping rice. **Corrected On-Site**
36-12-4Basic – Floors not constructed to be easily cleanable. Broken tiles in walk in cooler
08B-38-4Basic – Food stored on floor. Buckets and boxes in walk in cooler
14-13-4Basic – Food-contact surface not smooth and easily cleanable. Drill used to mix batters and sauces.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. **Repeat Violation**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Sign illegible at hand wash sink at entry to kitchen.
14-33-4Basic – Reach-in cooler shelves with rust that has pitted the surface. Cookline rolltop shelves rusting causing coating to flake.
25-32-4Basic – Reuse of single-service or single-use articles. Sriracha bottle for soy sauce.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
Inspector observations synchronized from DBPR on October 5, 2026 4:00 PM.
Violation category totals
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 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.