ORIGAMI KOREAN-JAPANESE RESTAURANT
8911 DANIELS PKWY STE 5 · FORT MYERS · Lee County · FL 33912
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 6
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter kitchen from outside back entrance with gloves on, no glove change or handwash before beginning to prep food. Discussed with employee and operator proper handwash techniques. **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar left hand side reach-in cooler raw fish over ready-to-eat vegetables and sauces. Spoke with sushi cook about proper separation of raw foods. **Warning**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cut cabbage kimchi per operator prepared 8 days ago in front service reach-in cooler. **Warning**
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cut cabbage kimchi per operator prepared 8 days ago in front service reach-in cooler. **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In sushi line left side reach-in cooler, tuna and wahoo fully thawed, still in package. Also 2 thawed tuna in walk-in cooler in package with label. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On sushi bar, cooked sushi rice (95F – Hot Holding) for two hours per operator. Discussed time as a public health control and provided form with operator. **Warning**
Intermediate 5
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Blocked with meat slicer and equipment by dishwashing area. **Repeat Violation** **Warning**
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main menu, items containing raw fish eggs or undercooked eggs not marked as raw or undercooked. On happy hour menu, sushi containing raw fish not marked as raw. On posted specials menu outside front entrance, raw fish items not marked as raw. Per operator, these items are all served raw. **Warning**
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks, one sushi cook, and 2 servers present handling food, no certified food managerAÂ on site. **Warning**
31B-03-4Intermediate – No soap provided at handwash sink by back of kitchen, in dishwashing area. Operator replaced soap at both sinks. **Corrected On-Site** **Warning**
53B-09-4Intermediate – Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 4 certificates photocopied with no original available. **Warning**
Basic 3
14-01-5Basic – Bowl or other container with no handle used to dispense food in sauces and rice in main kitchen. **Repeat Violation** **Warning**
06-09-1Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In sushi line left side reach-in cooler, tuna and wahoo fully thawed, still in package. Also 2 thawed tuna in walk-in cooler in package with label. See stop sale. **Warning**
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Service line Sanitizer Bucket (Chlorine 0ppm). **Warning**
Inspector observations synchronized from DBPR on September 25, 2026 1:15 PM.
Violation category totals
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.