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Licensee
Name: MIZU JAPANESE STEAK HOUSE & SUSHI License Number: SEA5911217
Rank: Seating License Expiration Date: 04/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 1632 W OSCEOLA PKWY
KISSIMMEE, FL 34741

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 03/06/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
 		5 8 12
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
14-01-4    Basic - Bowl or other container with no handle used to dispense food. In mayo ketchup. In walk in cooler. In raw rice, salt in dry storage area. **Corrected On-Site** **Repeat Violation** **Warning**
14-05-4    Basic - Cardboard used to line food-contact shelves. By cook line area. **Repeat Violation** **Warning**
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler. Avocados in walk in cooler. **Corrected On-Site** **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. On stove handles. **Corrected On-Site** **Repeat Violation** **Warning**
33-16-4    Basic - Open dumpster lid. **Warning**
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw shrimps in compartment of three compartment sink. Employee started running water. **Corrected On-Site** **Warning**
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Scallops in plastic containers by three compartment sink. **Corrected On-Site** **Warning**
08B-39-4    Basic - Raw fruits/vegetables not washed prior to preparation. Cut carrots without washing on preparation cooler. Educated employee. **Corrective Action Taken** **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. In sushi bar. **Warning**
21-07-4    Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0ppm. In hibachi area. **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Flour. On preparation table. Vodka, oil, and vinegar in squeeze bottles. **Warning**
01D-01-4    High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw Tuna, Raw Salmon, Raw Squid, Raw Mackerel, Raw Snapper, Raw Conch, Raw Escolar, Raw Shrimp and Raw Scallop. **Warning**
08A-09-4    High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shrimp over cut peeled onions. **Corrected On-Site** **Warning**
01B-14-4    High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 broken shell egg in top area of preparation cooler. **Warning**
01B-13-4    High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cut lettuce drained in mop sink with a strainer. Strainer touched mop sink. Then strainer was placed in bulk container with rest of lettuce with water. In kitchen area. Told employee not to use strainer, and wash, rinse and sanitizer before using it again. **Warning**
29-42-4    High Priority - Vacuum breaker missing at mop sink splitter added to mop sink faucet. **Repeat Violation** **Warning**
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cut tofu. In reach in cooler. **Warning**
52-03-4    Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Kasio Salad advertised it is made with Spicy Crabmeat. Asked employee and he stated they use imitation crab with spices. **Admin Complaint**
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by speed cart. **Corrected On-Site** **Repeat Violation** **Warning**
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at warewashing machine. **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By three compartment sink. **Corrected On-Site** **Repeat Violation** **Warning**
16-34-4    Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink. **Warning**
03F-10-4    Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice. Send Plan by email **Corrective Action Taken** **Warning**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sushi fish in reach in cooler. In sushi bar. **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.