AJI SUSHI AND TEPPAN

Name: AJI SUSHI AND TEPPAN
Address: 3251 DANIELS RD UNIT 116, WINTER GARDEN, FL, 34787, US
Rating: 0

3251 DANIELS RD UNIT 116, WINTER GARDEN, FL 34787

License #5812315

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

June 3, 2026 · 5 findings · 0 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

AJI SUSHI AND TEPPAN in WINTER GARDEN currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on June 3, 2026. Across those visits, inspectors documented 167 total violations — 26 critical, 43 major, 98 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on June 3, 2026 shows 5 observation rows: no critical rows, 1 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

167

Coverage note

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AJI SUSHI AND TEPPAN has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[05-09-4] No conspicuously located ambient air temperature thermometer in cold holding units throughout the establishment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of reach in cooler and walk in cooler are soiled. Gaskets are soiled throughout the establishment. Walk in cooler fan is soiled.
[36-24-5] Spaces in the ceiling above the walk in cooler.
[14-11-5] Sushi oven is in poor repair.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained throughout the establishment. Clean all food storage containers.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine and ice bin.
[14-01-5] Bowl or other container with no handle used to dispense food.Vinegar.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[22-16-4] Dry storage shelves have accumulation of soil residues.
[12B-07-4] Employee beverage container on a food preparation table .
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Phone on prep table.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
[36-73-4] Floor soiled/has accumulation of debris.Walk in freezer
[10-08-5] Ice scoop handle in contact with ice.Bar area.
[05-09-4] No conspicuously located ambient air temperature thermometer in cold holding units throughout the establishment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of reach in cooler and walk in cooler are soiled. Gaskets are soiled throughout the establishment. Walk in cooler fan is soiled.
[36-24-5] Spaces in the ceiling above the walk in cooler.
[14-11-5] Sushi oven is in poor repair.
[08B-17-4] Unwashed zucchini stored over margarine in walk in cooler.
[36-27-5] Wall soiled with accumulated substance throughout the establishment.
[14-06-4] Wood food-contact surface not properly sealed.Under sushi station area.
[14-15-4] Nonfood-grade bags used for food storage - direct contact with food in the freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.Open package of raw beef stored over plantains in walk in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef,46 f,raw shrimp,45 f,raw chicken,45 ,noodles,45 f,rice,46 f,tofu 45 wf held less than four hours stated operator.Operator stated that the thermostat gauge got moved accidentally while employee was putting away the delivery.Walk in cooler temperature after an hour is 38 degrees f.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained throughout the establishment. Clean all food storage containers.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.Cooks line.
[31B-03-4] No soap provided at handwash sink.Cooks line.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.No date marking throughout the establishment.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food.Rice.
[24-05-4] Clean bowls and forks not stored inverted or in a protected manner.
[06-09-1] 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.Par cooked tuna -reduced oxygen packaging.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[05-09-4] No conspicuously located ambient air temperature thermometer in cold holding units.Sushi line
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination.Carry out containers.
[14-11-5] Sushi glass door is broken.
[08B-17-4] Unwashed cucumbers stored with ready-to-eat margarine in walk in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[12A-10-4] Employee touched watch,put in pocket and then continued touching clean bowls without washing hands.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.Par cooked tuna -reduced oxygen packaging
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking .Sushi rice.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Rice is covered while cooling.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained .
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Creme brÃ»lée.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink.Restroom,78 f,75 f,Afterwards,103 f,107 f

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine and bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[38-01-4] Light shield damaged/in disrepair.Back line by dishmachine area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.Cooks line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of fryer cabinets are soiled. Vents are soiled with dust at the back line area.
[25-32-4] Reuse of single-service or single-use articles.Rice nets.
[08B-39-4] Sweet potatoes not washed prior to preparation.
[08B-17-4] Unwashed lettuce stored next to washed cut mushrooms.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored next to carrots in walk in cooler. Ice cream stored next to raw frozen oysters in reach in freezer.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.Reduced oxygen packaging tuna.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Roe I reach in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin is soiled. Small cutting boards are stained.
[31A-11-4] Handwash sink used for purposes other than handwashing.Scrub in handwashing sink.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Sushi items on the menu. Raw salmon on the wall menu.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.Cooks line.
[31B-03-4] No soap provided at handwash sink.Cooks line.
[41-17-4] Spray bottle containing toxic substance not labeled.Glass cleaner.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided throughout the establishment.

Disposition: Met Inspection Standards
[06-09-1] 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.Tuna.
[21-17-4] Dirty linens on the floor at the bar area.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches and bracelets.
[08B-47-4] Food not stored at least 6 inches off of the floor.Ginger dressing in walk in cooler.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.Knife in hibachi cart.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of white freezer gasket is soiled. Exterior of rice pot is soiled . Exterior of oven is soiled at sushi station. Interior of fryer cabinet is soiled.
[16-46-4] Old labels stuck to food containers after cleaning.
[22-16-4] Reach-in cooler interior have accumulation of soil residues.Bar area and kitchen.
[25-32-4] Reuse of single-service or single-use articles.Rice nets.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food.Asparagus stored next to dressing in walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored next to carrots in walk in cooler. Raw ready to eat fish stored over mango pulp in upright freezer. Open package of beef stored over gyoza in walk in freezer.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk in reach in cooler.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.Small cutting boards are stained. Interior of sprayer hose is soiled. Interior of ice machine is soiled
[01B-16-5] Torn packages/bags of food exposing the contents to contamination. Salt under prep table.
[27-16-4] Water shut off at employee handwash sink.Bar area.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches and bracelets.
[36-73-4] Floor soiled/has accumulation of debris throughout the establishment.
[08B-38-4] Food stored on floor.Sauce on the floor and shrimp in walk in freezer
[22-08-4] Interior of toaster oven has accumulation of black substance/grease/food debris.Sushi bar.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Dishmachine area.
[05-09-4] No conspicuously located ambient air temperature thermometer in cold holding unit.Sushi reach in cooler by ice machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of rice pots are soiled. Wipe down all equipment and shelves throughout the establishment. Exterior of all food storage containers are soiled. Exterior of soap dispenser is soiled. Side of walk in cooler door is soiled. Residue build up on white freezer gaskets at the cooks line. Build up of black like substance by the three comp sink area.
[22-16-4] Reach-in coolers have accumulation of soil residues.
[25-32-4] Reuse of single-service or single-use articles.Rice nets in kitchen.
[36-24-5] Spaces in ceiling throughout the establishment.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
[08B-17-4] Unwashed mushrooms stored over cooked rice in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust throughout the establishment.
[12A-13-4] Employee handled soiled dishes and then changed gloves without washing hands.
[14-15-4] Nonfood-grade bag used for food storage - direct contact with food. Cheese wanton.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over krab salad in walk in cooler. Raw shell eggs stored next to margarine in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Tofu,44 f in walk in cooler,kale ,66 f held less than four hours.Advised operator to chill in ice.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice,cooked shrimp and crab in kitchen.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.Employee did not sanitize knife and cutting board.Manager spoke to employees.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards are soiled throughout the establishment. Residue build up surrounding the drink nozzles.
[31A-11-4] Handwash sink used for purposes other than handwashing.Strainer and scrub pad are inside handwash sink.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/mold-like substance in the interior of the ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food.Bowl to dispense rice.
[14-05-4] Cardboard used to line food-contact shelves.Kitchen area.
[21-05-5] Cloth used as a food-contact surface for the kale at the sushi station area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Phone is on prep table.
[08B-38-4] Food stored on floor.Soup base in walk-in cooler.
[05-09-4] No conspicuously located ambient air temperature thermometer in cold holding unit.Sushi station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of rice storage container is soiled in kitchen by three comp sink.Exterior of microwave is soiled.
[22-16-4] Reach-in cooler interior have accumulation of soil residues.Cooks line.
[35A-03-4] Three dead roaches on premises under the hibachi grill area.
[29-17-4] Waste line and soda gun holder is missing at soda gun holster.Bar area.
[14-31-5] Nonfood-grade bags used in direct contact with food.Stuffed cheese wanton.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.Raw ready to eat tuna stored over krab salad in upright cooler.
[41-10-4] Toxic substance/chemical improperly stored. Oven cleaner stored over clean dishes by the dishwashing area.
[29-42-4] Vacuum breakers missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Beige cutting board is stained in kitchen..
[31A-09-4] Handwash sink not accessible for employee use at all times.Blocked by boxes at bar area.
[31A-11-4] Handwash sink used for purposes other than handwashing.Bottle is inside handwash sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.Cooks line.
[27-16-4] Water with a temperature of at least 85degrees Fahrenheit not provided at employee handwash sink.Bar area.