AMERICAN JAPA SUSHI

Name: AMERICAN JAPA SUSHI
Address: 7430 BROOKLYN DR, KISSIMMEE, FL, 34747, US
Rating: 0

7430 BROOKLYN DR, KISSIMMEE, FL 34747

License #5911812

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

0 Grade F / 100

Failing Health Score

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Quick take

AMERICAN JAPA SUSHI in KISSIMMEE 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 4 inspections on record from Florida DBPR, with the most recent inspection on June 1, 2026. Across those visits, DBPR recorded 67 total findings; InspectFL has detailed violation rows for 66 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on June 1, 2026 shows 7 observation rows: 2 critical, 2 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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.

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Extension given, pending
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Call Back - Extension given, pending
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All raw fish items on menu not identified.
[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. Escolar and tuna thawed in ROP packaging in walk in cooler
[29-49-6] Standing water in bottom of reach-in-cooler. At sushi bar
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Escolar1 1.94 oz Tuna 2 1lbs bags
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food not segregated in walk in cooler.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice, provided operator with written time plan.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in container of flour and sugar in dry storage.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
[14-31-5] Nonfood-grade bags used in direct contact with food. Noodles in thank you bag in walk in freezer.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towel used to line tempura shrimp at sushi bar
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over vegetable spring rolls in walk in cooler, operator moved items.

Disposition: Warning Issued
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler at sushi bar.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice, provided operator with written time plan.
[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. Escolar and tuna thawed in ROP packaging in walk in cooler
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towel used to line tempura shrimp at sushi bar
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food not segregated in walk in cooler.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. On cooks line.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser not labeled on cooks line and at bar hand sink.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For tilapia used in ceviche and offered as carpaccio on menu.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored between 2 tables on cooks line. Operator removed knives.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink at bar and on cooks line. Operator placed paper towels at hand sink on cooks line.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All raw fish items on menu not identified.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired April 1st 2026
[29-49-6] Standing water in bottom of reach-in-cooler. At sushi bar
[14-31-5] Nonfood-grade bags used in direct contact with food. Noodles in thank you bag in walk in freezer.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in container of flour and sugar in dry storage.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour no label at dry storage
[31B-03-4] No soap provided at handwash sink. At hand sink located next to cooks line
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet leaking at triple sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over vegetable spring rolls in walk in cooler, operator moved items.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Escolar1 1.94 oz Tuna 2 1lbs bags

Disposition: Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 6 pieces of tuna
[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. 6 pieces of tuna in reach in cooler.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Silverware not inverted in dry storage
[33-31-5] Unnecessary items/unused equipment on the premises. In back storage area outside
[36-62-4] Light not functioning. In dry storage area
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. All coolers.
[41-10-4] Toxic substance/chemical improperly stored. Butane on shelf with food items in dry storage area.
[50-09-4] Current Hotel and Restaurant license not displayed.
[16-03-4] Accumulation of debris inside warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Scoops in flour, rice, and sugar
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar and flour in dry storage
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[31A-09-4] Handwash sink not accessible for employee use at all time Operator has glove on faucet. Per operator does not want to use the sink. Sink is operational. Sink on cook line pan inside sink sink on counter bucket in sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting no longer cleanable.
[14-11-5] Equipment in poor repair. Left door of reach in cooler fell completely off when opening at sushi station.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee filling container with water next to dry storage
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink. Next to cooks line Sushi counter
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Next to cooks line Sushi counter
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. In reach in cooler at sushi station and make table in kitchen
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
[14-09-4] Cutting board has cut marks and is no longer cleanable. At make table in kitchen

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