NICHIWA JAPANESE KITCHEN

Name: NICHIWA JAPANESE KITCHEN
Address: 10376 E COLONIAL DRIVE UNIT 126, ORLANDO, FL, 32817, US
Rating: 53

10376 E COLONIAL DRIVE UNIT 126, ORLANDO, FL 32817

License #5814802

🍱 Japanese/Sushi ℹ️

53 Grade F / 100

Failing Health Score

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Latest inspection

September 2, 2026 · 8 findings · 2 critical

Routine - Food (follow-up)

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Major

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Minor

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Quick take

NICHIWA JAPANESE KITCHEN in ORLANDO currently holds an InspectFL Health Score of 53 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on September 2, 2026. Across those visits, inspectors documented 24 total violations — 5 critical, 13 major, 6 minor.

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The latest inspection on September 2, 2026 shows 8 observation rows: 2 critical, 4 major, and 2 minor.

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Inspector notes

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Would you eat here?

NICHIWA JAPANESE KITCHEN 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.

Official DBPR inspection report ↗

Disposition: Call Back - Extension given, pending
[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. Tofu cut last week with no date marked.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. slow drain in hand sink located by three compartment sink.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sushi chef and owner dint have the certification.
[08B-47-4] Food not stored at least 6 inches off of the floor. Oil and flour , soy sauce , tempura , stored on floor by back exit door
[09-17-4] Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Operator touched plate after touching raw beef. Inspector asked operator to wash hands and he washed in three compartment sink sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. White rice made on Monday with no date marked
[08A-04-5] Raw animal food stored over or with unwashed produce Raw gusiards on top of onions , operator removed.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork stored over noodles in freezer . Owner corrected.

Official DBPR inspection report ↗

Disposition: Warning Issued
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. White rice made on Monday with no date marked
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork stored over noodles in freezer . Owner corrected.
[11-26-1] 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. No proof for any of the employees . Operator had copy and made employees sign.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. slow drain in hand sink located by three compartment sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink in front counter blocked by trays .trays removed .
[31B-03-4] No soap provided at handwash sink. Hand sink by three compartment sink, operator placed
[08B-47-4] Food not stored at least 6 inches off of the floor. Oil and flour , soy sauce , tempura , stored on floor by back exit door
[35B-02-4] Insect control device installed over food preparation area. Bug zapper light stored over cleaned utensils . Operator removed .
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction letter for Tilapia and Escolar served raw.
[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. Tofu cut last week with no date marked.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by three compartment sink, operator replaced
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sushi chef and owner dint have the certification.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in three compartment sink and also no soap used. Inspector asked operator to wash in hand sink
[08A-04-5] Raw animal food stored over or with unwashed produce Raw gusiards on top of onions , operator removed.
[09-17-4] Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Operator touched plate after touching raw beef. Inspector asked operator to wash hands and he washed in three compartment sink sink.