ORIGAMI KOREAN-JAPANESE RESTAURANT

Name: ORIGAMI KOREAN-JAPANESE RESTAURANT
Address: 8911 DANIELS PKWY STE 5, FORT MYERS, FL, 33912, US
Rating: 85.3

8911 DANIELS PKWY STE 5, FORT MYERS, FL 33912

License #4605405

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

85.3 Grade B / 100

Solid Health Score

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Quick take

ORIGAMI KOREAN-JAPANESE RESTAURANT in FORT MYERS currently holds an InspectFL Health Score of 85.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 20 total violations — 3 critical, 9 major, 8 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 4, 2026 shows 10 observation rows: 1 critical, 5 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

Disposition: Inspection Completed - No Further Action
[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. Operator completed form.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink at beverage/wait station used to rinse cloth.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna 50F cold hold less than 4 hours. Operator states just prepared fish. Operator turned down reach in cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water temperature for utensils 75F. Operator discarded water.
[14-55-4] Uncleanable knife block in use to store knives. Cook line. Operator discarded knife block and sanitized knives.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[50-09-4] Current Hotel and Restaurant license not displayed.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour/sugar/salt bins.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked chicken in walk in cooler not date marked. Operator date marked chicken.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at sushi bar. Operator placed paper towels at handwash sink.

Disposition: Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw quail eggs, raw fish eggs and raw fish over ready-to-eat shredded beets in left side reach-in cooler sushi line.
[53A-05-6] 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 sushi cooks, 1 line cook, 2 servers present handling food, no certified food manager present.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu board contains ahi tuna and spicy salmon per operator served raw, not marked as raw. Operator updated menu board with advisory and reminder of raw items at time of inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On sushi line, cooked sushi rice (108F - Hot Holding) for 2 and a half hours per operator. Provided operator time as a public health control form and explained use.
[25-32-4] Reuse of single-service or single-use articles. Observed cardboard boxes reused to drain oil on foods by fryer in kitchen. Operator discarded.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. And in walk-in cooler vent fans with dust.
[35B-02-4] Insect control device over food preparation area. On sushi bar counter, electric racket used for pest control stored to charge. Operator removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks for employees on sushi prep table.
[41-17-4] Spray bottle containing toxic substance not labeled. 1 in sushi bar, one far left main bar. Operator labeled.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Menu board contains ahi tuna and spicy salmon per operator served raw, not marked as raw. Operator updated menu board with advisory and reminder of raw items at time of inspection.

Community reaction

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Community pulse