ORIGAMI KOREAN-JAPANESE RESTAURANT

Name: ORIGAMI KOREAN-JAPANESE RESTAURANT
Address: 8911 DANIELS PKWY STE 5, FORT MYERS, FL, 33912, US
Rating: 43.2

8911 DANIELS PKWY STE 5, FORT MYERS, FL 33912

License #4605405

🍱 Japanese/Sushi ℹ️

43.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

March 4, 2026 · 10 findings · 1 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ORIGAMI KOREAN-JAPANESE RESTAURANT in FORT MYERS currently holds an InspectFL Health Score of 43.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 77 total violations — 17 critical, 30 major, 30 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

ORIGAMI KOREAN-JAPANESE RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[50-09-4] Current Hotel and Restaurant license not displayed.
[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.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour/sugar/salt bins.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink at beverage/wait station used to rinse cloth.
[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.
[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.
[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.
[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.

Disposition: Warning Issued
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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-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.
[41-17-4] Spray bottle containing toxic substance not labeled. 1 in sushi bar, one far left main bar. Operator labeled.

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. On counter in dishwashing area, tuna still in packaging with label fully thawed. In walk-in cooler tuna, escolar still in package, fully thawed. See stop sale.
[08B-38-4] Food stored on floor. Plastic bottles drink mix back corner bar directly on ground.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. On cook line, above cooking equipment.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw salmon over ready-to-eat sauces, cooked imitation Karbala dumplings. In sushi bar reach-in cooler right, raw salmon, raw fish eggs over ready-to-eat cooked ell, prepared cucumbers, cream cheese.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. On counter in dishwashing area, tuna still in packaging with label fully thawed. In walk-in cooler tuna, escolar still in package, fully thawed.
[31A-11-4] Handwash sink used for purposes other than handwashing. In sushi bar, handwash sink at entrance used to place containers mango slices, fish eggs.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at entrance to bar.
[31B-03-4] No soap provided at handwash sink at entrance to 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. Time set on cell phone for sushi rice at ambient temperature, no written plan. Emailed operator written time as a public health control form.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Opened tofu and Kim chee made in house between 2-4 days old per operator, no date label.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Four photocopies of certificates provided.
[41-17-4] Spray bottle containing toxic substance not labeled, one in back corner bar, one at entrance to kitchen, one cook line right by handwash sink.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food in sauces and rice in main kitchen.
[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. In sushi line left side reach-in cooler, tuna and wahoo fully thawed, still in package. Also 2 thawed tuna in walk-in cooler in package with label. See stop sale.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Service line Sanitizer Bucket (Chlorine 0ppm).
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter kitchen from outside back entrance with gloves on, no glove change or handwash before beginning to prep food. Discussed with employee and operator proper handwash techniques.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Sushi bar left hand side reach-in cooler raw fish over ready-to-eat vegetables and sauces. Spoke with sushi cook about proper separation of raw foods.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cut cabbage kimchi per operator prepared 8 days ago in front service reach-in cooler.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cut cabbage kimchi per operator prepared 8 days ago in front service reach-in cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. In sushi line left side reach-in cooler, tuna and wahoo fully thawed, still in package. Also 2 thawed tuna in walk-in cooler in package with label.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On sushi bar, cooked sushi rice (95F - Hot Holding) for two hours per operator. Discussed time as a public health control and provided form with operator.
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked with meat slicer and equipment by dishwashing area.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main menu, items containing raw fish eggs or undercooked eggs not marked as raw or undercooked. On happy hour menu, sushi containing raw fish not marked as raw. On posted specials menu outside front entrance, raw fish items not marked as raw. Per operator, these items are all served raw.
[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 cooks, one sushi cook, and 2 servers present handling food, no certified food managerA on site.
[31B-03-4] No soap provided at handwash sink by back of kitchen, in dishwashing area. Operator replaced soap at both sinks.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 4 certificates photocopied with no original available.

Disposition: Warning Issued
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine. The operator cleaned the ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed multiple plastic containers with no handle used as scoops throughout the kitchen.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler on the cook line. The operator properly stored the employee food.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee bag stored on a rack with packaged food in the kitchen. The operator properly stored the employee belonging.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaging in food preparation wearing bracelets. The employee removed the jewelry.
[10-08-5] Ice scoop handle in contact with ice at the soda machine. The operator properly stored the ice scoop.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 81F standing water behind the front counter. The operator removed the utensils.
[29-08-4] Plumbing system in disrepair. Unable to turn on water for the handwashing sink near the dishmachine.
[35B-01-4] Rear kitchen exit door has a gap at the threshold that opens to the outside.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the chlorine sanitizer for the three compartment sink behind the bar at 0ppm. The operator added sanitizer to 100ppm.
[41-07-4] Container of medicine improperly stored. Observed a bottle of Advil stored on a shelf with clean dishware in the kitchen. The operator properly stored the medicine.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (94F - Hot Holding) in the kitchen for approximately 2 hours. The operator heated the cooked rice (170F - Hot Holding).
[41-10-4] Toxic substance/chemical improperly stored. Observed canisters of butane stored near clean dishware in the kitchen. The operator properly stored the chemical.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed the handwashing sink in the dish area blocked.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a container of panko bread crumbs in the handwashing sink at the front counter. The operator removed the container.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[16-36-4] No color/concentration comparison chart available for chemical test kit used to check sanitizer behind the bar.