YAMASAN JAPANESE RESTAURANT INC

Name: YAMASAN JAPANESE RESTAURANT INC
Address: 1606 N MILLS AVE, ORLANDO, FL, 32803, US
Rating: 59.7

1606 N MILLS AVE, ORLANDO, FL 32803

License #5813855

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

59.7 Grade F / 100

Failing Health Score

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Quick take

YAMASAN JAPANESE RESTAURANT INC in ORLANDO currently holds an InspectFL Health Score of 59.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 24, 2026. Across those visits, inspectors documented 48 total violations — 5 critical, 10 major, 33 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 24, 2026 included 2 critical violations, 5 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

60%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 48f Calamari 49f Pork pot stickers 45f All items in cooler over night Cooler at 44f, re check cooler items 38-43f at this time
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 92f.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. At sushi bar and at cook line
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons at server station
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by ice machine
[31A-11-4] Handwash sink used for purposes other than handwashing. Scrub pads in hand sink basins at sushi bar
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At ware wash area
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Owner has just started serving oysters. Only 1 tag at this time
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at sushi bar
[13-03-4] Employee with no hair restraint while engaging in food preparation. Sushi chefs
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles and rice cooked on 3/22 not date marked
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket hanging on bag in box soda
[36-36-4] Ceiling tile missing. Over hot water heater
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu states Black Cod, correct name is Icefish or Sable Fish for menu.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave cook line Toaster ovens at sushi bar
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked fish in freezer at cook line
[14-20-4] Ripped/worn tin foil used as shelf cover. Shelf under griddle at cook line

Emergency order recommended
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on side of equipment at cook line
[31A-09-4] Handwash sink not accessible for employee use at all times.Strainer in hand sink at cook line
[36-36-4] Ceiling tile missing. By hot water heater
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Broken light shield
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave cook line
[35A-03-4] Dead roaches on premises. 2 dead roaches on right side of hand sink sushi bar 3 dead roaches on floor at end of sushi bar 5 dead roaches on floor under hand sink cook line 6 dead roaches on floor under Coke cooler 25 dead roaches on floor under woks at cook line 1 dead roach on wheel of cart at cook line 3 dead roaches under rice cooker at cook line Total 45 dead roaches
[16-21-4] Accumulation of debris on exterior of warewashing machine. Well of dish machine
[36-73-4] Floor soiled/has accumulation of debris. Grease and food debris on floor under woks at cook line
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting vegetables without gloves
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook line
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach under dish washer 4 live roaches in cabinet by drink machine 1 live on roach on floor under hand sink at cook line 1 live roach on floor behind fryer 2 live roaches on table at cook line 2 live roaches under hand sink at sushi bar 1 live roach on shelf with clean plates at sushi bar 1 live roach on floor at end of sushi bar 1 live roach on bottle display at sushi bar Total 14 live roaches
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Sushi bar and cook line
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Both hand sinks in kitchen area
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 119f

Emergency order recommended
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
[31A-11-4] Handwash sink used for purposes other than handwashing. -utensils stored in hand wash sink next to fryer
[36-73-4] Floor soiled/has accumulation of debris. -under all kitchen equipment
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -low boy cooler in kitchen
[14-11-5] Equipment in poor repair. -keg cooler at bar
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
[35A-05-4] Roach activity present as evidenced by live roaches found. -1 live roach at hand wash sink next to fryers -7 live roaches with single service items next to "COLD DRINKS" cooler -1 live roach in low boy reach in freezer in front of fryers -10 live roaches in metal panel behind tall reach in freezer next to ice machine -1 live roaches under wash board of dish machine -7 live roaches in ceiling above dishwasher -1 live roach on wall above dish machine wash board -1 live roaches on floor under drain board of dish machine -7 live roaches in storage area next to walk in cooler -2 live roaches in freezer bag box -1 live roach on painting at bar -1 live roach in outlet at bar under first painting -1 live roach crawling on floor in front of fish prep counter at bar -1 live roach in shelving under toaster oven at sushi bar -2 live roach crawling down side of "Coke" cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of fryers -storage table under rice cooker

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