American Japa Sushi

4012 Eastgate Dr F108, Orlando, FL 32839 · Permanent Food Service · License 5812618

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Oct 15, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Oct 15 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 6 intermediate (3 fixed on the spot), 8 basic (1 repeat)
-33
Safety score67

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct152026

Routine inspection

17 violations found

First visitOct 15, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
17 violations found:
- 3 High priority
- 6 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  reach in cooler by display case ; shrimp (53°F - Cold Holding) ; eel (55°F - Cold Holding); salmon (51°F - Cold Holding) in cooler less than 2 hours items above cool line operator had employee place inside reach in cooler for temperature recovery. 1 st Display case ; salmon rolls (48-52°F - Cold Holding) per operator less than 2 hours in cooler. Operator removed and placed in reach in cooler for temperature recovery.
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Operator marked time on white board.
  Fixed on the spot
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Administrative complaint
Intermediate6
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Provided form to operator.
- Code 11, Employee health: 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.
  Provided form to operator employee acknowledged and signed during inspection.
  Fixed on the spot
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Provided form to operator. Operator posted.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Plastic bag with towels in hand sink at entrance to back of the house. Operator removed.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Bar front hand sink.
- Code 53, Manager certification and employee training: No person in charge present during hours of operation.
  Operator arrived during inspection.
  Fixed on the spot
Basic8
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Octopus thawing at room temperature at prep table.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Case of oil stored on the floor by fryer on cooks line.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Scoop by microwave at cooks line in standing water 69f.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  1 st Display case sliding door missing.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. First display case ambient temperature 48°F
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  By dish machine hand sink
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Provided form to operator he posted in back of the house.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.