Hoshi Hibachi & Sushi
4741 S Orange Ave, Orlando, FL 32806 · Permanent Food Service · License 5815885
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection2 high priority (fixed on the spot), 6 intermediate (1 fixed on the spot), 10 basic-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 · 2 visitsRoutine inspection
- Follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
More time given
- First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef over cut carrots cooler at cook line Raw fish over krab stick mix in cooler
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper towels used to lined bottom of cooked chicken and cooked shrimp in cooler Wiping cloth top cover for dumplings in chest freezer
Fixed on the spot
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
All sushi items on menu not identified as raw. Consumer advisory but no Asterisk next to each item
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Sharpening stones stored in hand sink at beginning of cookline front counter Cook fill container with water from hand sink at cook line
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Hand sink entrance to cook line
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
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/
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Seasoning mix, flour, sugar containers
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Frozen fish thawing at room temperature at cook line
Fixed on the spot
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Container of soy sauce on floor at front counter
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
In ice bin at soda station
Code 12, Handwashing and hygienic practices: 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.
Open drinks at griddle at front cook line
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup in chest freezer
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Ceiling tile by hot water heater in back area
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Cell phone on prep table at front cook line
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Tanks not secured in back prep area
No copy of latest inspection report available.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.