Nichiwa Japanese Kitchen
10376 E Colonial Drive Unit 126, Orlando, FL 32817 · Permanent Food Service · License 5814802
What drove the grade
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection3 high priority (fixed by the Nov 2 follow-up), 9 intermediate (4 fixed on the spot), 4 basic (1 repeat); intermediate violations cost 18 at most-32
- Extension granted on Sep 2, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitNov 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitSep 2, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
8 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
More time given
Raw animal food stored over or with unwashed produce
More time given
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
More time given
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
More time given
Code 09, Bare hand contact with ready-to-eat food: Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
More time given
Basic2
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
More time given
Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
More time given
- First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. No parasite destruction letter for Tilapia and Escolar served raw.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw pork stored over noodles in freezer . Owner corrected. Corrected On-Site Corrected On-Site Warning
Raw animal food stored over or with unwashed produce
Raw gusiards on top of onions , operator removed. Corrected On-Site Corrected On-Site Warning
Intermediate9
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
White rice made on Monday with no date marked
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Tofu cut last week with no date marked.
Code 09, Bare hand contact with ready-to-eat food: Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.
Operator touched plate after touching raw beef. Inspector asked operator to wash hands and he washed in three compartment sink sink.
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.
No proof for any of the employees . Operator had copy and made employees sign.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Operator washed hands in three compartment sink and also no soap used. Inspector asked operator to wash in hand sink Corrective Action Taken Corrective Action Taken Warning
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand sink in front counter blocked by trays .trays removed .
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Hand sink by three compartment sink, operator replaced
Fixed on the spot
No soap provided at handwash sink.
Hand sink by three compartment sink, operator placed
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Sushi chef and owner dint have the certification.
Basic4
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Oil and flour , soy sauce , tempura , stored on floor by back exit door
Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
slow drain in hand sink located by three compartment sink.
Repeat violation
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Bug zapper light stored over cleaned utensils . Operator removed .
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
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.