Oza Izakaya
5310 Central Florida Pkwy, Orlando, FL 32821 · Permanent Food Service · License 5816048
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Jul 17 complaint inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot), 1 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 17, 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.
5 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 or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw scallops over cooked fish in cooler drawer on cookline as well as in walk in cooler on rolling rack
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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. Observed cooks slicing fish for sushi with bare hands. Employees put on gloves
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Pans in sink at dish. Juicer blacking sink near sushi bar
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Observed cook rinsing sanitizer bucket and another rinsing rice in sink in kitchen. Coached employees on proper hand sink usage
Fixed on the spot
Basic1
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
At sushi bar
Fixed on the spot
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.