Asahi Hibachi & Sushi
3331 South Orange Blossom Tr, Kissimmee, FL 34746 · Permanent Food Service · License 5911129
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 6 routine inspection2 high priority (no follow-up needed, 2 repeats), 1 intermediate (fixed on the spot, 1 repeat), 6 basic-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 6, 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.
9 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 lettuce; raw shrimp over soy sauce in walk-in cooler. Raw chicken over cooked vegetables in reach-in freezer by dishmachine.
Repeat violation
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Splitter attached; vacuum breaker placed at top of splitter, needs to be on bottom left of splitter.
Repeat violation
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Vegetables draining in handwashing sink next to dishmachine. Two ladles in handwashing sink at end of cookline, operator removed.
Fixed on the spotRepeat violation
Basic6
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed vegetables over cooked noodles in walk-in cooler.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on shelf above prep table on cookline with other seasonings. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic container inside sauce container in walk-in cooler. Operator removed.
Fixed on the spot
Equipment in poor repair.
Torn gaskets on reach-in coolers at cookline.
Code 21, Wiping cloths and linens: Wet wiping cloths stored in detergent and sanitizer mixed together.
Sanitizer by soda machine in kitchen.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
2025 displayed.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.