Mizu Japanese Steak House & Sushi
1632 W Osceola Pkwy, Kissimmee, FL 34741 · Permanent Food Service · License 5911217
What drove the grade
Employee switched from working with raw food to ready-to-eat food without washing hands.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection1 high priority (no follow-up needed), 8 basic (1 repeat)-12
- Safety score88
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 visitSep 14, 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 priority1
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed employee handle raw salmon then proceeded to touch oil and clean utensils before washing hands. Educated operator.
Basic8
Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the coolest part of the hot holding unit.
All coolers at sushi station.
Repeat violation
Code 08, Food protection and cross-contamination: Stored food not covered.
Several pans of meat uncovered in walk-in cooler.
Fixed on the spot
Food stored on floor.
-Buckets of sauce on cooks line. -Pans of chicken in walk-in freezer.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Two employees on cooks line.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
In female restroom.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.