Yamasan Japanese Restaurant
Last inspected: Mar 24, 2026
11
Score
Yamasan Japanese Restaurant Inc, located at 1606 N Mills Ave in Orlando, FL, underwent a high-risk inspection on March 24, 2026, with a score of 11. This inspection resulted in 5 critical, 6 major, and 18 minor violations. The facility has a history of mostly high-risk inspections across its 14 recorded evaluations.
13
Inspections
5
Critical latest
6
Major latest
18
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
5 critical violations. 6 major violations. 18 minor violations.
11
Jan 14, 2026
Routine - Food
3 minor violations.
86
Jan 13, 2026
Routine - Food
2 critical violations. 2 major violations. 14 minor violations.
30
Nov 7, 2025
Routine - Food
1 major violation. 1 minor violation.
86
Nov 6, 2025
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
37
Feb 6, 2025
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
35
Feb 4, 2025
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
30
Jan 29, 2025
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
30
Aug 21, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
43
Feb 9, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
55
Aug 2, 2023
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
14
Feb 24, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
45
Aug 10, 2022
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
33
Violations — Mar 24, 2026 Inspection
Basic - Bowl or other container with no handle used to dispense food. Bowl used in sauce container in walk in cooler and in rice container
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Ceiling tile missing. Over hot water heater **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles have dust build up in kitchen
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons at server station
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket hanging on bag in box soda
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Sushi chefs **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Reach in cooler at cook line Cooler at 44f, re check cooler items 38-43f at this time
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Walk in freezer food on floor
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 92f. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. At sushi bar and at cook line **Repeat Violation**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave cook line Toaster ovens at sushi bar **Repeat Violation**
22-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At ware wash area
38-07-4
Basic - Ripped/worn tin foil used as shelf cover. Shelf under griddle at cook line
14-20-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by ice machine
29-20-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
14-17-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Owner had DM company fix during inspection **Corrected On-Site**
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used in pan with cleaned cut vegetables in cooler
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked fish in freezer at cook line
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shrimp 48f Calamari 49f Pork pot stickers 45f All items in cooler over night
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 48f Calamari 49f Pork pot stickers 45f All items in cooler over night Cooler at 44f, re check cooler items 38-43f at this time
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Owner has just started serving oysters. Only 1 tag at this time
01C-03-4
Intermediate - Equipment drain line draining into handwash sink. Hand sinks at sushi bar have drain lines from sushi fish cooler into basin of sinks
31A-10-4
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu states Black Cod, correct name is Icefish or Sable Fish for menu. **Admin Complaint**
52-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Scrub pads in hand sink basins at sushi bar
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at sushi bar
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles and rice cooked on 3/22 not date marked
02C-02-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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