ASAHI JAPANESE RESTAURANT

Name: ASAHI JAPANESE RESTAURANT
Address: 2424 SOUTH VOLUSIA AVE, ORANGE CITY, FL, 32763, US
Rating: 0

2424 SOUTH VOLUSIA AVE, ORANGE CITY, FL 32763

License #7405759

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 4 findings · 0 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ASAHI JAPANESE RESTAURANT in ORANGE CITY currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 138 total violations — 21 critical, 9 major, 108 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 19, 2026 shows 4 observation rows: no critical rows, 1 major, and 3 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

138

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Community pulse

Would you eat here?

ASAHI JAPANESE RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Call Back - Admin. complaint recommended
[36-36-4] Ceiling tile missing., at wait station.
[36-73-4] Floor soiled/has accumulation of debris, at sushi bar,
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of stove , fryers and flat top soiled with food debris and grime -Under fiat top soiled with food debris and grime. -low boy freezer gasket soiled with grime. -Freezer chest in storage area, gasket is soiled with grime.

Official DBPR inspection report ↗

Disposition: Warning Issued
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator placed time .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored in walk in cooler over vegetables.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to dispense fried rice in kitchen. Operator removed .
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses, at sushi bar.
[36-36-4] Ceiling tile missing., at wait station.
[36-73-4] Floor soiled/has accumulation of debris, at sushi bar,
[14-31-5] Nonfood-grade bags used in direct contact with food. Shopping bag used to store cooked noodles in kitchen reach in cooler, operator removed .
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on sushi bar counter , near take out container and fish cold holding unit.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Wait station reach in cooler , on door shelf . raw octopus (44F - Cold Holding)/ 2 hours. Operator placed ice. -On kitchen food preparation table shelf, eggs (76F - Cold Holding)/2.5 hours . Operator placed in reach in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of stove , fryers and flat top soiled with food debris and grime -Under fiat top soiled with food debris and grime. -low boy freezer gasket soiled with grime. -Freezer chest in storage area, gasket is soiled with grime.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to dispense fried rice in kitchen reach in cooler. Removed bowl.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In wash ware area, soiled with grime.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Yellowfin tuna thawed in package in walk in cooler . Operator instructed to discard.
[08B-38-4] Food stored on floor. Box lid with bagged avocados stored on food preparation area floor.
[14-69-4] Ice buildup in kitchen reach-in freezer.
[10-08-5] Ice scoop handle in contact with ice. In food rear preparation area ice bin. Operation relocated .
[36-73-4] Kitchen floor soiled/has accumulation of debris., under cooking equipment.
[36-27-5] Kitchen wall soiled with accumulated grease, food debris, and/or dust.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of flat top soiled with encrusted food debris . -under flat top soiled with encrusted food debris. -Stove Top soiled with food debris. -Ventilation hood is laden with grease. -freezer chest gasket soiled with grime at wash ware area and outside freezer chest , enclosed area.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-32-5] Wash ware are ceiling tile shows damage or is in disrepair.
[14-31-5] Nonfood-grade bags used in direct contact with food. Noodles stored in shopping bag in kitchen reach in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna thawed stored over lettuce in walk in cooler . Operator relocated ,.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. See Stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Bar Krab (47F - Cold Holding);less than 4 hours. Operator placed ice.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator placed time in sushi rice.
[31A-11-4] Handwash sink used for purposes other than handwashing. Kitchen hand wash sink , being used as a dump sink. A strainer with food debris in sink.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Low boy kitchen reach in freezer, soiled with food debris,
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[14-05-4] Cardboard used to line food-contact shelves.
[50-09-4] Current Hotel and Restaurant license not displayed. License is not on site.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Opened package of sliced cheddar cheese stored in wait station reach in cooler. Operator relocated.
[14-69-4] Ice buildup in reach-in freezer chest.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris, at wait station.
[36-17-5] Kitchen floor tiles missing and/or in disrepair.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of fryers and under flat top , soiled encrusted with grease and food debris. -Top and front of stove top soiled with food debris . Low boy kitchen reach in freezer, soiled with grime. -rice cooker lid soiled with grime. - wait station area, freezer chest , gasket soiled with grime. -dish machine racks soiled with grime.
[36-73-4] Sushi bar floor soiled/has accumulation of debris, under counter.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored over rice in walk in cooler Operator relocated.
[36-32-5] Wait station ceiling tile shows damage or is in disrepair.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wash ware area wall soiled with dirt.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Operator relocated.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-05-4] Cardboard used to line food-contact shelves.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Yellow fin tuna,
[50-09-4] Current Hotel and Restaurant license not displayed. License is nit on site.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest
[05-09-4] No conspicuously located ambient air temperature thermometer in kitchen Insignia reach in cooler.
[31B-04-4] No handwashing sign provided at a employee bathroom hand sink used by food employees.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fries soiled with encrusted food debris. - stove and under flat top , soiled with food debris, grease and grime, - low boy unit gasket, soiled with food debris and grime, -ventilation hood is laden with grease. -gasket on freezer chest soiled with grime, - soy sauce bucket spiked with food debris in food storage area.
[36-36-4] Wait station , ceiling tile missing.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[36-10-4] Worn, torn and/or soiled floors.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over , onions in walk in cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 3- yellow fin tuna in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar low boy cold holding unit Cooked shrimp 49F , placed 30;minutes ago in unit. operator placed ice.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to dispense brown rice,
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle at suishi bar area.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker at sushi bar ,wearing a watch.
[14-69-4] Ice buildup in freezer chest.
[36-73-4] Kitchen floor soiled/has accumulation of debris.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood laden with grease . -fryers sides soiled with food debris and grease - freezer chest gasket soiled with dirt and grime.
[36-32-5] Salad station area ,ceiling tiles shows damage or is in disrepair.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth at suishi bar, not stored in sanitizing solution between uses.
[36-10-4] Worn, torn and/or soiled floors tiles under three compartment sink.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Fried rice 103F for 4 hours cooling on kitchen table top. Operator placed in reach in cooler.
[22-41-4] 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. 10 ppm
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs stored over raw fish in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese57F /1 hour at sushi bar area. Operator Placed in reach in cooler.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm.
[31A-11-4] Handwash sink used for purposes other than handwashing. Apron stored at washware area sink and bowl stored in kitchen hand sink.
[52-01-4] Identity of food or food product misrepresented. Escolar being used for spicy albacore on menu. Operator removed from menu.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.