🪰1,241,883 violations tracked across 67 Florida counties

CAPYBARA RAMEN & SUSHI ORLANDO

8957 INTERNATIONAL DR 401, ORLANDO, FL 32819

License #5811072

🍱 Japanese/Sushi ℹ️
55.8 Grade F / 100

Failing Health Score

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Latest inspection
October 16, 2026 · 20 findings · 6 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

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Inspections on file
2
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on October 16, 2026 shows 20 observation rows: 6 critical, 4 major, and 10 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
21
Coverage note
Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

CAPYBARA RAMEN & SUSHI ORLANDO has a rough inspection history. Would you risk it?

F record

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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: Warning Issued
  • [01B-03-5] Stop Sale issued due to adulteration of food product. 24 packages ROP storage raw chicken
  • [02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Soup
  • [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than 4 hours cooked rice (47-55F - Cold Holding)see stop sale
  • [10-08-5] Ice scoop handle in contact with ice.
  • [10-20-4] In-use tongs stored on equipment door handle between uses.
  • [13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
  • [08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In reach in
  • [16-46-4] Old labels stuck to food containers after cleaning.
  • [14-86-1] Non-food grade paper/paper towel used as liner for food container.
  • [31A-11-4] Handwash sink used for purposes other than handwashing Holding containers of water
  • [36-36-4] Ceiling tile missing. Over sushi machine
  • [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen
  • [35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
  • [41-10-4] Toxic substance/chemical improperly stored. Next to ice
  • [14-10-4] Equipment or utensils not designed or constructed in a durable manner. Metal sponge on bottom of bamboo utensil
  • [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. tapioca (74F - Hot Holding)going to reheat 165°
  • [12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Touched raw salmon and rinsed gloves in hand sink water only and touched a clean knife coached operator
  • [29-08-4] Plumbing system in disrepair. 3 comp sink faucet leaking
  • [03G-50-2] Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Raw chicken
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