Oishii Sushi Hibachi & Curry

What the inspector found on Nov. 3, 2026

• High Priority Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee grabbed raw shrimp then he washed hands fir 5 seconds to come up get cooked shrimp, explained to him and he washed properly Fixed during the inspection.
• High Priority Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee returned from bathroom and grabbed tray with cooked sushi, explained to him and he washed hands Fixed during the inspection.
• High Priority Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed fry pan only and hanged it as clean, explained to her and she placed them by dish machine Fixed during the inspection.
• High Priority Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above spicy mayo, sushi reach in cooler, quail egg on shelf above avocado in glass door cooler at sushi area, employee rearranged Fixed during the inspection.
• High Priority Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken on shelf above raw fish, both open, upright freezer by mop sink, rearranged by employee Fixed during the inspection.
• High Priority Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 56f tempura batter siting in ice, employee added it to 4 hrs procedure Fixed during the inspection.
• Intermediate Handwash sink used for purposes other than handwashing. Bucket in hand sink auto cook line, operator moved it Fixed during the inspection.
• Intermediate No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink, employee placed a roll Fixed during the inspection. Repeat violation.
• Intermediate No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For employee that hasn't done employee training, emailed agreement Repeat violation.
• Intermediate 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. One cook here for 6 months
• Intermediate Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles on Sunday
• Intermediate Spray bottle containing toxic substance not labeled. Yellow substance, under hand sink by stove, employee stated it's degreaser
• Basic Accumulation of debris inside warewashing machine. Old food build up inside
• Basic Bowl or other container with no handle used to dispense food. On flour, removed by employee Fixed during the inspection. Repeat violation.
• Basic Carbon dioxide/helium tanks not adequately secured. Ob pen by hand sink at cook line, also 2 by triple sink Repeat violation.
• Basic Cardboard used to line non food-contact shelves. Soiled cardboard as liner above grill
• Basic Equipment in poor repair. Gasket torn in sushi reach in cooler Repeat violation.
• Basic Food storage container/container lid cracked or broken. Container fir raw shrimp cracked, prep cooler, employee changed container Fixed during the inspection.
• Basic Food stored on floor. Rice in bucket in walk in cooler Repeat violation.
• Basic Ice scoop handle in contact with ice. Ice bin, employee removed handle from ice Fixed during the inspection.
• Basic In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water fir rice scoop, employee discarded it Fixed during the inspection.
• Basic Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior panel missing in reach in freezer by mop sink
• Basic No Heimlich maneuver/choking sign posted. None, emailed one Fixed during the inspection.
• Basic Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf and vent in walk in cooler with old build up Repeat violation.
• Basic Outer openings not protected with self-closing doors. Rear door
• Basic Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in glass door upright cooler by fryer Repeat violation.
• Basic Reuse of single-service or single-use articles. Jug made into a scoop, in sugar, employee removed it Fixed during the inspection.
• Basic Walk-in cooler/freezer shelves with rust that has pitted the surface.
• Basic Wet wiping cloth not stored in sanitizing solution between uses. On sushi area

From the Florida Division of Hotels and Restaurants inspection report. Read the state's report.