Kai Asian Street Fare
Last inspected: Feb 20, 2026
58
Score
Public records show 12 inspections at Kai Asian Street Fare stretching back to 2022. On Feb 20, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly eight violations before.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up six times.
That's lower than the typical Winter Park restaurant, which scores around 83. Nothing in the record is alarming, but there's room to improve.
12
Inspections
2
Critical latest
0
Major latest
5
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw beef over limes at prep reach in cooler. Operator removed **Corrected On-Site**
08A-04-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels Used on Spring rolls in reach in freezer
14-86-1
Basic - Bowl or other container with no handle used to dispense food. Small plastic containers with no handle used to scoop soy sauce and flour. Operator discarded **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. At dry storage area
36-36-4
Basic - Floor soiled/has accumulation of debris. Under 3 compartment sink and dry storage area
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets in both reach in coolers
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet at hand wash sink located at cook line
29-11-4
58
Sep 25, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Duct tape used to repair nonfood-contact surface. Microwave handle at cook line
14-71-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice white chest freezer at storage area
14-69-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers at cook line **Corrected On-Site**
25-06-4
82
Mar 26, 2025
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper over RTE vegetables at cook line **Corrected On-Site**
14-86-1
Basic - Duct tape used to repair nonfood-contact surface. Microwave handle
14-71-4
Basic - Bowl or other container with no handle used to dispense food. Deli containers used to scoop flour and soy sauce
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in disrepair at dry storage
36-32-5
Basic - 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. Salmon at cook line
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease Flour containers and lids soiled with food debris
23-03-4
Basic - Standing water in bottom of reach-in-cooler. At cook line
29-49-6
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 00ppm Operator added more sanitizer chlorine 100ppm **Corrected On-Site**
21-07-4
61
Jan 17, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped container of water in hand sink. - From follow-up inspection 2024-11-20: **Time Extended** - From follow-up inspection 2025-01-17: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2024-11-20: **Time Extended** - From follow-up inspection 2025-01-17: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket in reach in cooler by entry way to kitchen torn - From follow-up inspection 2024-11-20: **Time Extended** - From follow-up inspection 2025-01-17: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. In Back kitchen area by ware washing, dry storage, and ice machine - From follow-up inspection 2024-11-20: **Time Extended** - From follow-up inspection 2025-01-17: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach in cooler by entry way to kitchen Gaskets in second prep cooler - From follow-up inspection 2024-11-20: **Time Extended** - From follow-up inspection 2025-01-17: **Time Extended**
23-03-4
74
Nov 20, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2024-11-20: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped container of water in hand sink. - From follow-up inspection 2024-11-20: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-11-20: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket in reach in cooler by entry way to kitchen torn - From follow-up inspection 2024-11-20: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. In Back kitchen area by ware washing, dry storage, and ice machine - From follow-up inspection 2024-11-20: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach in cooler by entry way to kitchen Gaskets in second prep cooler - From follow-up inspection 2024-11-20: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2024-11-20: **Time Extended**
32-04-4
61
Nov 15, 2024
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1st and 2nd prep coolers: tofu, Sprouts, shrimp, egg, butter, pork broth 47F-53F over 4hrs per operator. Operator immediately discarded. other prep cooler: pork broth 50F ( - Cold Holding) over 4hrs per operator. Advised to discard
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1st and 2nd prep coolers: Sprouts, shrimp, egg, butter, pork broth 47F-53F over 4hrs per operator. Operator immediately discarded. other prep cooler: pork broth 50F ( - Cold Holding) over 4hrs per operator. Advised to discard Cooked noodles Cut tomatoes Chicken, Crab, egg,, 45F-53F cold holding ; less than 4hrs per operator. Operator immediately moved to freezer for temperature recovery. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter in steam table Butter in garlic 118F hot holding less than 4hrs per operator. Operator reheat to 165F ( corrected on site). eggs (119F - Hot Holding) in soup vide machine less than 4 hours per operator. Advised to reheat to 165F for temperature recovery. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed for operator. Operator immediately displayed **Corrected On-Site**
02B-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped container of water in hand sink.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ajitama eggs are served undercooked, not identified on menu **Warning**
02B-01-5
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.
53B-13-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. In flour container **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Gasket in reach in cooler by entry way to kitchen torn
14-11-5
Basic - Floor soiled/has accumulation of debris. In Back kitchen area by ware washing, dry storage, and ice machine
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach in cooler by entry way to kitchen Gaskets in second prep cooler
23-03-4
30
Apr 24, 2024
Routine - Food
No violations found.
100
Apr 17, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
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. Chlorine machine with 0 ppm **Warning**
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Kimchi made 4 weeks ago.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Kimchi made 4 weeks ago .
01B-24-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrected On-Site**
11-27-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon kept by rice warmer with temperature of 82F
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. To go bowls kept in cook line facing up **Corrected On-Site**
25-06-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing orders while wearing a watch. **Corrected On-Site**
13-07-4
47
Dec 6, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler at front line
02C-03-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical in spray bottle no label at mop sink **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Rice flour no label. Operator labeled **Corrected On-Site**
02D-01-5
78
Jun 15, 2023
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
90
Jun 14, 2023
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp;bean sprouts;cut tomatoes;kimchi;meatballs;pooled eggs. All items between 47F-60F.Per operator items have been in reach in cooler over 24 hours **Warning**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Shrimp,red peppers and cut tomatoes lined with paper towel
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat in reach in cooler **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shrimp;bean sprouts;cut tomatoes;kimchi;meatballs;pooled eggs. All items between 47F-60F.Per operator items have been in reach in cooler over 24 hours
01B-02-5
Basic - Equipment in poor repair. Reach in cooler at cooks line not holding temperature
14-11-5
Basic - Floor tiles missing and/or in disrepair. On opposite side of cooks line
36-17-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with cornstarch **Corrected On-Site**
10-01-5
47
Dec 28, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1lbs.Rice pudding prepared on 12-17-22
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Rice Pudding 1lbs prepared on 12-17-22,per operator
01B-24-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at dish wash area **Corrected On-Site**
31B-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at back storage area
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at cooks line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood has grease build up
23-03-4
58
Frequently Asked Questions
When was Kai Asian Street Fare last inspected?
The most recent health inspection at Kai Asian Street Fare on file is from Feb 20, 2026. The public record contains 12 inspections in total.
What is the most common violation at Kai Asian Street Fare?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Kai Asian Street Fare.
How does Kai Asian Street Fare compare to other restaurants in Winter Park?
Kai Asian Street Fare most recently scored 58 out of 100, which is lower than the Winter Park average of 83.
Has Kai Asian Street Fare's inspection record improved over time?
Yes. Recent inspections at Kai Asian Street Fare have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Kai Asian Street Fare means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Kai Asian Street Fare inspected?
Based on the inspection history on file, Kai Asian Street Fare is inspected around four times per year on average.
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