Kiko Japanese Cuisine
Last inspected: Dec 1, 2025
70
Score
Inspectors have visited Kiko Japanese Cuisine eight times, with records going back to 2022. Inspectors last stopped by on Dec 1, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to five violations per visit.
Across the inspection history, “buildup of food debris/soil residue on equipment door handles” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 76, which Kiko Japanese Cuisine's 70 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Dec 1, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
70
Apr 23, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. April 1, 2025 Operapaid during inspection **Corrected On-Site**
50-17-3
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 beef over raw salmon in reach in freezer. Operator switched **Corrected On-Site**
08A-17-6
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a large pan in sushi area
31A-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on open Saran Wrap box in sushi area Operator removed **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gasket on reach in cooler sushi station torn Reach in freezer kitchen
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave Operator cleaned **Corrected On-Site** **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink in sushi area has food debris in it. Gasket on reach in cooler sushi station
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table in kitchen
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers in sushi area Operator flipped **Corrected On-Site**
25-06-4
50
Dec 6, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
78
Feb 26, 2024
Routine - Food
3 critical violations. 9 minor violations.
View 12 violations
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. - cutting board at sushi bar. Stained and soiled.
22-11-5
High Priority - Nonfood-grade bags used in direct contact with food. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - eggs over sauce bottles **Corrected On-Site**
08A-05-6
Basic - Accumulation of debris inside warewashing machine. - water well of dish machine soiled
16-03-4
Basic - Bowl or other container with no handle used to dispense food. - in bulk rice **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
35B-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. - hand wash sink next to cook line
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - below sushi display case at bar - hood filters
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocado over bottled drinks **Corrected On-Site**
08B-17-4
41
Sep 29, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Carbon dioxide tanks not adequately secured. **Warning** - From follow-up inspection 2023-09-29: **Time Extended**
51-11-4
95
Sep 28, 2023
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. - used to wrap tuna and salmon **Corrected On-Site** **Warning**
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - shell eggs over cut produce **Corrected On-Site** **Repeat Violation** **Warning**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cook line cooler - imitation crab held overnight (52F - Cold Holding); - raw chicken held overnight (48F - Cold Holding); - salmon held overnight (46F - Cold Holding); **Warning**
03A-02-5
High Priority - 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. See stop sale. - sushi rice 111f. Manager states start time was 11:30am **Warning**
03F-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - employee called manager to come in **Corrective Action Taken** **Warning**
53A-05-6
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at dish machine **Repeat Violation** **Warning**
36-27-5
Basic - Buildup of food debris/soil residue on equipment door handles. - small reach in cooler in sushi bar - multiple coolers inside kitchen **Warning**
23-24-4
Basic - Carbon dioxide tanks not adequately secured. **Warning**
51-11-4
35
Apr 12, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with unwashed produce. - shell eggs over sweet potato in corner fridge
08A-04-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - at mop sink
29-34-4
High Priority - Container of medicine improperly stored. -cold medicine stored on shelf with clean plates. **Corrected On-Site**
41-07-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - sushi rice. Emailed operator forms
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. - in sushi vinegar container
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. -cooler in sushi area far right -cooler in cook line
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee beverage on prep counter **Corrected On-Site**
12B-07-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. - on cook line coffee in glass not covered. **Corrected On-Site**
12B-12-5
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. - sushi mixing bowl
14-25-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed mushrooms over cooked noodles and prepared carrots.
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at 3 compartment sink
36-27-5
41
Sep 20, 2022
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
29
Frequently Asked Questions
When was Kiko Japanese Cuisine last inspected?
The most recent health inspection at Kiko Japanese Cuisine on file is from Dec 1, 2025. The public record contains eight inspections in total.
What is the most common violation at Kiko Japanese Cuisine?
Across the inspection record, “buildup of food debris/soil residue on equipment door handles” has been cited three times, more than any other issue at Kiko Japanese Cuisine.
How does Kiko Japanese Cuisine compare to other restaurants in Winter Springs?
Kiko Japanese Cuisine most recently scored 70 out of 100, which is lower than the Winter Springs average of 76.
Has Kiko Japanese Cuisine's inspection record improved over time?
Yes. Recent inspections at Kiko Japanese Cuisine have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Kiko Japanese Cuisine 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 Kiko Japanese Cuisine inspected?
Based on the inspection history on file, Kiko Japanese Cuisine is inspected around three times per year on average.
Nearby Restaurants