Kiku Sushi
Last inspected: Apr 16, 2026
67
Score
Kiku Sushi appears in inspection records eight times, starting in 2023. The latest inspection on file is from Apr 16, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around eight violations each.
Looking across the full record, “bowl or other container with no handle used to dispense food” is the recurring theme, flagged five times.
Kiku Sushi's latest score of 67 falls below the Osprey average of 74. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit for chlorine bleach. Observed quaternary test strips.
16-37-1
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. Emailed operator plan. **Corrected On-Site**
11-27-4
Basic - Bowl or other container with no handle used to dispense food.Observed no handle deli container in rice, salt, and sugar bins. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.Observed scoop handle in cornstarch. Operator removed. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed grease buildup on hood filters. Observed black substance on walkin cooler door gasket.
23-03-4
Basic - Plumbing system in disrepair. Observed at sushi area hand sink, hot water faucet in disrepair.
29-08-4
67
Jul 17, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
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. Observed sushi rice held at time as public health control not properly time marked. The operator placed a time on the sushi rice. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed lettuce in the walk in cooler. Observed raw tuna stored over unwashed cucumbers in the walk in cooler. The operator properly stored the raw foods. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the raw eggs have been stored for approximately 1 hour. The operator emptied half of the contents and stored in the walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near the three compartment sink. The operator provided paper towels for the hand sink. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles used as scoops for multiple foods in the kitchen. **Repeat Violation**
14-01-5
Basic - Carbon dioxide tanks not adequately secured. The operator secured the tanks. **Corrected On-Site**
51-11-4
Basic - Employee with no hair restraint while engaging in food preparation. The employee put on a hair restraint. **Corrected On-Site**
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use scoops for rice stored in 85F standing water. The operator removed the scoops from the standing water. **Corrected On-Site** **Repeat Violation**
10-07-4
47
Jan 17, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Non-food grade paper towel used as to wrap raw salmon in the reach in cooler at the front counter.
14-86-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a plastic container stored inside the handwashing sink near the ice machine. The operator removed the container from the hand sink. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for flour on the cook line. The operator removed the container from the flour. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on reach in cooler door handles.
23-24-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops stored in 73F standing water. The operator properly stored the scoops. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed tools stored with single-use articles in the storage area. The operator properly stored the tools. **Corrected On-Site**
42-03-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses at the front counter. The operator properly stored the wet cloths. **Corrected On-Site**
21-12-4
55
Aug 21, 2024
Routine - Food
4 critical violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed onions in the walk in cooler. The operator properly stored the raw shell eggs. **Corrected On-Site**
08A-04-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle raw chicken with gloves then handle a fryer basket handle without changing gloves and washing hands.
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tofu (55F - Cold Holding); hard boiled eggs (63F - Cold Holding) in the glass door reach in cooler in the kitchen. The operator stated the above foods had been held overnight. The operator discarded the foods. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (55F - Cold Holding); hard boiled eggs (63F - Cold Holding) in the glass door reach in cooler in the kitchen. The operator stated the above foods had been held overnight. The operator discarded the foods. **Corrected On-Site**
03A-02-5
Basic - Ice scoop handle in contact with ice in the soda dispenser ice bin at the server station. The operator properly stored the ice scoop. **Corrected On-Site**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for rice not stored above the food. The operator properly stored the scoop handle. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use scoops for rice stored in 81F standing water. The operator removed the scoops from the standing water. **Corrected On-Site**
10-07-4
Basic - Ice buildup in the glass door reach-in cooler in the kitchen.
14-69-4
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl with no handle used as a scoop for garlic in the walk in cooler. The operator removed the plastic bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide tanks not adequately secured near the bag in box sodas in the back of the kitchen.
51-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in the walk in cooler.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on the make line behind the front counter. The employee properly stored the cell phone.
40-06-5
37
Mar 20, 2024
Food-Licensing Inspection
3 critical violations. 5 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
39
Oct 31, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cut vegetables in the reach in cooler. The operator properly stored the raw beef. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink at the entrance to the kitchen. The operator provided soap to the hand sink. **Corrected On-Site**
31B-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in the glass door reach in cooler in the kitchen. The operator properly stored the employee food. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cigarettes stored on a shelf with single-service foil sheets and white pepper. The operator removed the employee item. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed a bag of onions stored on the floor in the kitchen. The operator properly stored the bagged onions. **Corrected On-Site**
08B-38-4
Basic - In-use spatula stored in standing water less than 135 degrees Fahrenheit on the cook line. The operator removed the spatula for sanitization. **Corrective Action Taken**
10-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for uncooked rice not stored above the food. The operator properly stored the scoop handle. **Corrected On-Site**
10-01-5
61
Jul 5, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee use bare hand contact for wasabi while preparing a to go container. The employee discarded the wasabi and was educated on proper glove protocols. **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken, beef, and shrimp stored over unwashed vegetables in the walk in cooler. The operator properly stored the raw food products. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and beef stored over ready to eat cooked noodles in the reach in cooler on the cook line. The operator properly stored the raw food products. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink in the prep area. The operator provided paper towels for the sink. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled near the handwashing sink in the prep area. The operator labeled the spray bottle. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle used as scoops for sauces in the kitchen. The operator removed the plastic containers from the sauces. **Corrected On-Site**
14-01-5
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. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator removed the tuna from the packaging. **Corrected On-Site**
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored in the reach in cooler at the front counter not segregated from food for the public. The operator properly stored the employee food. **Corrected On-Site**
08B-49-4
Basic - Open dumpster lid. The operator closed the dumpster lid. **Corrected On-Site**
33-16-4
43
Mar 8, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Kiku Sushi last inspected?
The most recent health inspection at Kiku Sushi on file is from Apr 16, 2026. The public record contains eight inspections in total.
What is the most common violation at Kiku Sushi?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited five times, more than any other issue at Kiku Sushi.
How does Kiku Sushi compare to other restaurants in Osprey?
Kiku Sushi most recently scored 67 out of 100, which is lower than the Osprey average of 74.
Has Kiku Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Kiku Sushi have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Kiku Sushi 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 Kiku Sushi inspected?
Based on the inspection history on file, Kiku Sushi is inspected around three times per year on average.
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