Kingdom Sushi
Last inspected: Jan 20, 2026
37
Score
The health department has logged 11 inspections at Kingdom Sushi, the earliest from 2022. Kingdom Sushi was last inspected on Jan 20, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near 10 violations per visit.
“No handwashing sign provided at a hand sink used” comes up most often, recorded four times in the inspection record.
That's lower than the typical Orlando restaurant, which scores around 79. There are enough flags in the record to merit a second thought.
11
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
37
Sep 9, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only three employees have employee training cards **Warning** - From follow-up inspection 2025-09-09: **Time Extended**
53B-02-5
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water spout **Warning** - From follow-up inspection 2025-09-09: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 160 seats **Warning** - From follow-up inspection 2025-09-09: **Time Extended**
51-09-4
Basic - - From initial inspection : Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. **Warning** - From follow-up inspection 2025-09-09: **Time Extended**
51-15-4
Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable. Rice nets **Warning** - From follow-up inspection 2025-09-09: **Time Extended**
14-13-4
70
Jul 10, 2025
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
10
Mar 24, 2025
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. At the bar hanging in wine chiller with clean utensils **Corrected On-Site**
41-10-4
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. 0 ppm Changed bucket 50ppm **Corrected On-Site**
22-41-4
High Priority - Displayed food not properly protected from contamination. Portioned sauces on top of shell with microwave Moved to under shelf next to it **Corrected On-Site** **Repeat Violation**
08B-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over cream cheese in triple door reach in cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice (112F - Hot Holding) Less than four hours Advised to use time plan
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. By dish machine **Corrected On-Site** **Repeat Violation**
31B-03-4
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. Only 1 for the establishment
53B-13-5
Intermediate - Spray bottle containing clear toxic substance not labeled at the bar
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Sugar container in dry stock room
14-01-5
Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine at the bar **Corrected On-Site** **Repeat Violation**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop on ice cream freezer 67F **Repeat Violation**
10-07-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Men's and woman's restroom
31B-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop buckets in mop sink closet
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container in dry stock room **Repeat Violation**
02D-01-5
22
Sep 19, 2024
Complaint Full
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
High Priority - Displayed food not properly protected from contamination. Ramekins of sauce above microwave **Corrected On-Site**
08B-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)On table next to stove -cooked mushrooms (47F - Cold Holding); 2) sushi bar -ceviche (51 - Cold Holding) Less than four hours Placed under pan for temperature recovery **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Knife sharpening stones in hand sink at the bar **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. Dish area **Repeat Violation**
31B-03-4
Basic - Wood food-contact surface not properly sealed. Wooden shelves next to three compartment sink
14-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine on sushi line .
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Top of dish machine **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Double door reach in cooler on the kitchen
08B-49-4
Basic - Ice buildup in ice cream reach-in freezer.
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1)Ice cream scooper on top of ice cream freezer 67F 2) bar utensils in shaker at the bar 76F **Repeat Violation**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Men's and woman's restroom
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Pans on shelf and in double door reach in cooler
16-46-4
Basic - Water leaking from lime to water filter for water station in back area.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. 1)Salt container under prep table in kitchen 2) sugar container at the bar **Repeat Violation**
02D-01-5
35
Jul 16, 2024
Routine - Food
No violations found.
100
Jun 20, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Bar with ice machine, hand wash sink, beer cooler and reach in freezer. **Warning** - From follow-up inspection 2024-06-20: **Time Extended**
51-14-7
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. For water spout 11/22 servers area. - From follow-up inspection 2024-06-20: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees at the bar. - From follow-up inspection 2024-06-20: **Time Extended**
31B-04-4
78
Apr 19, 2024
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw whole shell eggs over green onions in triple door reach in cooler **Corrected On-Site** **Repeat Violation**
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon in double door reach in cooler **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Next to soup kettle tofu (46F - Cold Holding) Less than four hours Placed ice bath under container 20 minutes later 41F **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Knife in hand sink in the kitchen **Corrected On-Site** **Repeat Violation**
31A-09-4
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/
53A-05-6
Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Bar with ice machine, hand wash sink, beer cooler and reach in freezer. **Warning**
51-14-7
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. For water spout 11/22 servers area.
29-28-4
Basic - In-use tongs stored on equipment door handle between uses. Oven on cooks line **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar utensils at the bar 79F
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees at the bar.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of fryers on cooks line
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container at the bar and handle also touching sugar. **Corrected On-Site**
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Under table with soup kettle next to clean dishes **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Top of dish machine
12B-07-4
30
Oct 24, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw sushi rolls over unwashed green onions in triple door reach in cooler **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Utensils in hand sink next to dishwasher **Corrected On-Site**
31A-09-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's bathroom door
32-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi bar **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On top of seasoning bag in dry stock room **Corrected On-Site**
40-06-5
Basic - Floor tiles missing and/or in disrepair. By three compartment sink
36-17-5
Basic - Ice buildup in reach-in freezer for ice cream in kitchen
14-69-4
61
Jun 9, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
58
Dec 9, 2022
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 3 door reach in cooler in the kitchen. 1)Raw salmon rolls over cream cheese 2) raw fish over cut cucumbers **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked mushrooms 108F Less than four hours per operator Placed in oven to reheat **Corrective Action Taken**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in the reach in coolers.
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Eder Santos 11/4/19 Fabiana Harung 10/31/19
53B-14-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. By prep table 81F
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On dish machine **Corrected On-Site**
12B-07-4
Basic - In-use ice scoop stored on soiled surface between uses top,of ice machine **Corrected On-Site** **Repeat Violation**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Working containers of food removed from original container not identified by common name. Sugar by fresh orange juice machine **Corrected On-Site**
02D-01-5
45
Frequently Asked Questions
When was Kingdom Sushi last inspected?
The most recent health inspection at Kingdom Sushi on file is from Jan 20, 2026. The public record contains 11 inspections in total.
What is the most common violation at Kingdom Sushi?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited four times, more than any other issue at Kingdom Sushi.
How does Kingdom Sushi compare to other restaurants in Orlando?
Kingdom Sushi most recently scored 37 out of 100, which is lower than the Orlando average of 79.
Has Kingdom Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Kingdom Sushi have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Kingdom Sushi means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Kingdom Sushi inspected?
Based on the inspection history on file, Kingdom Sushi is inspected around four times per year on average.
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