Kj Chinese and Sushi
Last inspected: Apr 15, 2026
47
Score
Across the available record, Kj Chinese and Sushi has nine inspections on file, the first dated 2022. The most recent report on file is from Apr 15, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to nine violations.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up five times.
That's lower than the typical Marco Island restaurant, which scores around 77. This restaurant has more on its record than most do.
9
Inspections
3
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In a rice cooker on the cook line cooked rice (88F - Cold Holding). Per operator the rice was cooked more than 5 hours prior. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In a rice cooker on the cook line cooked rice (88F - Cold Holding). Per operator the rice was cooked more than 5 hours prior. See stop sale.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. In the kitchen there is a 6 pound can of gel chafing fuel stored on top of a make table cooler. Operator removed the gel chafing fuel from the kitchen. **Corrected On-Site**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. There is an unlabeled chemical spray bottle in the server station by the sushi station. Operator had the spray bottle labeled. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. There are handle less containers tubs of soy sauce and sugar. Operator discarded the handleless containers. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. There is an employee drink on a cutting board in the kitchen. Operator removed the employee drink. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is an employee cellphone on top of a stack of clean plates on top of a make table cooler in the kitchen. Operator removed the cellphone and moved the plate to the dishwasher. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters. **Repeat Violation**
23-03-4
47
Nov 13, 2025
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On the shelves in dry storage, not segregated from undamaged cans there is 1 can of oyster sauce and one can of soy sauce with severely dented rims and 1 can of bamboo shoots with a severely dented side. See stop sale.
01B-01-4
High Priority - Non-food grade paper/paper towel used as liner for food container. There are non food grade paper towels in contact with egg rolls. Operator replaced the paper towels with deli paper. **Corrected On-Site**
14-86-1
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler raw chicken is stored above raw beef. Operator moved items to proper storage. **Corrected On-Site**
08A-20-5
Basic - Equipment in poor repair. The door gasket and heat strio on the walk in freezer door are damaged.
14-11-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a black mold like substance on the ice chute in the ice machine. Operator cleaned and sanitized the ice chute. **Corrected On-Site**
22-20-5
Basic - Damaged/spoiled/recalled food not properly segregated. On the shelves in dry storage, not segregated from undamaged cans there is 1 can of oyster sauce and one can of soy sauce with severely dented rims and 1 can of bamboo shoots with a severely dented side. See stop sale.
08B-20-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a heavy buildup of ice inside the upright freezer by the dishwasher.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.there is a buildup of grease on the hood filters.
23-03-4
50
Jan 27, 2025
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. There are two dried rodent droppings on the floor of a outside storage shed. Operator swept up the droppings and mopped the area.
35A-04-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In the reach in cooler of the sushi station there is one 8 ounce package of tuna that has not been removed from the reduced oxygen packaging prior to thawing as directed on the package. See stop sale.
01B-13-4
High Priority - Toxic substance/chemical improperly stored. There is a a can of sterno stored next to palm sugar above a make table. Operator removed the sterno. **Corrected On-Site**
41-10-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. The women's restroom door is not self closing. **Repeat Violation**
32-04-4
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. In the reach in cooler of the sushi station there is one 8 ounce package of tuna that has not been removed from the reduced oxygen packaging prior to thawing as directed on the package. See stop sale.
06-09-1
Basic - Equipment in poor repair. The door to the ie machine is broken and comes off in your hand when opened.
14-11-5
Basic - Food stored on floor. There are cases of shrimp and assorted sauces stored on the floor in the walk in freezer and walk in cooler.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a heavy buildup of ice inside the white upright freezer by the dishwasher.
14-69-4
Basic - Ice scoop handle in contact with ice. In the ice machine. Operator moved the scoop to proper storage. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils stored in 85F water, operator drained the water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters. **Repeat Violation**
23-03-4
43
Sep 16, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce. In the under counter cooler in the sushi station raw fish is stored over unwashed kale. Operator removed the kale. **Corrected On-Site**
08A-04-5
High Priority - Toxic substance/chemical improperly stored. There is a chemical spray bottle stored over a container of cooked rice in the kitchen. Operator moved the chemical spray bottle to the floor. **Corrected On-Site**
41-10-4
Intermediate - Identity of food or food product misrepresented. Escolar is listed as (white tuna) on the menus. Operator blacked out the name (white tuba) on the menus. **Corrective Action Taken**
52-01-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided operator with a copy of time as a public health control. Operator completed the procedure during the course of the inspection. **Corrected On-Site**
03F-10-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice in the white upright freezer by the dishwasher.
14-69-4
Basic - Ice scoop handle in contact with ice in the ice maker at the sushi bar. Operator moved the ice scoop to proper storage. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Both the walk-in cooler and freezer have rusted and pitted shelves.
14-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. The women's bathroom door does not automatically close.
32-04-4
47
Oct 30, 2023
Routine - Food
No violations found.
100
Aug 4, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-08-04: Violation time extended to the 60 day callback due 10/1/2023 **Time Extended**
11-26-1
90
Aug 2, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the glass door reach in cooler by the upright oven raw shell eggs are stored over blanched vegetables. In the two door under counter cooler at the entrance to the cook line raw chicken is stored over cooked chicken. Operator moved items to proper storage order. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler by the dish pit, pork dimsum (46F - Cold Holding); cooked chicken (48F - Cold Holding); cooked pork (56F - Cold Holding). Operator moved all items to another cooler. **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. The hand sink by the dish pit has been used as a dump sink, there are large food pieces inside.
31A-11-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ there is no proof of a certified food safety manager for the establishment. **Warning**
53A-07-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand sink in the service area. Operator supplied paper towels. **Corrected On-Site**
31B-02-4
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. **Warning**
11-26-1
Basic - Wet mop not stored in a manner to allow the mop to dry.there is a wet mop stored on the floor next to the dish machine.
42-01-4
Basic - Cardboard used to line food-contact shelves. There is cardboard lining shelves in the dry storage area. Operator removed the cardboard. **Corrected On-Site**
14-05-4
45
Apr 6, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the make table cooler by the dish washing area raw ground pork is stored over containers of cream cheese stuffed dumplings. Operator moved items to proper storage order. **Corrected On-Site**
08A-05-6
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. Inspector provided the operator with the employee reporting agreement. **Corrective Action Taken**
11-26-1
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. Inspector provided the operator with a written procedure for the cleaning of vomiting and diarrhea. **Corrective Action Taken**
11-27-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk-in cooler there is a leftover pizza on top of a case of eggplant.
08B-49-4
Basic - Employee preparing food in customer section of dining area. An employee is cleaning snow peas on a table in the dining room.
08B-48-4
Basic - In-use wet wiping cloth/towel used under cutting board. There is a wet towel under a cutting board on the prep table next to the steam table.
21-04-4
Basic - No Heimlich maneuver/choking sign posted. Inspector provided the operator with a choking poster. **Corrective Action Taken**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters and dripping from the hood.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. There is a wet wiping cloth on top of the two door reach in cooler next to the flat top grill.
21-12-4
52
Aug 30, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. In the dry storage shed, 1 five pound can ground bean sauce, 1 six pound twelve ounce can pineapple chunks, 1 five pound can oyster sauce all with dented rims. Repeat violation from 12/14/2021. **Repeat Violation** **Warning**
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the double door under counter reach in cooler across from the steam table raw chicken is stored over cooked chicken. Operator moved items to proper storage order. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.This is a repeat violation from 12/14/2021. **Repeat Violation** **Warning**
53B-05-5
Basic - Damaged/spoiled/recalled food not properly segregated. In the dry storage shed, 1 five pound can ground bean sauce, 1 six pound twelve ounce can pineapple chunks, 1 five pound can oyster sauce all with dented rims. **Warning**
08B-20-4
Basic - Food stored on floor. There are multiple cases of food stored on the floor in the walk-in cooler and walk-in freezer. **Warning**
08B-38-4
61
Frequently Asked Questions
When was Kj Chinese and Sushi last inspected?
The most recent health inspection at Kj Chinese and Sushi on file is from Apr 15, 2026. The public record contains nine inspections in total.
What is the most common violation at Kj Chinese and Sushi?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Kj Chinese and Sushi.
How does Kj Chinese and Sushi compare to other restaurants in Marco Island?
Kj Chinese and Sushi most recently scored 47 out of 100, which is lower than the Marco Island average of 77.
Has Kj Chinese and Sushi's inspection record improved over time?
No. Recent inspections at Kj Chinese and Sushi have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Kj Chinese and 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 Kj Chinese and Sushi inspected?
Based on the inspection history on file, Kj Chinese and Sushi is inspected around two times per year on average.
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