Mr Ks Chinese Cuisine and Sushi
Last inspected: Jan 22, 2026
32
Score
Mr Ks Chinese Cuisine and Sushi appears in inspection records 10 times, starting in 2022. On Jan 22, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up roughly the same number of issues each time, hovering near nine violations per visit.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing five times across the record.
Mr Ks Chinese Cuisine and Sushi's latest score of 32 falls below the Orlando average of 79. The pattern in the record is worth a careful look.
10
Inspections
3
Critical latest
3
Major latest
8
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer was out,operator replaced sanitizer and ran several times and dish machine started sanitizing **Corrected On-Site**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs stored over walnuts at reach in cooler on cooks line Raw chicken stored over raw beef at walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice in ice bin meant for drinks
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cooks line and small white cutting board at wait staff area
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing sink by exit door
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. Bleach in clear spray bottle under dish machine
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by dish wash area
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates by sushi bar **Corrected On-Site**
24-05-4
Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Container with cut lemons stored in ice bin.Operator removed container
08B-19-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with rice and flour at dry storage area **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line
23-03-4
Basic - Stored food not covered. Egg rolls at walk in freezer on flat pans
08B-12-5
Basic - Trash receptacles not provided where needed in establishment. Hand washing sink at wait staff and hand washing sink in dish wash area
33-06-4
Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink at cooks line Hand washing sink hot water faucet is inoperable at wait staff
29-11-4
32
Oct 27, 2025
Food-Licensing Inspection
No violations found.
100
Jul 31, 2025
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid license during inspection **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef skewers stored over cooked chicken at first low boy reach in cooler across from fryers **Corrected On-Site**
08A-05-6
High Priority - Food stored in ice used for drinks. See stop sale. Container with cut lemons stored on top of ice at ice bin. Discarded less than 2oz of ice and removed in container **Corrected On-Site**
08B-56-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked krab rangoons stored in bowl lined with paper towels,operators switched out with food grade paper **Corrected On-Site**
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table across from cooker on cooks line
22-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men bathroom door
32-04-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates across from sushi bar
24-05-4
Basic - Ice scoop handle in contact with ice. At soda station ice bin **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave handle
23-03-4
Basic - Stored food not covered. Egg rolls on flat pan at walk in freezer
08B-12-5
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 sugar and cornstarch at dry storage **Corrected On-Site**
10-01-5
37
Jan 27, 2025
Complaint Full
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken, raw beef, raw shell eggs over ready to eat salsas at maketable in middle of cook line. Operator reorganized food. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at triple sink area.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at entrance of kitchen by waitstaff area used to drain water from coffee machine with direct line draining into sink.
31A-11-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink at entrance of kitchen on the left.
27-16-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware drying at dishwashing area not stored inverted.
24-05-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine tested at 0ppm. Operator discontinued use and set up triple sink. Triple sink tested at 50ppm chlorine.
16-55-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee drinks on shelves next to single service items at start of cook line. Operator placed in container and labeled for employees. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Observed box with food on floor of walk-in freezer. Bucket of onions on floor of walk-in cooler. Operator moved off of floor. **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching rice, in rice container. Operator fixed. **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink at triple sink.
31B-04-4
47
Sep 23, 2024
Routine - Food
1 critical violation. 2 major violations. 12 minor violations.
View 15 violations
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee chopping broccoli to store in walk in with bare hands. Operator explained process. Employee washed hands and put on gloves. **Corrected On-Site**
09-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table kitchen Can opener
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Silver scrubbing pads in handwashing sink entrance to kitchen and cook line Operator removed **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in fried rice, plastic to go container in pan of chicken Operator removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Front counter area Operator flipped **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. 2024 displayed
50-09-4
Basic - Equipment in poor repair. Ice bin door
14-11-5
Basic - Floor soiled/has accumulation of debris. Walk-in cooler
36-73-4
Basic - Ice scoop handle in contact with ice. Operator removed **Corrected On-Site**
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on top shelf of prep table in kitchen **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing shrimp in sink in bin of water. Must be cold running water Operator turned on water **Corrective Action Taken**
06-01-5
Basic - Walk in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Flour and msg in kitchen **Repeat Violation**
02D-01-5
39
Apr 8, 2024
Routine - Food
5 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
78
Oct 25, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. Bamboo shoots VESUL brand 8lbs
01B-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in cooler. Advised switching positions **Corrected On-Site**
08A-20-5
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. Provided information to make kit.
11-27-4
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. CHUN JIAO LI NEW EMPLOYEE ONE MONTH.
53B-13-5
Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. Several boxes out and in use. **Corrective Action Taken**
25-25-4
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled. Operator states he has an appointment for NOVEMBER 1.
23-24-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard under all food and single service items in kitchen.
14-45-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 125f. Advised 135 or hotter!
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
45
May 10, 2023
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef skewers over cooked fried chicken inside reach in cooler in front of the wok station
08A-05-6
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen
36-34-5
Basic - Food not stored at least 6 inches off of the floor. Observed oil containers directly on the floor Observed case and buckets with food directly on the floor in walk in freezer **Corrected On-Site**
08B-47-4
Basic - Food-contact surface not smooth and easily cleanable. Observed shelf table soiled and rusted **Repeat Violation**
14-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -kitchen fans are dusty **Repeat Violation**
23-03-4
67
Mar 30, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - - From initial inspection : 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. Provided forms - From follow-up inspection 2023-03-30: **Time Extended**
11-27-4
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. Provided forms - From follow-up inspection 2023-03-30: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Dish area. - From follow-up inspection 2023-03-30: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook, added hat **Corrected On-Site** - From follow-up inspection 2023-03-30: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable. Bottom self of prep table. - From follow-up inspection 2023-03-30: **Time Extended**
14-13-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover **Repeat Violation** - From follow-up inspection 2023-03-30: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2023-03-30: **Time Extended**
14-17-4
64
Oct 18, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
58
Frequently Asked Questions
When was Mr Ks Chinese Cuisine and Sushi last inspected?
The most recent health inspection at Mr Ks Chinese Cuisine and Sushi on file is from Jan 22, 2026. The public record contains 10 inspections in total.
What is the most common violation at Mr Ks Chinese Cuisine and Sushi?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Mr Ks Chinese Cuisine and Sushi.
How does Mr Ks Chinese Cuisine and Sushi compare to other restaurants in Orlando?
Mr Ks Chinese Cuisine and Sushi most recently scored 32 out of 100, which is lower than the Orlando average of 79.
Has Mr Ks Chinese Cuisine and Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Mr Ks Chinese Cuisine and Sushi have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Mr Ks Chinese Cuisine 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 Mr Ks Chinese Cuisine and Sushi inspected?
Based on the inspection history on file, Mr Ks Chinese Cuisine and Sushi is inspected around three times per year on average.
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