Sushi Kabuki
Last inspected: Oct 31, 2025
29
Score
Public records show eight inspections at Sushi Kabuki stretching back to 2022. The newest entry in the record is dated Oct 31, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around 13 violations each.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded six times.
By comparison, the average Seminole facility scores 71, putting Sushi Kabuki on the weaker side. There are enough flags in the record to merit a second thought.
8
Inspections
3
Critical latest
2
Major latest
12
Minor latest
Inspection History
Oct 31, 2025
Complaint Full
3 critical violations. 2 major violations. 12 minor violations.
View 17 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 and the time removed from temperature control cannot be determined. Sushi rice at bar, time mark updated **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw tempura shrimp (61F - Cold Holding) on cook line, moved to cooler **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over uncovered premade salad bowls in cooler, tuna relocated **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Bowl of raw fish thawing in hand sink on cook line, removed **Corrected On-Site** **Repeat Violation**
31A-09-4
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. **Repeat Violation**
53B-13-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster ovens soiled at sushi bar **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados at sushi bar with stickers present on exterior, discussed properly washing produce prior to use with staff
08B-39-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
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. Electrical surge protector with multiple items plugged in resting on top of electric kettle hot holding soup, removed **Corrected On-Site**
42-03-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish thawing in bowl of standing water Raw beef thawing at room temp on dry storage shelf, moved to cooler **Corrective Action Taken**
06-01-5
Basic - Uncovered food stored near sink exposed to splash. Uncovered shrimp next to hand sink on cook line with no splash guard
08B-54-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cut onions in reach in cooler
08B-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled in kitchen **Repeat Violation**
36-34-5
Basic - In-use tongs stored on equipment door handle between uses. In use tongs on cart handle next to cook line **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 75F standing water **Repeat Violation**
10-07-4
29
Jul 22, 2025
Complaint Full
2 critical violations. 4 major violations. 12 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over krab stick in cooler at sushi bar, order corrected **Corrected On-Site**
08A-05-6
High Priority - Container of medicine improperly stored. Employee prescription medication on counter at sushi bar, removed **Corrected On-Site**
41-07-4
Intermediate - Handwash sink not accessible for employee use at all times. Employee food in hand sink on cook line, removed **Corrected On-Site**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager on duty unable to provide proof of CFM during inspection, other valid certificates provided
53A-02-7
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan not filled out
03F-10-5
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.
53B-13-5
Basic - Ripped/worn tin foil used as shelf cover. Shelf under cook line
14-20-4
Basic - Cardboard used to line food-contact shelves. Equipment cart on cook line **Repeat Violation**
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cloth used as a food-contact surface. Clean glassware stored on wiping cloths on storage racks in center of kitchen
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on cook line
08B-49-4
Basic - Floor soiled/has accumulation of debris. Under cook line **Repeat Violation**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Cook line
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in 82F water on cook line
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster ovens at sushi bar
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
27
Feb 19, 2025
Food-Licensing Inspection
1 major violation. 4 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
74
Sep 18, 2024
Routine - Food
1 critical violation. 4 major violations. 10 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cut lettuce in reach in cooler, order corrected **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at sushi bar blocked by rice warmer
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/ No manager present with CFM at beginning of inspection, manager arrived during inspection **Corrected On-Site** **Repeat Violation**
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form emailed to manager on duty **Repeat Violation**
03F-10-5
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.
53B-13-5
Basic - In-use utensils stored in cracks between pieces of equipment. Between cooler and prep table on cook line
10-17-4
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line **Repeat Violation**
36-73-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table
12B-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen
36-34-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Silver reach in cooler next to dry storage
14-33-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled **Repeat Violation**
23-24-4
Basic - Cardboard used to line nonfood-contact shelves. Metal cart on cook line lined with soiled cardboard **Repeat Violation**
14-45-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cook line **Repeat Violation**
36-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled **Repeat Violation**
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster ovens at sushi bar soiled **Repeat Violation**
22-08-4
35
Apr 12, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on stove surface - From follow-up inspection 2024-04-12: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles - From follow-up inspection 2024-04-12: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean equipment on soiled shelf under cook line - From follow-up inspection 2024-04-12: **Time Extended**
24-06-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn cooler gaskets **Repeat Violation** - From follow-up inspection 2024-04-12: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Accumulation of grease behind cook line Cooler gaskets soiled **Repeat Violation** - From follow-up inspection 2024-04-12: **Time Extended**
23-03-4
74
Feb 6, 2024
Routine - Food
1 critical violation. 6 major violations. 11 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tempura cooked shrimp (86F - Hot Holding) at sushi bar, recommended item be added to time as a public health control
03B-01-6
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Invoices not kept on site for past 90 days, operator brought invoices during inspection **Corrected On-Site**
01D-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on stove surface
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager on duty with no CFM
53A-02-7
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 proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employees present employed over 60 days with no proof of training certificates
53B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager on duty unable to provide written procedures
03F-10-5
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles
23-24-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cook line
36-06-4
Basic - Cardboard used to line nonfood-contact shelves. Equipment cart on cook line **Repeat Violation**
14-45-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean equipment on soiled shelf under cook line
24-06-4
Basic - Duct tape used to repair nonfood-contact surface. Exterior of white fridge on cook line
14-71-4
Basic - Equipment in poor repair. Torn cooler gaskets **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Under cook line **Repeat Violation**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in ice water, removed **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Accumulation of grease behind cook line Cooler gaskets soiled **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature, moved to fridge **Corrected On-Site**
06-01-5
27
Jul 20, 2023
Food-Licensing Inspection
1 critical violation. 6 minor violations.
View 7 violations
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. 0ppm. Operator has bleach onsite and can set up triple sink
22-41-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops in bleach water near dish machine
42-01-4
Basic - Cardboard used to line nonfood-contact shelves. Shelf holding clean cooking equipment under cook line
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
36-34-5
Basic - Equipment in poor repair. Torn cooler gaskets
14-11-5
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of grease on sides of grill and fryers. Cooler gaskets soiled
23-03-4
64
Oct 18, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
64
Frequently Asked Questions
When was Sushi Kabuki last inspected?
The most recent health inspection at Sushi Kabuki on file is from Oct 31, 2025. The public record contains eight inspections in total.
What is the most common violation at Sushi Kabuki?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Sushi Kabuki.
How does Sushi Kabuki compare to other restaurants in Seminole?
Sushi Kabuki most recently scored 29 out of 100, which is lower than the Seminole average of 71.
Has Sushi Kabuki's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Kabuki have averaged around 13 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sushi Kabuki 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 Sushi Kabuki inspected?
Based on the inspection history on file, Sushi Kabuki is inspected around three times per year on average.
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