Kingdom Sushi
1239 S Federal Hwy, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1608746
What drove the grade
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection1 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 4 basic (1 repeat)-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee drinking coffee from an open glass cup, after, opened container of cooked shrimps without washing hands first. After educated employee on proper hand wash p, employee washed hands.
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Quaternary test strips
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Dishwasher area, employee provided.
Fixed on the spot
Basic4
Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Octopus and crab sticks, employee placed back inside walk in cooler.
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Walk in cooler- several bags and containers of employee food. Manager removed.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Lower cooler- two open bottles of water, employee removed.
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
Employee closed lid.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.