Kizuna Sushi & Hibachi

2633 S Hwy 27 Ste 102, Clermont, FL 34711 · Permanent Food Service · License 4509181

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Jul 28, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 18 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
2 high priority (fixed on the spot), 2 intermediate (1 repeat), 15 basic (4 repeats); basic violations cost 12 at most
-25
Safety score75

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul282026

Routine inspection

19 violations found

First visitJul 28, 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.
19 violations found:
- 2 High priority
- 2 Intermediate
- 15 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -commercially processed dumplings (48°F - Cold Holding) -raw chicken strips (47°F - Cold Holding) -raw beef (48°F - Cold Holding) Less than four hours per operator, operator discarded dumplings and moved chicken and beef to walk in freezer for quick chill. Chicken 38°F, beef 34°F
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -raw chicken and beef over cut vegetables in reach in make table on cook line, operator moved raw food to walk in cooler.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -cutting boards under prep table in kitchen -interior of rice cookers in kitchen -dry goods shelves have residue buildup
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  -tea bag and food particles in hand sink on server line and sushi line
Basic15
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  -salt, operator labeled
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  -unwashed lemons over prepped onions in walk in cooler
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  -cook line coolers, operator removed
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  -fryer cabinet handle, operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  -interior of rice cooker is chipped and peeling
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Accumulation of debris on exterior of warewashing machine.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -filters on hood suppression system -exterior reach in coolers on cook line -gaskets on all reach in coolers and walk in cooler -exterior of dry goods container -shelves beside rice cooker in kitchen -curtains leading from kitchen to front area -shelves and cart on sushi line
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  -utensils on sushi line
  Equipment and utensils not properly air-dried - wet nesting.
  -beverage cups on server line
- Code 25, Single-service items: Single-service articles improperly stored.
  -napkins in front area not stored 6 inches off the floor
  Repeat violation
  Single-service articles not stored inverted or protected from contamination.
  -cook line, operator inverted
  Fixed on the spot
- Code 32, Restrooms: Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  -by hand sink by back door
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  -employee bag on top shelf of walk in cooler, operator removed
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.