Kingdom Sushi
5632 International Dr, Orlando, FL 32819 · Permanent Food Service · License 5814794
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F./diced tofu cold ho,ding at 67°F/less than 4 hours/iced/rechecked 45°F in 15 minutes.
How the score was calculated
- Starting score100
- Violations at the Sep 30 complaint inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate, 9 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 30, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F./diced tofu cold ho,ding at 67°F/less than 4 hours/iced/rechecked 45°F in 15 minutes.
Fixed on the spot
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/pre made sushi rolls from 11:30am with no time marked.
Time control plan available.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw salmon stored over green onions Raw chicken and raw beef stored over noodles Kitchen 3 door glass reach in cooler.
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available.
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name./flour, salt containers.
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit./kitchen 3 door glass reach 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./personal food and drink on top shelf/3 door glass reach in cooler.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation./sushi chef.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plate used to scoop sushi rice/sushi bar. Bowl used to scoop flour/under kitchen prep table.
Equipment in poor repair./sushi bar reach in cooler gasket torn.
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees./bar hand sink.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors./kitchen exit door.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.