Musashi Sushi Lounge
7675 W Irlo Bronson Memorial Hwy, Kissimmee, FL 34747 · Permanent Food Service · License 5900608
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection6 high priority (1 fixed on the spot), 4 intermediate (2 fixed on the spot), 7 basic-50
- Complaint after follow-up on Aug 20Counts in full until a follow-up finds the problems fixed-20
- Safety score30
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 20, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
9 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
More time given
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Hand washing sink is set up but the pipes underneath the sink are not.There is no water running out of the faucet
Administrative complaint
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
More time given
Basic6
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
More time given
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
More time given
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
More time given
- 1st follow-up visitAug 13, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
11 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
More time given
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
More time given
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
More time given
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
More time given
Basic7
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Cold holding equipment not maintained in good repair.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
More time given
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
More time given
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
More time given
- First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Ceviche,butter, eggs,beef,chicken, shrimp tempura and salmon all temping between 48°F-53°F cold holding.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Ceviche,butter, cream cheese,tuna salmon,octopus eggs,beef,chicken,eel,whipped cream,krab all temping between 48°F-53°F cold holding. Per operator some items were delivered today less than 2 hours,other items were in walk in overnight. Operator placed delivered items today in walk in freezer
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored over raw shell eggs at walk in cooler
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
All fish and vegetables throughout kitchen
Code 22, Food-contact surfaces clean and sanitized: 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. Sanitizing at 0ppm
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Rubbing alcohol stored over sesame in container at storage shelf by office.Operator moved to lower shelf Rubbing alcohol stored on prep table at sushi bar.Operator moved to non food contact surface
Fixed on the spot
Intermediate4
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Hand washing sink at sushi bar has not been installed as shown in new plans approved by plan review
Handwash sink not accessible for employee use at all times.
Hand washing sink by mop sink blocked by table operator moved table
Fixed on the spot
No soap provided at handwash sink.
Hand washing sink at bar. Operator placed squeeze bottle with soap at bar
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Bleach in generic spray bottle at bar
Basic7
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Walk in freezer around door frame Black chest freezer at corner of kitchen
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwave at sushi bar
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Bowls at bar for miso soup
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Ice machine at back of kitchen
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
At entrance to kitchen one ceiling tile missing Ceiling tile at entrance to dish wash area and back past triple sink
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
CO tanks at bar next to soda pouches
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.
- Stop sale
- An order that the food can’t be sold or served.