Sushi Kaizen
5320 W Irlo Bronson Memorial Hwy, Kissimmee, FL 34746 · Permanent Food Service · License 5906039
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Sep 21 complaint inspection2 high priority (fixed on the spot), 4 intermediate (fixed on the spot), 8 basic-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint check
- First visitSep 24, 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.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
C78Complaint inspection14 violations, 2 high priority No follow-up needed
- First visitSep 21, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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 over raw beef, raw beef over raw shrimp, in walk-in cooler. Raw chicken tenders over wontons in walk-in freezer. Raw fish over cooked eel in walk-in cooler. Operator rearranged some items.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Sanitizer at triple sink, and sanitizer bucket by server station tested 0ppm. Operator replaced sanitizer at sink and refilled. Tested 200ppm.
Fixed on the spot
Intermediate4
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator holding sushi rice, lettuce at sushi bar, and egg for tempura at cookline under time. Emailed form to operator, they printed and filled during inspection.
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
2 new employees, no food handler training. Emailed form to operator, they printed and had employees sign during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Containers inside handwashing sink at dish machine. Operator removed.
Fixed on the spot
No soap provided at handwash sink.
Handwashing sink across from triple sink in prep area. Operator placed soap. Handwashing sign missing at handwashing sink at bar. Operator placed sign.
Fixed on the spot
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk containers with sugar and flour at dry storage next to handwashing sink. Operator labeled.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Bulk sauce containers on floor in walk-in cooler.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Two employee drinks on shelving with plastic wrap and other items used with food at sushi bar.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Metal bowls in raw chicken, shrimp, beef and plastic container in sauce at cookline maketable. Operator removed all.
Fixed on the spot
Code 21, Wiping cloths and linens: Clean linens stored on floor.
Bag with clean wiping cloths and aprons on floor by ice machine. Operator removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine along chute.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee bathroom in dry storage area by office.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Ceiling tile missing at reach-in freezer by office.
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.