Sushi Kabuki

10801 Starkey Rd Unit 18, Seminole, FL 33777 · Permanent Food Service · License 6214472

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Oct 15, 2026 (3 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · no follow-up needed · 18 other violations

How the score was calculated

Starting score100
Violations at the Oct 15 routine inspection
2 high priority (no follow-up needed, 1 repeat), 2 intermediate (fixed on the spot), 15 basic (8 repeats); basic violations cost 12 at most
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Oct152026

Routine inspection

19 violations found

First visitOct 15, 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 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Shell eggs over produce in double door reach in cooler, instructed staff on proper food storage
  Repeat violation
- 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 on cook line was observed eating meal on cook line while wearing gloves, then proceeded to handle raw chicken and touch cooler handles without washing hands or changing gloves. Employee then returned to eating meal. Employee was instructed on proper hand washing and gloves changing through use of a translation app
Intermediate2
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Hand sink in kitchen, manager replaced
  Fixed on the spot
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 3 kitchen employees and 2 servers present with no certified food manager on duty at start of inspection, manager arrived during inspection
  Fixed on the spot
Basic15
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not properly washed prior to preparation.
  Observed a bowl of washed avocados at sushi bar still containing stickers on rind. Staff began removing and rewash
  Fixed on the spotRepeat violation
  Uncovered food stored near sink exposed to splash.
  Bag on onions stored next to hand sink in kitchen with no splash guard, manager moved onions
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Rice scoop in 77°F standing water
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee eating while preparing food.
  Employee on cook line was observed eating meal on cook line while wearing gloves, then proceeded to handle raw chicken and touch cooler handles without washing hands or changing gloves. Employee then returned to eating meal. Employee was instructed on proper hand washing and gloves changing through use of a translation app
- Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
  Shelves lined with torn foil next to and above stove on cook line
  Reach-in cooler shelves with rust that has pitted the surface.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Accumulation of debris on exterior of warewashing machine.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Toaster ovens soiled at sushi bar. Microwave soiled on shelve at cook line
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Accumulation of grease on hood filters
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Cooler and freezer handles heavily soiled near dry storage
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Over kitchen
  Repeat violation
  Floor soiled/has accumulation of debris.
  Heavy accumulation of grease under cook line while wearing
- 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.
  Sunglasses and cell phone on shelf with clean plates over prep table on cook line while wearing
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.