KIZUNA ASIAN BUFFET & SUSHI
12173 S APOPKA VINELAND RD
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 10 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 5/1/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/1/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/30/2025
High Priority
3
Intermediate
3
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed lighter and measuring tape stored on the shelves on the cook line. Warning
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. observed container stored inside sugar bulk container. Recommend scoop for sugar Repeat Violation Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw frog legs stored above cooked ribs inside reach in cooler. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked raw chicken 52°f, raw beef 44°f, shrimp 50°f, Krab salad 46°f.top panel of reach in cooler Stored inside reach in cooler per Manager less than 4 hours recommend to quick chill product. Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed windex stored with plastic gloves on the shelves. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards has red discoloration on the surface located on the cook line. Can opener blade has old food debris left on the blade. Warning
- 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Observed sanitize bucket unlabeled used in the kitchen. Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.observed wonton not dated marked stored inside reach in cooler. Warning
Food safety inspection conducted on 4/30/2025 revealed 8 total violations (3 high priority, 3 intermediate, 2 basic).
Inspection on 1/8/2025
High Priority
1
Intermediate
2
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed one CO2 cylinder not properly secured in the dry storage room.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water throughout the kitchen, employee mop the floor at time of inspection.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed food debris spilled on the kitchen floor in the back kitchen area.
- 14-49-4:Basic - Hood filters/grease extractors not designed to be easily removable for cleaning. Observed hood filter broken underneath fire system, not able to clean filters properly( hood) hibachi grill area.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed container in the rice bin, must use scoop
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food spoiled on the bottom and side panels reach in cooler located on the cook line.
- 08B-12-5:Basic - Stored food not covered. Observed wontons not covered stored inside reach in freezer.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusty shelves inside walk in cooler spoke with Manager will be replacing shelves in March 2025.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths stored on the counter also hanging on the transport cart, near three compartment sink.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked krab temperature 45°f on hibachi grill top panel cooler. Checked shrimp 44°f, raw beef 44°f stored on top panel reach in cooler on the cook line per employee less than 4 hours open at 11 am Recommend to quick chill food items in the freezer. **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener has old food debris stuck on blade. Slicer has old seeds on the surface Repeat Violation
- 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Observed sanitize bucket unlabeled used in the kitchen
Food safety inspection conducted on 1/8/2025 revealed 12 total violations (1 high priority, 2 intermediate, 9 basic).
Inspection on 12/10/2024
High Priority
6
Intermediate
3
Basic
8
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water on the prep counter
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing in the kitchen Repeat Violation
- 36-11-4:Basic - Floors not maintained smooth and durable. Observed broken floor tiles in the dish washer area.
- 08B-38-4:Basic - Food stored on floor. Observed three containers of oil stored on the floor located on cook line.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer inside reach in cooler located in Hibachi grill.
- 51-18-6:Basic - No copy of latest inspection report available. Observed no copy of last inspection
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease dripping down on the hood filters underneath fire suppression system.(cook line)
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusty storage shelves inside walk in cooler.
- 22-41-4:High Priority - 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. Checked dishmachine three times not sanitizing properly 0 ppm chlorine final rinse Manager prime the sanitizer manually dispensing 50ppm chlorine recommend to check dishmachine daily.
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed fried noddles and green onions not underneath the sneeze guard on the buffet line. Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above ready to eat vegetables inside reach in cooler (hibachi grill)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature shrimp 46°f, raw beef 52°f, raw chicken strips 45°f stored on top panel of reach in cooler (cook line) less than 4 hours recommend to quick chill food items or use ice bags. **Corrective Action Taken**
- 03F-02-5:High Priority - 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 and the time removed from temperature control cannot be determined. Observed the chart used for Time no time marked on the log, for hot bar spoke to Manager food set out on buffet line at 11am. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of rice 101°f recommend to reheat 165°f product.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade has food debris left on the surface.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed scouring pad stored inside hand wash sink located in the hibachi grill. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw tuna krab avocado roll not properly marked on the buffet line. Corrected On-Site Repeat Violation
Food safety inspection conducted on 12/10/2024 revealed 17 total violations (6 high priority, 3 intermediate, 8 basic).
Inspection on 6/25/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards has yellow discoloration on the surface. Repeat Violation Warning - From follow-up inspection 2024-06-25: Operator will resurface cutting board by next routine inspection. **Time Extended**
Food safety inspection conducted on 6/25/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 6/21/2024
High Priority
7
Intermediate
4
Basic
10
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed build up of food debris on the door handles Repeat Violation Warning
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 cylinders not secured in the dry storage room. Warning
- 21-17-4:Basic - Clean linens stored on floor. Observed clean linen son the floor Warning
- 35A-03-4:Basic - Dead roaches on premises. Observed 8 dead roaches Three dead roaches under the cook line Six dead roaches under the three compartment sink. Two dead roaches behind the reach in cooler on the cook line. Four dead roaches in the kitchen prep area. Warning
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water throughout the kitchen. Warning
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed food debris spilled on the floor. Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed food debris on the floor throughout the kitchen. Warning
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed cracked floor tiles throughout the kitchen Warning
- 36-24-5:Basic - Hole in or other damage to wall. Observed hole in the wall behind 3 compartment sink. Dish machine also cook line. Repeat Violation Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled underneath the dish machine Warning
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed fried noddles stored not protected on the buffet line. Corrected On-Site Warning
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee working in the hibachi grill cracked eggs wearing gloves without washing hands. Warning
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of roach spray stored in the hibachi grill near the hand wash sink. Corrected On-Site Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored directly above raw tuna inside reach in cooler. Repeat Violation Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach crawling on floor on the cook line. Repeated violation 4/9/2024. Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of shrimp 46°f, raw chicken 47°f, raw beef stored inside top panel of the reach in cooler. Located on cook line, per employee stored in cooler less than 4 hours. Observed reach in cooler unplugged in the back. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed glass cleaner stored with seasoned on the storage shelves located on cook line. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards has yellow discoloration on the surface. Repeat Violation Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed spicy tuna on the buffet line no disclosure of raw on the name tag. Several items on the buffet line tag must be corrected spoke to Manager. Warning
- 08B-05-4:Intermediate - No monitoring of buffet/salad bar by employee trained in safe operating procedures. No employee or Manager monitoring the buffet line Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap for hand wash sink located in the server area front line. Warning
Food safety inspection conducted on 6/21/2024 revealed 21 total violations (7 high priority, 4 intermediate, 10 basic).
Inspection on 4/9/2024
High Priority
1
Intermediate
1
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 16-15-4:Basic - - From initial inspection : Basic - Accumulation of debris on dish racks Warning - From follow-up inspection 2024-04-09: **Time Extended**
- 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2024-04-09: **Time Extended**
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - reach in freezer Warning - From follow-up inspection 2024-04-09: **Time Extended**
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-04-09: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. - in dry storage area Warning - From follow-up inspection 2024-04-09: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of bulk food containers - walk in cooler shelves soiled Warning - From follow-up inspection 2024-04-09: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - below dish machine Warning - From follow-up inspection 2024-04-09: **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb - below hand wash sink at sushi bar Warning - From follow-up inspection 2024-04-09: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board in sushi area stained Warning - From follow-up inspection 2024-04-09: **Time Extended**
Food safety inspection conducted on 4/9/2024 revealed 9 total violations (1 high priority, 1 intermediate, 7 basic).
Inspection on 4/9/2024
High Priority
5
Intermediate
2
Basic
11
Total
18
Disposition: Facility Temporarily Closed
Inspection Details:
- 16-15-4:Basic - Accumulation of debris on dish racks Warning
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Warning
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - reach in freezer Warning
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - drink cups at server station Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. - below wok station, up against wall Warning
- 36-24-5:Basic - Hole in or other damage to wall. - in dry storage area Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of bulk food containers - walk in cooler shelves soiled Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - below dish machine Warning
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. - at server station Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - knives washed at hand wash sink at sushi bar, wiped, then wiped with moist wiping cloth Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. - cooked chicken stored in blue bag and box labeled raw chicken Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over cheese and milk in walk in cooler Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. - 2 on door frame leading into kitchen - 1 on wall next to hand wash sink at cook line - 2 inside hinge of chest freezer - 2 on floor below reach in cooler - 4 on bottom side of reach in cooler - 1 crawling floor at cook line - approximately 4 on bottom side cook line cooler - excess of 30 on bottom side of wok station __ total of 46 live roaches Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb - below hand wash sink at sushi bar Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board in sushi area stained Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - knives soaking in water in hand wash sink at sushi bar Warning
Food safety inspection conducted on 4/9/2024 revealed 18 total violations (5 high priority, 2 intermediate, 11 basic).
Inspection on 8/1/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled White cutting board used in the sushi area has turned yellow, recommend to replace. Repeat Violation - From follow-up inspection 2023-08-01: Checked cutting boards have not been replaced or resurface located in the sushi bar. Checked can opener cleaned **Time Extended**
Food safety inspection conducted on 8/1/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 7/31/2023
High Priority
3
Intermediate
4
Basic
2
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 33-17-4:Basic - Garbage can soiled. Observed three trash cans soiled on the exterior stored in the kitchen. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed terrible black mold like growth underneath the drain board on the wall in the dishmachine area.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees start work without washing hands on the Cook line.
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of hot shot for roaches stored inside sushi bar area, operator removed. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of raw chicken 44°f bean sprouts 49°f stored on the buffet( Hibachi Grill) stored less than 4 hours per Manager. Recommend to quick chill immediately. Checked temperature in the walk in cooler lo mein 45/46°f, raw chicken 48°f, krab 46°f Chicken 44°f per operator food was marinated less than 4 hours stored in the walk in cooler will check temperatures on Tuesday 8/1/2023. Owner notify refrigeration company to adjust the thermostat lower to maintain proper temperature. **Corrective Action Taken** Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Information given to Owner at time of inspection
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled White cutting board used in the sushi area has turned yellow, recommend to replace. Repeat Violation
- 08B-05-4:Intermediate - No monitoring of buffet/salad bar by employee trained in safe operating procedures. Observed buffet not being monitor the employee has no ideal, spoke to Manager.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lomein and krab mix not dat marked stored inside walk in cooler. Repeat Violation
Food safety inspection conducted on 7/31/2023 revealed 9 total violations (3 high priority, 4 intermediate, 2 basic).