DirtyFLRestaurant Inspection Data

SUSHI KICHI

Based on 10 health inspections, SUSHI KICHI in ORLANDO has earned a 2.6/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 10 reports on file

5368 Central Florida Parkway
Orlando, Florida, 32821
Orange County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 10 health inspection reports

All Inspection Reports

3/20/2026· 3w ago

Visit ID: 13561793

Met Inspection Standards

3 high, 1 basic

  • 25-05-4:Basic - Single-service articles improperly stored. Case of cups on floor behind front counter Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cooks begin working with food without washing hands before putting on gloves Operator coached employees on proper hand washing **Corrective Action Taken**
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed chef handle fish for sushi with bare hand. Chef put on gloves **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (47F - Cold Holding); octopus (46F - Cold Holding) top of make table in kitchen. Operator states door was open.

11/13/2025· 5mo ago

Visit ID: 13561514

Met Inspection Standards

1 basic

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Behind front counter Repeat Violation - From follow-up inspection 2025-11-13: **Time Extended**

10/28/2025· 5mo ago

Visit ID: 10873178

Follow-up Inspection Required

2 high, 3 int, 2 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Behind front counter Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Cases of cups on floor behind front counter
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over sauce in reach in cooler Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw tuna (48F - Cold Holding); raw salmon (48F - Cold Holding); cooked egg (51F - Cold Holding); octopus (46F - Cold Holding) top of sushi make table in kitchen. In unit less then 4 hours. Operator will place on ice Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Special of the day roll set, salmon tuna and yellowtail Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind front counter near register Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Front counter near register Repeat Violation

4/30/2025· 11mo ago

Visit ID: 10707055

Met Inspection Standards

1 high, 2 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Behind front counter
  • 08B-38-4:Basic - Food stored on floor. Case of oil in kitchen Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. At sushi make table Corrected On-Site Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Cases of product on floor behind front counter
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Octopus and takoyaki and room temp **Corrective Action Taken**
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Shell eggs in reach in cooler Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to register
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Next to register

10/31/2024· 1y 5mo ago

Visit ID: 10706733

Met Inspection Standards

1 int, 1 basic

  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. At sushi make table - From follow-up inspection 2024-10-31: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sashimi sampler, salmon roe, specials of the day, hamachi, scallop. Warning - From follow-up inspection 2024-10-31: **Time Extended**

10/29/2024· 1y 5mo ago

Visit ID: 8748227

Follow-up Inspection Required

1 high, 1 int, 1 basic

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. At sushi make table
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw tuna (51F - Cold Holding); raw salmon (48F - Cold Holding); Karbala stick (51F - Cold Holding) top of sushi make table. Operator states in unit approximately 30 minutes. Placed items on ice **Corrective Action Taken**
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sashimi sampler, salmon roe, specials of the day, hamachi, scallop. Warning

4/3/2024· 2y ago

Visit ID: 8537406

Met Inspection Standards

1 high, 1 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Bags of opened dry rice on dry storage floor.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed hands with gloves on and did not change gloves.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Handwash sink behind bar. Corrected On-Site

11/8/2023· 2y 5mo ago

Visit ID: 8538083

Met Inspection Standards

2 basic

  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Behind bar - From follow-up inspection 2023-10-27: **Time Extended** - From follow-up inspection 2023-11-08: **Time Extended**
  • 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Salmon at room temperature - From follow-up inspection 2023-10-27: **Time Extended** - From follow-up inspection 2023-11-08: **Time Extended**

10/27/2023· 2y 5mo ago

Visit ID: 8537078

Follow-up Inspection Required

4 int, 3 basic

  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Behind bar - From follow-up inspection 2023-10-27: **Time Extended**
  • 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Case of cups on floor behind bar - From follow-up inspection 2023-10-27: **Time Extended**
  • 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Salmon at room temperature - From follow-up inspection 2023-10-27: **Time Extended**
  • 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Behind bar near pos, soda dispenser in its place Warning - From follow-up inspection 2023-10-27: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu posted on wall. Sashimi sampler, salmon roe, roll set, special roll Warning - From follow-up inspection 2023-10-27: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind bar - From follow-up inspection 2023-10-27: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Behind bar - From follow-up inspection 2023-10-27: **Time Extended**

10/26/2023· 2y 5mo ago

Visit ID: 8364333

Follow-up Inspection Required

1 high, 4 int, 3 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Behind bar
  • 25-05-4:Basic - Single-service articles improperly stored. Case of cups on floor behind bar
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Salmon at room temperature
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.top of sushi make table in kitchen. Out less then 2 hours. Operator placed product on ice **Corrective Action Taken** Repeat Violation Warning
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Behind bar near pos, soda dispenser in its place Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu posted on wall. Sashimi sampler, salmon roe, roll set, special roll Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind bar
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Behind bar