DirtyFLRestaurant Inspection Data

KINGDOM SUSHI

KINGDOM SUSHI has 4 health inspections on file for its WINDERMERE location, with an overall rating of 2.4/5. Recent inspections indicate some food safety concerns.

6506 OLD BRICK RD STE 100

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 12/3/2025

Inspection #: Visit ID: 10917002

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine./moo sink room. Corrected On-Site Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened water bottle on sushi prep table/ Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair./kitchen glass reach in cooler gasket torn.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor./opened jar of lemon juice/bar/ Corrected On-Site Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice./mop sink room ice machine/ Corrected On-Site
  • 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./sugar container at the bar/ Corrected On-Site
  • 21-04-4:Basic - In-use wet yellow wiping cloth/towel used under cutting board./kitchen prep table. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./sugar scoop handle soiled/bar.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning./shelf above 3 compartment sink.
  • 08B-12-5:Basic - Stored food not covered./cut fruit at the bar/ Corrected On-Site
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale./moldy cheese, walk in cooler/discarded immediately.
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./frozen tilapia used for ceviche dish and served undercooked/manager called and received parasite destruction for frozen raw tilapia/ Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over sauces/sushi cooler. Raw salmon stored over pre cooked shrimp ball, kitchen glass 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. Fried fish left in room temperature (from cooler) 70F. Cooked shrimp 45F/sushi table. Both less than 4 hours per chef. Fried fish will use time as public health control and cooked shrimp moved to other cooler for temperature recovery. **Corrective Action Taken** Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./tempura shrimp left in room temperature 75F after fried to at least 165F per chef./will use time as public health control for tempura shrimp. **Repeat Violations** Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./mop sink room hand sink blocked by mop bucket. Corrected On-Site
  • 53A-05-6:Intermediate - 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/manager Gabriel walked in in the middle of the inspection/ Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./kitchen and bar hand sinks/ Corrected On-Site Repeat Violation
  • 11-26-1:Intermediate - 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./two kitchen prep female workers worked for one month./form provided and employees signed immediately. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing two frint sushi chefs certificates.

Inspection Date: 4/16/2025

Inspection #: Visit ID: 10785108

  • N/A:No Violations Were Observed

Inspection Date: 2/21/2025

Inspection #: Visit ID: 10779396

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin./big ice machine in storage room interior soiled. - From follow-up inspection 2025-02-21: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-02-21: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over milk, dairy products/walk in cooler. Raw salmon over bananas and cut vegetables/walk in cooler. Raw salmon stored over cut vegetables/sushi reach in cooler. - From follow-up inspection 2025-02-21: **Time Extended**
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/establishment open without an inspection since January. Changed to a sushi restaurant/making changes to the entire establishment without a plan review. Adding a bar, sushi station, dish machine and cook line equipments. Warning - From follow-up inspection 2025-02-21: Time extended. **Time Extended**

Inspection Date: 2/13/2025

Inspection #: Visit ID: 10715888

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin./big ice machine in storage room interior soiled.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food./bowl used to scoop salt/ Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./employee's drink on prep table/sushi station and kitchen.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's bag stored with food, kitchen bottom shelf. Cell phone charging on cook line prep area.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./sushi chefs wearing watchers, brackets while making sushi rolls/ Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./2 sushi chefs/ Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./all 4 sushi chefs/ Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside./exit door.
  • 08B-38-4:Basic - Food stored on floor./buckets of vinegar on kitchen floor.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar hand sink. Kitchen hand sink. Bar hand sink.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish thawed in standing water. Cooked shrimp thawed in hot standing water.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./flour and salt containers on kitchen top shelf/ Corrected On-Site
  • 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./0ppm, set up 3 compartment sink (quat 200ppm). Warning
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands./observed kitchen female employee touched nose with gloves on and keep working with food.
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./tilapia served raw under ceviche dishes/ Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over milk, dairy products/walk in cooler. Raw salmon over bananas and cut vegetables/walk in cooler. Raw salmon stored over cut vegetables/sushi reach in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Home made bone marrow (pork) sauce cold holding at 44F, less than 4 hours per manager/moved to walk in freezer/rechecked 37F/ 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./sushi rice holding at 80F, less than 4 hours. Time control plan not available and no time marked. Will add to time plan per manager.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./towels, utensils inside sushi station hand sink/ Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat and chlorine strips not available.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi station hand sink. Kitchen hand sink. Ice machine room hand sink. Bar hand sink.
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/establishment open without an inspection since January. Changed to a sushi restaurant/making changes to the entire establishment without a plan review. Adding a bar, sushi station, dish machine and cook line equipments. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Sushi station hand sink.