DADDY NINJA
500 E OSCEOLA PKWY, Kissimmee FL 34744 · 407-501-2862
Last inspected Mar 23, 2026 · 13 visits since November 2023
JAN 24
NOV 24
JUN 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect by dish machine 1 small flying insect on dinning room.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate10 Basic
What the inspector wrote — 16 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in reach in cooler nearest entrance to warewashing area Operator moved chicken
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler across from chest freezer in kitchen
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/ Certified manager came in during inspection
No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar, cookline and ware washing area handwashing sinks Operator stocked
Show the remaining 12 findings ▾
No soap provided at handwash sink. At cookline and sushi bar handwashing sinks Operator stocked
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. Viewed 1 certificate
Accumulation of debris on exterior of warewashing machine. On top of dish machine
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting. Several on clean dish shelf next to dish machine
Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer next to glass door reach in cooler at kitchen entrance
In-use tongs stored on equipment door handle between uses. One pair on oven handle on cookline
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in front of grill in water 79F Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline
No handwashing sign provided at a hand sink used by food employees. At sushi bar handwashing sink Emailed operator handwashing sign
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cookline
Old labels stuck to food containers after cleaning. On clean dish shelf next to dish machine
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over broccoli in reach in cooler underneath first make table on cookline Shelled eggs over sauce, cooked pork and cut vegetables in reach in cooler closest to entrance to warewashing area Raw fish and beef over unwashed produce cases in reach in cooler next to bulk dry ingredient bins
Stop Sale issued due to food not being in a wholesome, sound condition. 3 salmon fillets in intact reduced oxygen packaging on cookline in reach in cooler underneath first make table completely thawed
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/
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink closest to back door - operator stocked
No soap provided at handwash sink. Handwashing sink closest to back door
Bowl or other container with no handle used to dispense food. In dry ingredient containers on cookline and in bulk dry ingredient containers by door to sushi bar Operator removed all of them
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 salmon fillets on cookline in reach in cooler underneath first make table completely thawed - see stop sale 3 tuna fillets in reach in cooler at sushi bar only partially thawed
Current Hotel and Restaurant license not displayed. Expired 2024 displayed
Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack next to warewashing machine
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer across from cookline
In-use wet wiping cloth/towel used under cutting board. On prep table next to stainless steel reach in freezer Operator removed
No handwashing sign provided at a hand sink used by food employees. Handwashing sink closest to back door
Old labels stuck to food containers after cleaning. Several on clean dish rack next to warewashing machine
Wet wiping cloth not stored in sanitizing solution between uses. Several on cookline
Working containers of food removed from original container not identified by common name. Dry ingredients on shelf at end of cookline next to kitchen entrance
Oct 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/. Facility has taken over space next door and moved sushi bar to new area and in back there is a prep area added
Sep 3, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line
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/. Facility has taken over space next door and moved sushi bar to new area and in back there is a prep area added
Carbon dioxide/helium tanks not adequately secured. At bar
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line
Jun 24, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line
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/. Facility has taken over space next door and moved sushi bar to new area and in back there is a prep area added
Carbon dioxide/helium tanks not adequately secured. At bar
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line
No mop sink or curbed cleaning facility provided at establishment. Mop sink removed per operator mop sink was leaking and waiting for plumber to install new mop sink
Jun 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority5 Intermediate10 Basic
Show 18 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizing 0 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cut broccoli at reach in cooler on cooks line Raw beef stored over cut plantains at reach in cooler in kitchen Raw pork stored over cut cabbage at reach in cooler in kitchen area
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Frozen raw shrimp stored over frozen pot stickers at tall reach in freezer
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream per operator opened over 24 hours
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line
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/. Facility has taken over space next door and moved sushi bar to new area and in back there is a prep area added
No soap provided at handwash sink. Hand washing sink at bar
Spray bottle containing toxic substance not labeled. Window cleaner in clear spray bottle at triple sink
Bowl or other container with no handle used to dispense food. Bowl used to scoop rice
Carbon dioxide/helium tanks not adequately secured. At bar
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler where dessert is stored
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle door on cooks line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cooks line stored in water temping at89F
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler where desserts are stored
No mop sink or curbed cleaning facility provided at establishment. Mop sink removed per operator mop sink was leaking and waiting for plumber to install new mop sink
Reach-in freezer interior/shelves have accumulation of soil residues. Low boy reach in freezer at prep area
Time/temperature control for safety food thawed in an improper manner. Beef thawing in bus tub with standing water
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage stored over spinach at glass reach in cooler by cooks line
Stop Sale issued due to food not being in a wholesome, sound condition. Thawing tuna in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards make table at cooks line
Handwash sink not accessible for employee use at all times. Cooler is blocking hand wash sink at bar
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese sauce made yesterday per operator has no date mark
Carbon dioxide/helium tanks not adequately secured. CO2 tanks not chained at bar
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna at sushi bar
Working containers of food removed from original container not identified by common name. Sugar at cooks line not labeled
May 9, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 8, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jan 22, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jan 19, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority5 Intermediate5 Basic
Show 13 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect by dish machine 1 small flying insect on dinning room.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.No parasite destruction letter for salmon serve raw.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shredded beef and shredded chicken kept at steam well with temperature of 112 and 115F. Chicken tenders kept on sushi area for less than 4 hrs with temperature of 113F. Corrective Action TakenCorrective Action TakenWarning**
Handwash sink used for purposes other than handwashing.Employee dumping water on hand sink on cook line.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Tuna tartar not identify as raw. All menus most be fixed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.No high temp test strips or thermometer for high temp dish machine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing food while wearing a watch.
Food not stored at least 6 inches off of the floor.Soy sauce stored on floor by kitchen entrance.
In-use tongs stored on equipment door handle between uses.Tongs hanging from oven handle.
No handwashing sign provided at a hand sink used by food employees.No hand washing sign at cook line
No mop sink or curbed cleaning facility provided at establishment.
Nov 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority6 Intermediate5 Basic
Show 14 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Bamboo type sushi rollers black with mold like substance. Advised to wrap before using.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork over ready to eat chicken breast.
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.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Carbon dioxide/helium tanks not adequately secured.
Cardboard used to line food-contact shelves.
Equipment in poor repair. Gaskets on several units
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avacado with stickers in reach in cooler.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.