KABOOKI SUSHI
3122 E COLONIAL DR #4, Orlando FL 32803 · 407.371.9114
Last inspected Jun 19, 2026 · 7 visits since November 2023
APR 24
AUG 24
FEB 25
OCT 25
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. Provided operator with form
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate13 Basic
What the inspector wrote — 22 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -Chicken and rice 109F cooling 2hrs per operator in walk in cooler. Operator put in freezer for cooling recovery. Rechecked st 3.5hrs. Temperature range was 57-70F had operstor put in ice bath and then also in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw, Shell eggs are ready to eat items and walk cooler
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. -raw Thin beef out of its original package over ready to eat food in reach in freezer on cook line. Operator removed
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Carrot puree dated 6/6 operator discarded
Show the remaining 18 findings ▾
Handwash sink used for purposes other than handwashing. Ice in handsnk at bar Ice and food debris in handsink at sushi station
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche, tuna, nigiri all on Social Menu. Operator immediately corrected menus
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Needs chlorine test strips for dishmachines
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.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable. on prep cooler across stove
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi area. Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jacket hanging on shelf with clean dishes. Operator removed -Backpack on bar counter. Operator removed
Equipment in poor repair. -Torn gasket in drawer cooler next to fryer
Food not stored at least 6 inches off of the floor. Several cases of food on floor in walk in freezer. Operator removed
Hood filter missing from automatic fire suppression/exhaust system. Gap in hood filters
In-use knife/knives stored in cracks between pieces of equipment. -Knife in between prep cooler. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78F. Operator discarded water. Operator removed
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor at bar. Operator removed
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink at Ware washing arra
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Operator is vacuum packing Short rib made 6/18 per operator. Multiple bags are in a bus tub. And the bus tub has a date of 6/18. Operstor must put date and time on each bag
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed vegetables stored over ready to eat food in walk in cooler
Working containers of food removed from original container not identified by common name. 2 Spray bottles of water. Operator labeled
Jan 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken in zip lock bag over fully cooked gyro meat in reach in freezer by dish machine. Operator placed chicken below gyro meat.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Handwash sink not accessible for employee use at all times. Two rolling carts, pans and trays in hand wash sink. Operator removed. Strainers in both hand wash sinks at both bars. Operator removed strainers.
No paper towels or mechanical hand drying device provided at handwash sink. By dish machine hand wash sink.
No soap provided at handwash sink. At second bar area with dry age refrigerator.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Facility stores raw thawed waygu beef for about 1 to two weeks in walk in cooler.
Oct 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken in zip lock bag over fully cooked gyro meat in reach in freezer by dish machine. Operator placed chicken below gyro meat.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Handwash sink not accessible for employee use at all times. Two rolling carts, pans and trays in hand wash sink. Operator removed. Strainers in both hand wash sinks at both bars. Operator removed strainers.
No paper towels or mechanical hand drying device provided at handwash sink. By dish machine hand wash sink.
No soap provided at handwash sink. At second bar area with dry age refrigerator.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Facility stores raw thawed waygu beef for about 1 to two weeks in walk in cooler.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat sauces walk in cooler
Handwash sink not accessible for employee use at all times. Cook line hand sink blocked with sani bucket in sink Operator removed bucket
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handlers certificates provided expired 1-9-25
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling has holes and openings prep area And dish area
Covered waste receptacle not provided in women's bathroom. No covered waste receptacle in women's room
Equipment in poor repair. Gaskets broken back display coolers
Food stored on floor. Case of canned pineapple juice fork walk in alcohol cooler Operator removed off floor
Stored food not covered. Stored food in cook line freezer foie not covered
Aug 16, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Front bar hand sink pan in sink Operator removed pan
Ceiling tile missing. Operator replaced ceiling tile
Food stored on floor. Case of mango juice on floor in drink walk in Operator move juice off floor
Stored food not covered. King crab in freezer not covered Operator covered crab
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Hand wash in dish room blocked by cart Operator moved
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and ceiling tiles on cook line light soiled
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Mixing bowls and pots and pans in dish room not stored inverted
Cutting board has cut marks and is no longer cleanable. Cut board stored on ware wash grooved
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in back 3 door freezer
Unwrapped single-service utensils not presented so that only the handles are touched. Unwrapped single service spoons at sushi bar not inverted with handles up
Working containers of food removed from original container not identified by common name. White bins in front coook line and back store room not labeled
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
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. Provided operator with form
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi items on daily special menu.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
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. Provided operator with form and signed on site
In-use tongs stored on equipment door handle between uses. Tongs on oven door
Old labels stuck to food containers after cleaning.
Working containers of food removed from original container not identified by common name. Flour container
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.