KAI ASIAN STREET FARE
888 CITY WALK LN STE 1000, Oviedo FL 32765 · 407.542.1833
Last inspected Jul 13, 2026 · 8 visits since January 2024
JAN 24
DEC 24
APR 25
DEC 25
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found 1small flying insects at front counter in sushi area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 13, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded.
0 High priority4 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sunrise roll, Oviedo roll, cherry blossom roll, tuna, salmon, yellow tail, tuna sashimi, salmon sashimi, poke bowls. Online, printed and menus on iPad must be fixed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Show the remaining 5 findings ▾
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 located at front counter with temperature of 56F
Cutting board has cut marks and is no longer cleanable.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine dish machine not working
Floor soiled/has accumulation of debris. Grease build up under fryers
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind woks
May 11, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority5 Intermediate6 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter with temperature of 77F Reach in cooler; tuna 47 ( - Cold Holding); cream cheese (46F - Cold Holding); mayo scallop mixture (50F - Cold Holding) Butter was melted and items in front cooler were placed in the back coolers for rapid cooling
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sunrise roll, Oviedo roll, cherry blossom roll, tuna, salmon, yellow tail, tuna sashimi, salmon sashimi, poke bowls. Online, printed and menus on iPad must be fixed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator a copy Corrective Action TakenCorrective Action TakenWarning**
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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 located at front counter with temperature of 56F
Cutting board has cut marks and is no longer cleanable.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine dish machine not working
Floor soiled/has accumulation of debris. Grease build up under fryers
In-use tongs stored on equipment door handle between uses.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind woks
May 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority6 Intermediate7 Basic
Show 19 findings ▾
Live, small flying insects found 1small flying insects at front counter in sushi area
Non-food grade paper/paper towel used as liner for food container. Towel stored over sushi rice
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over krab Rangoon in reach in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter with temperature of 77F Reach in cooler; tuna 47 ( - Cold Holding); cream cheese (46F - Cold Holding); mayo scallop mixture (50F - Cold Holding) Butter was melted and items in front cooler were placed in the back coolers for rapid cooling
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. Per operator sushi was placed on time around 10:30 am. Rice was discarded at 2:30 while inspector was here.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sunrise roll, Oviedo roll, cherry blossom roll, tuna, salmon, yellow tail, tuna sashimi, salmon sashimi, poke bowls. Online, printed and menus on iPad must be fixed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. No soap on sushi area
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator a copy Corrective Action TakenCorrective Action TakenWarning**
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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 located at front counter with temperature of 56F
Cutting board has cut marks and is no longer cleanable.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine dish machine not working
Floor soiled/has accumulation of debris. Grease build up under fryers
In-use tongs stored on equipment door handle between uses.
Outer openings of establishment cannot be properly sealed when not in operation. Back door opened.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind woks
Dec 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate6 Basic
Show 14 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Oppm Operator remade 50ppm
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. Marinated Raw chicken over raw pork in reach in cooler. Operator switched
Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Par cooked chicken wings
No paper towels or mechanical hand drying device provided at handwash sink. Front counter
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. Operator filled out form and 2 new employees working signed form
No soap provided at handwash sink. Front counter
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 78F Operator readjusted hot water valve 88F
Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. Par cooking chicken wings Emailed copy to operator
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glasses and plates on front counter
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator has work order in. Using 3 compartment sink
Equipment in poor repair. 2 separate reach in coolers. Work order in, no food in coolers
In-use tongs stored on equipment door handle between uses. Hanging on oven Operator removed
Outer openings not protected during operation. Back door wide open Operator closed
Outer openings not protected with self-closing doors. Back door open and not self closing
Apr 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At the reach-in 2 door cooler observed raw shell eggs stored. Top of cooked chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The other reach-in cooler the one have the sauce; milk (47F - Cold Holding); tomato cut (47F - Cold Holding). Small cooler next to make table; raw chicken (48F - Cold Holding). Operator stated that she checked the temperature 2 hours ago and was at 42 and she moved all the food to the other cooler adding some ice on top.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 2 days ago no date marked.
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 to operator.
Soap dispenser at handwash sink not working/unable to dispense soap.
Ceiling/ceiling tile shows damage or is in disrepair. Missing tile at the top of the make table and operator had a box board instead of the ceiling.
Equipment in poor repair. Gasket torn bottom of make table.
Floor soiled/has accumulation of debris. Under the 3 compartment sink and around the corner of the kitchen.
Food stored on floor. Soy sauce stored on floor at the kitchen.
In-use tongs stored on equipment door handle between uses. Observed 2 tongs stored on stove door at the kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored on standing water at 90 f.
Dec 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Vacuum breaker missing at splitter added to mop sink faucet.
Buildup of food debris/soil residue on equipment door handles. - cookline cooler door handles sticky
Floor soiled/has accumulation of debris. - below cookline equipment - floors throughout establishment sticky
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cookline cooler gasket soiled - hand wash sinks soiled - exterior of bulk food containers
Outer openings not protected with self-closing doors. - back door
Dec 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
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. - zero ppm
Vacuum breaker missing at splitter added to mop sink faucet.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - par-cooked shrimp
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.
Accumulation of debris inside warewashing machine.
Buildup of food debris/soil residue on equipment door handles. - cookline cooler door handles sticky
Floor soiled/has accumulation of debris. - below cookline equipment - floors throughout establishment sticky
In-use tongs stored on equipment door handle between uses. - tongs on oven door handles
No Heimlich maneuver/choking sign posted. - provided to operator
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cookline cooler gasket soiled - hand wash sinks soiled - exterior of bulk food containers
Outer openings not protected with self-closing doors. - back door
Jan 29, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No soap provided at handwash sink.
No conspicuously located ambient air temperature thermometer in holding unit. - cook line 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.