KAIDO SUSHI
25 W CRYSTAL LAKE ST STE 175, Orlando FL 32806 · 407-286-4225
Last inspected Aug 26, 2026 · 11 visits since August 2023
AUG 24
MAY 25
DEC 25
JAN 26
AUG 26
— STEADY
5 inspections within 35 points of each other. Whatever this kitchen does, it does consistently.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No waterat hand sink at Sushi Bar, Operator turn on water underneath sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority0 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Toxic substance/chemical improperly stored. Chemical spray bottle hanging on shelf with clean dishes
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone on cooking board in kitchen
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi chef wearing a watch
Employee with no hair restraint while engaging in food preparation. Sushi chef
Show the remaining 3 findings ▾
Faucet/handle missing at plumbing fixture. Faucet missing at 3 compartment sink. Facility has replaced metal faucet with a hose.
Food stored on floor. Container of shrimp stock on floor in walk in cooler
Wet mop not stored in a manner to allow the mop to dry.
Feb 11, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
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/. Hand sink at sushi bar relocated from far right side to the middle. Per plan review in Tallahassee office, if hand sink relocated at little, facility has to go full plan review to be changed on file.
Feb 11, 2026□ 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 ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels lined bottom of container/plate asparagus
Equipment in poor repair. Gaskets torn at sushi cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves
Water leaking from pipe and/or faucet/handle. Faucet leaking at hand sink for ware wash area
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 28, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towel used to line bottom of crunch spinach at sushi bar
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No heat test strips
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/. Hand sink at sushi bar relocated from far right side to the middle. Per plan review in Tallahassee office, if hand sink relocated at little, facility has to go full plan review to be changed on file.
Jan 8, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towel used to line bottom of crunch spinach at sushi bar
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Golden Eye Snapper (kinme-dai Japan) Opaleye Fish (Melina opal eye) Leatherjacket/Unicorn fish (usubahagi ) Gold lined Seabream (hiedai) Short Barbeled Velvetchin ( higesori dai grunt)
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No heat test strips
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/. Hand sink at sushi bar relocated from far right side to the middle. Per plan review in Tallahassee office, if hand sink relocated at little, facility has to go full plan review to be changed on file.
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling over dry storage area
Employee with no hair restraint while engaging in food preparation. Sushi chef
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of clean glasses in server area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for rice in water at 78f
Dec 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 1 high priority.
1 High priority8 Intermediate13 Basic
Show 23 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels lined bottom of container/plate asparagus
Establishment advertised crab on menu/menu board but served imitation crab. Numerous items on menu with Crab salad. Imitation crab being used in crab salad. Owner corrected all menus during inspection
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener
Handwash sink not accessible for employee use at all times. Bowl in basin of hand sink at sushi bar Drain tub in basin of hand sink
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at must hand sinks
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 soap provided at handwash sink. Sushi hand sink
Original container of toxic substance or chemical does not bear the manufacturer's label. Chemical bottle not labeled
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink for ware wash area
Bowl or other container with no handle used to dispense food. Bowls used in flour bin and sugar bin
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents over ice bin in server area
Cloth used as a food-contact surface. Linen napkin in sushi rice
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on expo line
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation. Sushi chef
Equipment in poor repair. Gaskets torn at sushi cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven
Standing water in bottom of reach-in-cooler. Standing water in keg cooler and sushi cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves
Water leaking from pipe and/or faucet/handle. Faucet leaking at hand sink for ware wash area
Wet wiping cloth not stored in sanitizing solution between uses.
Marked exit/path to marked exit blocked. For reporting purposes only. Stand in hallway blocking exit by restrooms
May 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
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. Cooked placed lettuce garnish in plate with no gloves
Employee washed hands with cold water. Cook wash hands with cold water only. Corrective action to have cook re wash hands with hot water
Non-food grade paper/paper towel used as liner for food container. Paper towel used to store cooked tofu in cooler Napkin used to line pan with chopped parsley
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef plastic wrapped on top of open bag of fries
Establishment advertised crab on menu/menu board but served imitation crab. Mt Akina on menu using imitation crab sticks on menu. Owner changed menu
Handwash sink used for purposes other than handwashing. Drain tube for sushi cooler draining/hanging in basin of hand sink at sushi bar
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink sushi bar
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand sink for server area due to leaking faucet
Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops in flour, panko and sugar containers
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook with watch
Employee with no hair restraint while engaging in food preparation. Cook
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven in cook line area
Wall soiled with accumulated grease, food debris, and/or dust. Dust on wall and ceiling at cook line near oven
Water leaking from pipe and/or faucet/handle. Faucet leaking for hot water at hand sink for server area due to, hot water turned off
Wet wiping cloth not stored in sanitizing solution between uses. Wet clothes at sushi bar
Aug 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used to line cooked pork in cooler and items at the sushi bar
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles at cook line has dust build up
Employee with no hair restraint while engaging in food preparation. Sushi bar staff
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up chest freezer at server area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven in kitchen
Standing water in bottom of reach-in-cooler. In keg cooler at sushi bar
May 10, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate5 Basic
Show 14 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towel on washed produce at cooks line. Cloth napkin on sushi rice. Operator correct with wax paper.
Operating with an expired Division of Hotels and Restaurants license, owner paid license during inspection.
Raw animal food stored over or with unwashed produce. Raw chicken over ginger.
Handwash sink used for purposes other than handwashing. Employee rinsing utensils at handwashing sink at entrance to kitchen. Operator educated employee hand sink for handwashing only.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ramen ramen speciality soup with soft boiled egg. Operator removed item off menu by covering with tape.
No paper towels or mechanical hand drying device provided at handwash sink at Sushi bar
No soap provided at handwash sink. No soap at hand sink sushi bar area.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator with printed copy, operator display at hostess during inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No waterat hand sink at Sushi Bar, Operator turn on water underneath sink.
Bowl or other container with no handle used to dispense food. Rice, flour and sugar cups to scoop no handle.
Cutting board has cut marks and is no longer cleanable. Two yellow cutting boards at sushi bar.
Ice buildup in deep reach-in freezer by entrance to kitchen.
Old labels stuck to food containers after cleaning
Water leaking from pipe and/or faucet/handle. Faucet hand sink at sushi bar.
Feb 23, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate2 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towel used to line container of celery at sushi bar cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna sushi over celery in reach in cooler at sushi bar.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Handwash sink used for purposes other than handwashing. Spoon stored in basin of hand sink at cook line by stove
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Soft boiled egg on menu for Ramen Ramin Soup Owner changing menus during inspection
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at server area
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On Lunch Specials Menu, items on menu are identified as raw, if raw but no consumer advisory on small menu. Provided Consumer Advisory hand out and owner posted.
Spray bottle containing toxic substance not labeled. Chemical bottle at ware wash area
Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in flour and sugar
Working containers of food removed from original container not identified by common name. Flour and sugar containers
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used to store fried tofu in walk in cooler
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu has White Fish Tempura for Goodbye Nemo and item is Escolar Tuna, completely cooked but not white fish. Owner changed all menus during inspection Corrected On-SiteCorrected On-Site**
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line
Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in tempura flour
Cutting board has cut marks and is no longer cleanable. Sushi bar cutting boards
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Glass of coke on shelf over prep table
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up in 2 door stand up freezer by walk in cooler Debris on shelves in walk in cooler Gaskets on drink cooler at sushi bar area
Standing water in bottom of reach-in-cooler. Standing water in beer coolers at bar area
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Fan covers in walk in cooler Black debris on wall at ware wash area
Working containers of food removed from original container not identified by common name. Tempura flour
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.