KAWACHI SUSHI & BAR
10601 US HWY 441 STE C12, Leesburg FL 34788 · 352-431-3449
Last inspected Aug 17, 2026 · 9 visits since February 2024
AUG 24
FEB 25
JUL 25
JAN 26
AUG 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter 74f. Less than 4 hours. Manager placed on ice.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Cooked rice stored with raw lobster. Operator discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Onion soup 120f. Less than 4 hours. Manager placed on stove top to reheat.
Toxic substance/chemical improperly stored. -Paint stored over mangoes.
No soap provided at handwash sink. -Men's bathroom.
Show the remaining 3 findings ▾
Cardboard used to line food-contact shelves. -Over prep cooler.
Floor area(s) covered with standing water. -By ice machine at bar.
Food stored on floor. -Case of whip cream.
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw lobster tail over hush puppies.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw tuna over imitation crab meat.
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 and the time removed from temperature control cannot be determined. -No discard time on sushi rice.
Spray bottle containing toxic substance not labeled. -Degreaser by dish machine.
Cardboard used to line food-contact shelves.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Food stored on floor. -Case of meat in walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Spoons in 75f water.
Aug 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority0 Intermediate7 Basic
Show 11 findings ▾
Container of medicine improperly stored. -DayQuil over sweet potatoes.
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. -Bar Chl 0 ppm.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -Shell eggs at room temperature. Less than 4 hours. Operator placed in refrigerator.
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 and the time removed from temperature control cannot be determined. -Butter on cook line. Operator determined correct time.
Employee beverage container in ice machine/ice bin. -At bar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone on prep table.
Employee with no hair restraint while engaging in food preparation.
In-use ice scoop stored on soiled surface between uses. -Stored directly on top of ice machine.
Time/temperature control for safety food thawed in an improper manner. -Tilapia at room temperature.
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed mushrooms over cooked noodles. Operator moved.
Apr 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. -#10 of pineapples.
Toxic substance/chemical improperly stored. -Soap stored over cans.
No plan review submitted and approved - bar area added. 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/. -Sushi bar was moved from bar to across the dining room in the corner.
Cutting board has cut marks and is no longer cleanable. -Blue cutting board.
Equipment in poor repair. -Sushi cooler sliding glass window broke.
Equipment or utensils not designed or constructed in a durable manner. -Plastic food bucket chipping.
Hood filter missing from automatic fire suppression/exhaust system.
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw lobster tail over noodles.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef and salmon over sauces in prep cooler in kitchen.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -Room temperature. Less than 4 hours. Operator moved to cooler.
Ice scoop handle in contact with ice.
Single-service articles improperly stored. -To go containers on floor at bar.
Stored food not covered. -Cut cucumber in sushi reach in cooler. -Crab Rangoon in walk in freezer.
Jun 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef stored behind cut lettuce in prep cooler.
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/
Spray bottle containing toxic substance not labeled. -Degreaser.
Bowl or other container with no handle used to dispense food. -Tempura scoop.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Feb 9, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Container of medicine improperly stored. Eye drops on parchment paper.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over sauce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter 74f. Less than 4 hours. Manager placed on ice.
Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in handsink.
Cutting board has cut marks and is no longer cleanable. -Brown cutting board.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in 108f.
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.