KIKO JAPANESE CUISINE
5661 RED BUG LAKE RD, Winter Springs FL 32708 · 4077655609
Last inspected May 6, 2026 · 7 visits since September 2023
FEB 24
DEC 24
APR 25
DEC 25
MAY 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. April 1, 2025 Operapaid during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019032101 | May 13, 2019 | Jul 22, 2019 | $400 |
Inspection history
7 visits, newest first
May 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
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 chicken over raw beef reach in freezer Operator switched
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Has quaternary needs chlorine
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Nothing pulled from freezer is date marked
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked
Show the remaining 6 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By reach in freezers
Cutting board has cut marks and is no longer cleanable. Sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Exterior of microwaves
Reach-in cooler interior/shelves have accumulation of soil residues. Sushi bar
Unwashed fruits/vegetables stored with ready-to-eat food. In glass door cooler in kitchen Unwashed jalapeño peppers over cut vegetables
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. -food disposed in large hand wash sink in kitchen
Bowl or other container with no handle used to dispense food. -in rice bin
Buildup of food debris/soil residue on equipment door handles. -cook line coolers
Equipment in poor repair. -cook line cooler handle broken
Ice buildup in reach-in freezer and/or walk-in freezer. -in ice cream freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave on cook line
Apr 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. April 1, 2025 Operapaid during inspection
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 beef over raw salmon in reach in freezer. Operator switched
Handwash sink not accessible for employee use at all times. Blocked by a large pan in sushi area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on open Saran Wrap box in sushi area Operator removed
Equipment in poor repair. Gasket on reach in cooler sushi station torn Reach in freezer kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave Operator cleaned
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink in sushi area has food debris in it. Gasket on reach in cooler sushi station
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table in kitchen
Single-service articles not stored inverted or protected from contamination. To go containers in sushi area Operator flipped
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No soap provided at handwash sink. -HWS at sushi bar
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -all items, operator states no food is held unfrozen longer than 3 days
Interior of oven/microwave has accumulation of black substance/grease/food debris. -toaster ovens at sushi bar accumulation of grease
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate9 Basic
Show 12 findings ▾
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. - cutting board at sushi bar. Stained and soiled.
Nonfood-grade bags used in direct contact with food.
Raw animal food stored over/not properly separated from ready-to-eat food. - eggs over sauce bottles
Accumulation of debris inside warewashing machine. - water well of dish machine soiled
Bowl or other container with no handle used to dispense food. - in bulk rice
Buildup of food debris/soil residue on equipment door handles. - cook line cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Exterior door has a gap at the threshold that opens to the outside. - back door
No handwashing sign provided at a hand sink used by food employees. - hand wash sink next to cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - below sushi display case at bar - hood filters
Opened employee beverage container in a cold holding unit with food to be served to customers.
Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocado over bottled drinks
Sep 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Carbon dioxide tanks not adequately secured.
Sep 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. - used to wrap tuna and salmon
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - shell eggs over cut produce
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cook line cooler - imitation crab held overnight (52F - Cold Holding); - raw chicken held overnight (48F - Cold Holding); - salmon held overnight (46F - Cold Holding);
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. See stop sale. - sushi rice 111f. Manager states start time was 11:30am
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/ - employee called manager to come in
Buildup of food debris/soil residue on equipment door handles. - small reach in cooler in sushi bar - multiple coolers inside kitchen
Carbon dioxide tanks not adequately secured.
Current Hotel and Restaurant license not displayed.
Wall soiled with accumulated grease, food debris, and/or dust. - at dish machine
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.