KINGDOM SUSHI
6506 OLD BRICK RD STE 100, Windermere FL 34786 · 407-501-2862
Last inspected Jun 3, 2026 · 8 visits since July 2023
MAR 24
AUG 24
FEB 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale./moldy cheese, walk in cooler/discarded immediately.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Toxic substance/chemical improperly stored. -Alcohol stored by cookie crumbs.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Rice covered while cooling.
Spray bottle containing toxic substance not labeled. -Bottle of alcohol.
Employee with no hair restraint while engaging in food preparation. -Front line.
Show the remaining 2 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Scoop in 71f water.
Utensils in poor condition. -Some plastic containers melted.
Dec 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate11 Basic
Show 21 findings ▾
Food with mold-like growth. See stop sale./moldy cheese, walk in cooler/discarded immediately.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./frozen tilapia used for ceviche dish and served undercooked/manager called and received parasite destruction for frozen raw tilapia/
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over sauces/sushi cooler. Raw salmon stored over pre cooked shrimp ball, kitchen glass reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried fish left in room temperature (from cooler) 70F. Cooked shrimp 45F/sushi table. Both less than 4 hours per chef. Fried fish will use time as public health control and cooked shrimp moved to other cooler for temperature recovery.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./tempura shrimp left in room temperature 75F after fried to at least 165F per chef./will use time as public health control for tempura shrimp.
Handwash sink not accessible for employee use at all times./mop sink room hand sink blocked by mop bucket.
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/manager Gabriel walked in in the middle of the inspection/
No paper towels or mechanical hand drying device provided at handwash sink./kitchen and bar hand sinks/
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./two kitchen prep female workers worked for one month./form provided and employees signed immediately.
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./missing two frint sushi chefs certificates.
Accumulation of black/green mold-like substance in the interior of the ice machine./moo sink room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened water bottle on sushi prep table/
Equipment in poor repair./kitchen glass reach in cooler gasket torn.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor./opened jar of lemon juice/bar/
Ice scoop handle in contact with ice./mop sink room ice machine/
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar container at the bar/
In-use wet yellow wiping cloth/towel used under cutting board./kitchen prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./sugar scoop handle soiled/bar.
Old labels stuck to food containers after cleaning./shelf above 3 compartment sink.
Stored food not covered./cut fruit at the bar/
Apr 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 21, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over milk, dairy products/walk in cooler. Raw salmon over bananas and cut vegetables/walk in cooler. Raw salmon stored over cut vegetables/sushi reach in cooler.
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/establishment open without an inspection since January. Changed to a sushi restaurant/making changes to the entire establishment without a plan review. Adding a bar, sushi station, dish machine and cook line equipments.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin./big ice machine in storage room interior soiled.
Equipment and utensils not properly air-dried - wet nesting.
Feb 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 6 high priority.
6 High priority6 Intermediate13 Basic
Show 25 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./0ppm, set up 3 compartment sink (quat 200ppm).
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands./observed kitchen female employee touched nose with gloves on and keep working with food.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./tilapia served raw under ceviche dishes/
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over milk, dairy products/walk in cooler. Raw salmon over bananas and cut vegetables/walk in cooler. Raw salmon stored over cut vegetables/sushi reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Home made bone marrow (pork) sauce cold holding at 44F, less than 4 hours per manager/moved to walk in freezer/rechecked 37F/
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./sushi rice holding at 80F, less than 4 hours. Time control plan not available and no time marked. Will add to time plan per manager.
Handwash sink used for purposes other than handwashing./towels, utensils inside sushi station hand sink/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat and chlorine strips not available.
No paper towels or mechanical hand drying device provided at handwash sink. Sushi station hand sink. Kitchen hand sink. Ice machine room hand sink. Bar hand sink.
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/establishment open without an inspection since January. Changed to a sushi restaurant/making changes to the entire establishment without a plan review. Adding a bar, sushi station, dish machine and cook line equipments.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Sushi station hand sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin./big ice machine in storage room interior soiled.
Bowl or other container with no handle used to dispense food./bowl used to scoop salt/
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./employee's drink on prep table/sushi station and kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's bag stored with food, kitchen bottom shelf. Cell phone charging on cook line prep area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./sushi chefs wearing watchers, brackets while making sushi rolls/
Employee with no beard guard/restraint while engaging in food preparation./2 sushi chefs/
Employee with no hair restraint while engaging in food preparation./all 4 sushi chefs/
Equipment and utensils not properly air-dried - wet nesting.
Exterior door has a gap at the threshold that opens to the outside./exit door.
Food stored on floor./buckets of vinegar on kitchen floor.
No handwashing sign provided at a hand sink used by food employees. Sushi bar hand sink. Kitchen hand sink. Bar hand sink.
Time/temperature control for safety food thawed in an improper manner. Raw fish thawed in standing water. Cooked shrimp thawed in hot standing water.
Working containers of food removed from original container not identified by common name./flour and salt containers on kitchen top shelf/
Aug 2, 2024Inspection 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 ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse./homemade ranch dressing 51F overnight in kitchen reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Homemade ranch dressing 51F overnight in kitchen reach in cooler. Cooked chicken 46F, cut leafy green 46F/both less than 4 hours in kitchen reach in cooler/moved to walk in cooler for temperature recovery.
Handwash sink not accessible for employee use at all times./ice machine room/
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair./cook line reach in cold drawers gasket torn, bottom left drawer.
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water./ice machine room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line cold drawer gasket soiled/bottom left drawer.
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./homemade blue cheese dressing at 46F, less than 4 hours per manager/moved back to reach in cooler/
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request./turkey and burger patties. Form emailed to manager.
Accumulation of black/green mold-like substance in the interior of the ice machine/
Bowl or other container with no handle used to dispense food./plastic cup used to scoop coleslaw, cook line reach in cooler/
Employee with no beard guard/restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor./oil carton, cook line/
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm, rechecked 200ppm/
Jul 12, 2023Inspection 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./non continuous cooking turkey patties store over Mac and cheese and brisket sandwiches/
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request/turkey and burger patties.
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./one training expired, kitchen employee.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Employee with no beard guard/restraint while engaging in food preparation./kitchen employee.
Equipment in poor repair./cook line cold drawer gasket torn.
Exterior door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./reach in cooler gaskets, cook line cold drawers.
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.