KINGDOM SUSHI
5632 INTERNATIONAL DR, Orlando FL 32819 · 4078186630
Last inspected Jun 29, 2026 · 10 visits since October 2023
SEP 24
MAR 25
JUL 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
2 Live, small flying insects found 1) sushi kitchen 1) juicer at the bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jun 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored in same container as ready-to-eat food. Raw tilapia packages stored with commercially cooked shrimp in triple soot reach in cooler in kitchen
Toxic substance/chemical improperly stored. Next to ice cream station
Dry storage shelves with rust that has pitted the surface.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen
Show the remaining 2 findings ▾
In-use tongs stored on equipment door handle between uses. Oven in kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop 78F
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
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. Able to determine time and added stickers for sushi rice, rolls, and salmon mix
Toxic substance/chemical improperly stored. Next to clean pots when entering kitchen from bar side
Food-contact surface stained/soiled with food debris, mold-like substance or slime. Dish racks
Handwash sink not accessible for employee use at all times. Funnel in bar sink
Packaged food not labeled as specified by law. Salt and sugar in kitchen on prep table sheland across from fryer
Squeeze bottle containing toxic substance not labeled at the bar
Clean silverware not stored inverted or in a protected manner by soup kettle
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table next to blender
Food not stored at least 6 inches off of the floor. Tilapia on sushi line
Ice buildup in reach-in freezer at the bar
Ice scoop handle in contact with ice. Top of ice machine
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop 77F
Sep 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only three employees have employee training cards
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water spout
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 160 seats
Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
Food-contact surface not smooth and easily cleanable. Rice nets
Jul 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 8 high priority.
8 High priority6 Intermediate10 Basic
Show 24 findings ▾
2 Live, small flying insects found 1) sushi kitchen 1) juicer at the bar
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Shredded mozzarella open end 7/3 in triple door cooler
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. Washed oranges placed in juicer with no gloves
Operating with an expired Division of Hotels and Restaurants license. 4/1/25 Operator paid during inspection
Raw animal food stored over/not properly separated from ready-to-eat food. Salmon roll with over cucumbers Eggs raw eggs over sliced cucumbers
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna, krab and commercially cooked shrimp Thawed at room temperature and was 58-64F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than four hours Per operator cream cheese (76F - Cold Holding) Placed in reach in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (131 - Hot Holding)- soup kettle, added atwe and turned up temp for temperature recovery sushi rice (91F- Holding)- rice cooker on sushi line, chef turned on for temperature recovery, suggested maybe a time plan 20 minutes later Soup 147 Rice 143
Handwash sink not accessible for employee use at all times. By three comp sink
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items on line menu.
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/. Added dining room
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only three employees have employee training cards
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. Only three employees have food handler cards
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water spout
Employee with no hair restraint while engaging in food preparation.
Equipment or utensils not designed or constructed in a durable manner. Rice scoop
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 160 seats
Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
Food stored on floor. Dry stock room
Food-contact surface not smooth and easily cleanable. Rice nets
In-use tongs stored on equipment door handle between uses. Oven on cooks line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop 87F
Stored food not covered. Ice cream Cookies
Time/temperature control for safety food thawed in an improper manner. Tuna, krab, white fish, and commercially cooked shrimp Thawed at room temperature
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate7 Basic
Show 16 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. 0 ppm Changed bucket 50ppm
Displayed food not properly protected from contamination. Portioned sauces on top of shell with microwave Moved to under shelf next to it
Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over cream cheese in triple door reach in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice (112F - Hot Holding) Less than four hours Advised to use time plan
Toxic substance/chemical improperly stored. At the bar hanging in wine chiller with clean utensils
No paper towels or mechanical hand drying device provided at handwash sink. By dish machine
No soap provided at handwash sink. By dish machine
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. Only 1 for the establishment
Spray bottle containing clear toxic substance not labeled at the bar
Bowl or other container with no handle used to dispense food. Sugar container in dry stock room
In-use ice scoop stored on soiled surface between uses. Top of ice machine at the bar
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop on ice cream freezer 67F
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. Men's and woman's restroom
Wet mop not stored in a manner to allow the mop to dry. Mop buckets in mop sink closet
Working containers of food removed from original container not identified by common name. Sugar container in dry stock room
Sep 19, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate11 Basic
Show 15 findings ▾
Displayed food not properly protected from contamination. Ramekins of sauce above microwave
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)On table next to stove -cooked mushrooms (47F - Cold Holding); 2) sushi bar -ceviche (51 - Cold Holding) Less than four hours Placed under pan for temperature recovery
Handwash sink not accessible for employee use at all times. Knife sharpening stones in hand sink at the bar
No soap provided at handwash sink. Dish area
Accumulation of black/green mold-like substance in the interior of the ice machine on sushi line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Top of dish machine
Employee personal food not properly identified and segregated from food to be served to the public. Double door reach in cooler on the kitchen
Ice buildup in ice cream reach-in freezer.
In-use ice scoop stored on soiled surface between uses. Top of ice machine
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1)Ice cream scooper on top of ice cream freezer 67F 2) bar utensils in shaker at the bar 76F
No handwashing sign provided at a hand sink used by food employees. Men's and woman's restroom
Old labels stuck to food containers after cleaning. Pans on shelf and in double door reach in cooler
Water leaking from lime to water filter for water station in back area.
Wood food-contact surface not properly sealed. Wooden shelves next to three compartment sink
Working containers of food removed from original container not identified by common name. 1)Salt container under prep table in kitchen 2) sugar container at the bar
Jul 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 20, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
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/. Bar with ice machine, hand wash sink, beer cooler and reach in freezer.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. For water spout 11/22 servers area.
No handwashing sign provided at a hand sink used by food employees at the bar.
Apr 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Raw animal food stored over or with unwashed produce. Raw whole shell eggs over green onions in triple door reach in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon in double door reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Next to soup kettle tofu (46F - Cold Holding) Less than four hours Placed ice bath under container 20 minutes later 41F
Handwash sink not accessible for employee use at all times. Knife in hand sink in the kitchen
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/
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/. Bar with ice machine, hand wash sink, beer cooler and reach in freezer.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. For water spout 11/22 servers area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Top of dish machine
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Under table with soup kettle next to clean dishes
In-use tongs stored on equipment door handle between uses. Oven on cooks line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar utensils at the bar 79F
No handwashing sign provided at a hand sink used by food employees at the bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of fryers on cooks line
Working containers of food removed from original container not identified by common name. Sugar container at the bar and handle also touching sugar.
Oct 24, 2023Inspection 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 ▾
Raw animal food stored over or with unwashed produce. Raw sushi rolls over unwashed green onions in triple door reach in cooler
Handwash sink not accessible for employee use at all times. Utensils in hand sink next to dishwasher
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's bathroom door
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi bar
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On top of seasoning bag in dry stock room
Floor tiles missing and/or in disrepair. By three compartment sink
Ice buildup in reach-in freezer for ice cream in kitchen
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.