KIZUNA ASIAN BUFFET & SUSHI
12173 S APOPKA VINELAND RD, Orlando FL 32836
Last inspected May 1, 2026 · 15 visits since July 2023
APR 25
SEP 25
OCT 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed one live roach crawling on floor on the cook line. Repeated violation 4/9/2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025046458 | Apr 30, 2025 | Jun 25, 2025 | $400 |
| 4--2024025361 | Apr 9, 2024 | May 29, 2024 | $400 |
| 4--2021058191 | Sep 22, 2021 | Jan 18, 2022 | $200 |
| 4--2019018733 | Feb 18, 2019 | Apr 26, 2019 | $200 |
Inspection history
15 visits, newest first
May 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate5 Basic
What the inspector wrote — 12 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook placed new set gloves on left the cook line to remove product out of reach in cooler, did not wash hands after returning to cook line. Recommend hand wash training procedure.
Operating with an expired Division of Hotels and Restaurants license. Checked restaurant license expired 4/1/2026 spoke with Manager was not aware license expired, paid in March by the copy of license.
Raw animal food not separated from ready-to-eat food during preparation. Observed raw shell eggs stored above green onions inside reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature sushi roll 45°f, mussels 47°f rechecked@1pm 39°f stored inside reach in cooler less than 4 hours per Manager will fry product. Recommend to quick chill sushi roll.
Show the remaining 8 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Checked chlorine sanitizer 200ppm very toxic recommend server to add more water for the concentration to dilute 100ppm.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand wash sink located on cook line.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory sign for the sushi bar. Manager found sign posted another area.
Cardboard used to line food-contact shelves. Observed cardboard lining shelves has bottles of apple juice and hot sauce stored on the shelves.
Floor soiled/has accumulation of debris. Observed greasy tile floor near hand wash sink located on cook line.
Food stored on floor. Observed boxes beef loin and potatoes stored on the floor inside walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fire suppression system hood filters very greasy has grease dripping down, this can be a fire hazard recommend to clean all filters ASAP.(cook line)
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed two water bottles stored inside reach in cooler.(cook line) Manager removed.
Nov 20, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 13, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority2 Intermediate6 Basic
Show 14 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. Checked dish machine three times 0 ppm chlorine not properly sanitizing spoke to Manager must not use dish machine until repaired. Three compartment sink wash, rinse sanitizer air dry 50 ppm chlorine.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face while cooking on the hibachi grill, did not wash hands spoke to Manager must have training on hand washing, very important.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over buckets of soy sauce stored inside walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature shrimp 45°f, pasta 45°f calamari 54°f stored inside reach in cooler less than 3 hours pre Manager recommend to quick chill product immediately. Calibration of thermometer with Manager.
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. Checked shrimp tempura, volcano roll, stored at room temperature I;the sushi area no found out time mark 11:30am.
Toxic substance/chemical improperly stored. Observed windex stored with flavors on the storage shelves. Manager removed at time of inspection
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke to kitchen Manager has no ideal about Big 6 food borne illness.
No monitoring of buffet/salad bar by employee trained in safe operating procedures. Observed Buffet line not being monitor, spoke to kitchen Manager.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Red Bull and aloe drink stored inside reach in cooler with fruit and lettuce.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored on the shelves on the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters very greasy underneath the fire suppression system. (Cook line)
Raw fruits/vegetables not washed prior to preparation. Observed broccoli and mushrooms not washed prior to cutting.
Stored food not covered. Observed dim sum uncovered n the reach in freezer.
Working containers of food removed from original container not identified by common name. Observed sugar placed in container has no label used on the cook line.
Oct 22, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Container of medicine improperly stored. Observed bottle of turmeric stored on the storage shelves located on the cook line.
Nonfood-grade bags used in direct contact with food. Observed plastic bag has corn stored inside located in the reach in cooler on the cook line.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken wings stored above soy sauce inside walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed grinder has old food debris dried on the surface. Observed old food debris in the fryer
Single-service articles improperly stored. Observed plastic forks and spoons improperly stored on the buffet line.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed wall has concrete not smooth underneath in the warewashing area.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizing bucket stored directly on the floor in the kitchen near dish machine area.
Sep 3, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink used for purposes other than handwashing. Observed cleaning pad stored inside hand wash sink. Employee removed at time of inspection.
May 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw frog legs stored above cooked ribs inside reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked raw chicken 52°f, raw beef 44°f, shrimp 50°f, Krab salad 46°f.top panel of reach in cooler Stored inside reach in cooler per Manager less than 4 hours recommend to quick chill product.
Toxic substance/chemical improperly stored. Observed windex stored with plastic gloves on the shelves.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards has red discoloration on the surface located on the cook line. Can opener blade has old food debris left on the blade.
Original container of toxic substance or chemical does not bear the manufacturer's label. Observed sanitize bucket unlabeled used in the kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.observed wonton not dated marked stored inside reach in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed lighter and measuring tape stored on the shelves on the cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. observed container stored inside sugar bulk container. Recommend scoop for sugar
Jan 8, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked krab temperature 45°f on hibachi grill top panel cooler. Checked shrimp 44°f, raw beef 44°f stored on top panel reach in cooler on the cook line per employee less than 4 hours open at 11 am Recommend to quick chill food items in the freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener has old food debris stuck on blade. Slicer has old seeds on the surface
Original container of toxic substance or chemical does not bear the manufacturer's label. Observed sanitize bucket unlabeled used in the kitchen
Carbon dioxide/helium tanks not adequately secured. Observed one CO2 cylinder not properly secured in the dry storage room.
Floor area(s) covered with standing water. Observed standing water throughout the kitchen, employee mop the floor at time of inspection.
Floor soiled/has accumulation of debris. Observed food debris spilled on the kitchen floor in the back kitchen area.
Hood filters/grease extractors not designed to be easily removable for cleaning. Observed hood filter broken underneath fire system, not able to clean filters properly( hood) hibachi grill area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed container in the rice bin, must use scoop
Reach-in cooler interior/shelves have accumulation of soil residues. Observed food spoiled on the bottom and side panels reach in cooler located on the cook line.
Stored food not covered. Observed wontons not covered stored inside reach in freezer.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusty shelves inside walk in cooler spoke with Manager will be replacing shelves in March 2025.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths stored on the counter also hanging on the transport cart, near three compartment sink.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate8 Basic
Show 17 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. Checked dishmachine three times not sanitizing properly 0 ppm chlorine final rinse Manager prime the sanitizer manually dispensing 50ppm chlorine recommend to check dishmachine daily.
Displayed food not properly protected from contamination. Observed fried noddles and green onions not underneath the sneeze guard on the buffet line.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above ready to eat vegetables inside reach in cooler (hibachi grill)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature shrimp 46°f, raw beef 52°f, raw chicken strips 45°f stored on top panel of reach in cooler (cook line) less than 4 hours recommend to quick chill food items or use ice bags.
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. Observed the chart used for Time no time marked on the log, for hot bar spoke to Manager food set out on buffet line at 11am.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of rice 101°f recommend to reheat 165°f product.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade has food debris left on the surface.
Handwash sink used for purposes other than handwashing. Observed scouring pad stored inside hand wash sink located in the hibachi grill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw tuna krab avocado roll not properly marked on the buffet line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water on the prep counter
Floor tiles missing and/or in disrepair. Observed floor tiles missing in the kitchen
Floors not maintained smooth and durable. Observed broken floor tiles in the dish washer area.
Food stored on floor. Observed three containers of oil stored on the floor located on cook line.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer inside reach in cooler located in Hibachi grill.
No copy of latest inspection report available. Observed no copy of last inspection
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease dripping down on the hood filters underneath fire suppression system.(cook line)
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusty storage shelves inside walk in cooler.
Jun 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards has yellow discoloration on the surface.
Jun 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 7 high priority.
7 High priority4 Intermediate10 Basic
Show 21 findings ▾
Displayed food not properly protected from contamination. Observed fried noddles stored not protected on the buffet line.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee working in the hibachi grill cracked eggs wearing gloves without washing hands.
Pesticide/insecticide labeled for household use only present in establishment. Observed can of roach spray stored in the hibachi grill near the hand wash sink.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored directly above raw tuna inside reach in cooler.
Roach activity present as evidenced by live roaches found. Observed one live roach crawling on floor on the cook line. Repeated violation 4/9/2024.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of shrimp 46°f, raw chicken 47°f, raw beef stored inside top panel of the reach in cooler. Located on cook line, per employee stored in cooler less than 4 hours. Observed reach in cooler unplugged in the back.
Toxic substance/chemical improperly stored. Observed glass cleaner stored with seasoned on the storage shelves located on cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards has yellow discoloration on the surface.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed spicy tuna on the buffet line no disclosure of raw on the name tag. Several items on the buffet line tag must be corrected spoke to Manager.
No monitoring of buffet/salad bar by employee trained in safe operating procedures. No employee or Manager monitoring the buffet line
No soap provided at handwash sink. Observed no soap for hand wash sink located in the server area front line.
Buildup of food debris/soil residue on equipment door handles. Observed build up of food debris on the door handles
Carbon dioxide/helium tanks not adequately secured. Observed CO2 cylinders not secured in the dry storage room.
Clean linens stored on floor. Observed clean linen son the floor
Dead roaches on premises. Observed 8 dead roaches Three dead roaches under the cook line Six dead roaches under the three compartment sink. Two dead roaches behind the reach in cooler on the cook line. Four dead roaches in the kitchen prep area.
Floor area(s) covered with standing water. Observed standing water throughout the kitchen.
Floor not cleaned when the least amount of food is exposed. Observed food debris spilled on the floor.
Floor soiled/has accumulation of debris. Observed food debris on the floor throughout the kitchen.
Floor tiles missing and/or in disrepair. Observed cracked floor tiles throughout the kitchen
Hole in or other damage to wall. Observed hole in the wall behind 3 compartment sink. Dish machine also cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled underneath the dish machine
Apr 9, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Vacuum breaker missing at hose bibb - below hand wash sink at sushi bar
Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board in sushi area stained
Accumulation of debris on dish racks
Accumulation of lime scale on the inside of the dishmachine.
Buildup of food debris/soil residue on equipment door handles. - reach in freezer
Carbon dioxide/helium tanks not adequately secured.
Hole in or other damage to wall. - in dry storage area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of bulk food containers - walk in cooler shelves soiled
Wall soiled with accumulated grease, food debris, and/or dust. - below dish machine
Apr 9, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 18 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority2 Intermediate11 Basic
Show 18 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - knives washed at hand wash sink at sushi bar, wiped, then wiped with moist wiping cloth
Nonfood-grade bags used in direct contact with food. - cooked chicken stored in blue bag and box labeled raw chicken
Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over cheese and milk in walk in cooler
Roach activity present as evidenced by live roaches found. - 2 on door frame leading into kitchen - 1 on wall next to hand wash sink at cook line - 2 inside hinge of chest freezer - 2 on floor below reach in cooler - 4 on bottom side of reach in cooler - 1 crawling floor at cook line - approximately 4 on bottom side cook line cooler - excess of 30 on bottom side of wok station __ total of 46 live roaches
Vacuum breaker missing at hose bibb - below hand wash sink at sushi bar
Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board in sushi area stained
Handwash sink not accessible for employee use at all times. - knives soaking in water in hand wash sink at sushi bar
Accumulation of debris on dish racks
Accumulation of lime scale on the inside of the dishmachine.
Buildup of food debris/soil residue on equipment door handles. - reach in freezer
Carbon dioxide/helium tanks not adequately secured.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - drink cups at server station
Floor soiled/has accumulation of debris. - below wok station, up against wall
Hole in or other damage to wall. - in dry storage area
In-use knife/knives stored in cracks between pieces of equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of bulk food containers - walk in cooler shelves soiled
Wall soiled with accumulated grease, food debris, and/or dust. - below dish machine
Wiping cloth sanitizing solution stored on the floor. - at server station
Aug 1, 2023□ 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled White cutting board used in the sushi area has turned yellow, recommend to replace.
Jul 31, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees start work without washing hands on the Cook line.
Pesticide/insecticide labeled for household use only present in establishment. Observed can of hot shot for roaches stored inside sushi bar area, operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of raw chicken 44°f bean sprouts 49°f stored on the buffet( Hibachi Grill) stored less than 4 hours per Manager. Recommend to quick chill immediately. Checked temperature in the walk in cooler lo mein 45/46°f, raw chicken 48°f, krab 46°f Chicken 44°f per operator food was marinated less than 4 hours stored in the walk in cooler will check temperatures on Tuesday 8/1/2023. Owner notify refrigeration company to adjust the thermostat lower to maintain proper temperature.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Information given to Owner at time of inspection
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled White cutting board used in the sushi area has turned yellow, recommend to replace.
No monitoring of buffet/salad bar by employee trained in safe operating procedures. Observed buffet not being monitor the employee has no ideal, spoke to Manager.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lomein and krab mix not dat marked stored inside walk in cooler.
Garbage can soiled. Observed three trash cans soiled on the exterior stored in the kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed terrible black mold like growth underneath the drain board on the wall in the dishmachine area.
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.