MUSASHI SUSHI LOUNGE
7675 W IRLO BRONSON MEMORIAL HWY, Kissimmee FL 34747
Last inspected Aug 20, 2026 · 11 visits since November 2023
DEC 24
JUN 25
AUG 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. 3- live roaches on upper shelf of clean utensil storage.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026007734 | Oct 22, 2025 | May 14, 2026 | $160 |
Inspection history
11 visits, newest first
Aug 20, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. All fish and vegetables throughout kitchen
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand washing sink at sushi bar has not been installed as shown in new plans approved by plan review
Spray bottle containing toxic substance not labeled. Bleach in generic spray bottle at bar
Carbon dioxide/helium tanks not adequately secured. CO tanks at bar next to soda pouches
Show the remaining 5 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. At entrance to kitchen one ceiling tile missing Ceiling tile at entrance to dish wash area and back past triple sink
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls at bar for miso soup
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer around door frame Black chest freezer at corner of kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at sushi bar
Unnecessary items/unused equipment on the premises. Ice machine at back of kitchen
Aug 13, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate7 Basic
Show 11 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. Sanitizing at 0ppm
Non-food grade paper/paper towel used as liner for food container. All fish and vegetables throughout kitchen
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand washing sink at sushi bar has not been installed as shown in new plans approved by plan review
Spray bottle containing toxic substance not labeled. Bleach in generic spray bottle at bar
Carbon dioxide/helium tanks not adequately secured. CO tanks at bar next to soda pouches
Ceiling/ceiling tile shows damage or is in disrepair. At entrance to kitchen one ceiling tile missing Ceiling tile at entrance to dish wash area and back past triple sink
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls at bar for miso soup
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer around door frame Black chest freezer at corner of kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at sushi bar
Unnecessary items/unused equipment on the premises. Ice machine at back of kitchen
Aug 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority4 Intermediate7 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. Sanitizing at 0ppm
Non-food grade paper/paper towel used as liner for food container. All fish and vegetables throughout kitchen
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shell eggs at walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ceviche,butter, eggs,beef,chicken, shrimp tempura and salmon all temping between 48F-53F cold holding.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ceviche,butter, cream cheese,tuna salmon,octopus eggs,beef,chicken,eel,whipped cream,krab all temping between 48F-53F cold holding. Per operator some items were delivered today less than 2 hours,other items were in walk in overnight. Operator placed delivered items today in walk in freezer
Toxic substance/chemical improperly stored. Rubbing alcohol stored over sesame in container at storage shelf by office.Operator moved to lower shelf Rubbing alcohol stored on prep table at sushi bar.Operator moved to non food contact surface
Handwash sink not accessible for employee use at all times. Hand washing sink by mop sink blocked by table operator moved table
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand washing sink at sushi bar has not been installed as shown in new plans approved by plan review
No soap provided at handwash sink. Hand washing sink at bar. Operator placed squeeze bottle with soap at bar
Spray bottle containing toxic substance not labeled. Bleach in generic spray bottle at bar
Carbon dioxide/helium tanks not adequately secured. CO tanks at bar next to soda pouches
Ceiling/ceiling tile shows damage or is in disrepair. At entrance to kitchen one ceiling tile missing Ceiling tile at entrance to dish wash area and back past triple sink
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls at bar for miso soup
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer around door frame Black chest freezer at corner of kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at sushi bar
Unnecessary items/unused equipment on the premises. Ice machine at back of kitchen
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate14 Basic
Show 21 findings ▾
Non-food grade paper/paper towel used as liner for food container. Underneath multiple fish item in sushi bar and walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon roll at sushi bar 55°. Per operator prepared less than 4 hours. Advised operator to move in to walk in cooler for immediate temperature recovery.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup at bar 87° 2nd 166°. Advised operator to put back on stove for immediate temperature recovery.
Toxic substance/chemical improperly stored. Rubbing alcohol stored next to spices at prep table near dish machine A spray bottle of alcohol stored next cooked eel skin. Operator moved items
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on front prep table in kitchen area
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. Sanitizer in spray bottle at bar.
Carbon dioxide/helium tanks not adequately secured. At bar next to soda boxes
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna in walk in cooler. Still frozen. Advised operator on proper thawing process.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on pass thru window Jacket on boxes of soda syrup at bar. Water bottle on shelf above prep table on cooks line.
Equipment in poor repair. Ice machine door broken near dish machine area
Hole in or other damage to wall. Wall next to walk in cooler and dish machine.
Ice buildup in reach-in freezer and/or walk-in freezer. On door of walk in freezer Inside black chest cooler at bar next to glasses
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in ice at bar ice bin. Operator moved scoop out of ice.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at sushi bar old food debris
No handwashing sign provided at a hand sink used by food employees. At bar hand sink
Old labels stuck to food containers after cleaning. On multiple plastic and metal containers on drying rack next to dish machine
Plumbing system in disrepair. Hand sink plumbing disconnected near mop sink
Ripped/worn tin foil used as shelf cover. On bottom shelf of prep table on cooks line
Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelving in walk in cooler
Working containers of food removed from original container not identified by common name. Small container of sugar bar.
Oct 22, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. Fish lined with paper towel throughout facility
Handwash sink does not have enough water pressure to properly wash hands. Hand washing sink by mop 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/. Facility is currently a sushi restaurant. There are no hand washing sinks at sushi bar,prep area leading into kitchen or on cooks line. Facility needs to submit plans since there are no plans on hand to verify lay out of facility
Ceiling/ceiling tile shows damage or is in disrepair. Wiling tile in prep area and at dish wash area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup and water bottle stored on top shelf of prep tables at prep area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purses on dry storage area and shoes by dry storage area
Hole in or other damage to wall. Missing tiles at wall next to walk in cooler
Unnecessary items/unused equipment on the premises. Reach in cooler, make table and ice machine at back of facility
Aug 13, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority3 Intermediate11 Basic
Show 19 findings ▾
Non-food grade paper/paper towel used as liner for food container. Fish lined with paper towel throughout facility
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. Frozen breaded chicken on flat pan stored over frozen strawberries at black chest freezer in prep area
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ceviche with a date sticker of 7/8
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ceviche made on 7/8
Stop Sale issued due to food not being in a wholesome, sound condition. Thawing tuna in sealed individual bags not cut to allow oxygen to make contact with tuna before thawing,per manufacturer's guidelines
Handwash sink does not have enough water pressure to properly wash hands. Hand washing sink by mop 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/. Facility is currently a sushi restaurant. There are no hand washing sinks at sushi bar,prep area leading into kitchen or on cooks line. Facility needs to submit plans since there are no plans on hand to verify lay out of facility
Spray bottle containing toxic substance not labeled. Degreaser in clear spray bottle with no label at dish wash area
Accumulation of debris on exterior of warewashing machine. Top of dish machine
Ceiling/ceiling tile shows damage or is in disrepair. Wiling tile in prep area and at dish wash area
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in walk in freezer
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup and water bottle stored on top shelf of prep tables at prep area
Employee personal food not properly identified and segregated from food to be served to the public. Employee food at walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purses on dry storage area and shoes by dry storage area
Hole in or other damage to wall. Missing tiles at wall next to walk in cooler
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line
Unnecessary items/unused equipment on the premises. Reach in cooler, make table and ice machine at back of facility
Water draining onto floor surface. Pipe that runs from dish machine to floor drain is not connected
Working containers of food removed from original container not identified by common name. Flour in clear container with no label at dry dish storage
Jun 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Handwash sink used for purposes other than handwashing. Silverware in handwashing sink across from prep area Operator removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish machine
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Several equipment pieces throughout
Hole in or other damage to wall. Hole in wall next to walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several equipment exteriors throughout Hood vents over cookline
Old labels stuck to food containers after cleaning. Several on clean dish rack
Standing water in bottom of reach-in-cooler. Make table near kitchen entrance
Wall soiled with accumulated grease, food debris, and/or dust. Several places throughout
Dec 12, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
May 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Buildup of food debris/soil residue on equipment door handles. - cookline cooler. Employee cleaned
Cove molding at floor/wall juncture broken/missing. - next to triple sink
Exterior door has a gap at the threshold that opens to the outside. - back door
Ice buildup in reach-in freezer and/or walk-in freezer. - reach in freezer at cook line
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - over cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - counter below grills - wall next to fryers heavily coated with oil
Nov 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cove molding at floor/wall juncture broken/missing, in kitchen area.
Ice buildup in kitchen reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers, grill, soiled with grease, food debris and dirt.
Nov 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5- flying insects at bar area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored on shelf above tomatoes,
Roach activity present as evidenced by live roaches found. 3- live roaches on upper shelf of clean utensil storage.
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.
Handwash sink used for purposes other than handwashing. Insect repellent stored in handwash sink by ice machine.
No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Boiled potatoes and noodles made 24 hours ago in walk in cooler not date marked,
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cove molding at floor/wall juncture broken/missing, in kitchen area.
Current Hotel and Restaurant license not displayed. License is not on site.
Dead roaches on premises. 1-dead roach shelf of clean utensils storage. Operator removed from area,
Floor soiled with grease and has accumulation of debris, under fryers.
Food stored on walk in cooler floor.
Ice buildup in kitchen reach-in freezer.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers, grill, soiled with grease, food debris and dirt.
Water leaking from pipe and/or faucet/handle, at front line handwash sink.
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.