SUSHI KABUKI
10801 STARKEY RD UNIT 18, Seminole FL 33777 · 727-398-8828
Last inspected Oct 31, 2025 · 7 visits since July 2023
FEB 24
SEP 24
FEB 25
JUL 25
OCT 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw tempura shrimp (61F - Cold Holding) on cook line, moved to cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Oct 31, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate12 Basic
What the inspector wrote — 17 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over uncovered premade salad bowls in cooler, tuna relocated
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw tempura shrimp (61F - Cold Holding) on cook line, moved to cooler
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. Sushi rice at bar, time mark updated
Handwash sink not accessible for employee use at all times. Bowl of raw fish thawing in hand sink on cook line, removed
Show the remaining 13 findings ▾
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.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled in kitchen
In-use tongs stored on equipment door handle between uses. In use tongs on cart handle next to cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 75F standing water
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster ovens soiled at sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Raw fruits/vegetables not washed prior to preparation. Cut avocados at sushi bar with stickers present on exterior, discussed properly washing produce prior to use with staff
Reach-in cooler shelves with rust that has pitted the surface.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Electrical surge protector with multiple items plugged in resting on top of electric kettle hot holding soup, removed
Time/temperature control for safety food thawed in an improper manner. Raw fish thawing in bowl of standing water Raw beef thawing at room temp on dry storage shelf, moved to cooler
Uncovered food stored near sink exposed to splash. Uncovered shrimp next to hand sink on cook line with no splash guard
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cut onions in reach in cooler
Jul 22, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate12 Basic
Show 18 findings ▾
Container of medicine improperly stored. Employee prescription medication on counter at sushi bar, removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over krab stick in cooler at sushi bar, order corrected
Handwash sink not accessible for employee use at all times. Employee food in hand sink on cook line, removed
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager on duty unable to provide proof of CFM during inspection, other valid certificates provided
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan not filled out
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.
Cardboard used to line food-contact shelves. Equipment cart on cook line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cloth used as a food-contact surface. Clean glassware stored on wiping cloths on storage racks in center of kitchen
Cutting board has cut marks and is no longer cleanable.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food on cook line
Floor soiled/has accumulation of debris. Under cook line
In-use tongs stored on equipment door handle between uses. Cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in 82F water on cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster ovens at sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
Reach-in cooler shelves with rust that has pitted the surface.
Ripped/worn tin foil used as shelf cover. Shelf under cook line
Feb 19, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Spray bottle containing toxic substance not labeled. Sanitizer bottle on cook line, labeled
Cardboard used to line food-contact shelves. Soiled cardboard on cook line shelves
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water, moved to prep sink with running water
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate10 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cut lettuce in reach in cooler, order corrected
Handwash sink not accessible for employee use at all times. Hand sink at sushi bar blocked by rice warmer
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 manager present with CFM at beginning of inspection, manager arrived during inspection
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form emailed to manager on duty
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.
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cook line
Cardboard used to line nonfood-contact shelves. Metal cart on cook line lined with soiled cardboard
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
In-use utensils stored in cracks between pieces of equipment. Between cooler and prep table on cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster ovens at sushi bar soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Reach-in cooler shelves with rust that has pitted the surface. Silver reach in cooler next to dry storage
Apr 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on stove surface
Buildup of food debris/soil residue on equipment door handles. Cooler handles
Clean utensils or equipment stored in dirty drawer or rack. Clean equipment on soiled shelf under cook line
Equipment in poor repair. Torn cooler gaskets
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Accumulation of grease behind cook line Cooler gaskets soiled
Feb 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 1 high priority.
1 High priority6 Intermediate11 Basic
Show 18 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tempura cooked shrimp (86F - Hot Holding) at sushi bar, recommended item be added to time as a public health control
Failure to maintain freezing records on nonexempt fish for 90 days. Invoices not kept on site for past 90 days, operator brought invoices during inspection
Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on stove surface
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager on duty with no CFM
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 proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employees present employed over 60 days with no proof of training certificates
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager on duty unable to provide written procedures
Buildup of food debris/soil residue on equipment door handles. Cooler handles
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cook line
Cardboard used to line nonfood-contact shelves. Equipment cart on cook line
Clean utensils or equipment stored in dirty drawer or rack. Clean equipment on soiled shelf under cook line
Duct tape used to repair nonfood-contact surface. Exterior of white fridge on cook line
Equipment in poor repair. Torn cooler gaskets
Floor soiled/has accumulation of debris. Under cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in ice water, removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Accumulation of grease behind cook line Cooler gaskets soiled
Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature, moved to fridge
Jul 20, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 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. Operator has bleach onsite and can set up triple sink
Cardboard used to line nonfood-contact shelves. Shelf holding clean cooking equipment under cook line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
Equipment in poor repair. Torn cooler gaskets
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of grease on sides of grill and fryers. Cooler gaskets soiled
Wet mop not stored in a manner to allow the mop to dry. Wet mops in bleach water near 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.