SUSHI KAIZEN
5320 W IRLO BRONSON MEMORIAL HWY, Kissimmee FL 34746 · 407-965-8181
Last inspected Dec 18, 2025 · 5 visits since September 2023
SEP 23
JAN 24
MAY 24
NOV 24
DEC 25
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steamwell on cookline. Less than 4hrs per operator Alfredo (109F - Hot Holding); Alfredo (171F - Reheating);
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $2,280
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2015019245 | Apr 20, 2015 | May 22, 2015 | $800 |
| 4--2015000803 | Oct 29, 2014 | Feb 5, 2015 | $1,480 |
Inspection history
5 visits, newest first
Dec 18, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline prep cooler:cut tomatoes (46-48F - Cold Holding); less than 4hrs per operator. Operator immediately removed to other cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steamwell on cookline. Less than 4hrs per operator Alfredo (109F - Hot Holding); Alfredo (171F - Reheating);
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has incorrect test strips for quat sanitizer
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Salmon. Operator immediately cut open
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator immediately removed
Floor soiled/has accumulation of debris. Floor under cooking equipment Floor behind small pizza prep cooler
Nonfood-contact surface soiled with grease, food -debris, dirt, slime or dust. -gaskets of small pizza prep cooler -Top of oven on cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of pizza prep cooler
May 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. soup (137F - Hot Holding); calamari (46F - Cold Holding); shrimp (49F - Cold Holding); tomatoes (45F - Cold Holding); cooked noodles (52F - Cold Holding) less than 4 hours advised the operator to refrigerate products immediately.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles.reach in cooler in the kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White substance on the outside of the reach in freezer.
Old labels stuck to food containers after cleaning. On the clean dish rack
Jan 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.in the kitchen
Clean utensils stored between equipment and wall. Knifes places between the wall and 3 comp sink
Equipment and utensils not properly air-dried - wet nesting. Clean equipment on the dry storage rack
Floor soiled/has accumulation of debris. Behind the front counter, near the equipment.
Interior of ice machine/bin slightly soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of reach in freezer
Sep 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 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.
Ceiling tile missing. In the kitchen near the 3 comp sink, operator states it's due to a busted pipe. In the process of replacing
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen near the dish area, above the reach in freezer
Floor soiled/has accumulation of debris.grout throughout the kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris soiled
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.