SUSHI KICHI
5368 CENTRAL FLORIDA PKWY, Orlando FL 32821 · 321-246-7786
Last inspected Mar 20, 2026 · 10 visits since October 2023
APR 24
OCT 24
APR 25
OCT 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 13 points off where it started.
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. Observed chef handle fish for sushi with bare hand. Chef put on gloves
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
What the inspector wrote — 4 findings
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cooks begin working with food without washing hands before putting on gloves Operator coached employees on proper hand washing
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. Observed chef handle fish for sushi with bare hand. Chef put on gloves
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (47F - Cold Holding); octopus (46F - Cold Holding) top of make table in kitchen. Operator states door was open.
Single-service articles improperly stored. Case of cups on floor behind front counter
Nov 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Carbon dioxide/helium tanks not adequately secured. Behind front counter
Oct 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over sauce in reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw tuna (48F - Cold Holding); raw salmon (48F - Cold Holding); cooked egg (51F - Cold Holding); octopus (46F - Cold Holding) top of sushi make table in kitchen. In unit less then 4 hours. Operator will place on ice
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Special of the day roll set, salmon tuna and yellowtail
No paper towels or mechanical hand drying device provided at handwash sink. Behind front counter near register
No soap provided at handwash sink. Front counter near register
Carbon dioxide/helium tanks not adequately secured. Behind front counter
Single-service articles improperly stored. Cases of cups on floor behind front counter
Apr 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. Shell eggs in reach in cooler
No paper towels or mechanical hand drying device provided at handwash sink. Next to register
No soap provided at handwash sink. Next to register
Carbon dioxide/helium tanks not adequately secured. Behind front counter
Food stored on floor. Case of oil in kitchen
No conspicuously located ambient air temperature thermometer in holding unit. At sushi make table
Single-service articles improperly stored. Cases of product on floor behind front counter
Time/temperature control for safety food thawed in an improper manner. Octopus and takoyaki and room temp
Oct 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sashimi sampler, salmon roe, specials of the day, hamachi, scallop.
No conspicuously located ambient air temperature thermometer in holding unit. At sushi make table
Oct 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw tuna (51F - Cold Holding); raw salmon (48F - Cold Holding); Karbala stick (51F - Cold Holding) top of sushi make table. Operator states in unit approximately 30 minutes. Placed items on ice
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sashimi sampler, salmon roe, specials of the day, hamachi, scallop.
No conspicuously located ambient air temperature thermometer in holding unit. At sushi make table
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed hands with gloves on and did not change gloves.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Handwash sink behind bar.
Food stored on floor. Bags of opened dry rice on dry storage floor.
Nov 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
No handwashing sign provided at a hand sink used by food employees. Behind bar
Time/temperature control for safety food thawed in an improper manner. Salmon at room temperature
Oct 27, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Behind bar near pos, soda dispenser in its place
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu posted on wall. Sashimi sampler, salmon roe, roll set, special roll
No paper towels or mechanical hand drying device provided at handwash sink. Behind bar
Spray bottle containing toxic substance not labeled. Behind bar
No handwashing sign provided at a hand sink used by food employees. Behind bar
Single-service articles improperly stored. Case of cups on floor behind bar
Time/temperature control for safety food thawed in an improper manner. Salmon at room temperature
Oct 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.top of sushi make table in kitchen. Out less then 2 hours. Operator placed product on ice
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Behind bar near pos, soda dispenser in its place
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu posted on wall. Sashimi sampler, salmon roe, roll set, special roll
No paper towels or mechanical hand drying device provided at handwash sink. Behind bar
Spray bottle containing toxic substance not labeled. Behind bar
No handwashing sign provided at a hand sink used by food employees. Behind bar
Single-service articles improperly stored. Case of cups on floor behind bar
Time/temperature control for safety food thawed in an improper manner. Salmon at room temperature
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.