TSUNAMI SUSHI AND THAI
5889 W IRLO BRONSON MEMORIAL HWY, Kissimmee FL 34746 · 951-837-3885
Last inspected Feb 20, 2026 · 9 visits since April 2024
MAY 24
NOV 24
JUN 25
OCT 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. - 2 in glue trap on floor below unused dishmachine - 1 under double door freezer near cookline Corrective action taken: traps discarded
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024032677 | Apr 17, 2024 | Feb 3, 2025 | $400 |
| 4--2019061406 | Oct 4, 2019 | Jan 24, 2020 | $1,200 |
| 4--2019031732 | May 6, 2019 | Jul 5, 2019 | $560 |
Inspection history
9 visits, newest first
Feb 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Handwash sink not accessible for employee use at all times. All handwashing sinks had items inside, operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at triple sink and cookline. Operator replaced.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bottom of backsplash of ice machine has black/green mold-like substance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents leading to dishmachine.
Show the remaining 4 findings ▾
Food stored on floor.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in reach-in cooler maketable at cookline. Operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over prepped vegetables in reach-in cooler at sushi bar. Unwashed vegetables over sauces in middle reach-in cooler at storage area.
Working containers of food removed from original container not identified by common name. Containers of flour and sugar at dry storage area not labeled.
Oct 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Toxic substance/chemical improperly stored. Spray bottle with winded stored next to food beneath prep table at end of cookline. Operator removed.
Food stored on floor. Case of water bottles at sushi bar. Container of soy sauce dry storage shelves. Operator moved off of floor.
Ice buildup in reach-in freezer and/or walk-in freezer. White chest freezer.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of middle reach-in cooler in hallway with coolers.
Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves at stand up coolers in hallway by dry storage.
Unwashed fruits/vegetables stored with ready-to-eat food. Several unwashed vegetables over sauces in reach-in cooler in hallway with standup coolers. First cooler.
Jun 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice in cooler over 9 hours, 48°-50°
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator rice cooked previous night. 48°-50°
Handwash sink not accessible for employee use at all times at bar sink
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. Operator was able to provide (1) certificate for employee, last name Minor, employees over 60 days of employment are required to have food safety training
Spray bottle containing toxic substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Drain cover(s) missing. Drain cover missing in mop sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Deep freezer has ice build up.
Reach-in cooler shelves with rust that has pitted the surface.
Reuse of single-service or single-use articles. Multiple bottles in use for soup and sauces.
Standing water in bottom of reach-in-cooler at bar
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate9 Basic
Show 15 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil in water 129F. Operator immediately reheated water. Re-rechecked at 140F
Non-food grade paper/paper towel used as liner for food container. Paper towels lining cut Tomatoes, scallions, limes, and cucumbers.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over container of noodles in prep cooler. Operator immediately removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab (57F - Cold Holding); cream cheese (54F - Cold Holding) in sushi cooler. Stacked on top of other containers. Less than 4hrs per operator. Operator moved to bottom cooler for temperature recovery
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. Rice at room temperature pulled from cooler at 11am. no time mark. Advised operator to put correct time mark from 11am-3pm
No probe thermometer provided to measure temperature of food products.
Carbon dioxide/helium tanks not adequately secured. 1 co2 tank at bar
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. Advised operator to remove from packaging
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on Sushi prep table
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in bar cooler.. Operator immediately removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch
Floor soiled/has accumulation of debris. under expo station
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching flour
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -In between fryers. Operator immediately cleaned (corrected on site) -floor fan -Second reach in cooler in back area gasket, and bottom interior
Working containers of food removed from original container not identified by common name. Flour and cornstarch container
May 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over or with unwashed produce.raw fish stored with cucumbers in the reach in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over fries in the reach in freezer
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in the reach in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. tomatoes (overnight) (49F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (overnight) (49F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at the sushi bar wearing a watch.
Floor soiled/has accumulation of debris.in the kitchen under the cookline
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelved soiled
Unwashed fruits/vegetables stored with ready-to-eat food.box of tomatoes over salad in the reach in cooler.
Apr 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 17, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. - 2 in glue trap on floor below unused dishmachine - 1 under double door freezer near cookline Corrective action taken: traps discarded
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - chicken
Apr 16, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish over sauces, prepped avocados; sushi prep cooler
Roach activity present as evidenced by live roaches found. - 2 in glue trap on floor below unused dishmachine - 1 under double door freezer near cookline Corrective action taken: traps discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked rice, 58-60F, noodles, 62F; held off temperature control less than 1 hour, returned to cooler; cookline - surimi, 52F; cream cheese, 54F; held over loadline in sushi prep cooler less than 1 hour
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - chicken
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - raw sushi rolls not identified on menu
Dead roaches on premises. - 10+ in glue traps on and under dishmachine - 14 on the floor below shelving in back area - 20 + un glue traps below double door cooler - 10 + in glue trap below chest freezer - 10 + on floor below cookline - 7 in glue trap on floor below bar bottle cooler Corrective action taken: traps discarded
Apr 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sink in bar, 0 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish over sauces, prepped avocados; sushi prep cooler
Roach activity present as evidenced by live roaches found. - 2 in glue trap on floor below unused dishmachine - 1 under double door freezer near cookline Corrective action taken: traps discarded
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Left at room temperature, 66F, less than 1 hour. Corrective action taken: returned to cold holding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked rice, 58-60F, noodles, 62F; held off temperature control less than 1 hour, returned to cooler; cookline - surimi, 52F; cream cheese, 54F; held over loadline in sushi prep cooler less than 1 hour
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. - chicken
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - raw sushi rolls not identified on menu
Bowl or other container with no handle provided to dispense food. - flour, soy sauce
Cove molding at floor/wall juncture broken/missing. - cove base not sealed; behind chest freezer
Dead roaches on premises. - 10+ in glue traps on and under dishmachine - 14 on the floor below shelving in back area - 20 + un glue traps below double door cooler - 10 + in glue trap below chest freezer - 10 + on floor below cookline - 7 in glue trap on floor below bar bottle cooler Corrective action taken: traps discarded
Floor soiled/has accumulation of debris. - below cookline
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of sugar barrel
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.