DADDY NINJA

Name: DADDY NINJA
Address: 500 E OSCEOLA PKWY, KISSIMMEE, FL, 34744, US
Rating: 47.3

500 E OSCEOLA PKWY, KISSIMMEE, FL 34744

License #5910782

🍱 Japanese/Sushi ℹ️

47.3 Grade F / 100

Failing Health Score

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Latest inspection

March 23, 2026 · 16 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DADDY NINJA in KISSIMMEE currently holds an InspectFL Health Score of 47.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on March 23, 2026. Across those visits, inspectors documented 96 total violations — 15 critical, 33 major, 48 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 9, 2024

The latest inspection on March 23, 2026 shows 16 observation rows: 2 critical, 4 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

85%

Inspector notes

Coverage note

Inspector notes linked where available

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DADDY NINJA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. On top of dish machine
[50-09-4] Current Hotel and Restaurant license not displayed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Several on clean dish shelf next to dish machine
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer next to glass door reach in cooler at kitchen entrance
[10-20-4] In-use tongs stored on equipment door handle between uses. One pair on oven handle on cookline
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in front of grill in water 79F Operator removed
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At sushi bar handwashing sink Emailed operator handwashing sign
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cookline
[16-46-4] Old labels stuck to food containers after cleaning. On clean dish shelf next to dish machine
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in reach in cooler nearest entrance to warewashing area Operator moved chicken
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler across from chest freezer in kitchen
[53A-05-6] 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/ Certified manager came in during inspection
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar, cookline and ware washing area handwashing sinks Operator stocked
[31B-03-4] No soap provided at handwash sink. At cookline and sushi bar handwashing sinks Operator stocked
[53B-13-5] 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. Viewed 1 certificate

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. In dry ingredient containers on cookline and in bulk dry ingredient containers by door to sushi bar Operator removed all of them
[06-09-1] 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. 3 salmon fillets on cookline in reach in cooler underneath first make table completely thawed - see stop sale 3 tuna fillets in reach in cooler at sushi bar only partially thawed
[50-09-4] Current Hotel and Restaurant license not displayed. Expired 2024 displayed
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack next to warewashing machine
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer across from cookline
[21-04-4] In-use wet wiping cloth/towel used under cutting board. On prep table next to stainless steel reach in freezer Operator removed
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwashing sink closest to back door
[16-46-4] Old labels stuck to food containers after cleaning. Several on clean dish rack next to warewashing machine
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Several on cookline
[02D-01-5] Working containers of food removed from original container not identified by common name. Dry ingredients on shelf at end of cookline next to kitchen entrance
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over broccoli in reach in cooler underneath first make table on cookline Shelled eggs over sauce, cooked pork and cut vegetables in reach in cooler closest to entrance to warewashing area Raw fish and beef over unwashed produce cases in reach in cooler next to bulk dry ingredient bins
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 3 salmon fillets in intact reduced oxygen packaging on cookline in reach in cooler underneath first make table completely thawed
[53A-05-6] 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/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink closest to back door - operator stocked
[31B-03-4] No soap provided at handwash sink. Handwashing sink closest to back door

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop rice
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At bar
[14-74-7] 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. Reach in cooler where dessert is stored
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle door on cooks line
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cooks line stored in water temping at89F
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler where desserts are stored
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Mop sink removed per operator mop sink was leaking and waiting for plumber to install new mop sink
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues. Low boy reach in freezer at prep area
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Beef thawing in bus tub with standing water
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizing 0 ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cut broccoli at reach in cooler on cooks line Raw beef stored over cut plantains at reach in cooler in kitchen Raw pork stored over cut cabbage at reach in cooler in kitchen area
[08A-17-6] 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 raw shrimp stored over frozen pot stickers at tall reach in freezer
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream per operator opened over 24 hours
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line
[51-16-7] 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 has taken over space next door and moved sushi bar to new area and in back there is a prep area added
[31B-03-4] No soap provided at handwash sink. Hand washing sink at bar
[41-17-4] Spray bottle containing toxic substance not labeled. Window cleaner in clear spray bottle at triple sink

Disposition: Warning Issued
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing food while wearing a watch.
[08B-47-4] Food not stored at least 6 inches off of the floor.Soy sauce stored on floor by kitchen entrance .
[10-20-4] In-use tongs stored on equipment door handle between uses.Tongs hanging from oven handle .
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.No hand washing sign at cook line
[29-27-4] No mop sink or curbed cleaning facility provided at establishment.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect by dish machine 1 small flying insect on dinning room.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.No parasite destruction letter for salmon serve raw .
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shredded beef and shredded chicken kept at steam well with temperature of 112 and 115F. Chicken tenders kept on sushi area for less than 4 hrs with temperature of 113F. Corrective Action TakenAsk employee to reheat up to 165F.
[31A-11-4] Handwash sink used for purposes other than handwashing.Employee dumping water on hand sink on cook line.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Tuna tartar not identify as raw. All menus most be fixed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.No high temp test strips or thermometer for high temp dish machine.
[53B-01-5] 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.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[14-05-4] Cardboard used to line food-contact shelves.
[14-11-5] Equipment in poor repair. Gaskets on several units
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avacado with stickers in reach in cooler.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Bamboo type sushi rollers black with mold like substance. Advised to wrap before using.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork over ready to eat chicken breast.
[11-27-4] 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.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53B-01-5] 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.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.