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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
KABOOKI SUSHI in ORLANDO currently holds an InspectFL Health Score of 45.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on June 19, 2026. Across those visits, inspectors documented 60 total violations — 7 critical, 21 major, 32 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on June 19, 2026 shows 22 observation rows: 4 critical, 5 major, and 13 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
KABOOKI SUSHI has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [14-09-4] Cutting board has cut marks and is no longer cleanable. on prep cooler across stove
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi area. Operator removed
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jacket hanging on shelf with clean dishes. Operator removed -Backpack on bar counter . Operator removed
- [14-11-5] Equipment in poor repair. -Torn gasket in drawer cooler next to fryer
- [08B-47-4] Food not stored at least 6 inches off of the floor. Several cases of food on floor in walk in freezer. Operator removed
- [14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Gap in hood filters
- [10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -Knife in between prep cooler . Operator removed
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78F. Operator discarded water. Operator removed
- [21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor at bar. Operator removed
- [29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink at Ware washing arra
- [03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Operator is vacuum packing Short rib made 6/18 per operator . Multiple bags are in a bus tub. And the bus tub has a date of 6/18. Operstor must put date and time on each bag
- [08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed vegetables stored over ready to eat food in walk in cooler
- [02D-01-5] Working containers of food removed from original container not identified by common name. 2 Spray bottles of water. Operator labeled
- [03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -Chicken and rice 109F cooling 2hrs per operator in walk in cooler. Operator put in freezer for cooling recovery. Rechecked st 3.5hrs. Temperature range was 57-70F had operstor put in ice bath and then also in freezer
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw, Shell eggs are ready to eat items and walk cooler
- [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. -raw Thin beef out of its original package over ready to eat food in reach in freezer on cook line. Operator removed
- [01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Carrot puree dated 6/6 operator discarded
- [31A-11-4] Handwash sink used for purposes other than handwashing. Ice in handsnk at bar Ice and food debris in handsink at sushi station
- [02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche, tuna, nigiri all on Social Menu. Operator immediately corrected menus
- [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Needs chlorine test strips for dishmachines
- [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.
- [53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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