KINGDOM SUSHI

Name: KINGDOM SUSHI
Address: 1239 S FEDERAL HWY, FORT LAUDERDALE, FL, 33316, US
Rating: 77

1239 S FEDERAL HWY, FORT LAUDERDALE, FL 33316

License #1608746

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

77 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

KINGDOM SUSHI in FORT LAUDERDALE currently holds an InspectFL Health Score of 77 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 2, 2026. Across those visits, inspectors documented 13 total violations — 2 critical, 3 major, 8 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 2, 2026 shows 12 observation rows: 2 critical, 3 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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. Porter emailed to Ooerator.
[36-62-4] Light not functioning. Dry good storage area, outside of walk in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on same shelf of plates and bowls for customers. Manager removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Plastic cup and sponge inside sink Employee removed
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Lower cooler-cook line- drinks and water. Employee placed in separate container with proper label
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Two wet mops inside yellow and red bucket. Employee removed
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Gloved employee placed soiled pan and utensil in floor of dishwasher area, came back to cook line and grabbed clean container of eggs rolls, using same gloves. After manager educated, employee discarded gloves , washed hands and put in new pair of gloves.
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Sushi station-two utensils in standing water. Observed dipper well turned off. Employee removed utensils to be wash and sanitize.
[08B-38-4] Food stored on floor. One box of shrimps on floor, inside walk in freezer- employee placed on shelf.
[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. Walk in freezer- portioned raw chicken over box of raw shrimps. Employee placed chicken on bottom shelf.
[36-22-4] Floor area(s) covered with standing water. Under preparation table in dishwasher area.

Community reaction

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Community pulse