KINGDOM SUSHI

Name: KINGDOM SUSHI
Address: 6506 OLD BRICK RD STE 100, WINDERMERE, FL, 34786, US
Rating: 72.4

6506 OLD BRICK RD STE 100, WINDERMERE, FL 34786

License #5814470

🍱 Japanese/Sushi ℹ️

72.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

June 3, 2026 · 6 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

KINGDOM SUSHI in WINDERMERE currently holds an InspectFL Health Score of 72.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on June 3, 2026. Across those visits, inspectors documented 56 total violations — 13 critical, 14 major, 29 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 16, 2025

The latest inspection on June 3, 2026 shows 6 observation rows: 1 critical, 2 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

KINGDOM SUSHI has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[13-03-4] Employee with no hair restraint while engaging in food preparation. -Front line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Scoop in 71f water.
[14-12-4] Utensils in poor condition. -Some plastic containers melted.
[41-10-4] Toxic substance/chemical improperly stored. -Alcohol stored by cookie crumbs.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Rice covered while cooling.
[41-17-4] Spray bottle containing toxic substance not labeled. -Bottle of alcohol.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine./moo sink room.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened water bottle on sushi prep table/
[14-11-5] Equipment in poor repair./kitchen glass reach in cooler gasket torn.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor./opened jar of lemon juice/bar/
[10-08-5] Ice scoop handle in contact with ice./mop sink room ice machine/
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar container at the bar/
[21-04-4] In-use wet yellow wiping cloth/towel used under cutting board./kitchen prep table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./sugar scoop handle soiled/bar.
[16-46-4] Old labels stuck to food containers after cleaning./shelf above 3 compartment sink.
[08B-12-5] Stored food not covered./cut fruit at the bar/
[01B-07-4] Food with mold-like growth. See stop sale./moldy cheese, walk in cooler/discarded immediately.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./frozen tilapia used for ceviche dish and served undercooked/manager called and received parasite destruction for frozen raw tilapia/
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over sauces/sushi cooler. Raw salmon stored over pre cooked shrimp ball, kitchen glass reach in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried fish left in room temperature (from cooler) 70F. Cooked shrimp 45F/sushi table. Both less than 4 hours per chef. Fried fish will use time as public health control and cooked shrimp moved to other cooler for temperature recovery.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./tempura shrimp left in room temperature 75F after fried to at least 165F per chef./will use time as public health control for tempura shrimp.
[31A-09-4] Handwash sink not accessible for employee use at all times./mop sink room hand sink blocked by mop bucket.
[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/manager Gabriel walked in in the middle of the inspection/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink./kitchen and bar hand sinks/
[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./two kitchen prep female workers worked for one month./form provided and employees signed immediately.
[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./missing two frint sushi chefs certificates.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin./big ice machine in storage room interior soiled.
[14-01-5] Bowl or other container with no handle used to dispense food./bowl used to scoop salt/
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils./employees drink on prep table/sushi station and kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag stored with food, kitchen bottom shelf. Cell phone charging on cook line prep area.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./sushi chefs wearing watchers, brackets while making sushi rolls/
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation./2 sushi chefs/
[13-03-4] Employee with no hair restraint while engaging in food preparation./all 4 sushi chefs/
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside./exit door.
[08B-38-4] Food stored on floor./buckets of vinegar on kitchen floor.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Sushi bar hand sink. Kitchen hand sink. Bar hand sink.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw fish thawed in standing water. Cooked shrimp thawed in hot standing water.
[02D-01-5] Working containers of food removed from original container not identified by common name./flour and salt containers on kitchen top shelf/
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./0ppm, set up 3 compartment sink (quat 200ppm).
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands./observed kitchen female employee touched nose with gloves on and keep working with food.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./tilapia served raw under ceviche dishes/
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over milk, dairy products/walk in cooler. Raw salmon over bananas and cut vegetables/walk in cooler. Raw salmon stored over cut vegetables/sushi reach in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Home made bone marrow (pork) sauce cold holding at 44F, less than 4 hours per manager/moved to walk in freezer/rechecked 37F/
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./sushi rice holding at 80F, less than 4 hours. Time control plan not available and no time marked. Will add to time plan per manager.
[31A-11-4] Handwash sink used for purposes other than handwashing./towels, utensils inside sushi station hand sink/
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat and chlorine strips not available.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sushi station hand sink. Kitchen hand sink. Ice machine room hand sink. Bar hand sink.
[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/establishment open without an inspection since January. Changed to a sushi restaurant/making changes to the entire establishment without a plan review. Adding a bar, sushi station, dish machine and cook line equipments.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink. Sushi station hand sink.