KIZUNA ASIAN BUFFET & SUSHI

Name: KIZUNA ASIAN BUFFET & SUSHI
Address: 12173 S APOPKA VINELAND RD, ORLANDO, FL, 32836, US
Rating: 70.4

12173 S APOPKA VINELAND RD, ORLANDO, FL 32836

License #5810306

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

70.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

KIZUNA ASIAN BUFFET & SUSHI in ORLANDO currently holds an InspectFL Health Score of 70.4 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 May 1, 2026. Across those visits, DBPR recorded 34 total findings; InspectFL has detailed violation rows for 27 of them so far.

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.

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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

November 20, 2025

The latest inspection on May 1, 2026 shows 10 observation rows: 4 critical, 2 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

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
[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. Observed no consumer advisory sign for the sushi bar. Manager found sign posted another area.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard lining shelves has bottles of apple juice and hot sauce stored on the shelves.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand wash sink located on cook line.
[36-73-4] Floor soiled/has accumulation of debris. Observed greasy tile floor near hand wash sink located on cook line.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed two water bottles stored inside reach in cooler.(cook line) Manager removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature sushi roll 45°f, mussels 47°f rechecked@1pm 39°f stored inside reach in cooler less than 4 hours per Manager will fry product. Recommend to quick chill sushi roll.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Checked chlorine sanitizer 200ppm very toxic recommend server to add more water for the concentration to dilute 100ppm.
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. Observed raw shell eggs stored above green onions inside reach in cooler.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Checked restaurant license expired 4/1/2026 spoke with Manager was not aware license expired, paid in March by the copy of license.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fire suppression system hood filters very greasy has grease dripping down, this can be a fire hazard recommend to clean all filters ASAP.(cook line)

Disposition: Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters very greasy underneath the fire suppression system. (Cook line)
[08B-12-5] Stored food not covered. Observed dim sum uncovered n the reach in freezer.
[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. Checked dish machine three times 0 ppm chlorine not properly sanitizing spoke to Manager must not use dish machine until repaired. Three compartment sink wash, rinse sanitizer air dry 50 ppm chlorine.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face while cooking on the hibachi grill, did not wash hands spoke to Manager must have training on hand washing, very important.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature shrimp 45°f, pasta 45°f calamari 54°f stored inside reach in cooler less than 3 hours pre Manager recommend to quick chill product immediately. Calibration of thermometer with Manager.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke to kitchen Manager has no ideal about Big 6 food borne illness.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored on the shelves on the cook line.
[41-10-4] Toxic substance/chemical improperly stored. Observed windex stored with flavors on the storage shelves. Manager removed at time of inspection
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar placed in container has no label used on the cook line.

Community reaction

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Community pulse