🪰75,275 violations tracked across 67 Florida counties

KIZUNA SUSHI & HIBACHI

2633 S HWY 27 STE 102, CLERMONT, FL 34711

License #4509181

🍱 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? →
Latest inspection
July 28, 2026 · 19 findings · 2 critical
Routine - Food
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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.

Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.
Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on July 28, 2026 shows 17 observation rows: 2 critical, 2 major, and 13 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
17
Coverage note
Inspector notes linked where available

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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.
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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.

Official DBPR inspection report ↗
  • Disposition: Inspection Completed - No Further Action
  • [31A-11-4] Handwash sink used for purposes other than handwashing. -tea bag and food particles in hand sink on server line and sushi line
  • [32-04-4] Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken and beef over cut vegetables in reach in make table on cook line, operator moved raw food to walk in cooler.
  • [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards under prep table in kitchen -interior of rice cookers in kitchen -dry goods shelves have residue buildup
  • [02D-01-5] Working containers of food removed from original container not identified by common name. -salt, operator labeled
  • [16-21-4] Accumulation of debris on exterior of warewashing machine.
  • [10-20-4] In-use tongs stored on equipment door handle between uses. -fryer cabinet handle, operator removed
  • [14-11-5] Equipment in poor repair. -interior of rice cooker is chipped and peeling
  • [24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -utensils on sushi line
  • [25-05-4] Single-service articles improperly stored. -napkins in front area not stored 6 inches off the floor
  • [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -by hand sink by back door
  • [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bag on top shelf of walk in cooler, operator removed
  • [24-08-4] Equipment and utensils not properly air-dried - wet nesting. -beverage cups on server line
  • [25-06-4] Single-service articles not stored inverted or protected from contamination. -cook line, operator inverted
  • [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -exterior reach in coolers on cook line -gaskets on all reach in coolers and walk in cooler -exterior of dry goods container -shelves beside rice cooker in kitchen -curtains leading from kitchen to front area -shelves and cart on sushi line
  • [08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed lemons over prepped onions in walk in cooler
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -commercially processed dumplings (48F - Cold Holding) -raw chicken strips (47F - Cold Holding) -raw beef (48F - Cold Holding) Less than four hours per operator, operator discarded dumplings and moved chicken and beef to walk in freezer for quick chill. Chicken 38F, beef 34F
Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse

Would you eat here?

KIZUNA SUSHI & HIBACHI 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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