KOME

Name: KOME
Address: 2407 S HIAWASSEE RD, ORLANDO, FL, 32835, US
Rating: 70.5

2407 S HIAWASSEE RD, ORLANDO, FL 32835

License #5807817

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

70.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

KOME in ORLANDO currently holds an InspectFL Health Score of 70.5 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 March 19, 2026. Across those visits, inspectors documented 60 total violations — 7 critical, 3 major, 50 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.

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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

None on file yet

The latest inspection on March 19, 2026 shows 10 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

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: Call Back - Complied
[14-11-5] Equipment in poor repair. -seals torn on all cooler units
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee phone on crash cart with rice cooker
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -all cooler units
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -walk in cooler
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop at front counter
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only.
[35A-03-4] Dead roaches on premises. -3 dead roaches behind black chest freezer
[14-01-5] Bowl or other container with no handle used to dispense food. -in multiple containers
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -seals soiled on all cooler units

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. -2 dead roaches on wall left of reach in cooler in rear of prep area -1 dead roaches in glue trap left of cook line cooler -1 dead roach on fire extinguisher handle in prep area -5 dead roaches in light shielding in prep area
[14-01-5] Bowl or other container with no handle used to dispense food. -bowl in rice cooker in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -all seals for all cooler units
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice paddle
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
[14-11-5] Equipment in poor repair. -prep table next to 3 compartment sink storage shelf rusted out
[35A-09-4] Presence of insects, rodents, or other pests. -2 spiders on ceiling in restroom
[35A-05-4] Roach activity present as evidenced by live roaches found. -4 live roaches in box of ceiling tiles above walk in cooler -1 live roach on bathroom sink -1 live roach behind mop sink -1 roach egg on wall behind mop sink -owner called pest control for same day treatment
[31A-11-4] Handwash sink used for purposes other than handwashing. -food dumped in hand wash sink in prep area
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -on sushi cooler cutting board
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -white cooler in kitchen
[25-32-4] Reuse of single-service or single-use articles. -can used as scoop in rice bin
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -employee drinks not identified or Segregated in cook line cooler
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -white cooler in kitchen
[29-37-4] Spray hose at dish sink lower than flood rim of sink.
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -in 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. -employee belonging on tray with rice cooker in kitchen
[46-04-4] Exit door locked. For reporting purposes only. -rear door
[36-73-4] Floor soiled/has accumulation of debris. -food debris under equipment throughout establishment

Community reaction

What do locals think?

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Community pulse