SUSHI KABUKI
10801 STARKEY RD UNIT 18, SEMINOLE, FL 33777
License #6214472
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Solid Health Score
How is this score calculated? →SUSHI KABUKI in SEMINOLE currently holds an InspectFL Health Score of 86 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 31, 2025. Across those visits, inspectors documented 35 total violations — 5 critical, 6 major, 24 minor.
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.
What stands out in this inspection history
The latest inspection on October 31, 2025 shows 17 observation rows: 3 critical, 2 major, and 12 minor.
What’s powering this page
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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
See the place, then share or verify
*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 75F standing water
- [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. Sushi rice at bar, time mark updated
- [14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
- [16-21-4] Accumulation of debris on exterior of warewashing machine.
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster ovens soiled at sushi bar
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled in kitchen
- [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.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over uncovered premade salad bowls in cooler, tuna relocated
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
- [06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw fish thawing in bowl of standing water Raw beef thawing at room temp on dry storage shelf, moved to cooler
- [42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Electrical surge protector with multiple items plugged in resting on top of electric kettle hot holding soup, removed
- [10-20-4] In-use tongs stored on equipment door handle between uses. In use tongs on cart handle next to cook line
- [31A-09-4] Handwash sink not accessible for employee use at all times. Bowl of raw fish thawing in hand sink on cook line, removed
- [08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cut avocados at sushi bar with stickers present on exterior, discussed properly washing produce prior to use with staff
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw tempura shrimp (61F - Cold Holding) on cook line, moved to cooler
- [08B-54-4] Uncovered food stored near sink exposed to splash. Uncovered shrimp next to hand sink on cook line with no splash guard
- [08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cut onions in reach in cooler
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.
Would you eat here?
SUSHI KABUKI looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
One vote per device. Results update after you vote.
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