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Failing Health Score
How is this score calculated? → Need help reading this? 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.
SUSHI KICHI in ORLANDO currently holds an InspectFL Health Score of 69.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on March 20, 2026. Across those visits, inspectors documented 45 total violations — 9 critical, 16 major, 20 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on March 20, 2026 shows 4 observation rows: 3 critical, 0 major, and 1 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
SUSHI KICHI has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*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: Met Inspection Standards
- [25-05-4] Single-service articles improperly stored. Case of cups on floor behind front counter
- [12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cooks begin working with food without washing hands before putting on gloves Operator coached employees on proper hand washing
- [09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed chef handle fish for sushi with bare hand. Chef put on gloves
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (47F - Cold Holding); octopus (46F - Cold Holding) top of make table in kitchen. Operator states door was open.
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