KINGDOM SUSHI

Name: KINGDOM SUSHI
Address: 5632 INTERNATIONAL DR, ORLANDO, FL, 32819, US
Rating: 82.6

5632 INTERNATIONAL DR, ORLANDO, FL 32819

License #5814794

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

82.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

KINGDOM SUSHI in ORLANDO currently holds an InspectFL Health Score of 82.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 20, 2026. Across those visits, inspectors documented 31 total violations — 7 critical, 10 major, 14 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 January 20, 2026 included 1 critical violation, 4 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported 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
[08B-47-4] Food not stored at least 6 inches off of the floor. Tilapia on sushi line
[02D-02-4] Packaged food not labeled as specified by law. Salt and sugar in kitchen on prep table sheland across from fryer
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop 77F
[14-69-4] Ice buildup in reach-in freezer at the bar
[22-02-4] Food-contact surface stained/soiled with food debris, mold-like substance or slime. Dish racks
[24-05-4] Clean silverware not stored inverted or in a protected manner by soup kettle
[31A-09-4] Handwash sink not accessible for employee use at all times. Funnel in bar sink
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table next to blender
[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. Able to determine time and added stickers for sushi rice, rolls, and salmon mix
[41-17-4] Squeeze bottle containing toxic substance not labeled at the bar

Disposition: Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Tuna, krab, white fish, and commercially cooked shrimp Thawed at room temperature
[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. Washed oranges placed in juicer with no gloves
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Only three employees have food handler cards
[14-13-4] Food-contact surface not smooth and easily cleanable. Rice nets
[31A-09-4] Handwash sink not accessible for employee use at all times. By three comp sink
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. 4/1/25 Operator paid during inspection
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only three employees have employee training cards
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Water spout
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Shredded mozzarella open end 7/3 in triple door cooler
[08B-38-4] Food stored on floor. Dry stock room
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (131 - Hot Holding)- soup kettle, added atwe and turned up temp for temperature recovery sushi rice (91F- Holding)- rice cooker on sushi line, chef turned on for temperature recovery, suggested maybe a time plan 20 minutes later Soup 147 Rice 143
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop 87F
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items on line menu.
[35A-02-7] 2 Live, small flying insects found 1) sushi kitchen 1) juicer at the bar
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than four hours Per operator cream cheese (76F - Cold Holding) Placed in reach in cooler

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