KIZUNA ASIAN BUFFET & SUSHI

Name: KIZUNA ASIAN BUFFET & SUSHI
Address: 12173 S APOPKA VINELAND RD, ORLANDO, FL, 32836, US
Rating: 67.1

12173 S APOPKA VINELAND RD, ORLANDO, FL 32836

License #5810306

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

67.1 Grade F / 100

Failing Health Score

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Quick take

KIZUNA ASIAN BUFFET & SUSHI in ORLANDO currently holds an InspectFL Health Score of 67.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 1, 2026. Across those visits, inspectors documented 28 total violations — 11 critical, 6 major, 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Imported observations

Coverage note

Inspector notes shown when 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 DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard lining shelves has bottles of apple juice and hot sauce stored on the shelves.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand wash sink located on cook line.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Checked chlorine sanitizer 200ppm very toxic recommend server to add more water for the concentration to dilute 100ppm.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook placed new set gloves on left the cook line to remove product out of reach in cooler, did not wash hands after returning to cook line. Recommend hand wash training procedure.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature sushi roll 45°f, mussels 47°f rechecked@1pm 39°f stored inside reach in cooler less than 4 hours per Manager will fry product. Recommend to quick chill sushi roll.
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. Observed raw shell eggs stored above green onions inside reach in cooler.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Checked restaurant license expired 4/1/2026 spoke with Manager was not aware license expired, paid in March by the copy of license.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory sign for the sushi bar. Manager found sign posted another area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fire suppression system hood filters very greasy has grease dripping down, this can be a fire hazard recommend to clean all filters ASAP.(cook line)
[36-73-4] Floor soiled/has accumulation of debris. Observed greasy tile floor near hand wash sink located on cook line.

Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters very greasy underneath the fire suppression system. (Cook line)
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored on the shelves on the cook line.
[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. Checked shrimp tempura, volcano roll, stored at room temperature I;the sushi area no found out time mark 11:30am.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Checked dish machine three times 0 ppm chlorine not properly sanitizing spoke to Manager must not use dish machine until repaired. Three compartment sink wash, rinse sanitizer air dry 50 ppm chlorine.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed broccoli and mushrooms not washed prior to cutting.
[41-10-4] Toxic substance/chemical improperly stored. Observed windex stored with flavors on the storage shelves. Manager removed at time of inspection
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Red Bull and aloe drink stored inside reach in cooler with fruit and lettuce.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke to kitchen Manager has no ideal about Big 6 food borne illness.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar placed in container has no label used on the cook line.
[08B-05-4] No monitoring of buffet/salad bar by employee trained in safe operating procedures. Observed Buffet line not being monitor, spoke to kitchen Manager.

Community reaction

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