KIZUNA SUSHI & HIBACHI
2633 S HWY 27 STE 102, CLERMONT, FL 34711
License #4509181
🍱 Japanese/Sushi ℹ️Sign in to watch restaurants and track them on your watchlist.
Solid Health Score
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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.
KIZUNA SUSHI & HIBACHI in CLERMONT currently holds an InspectFL Health Score of 87.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 28, 2026. Across those visits, inspectors documented 19 total violations — 2 critical, 2 major, 15 minor.
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What stands out in this inspection history
The latest inspection on July 28, 2026 shows 19 observation rows: 2 critical, 2 major, and 15 minor.
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What do locals think?
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Would you eat here?
KIZUNA SUSHI & HIBACHI looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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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: Inspection Completed - No Further Action
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken and beef over cut vegetables in reach in make table on cook line, operator moved raw food to walk in cooler.
- [10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -cook line coolers, operator removed
- [10-20-4] In-use tongs stored on equipment door handle between uses. -fryer cabinet handle, operator removed
- [14-11-5] Equipment in poor repair. -interior of rice cooker is chipped and peeling
- [24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -utensils on sushi line
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. -beverage cups on server line
- [25-05-4] Single-service articles improperly stored. -napkins in front area not stored 6 inches off the floor
- [31A-11-4] Handwash sink used for purposes other than handwashing. -tea bag and food particles in hand sink on server line and sushi line
- [32-04-4] Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bag on top shelf of walk in cooler, operator removed
- [08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed lemons over prepped onions in walk in cooler
- [16-03-4] Accumulation of debris inside warewashing machine.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards under prep table in kitchen -interior of rice cookers in kitchen -dry goods shelves have residue buildup
- [02D-01-5] Working containers of food removed from original container not identified by common name. -salt, operator labeled
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -commercially processed dumplings (48F - Cold Holding) -raw chicken strips (47F - Cold Holding) -raw beef (48F - Cold Holding) Less than four hours per operator, operator discarded dumplings and moved chicken and beef to walk in freezer for quick chill. Chicken 38F, beef 34F
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -exterior reach in coolers on cook line -gaskets on all reach in coolers and walk in cooler -exterior of dry goods container -shelves beside rice cooker in kitchen -curtains leading from kitchen to front area -shelves and cart on sushi line
- [25-06-4] Single-service articles not stored inverted or protected from contamination. -cook line, operator inverted
- [16-21-4] Accumulation of debris on exterior of warewashing machine.
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -by hand sink by back door
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