SUSHI KABUKI

Name: SUSHI KABUKI
Address: 10801 STARKEY RD UNIT 18, SEMINOLE, FL, 33777, US
Rating: 36.3

10801 STARKEY RD UNIT 18, SEMINOLE, FL 33777

License #6214472

🍱 Japanese/Sushi ℹ️

36.3 Grade F / 100

Failing Health Score

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Latest inspection

October 15, 2026 · 19 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUSHI KABUKI in SEMINOLE currently holds an InspectFL Health Score of 36.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on October 15, 2026. Across those visits, inspectors documented 59 total violations — 7 critical, 9 major, 43 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 15, 2026 shows 19 observation rows: 2 critical, 2 major, and 15 minor.

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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SUSHI KABUKI has a rough inspection history. Would you risk it?

F record

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*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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over produce in double door reach in cooler, instructed staff on proper food storage
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler and freezer handles heavily soiled near dry storage
[31B-03-4] No soap provided at handwash sink. Hand sink in kitchen, manager replaced
[36-73-4] Floor soiled/has accumulation of debris. Heavy accumulation of grease under cook line while wearing
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sunglasses and cell phone on shelf with clean plates over prep table on cook line while wearing
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[50-09-4] Current Hotel and Restaurant license not displayed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster ovens soiled at sushi bar. Microwave soiled on shelve at cook line
[08B-39-4] Raw fruits/vegetables not properly washed prior to preparation. Observed a bowl of washed avocados at sushi bar still containing stickers on rind. Staff began removing and rewash
[08B-54-4] Uncovered food stored near sink exposed to splash. Bag on onions stored next to hand sink in kitchen with no splash guard, manager moved onions
[12B-01-4] Employee eating while preparing food. Employee on cook line was observed eating meal on cook line while wearing gloves, then proceeded to handle raw chicken and touch cooler handles without washing hands or changing gloves. Employee then returned to eating meal. Employee was instructed on proper hand washing and gloves changing through use of a translation app
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 3 kitchen employees and 2 servers present with no certified food manager on duty at start of inspection, manager arrived during inspection
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on hood filters
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 77F standing water
[14-20-4] Ripped/worn tin foil used as shelf cover. Shelves lined with torn foil next to and above stove on cook line
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line was observed eating meal on cook line while wearing gloves, then proceeded to handle raw chicken and touch cooler handles without washing hands or changing gloves. Employee then returned to eating meal. Employee was instructed on proper hand washing and gloves changing through use of a translation app

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled in kitchen
[10-20-4] In-use tongs stored on equipment door handle between uses. In use tongs on cart handle next to cook line
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 75F standing water
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster ovens soiled at sushi bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
[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
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[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
[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
[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
[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
[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
[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
[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
[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.

Disposition: Met Inspection Standards
[14-05-4] Cardboard used to line food-contact shelves. Equipment cart on cook line
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[21-05-5] Cloth used as a food-contact surface. Clean glassware stored on wiping cloths on storage racks in center of kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food on cook line
[36-73-4] Floor soiled/has accumulation of debris. Under cook line
[10-20-4] In-use tongs stored on equipment door handle between uses. Cook line
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in 82F water on cook line
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster ovens at sushi bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[14-20-4] Ripped/worn tin foil used as shelf cover. Shelf under cook line
[41-07-4] Container of medicine improperly stored. Employee prescription medication on counter at sushi bar, removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over krab stick in cooler at sushi bar, order corrected
[31A-09-4] Handwash sink not accessible for employee use at all times. Employee food in hand sink on cook line, removed
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager on duty unable to provide proof of CFM during inspection, other valid certificates provided
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan not filled out
[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.