KINGDOM SUSHI

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used in direct contact of salmon, fish, tuna and other TCS foods. Repeat Violation Admin Complaint - From follow-up inspection 2025-08-13: At callback no change. Admin Complaint

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishments license expired 6-1-25 Admin Complaint - From follow-up inspection 2025-08-13: At callback no change. Establishment license expired 6-1-25 Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon, raw tuna, raw fish, cream cheese, octopus (51F-58F - Cold Holding) in display reach-in cooler case at sushi making station. Observed doors of display case removed. Employee placed doors back on display reach-in cooler case to chill fish. Also, cooked salmon (48F - Cold Holding) in top of flip top reach-in cooler at sushi making station. Observed container of salmon stored above chill line of cooler. Operator removed to bottom of reach-in cooler to chill. Corrective Action Taken Warning - From follow-up inspection 2025-08-13: At callback no change: octopus, imitation crab meat, raw salmon 44F-51F. Observed doors off of display fish case. Admin Complaint

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Display reach-in cooler case for fish at sushi making station unable to maintain temperature of 41F and below. Observed doors removed from display case. Ambient temperature 56F. Employee placed sliding doors back on display reach-in cooler case. Corrective Action Taken Warning - From follow-up inspection 2025-08-13: At callback no change. Ambient temperature of fish display case at 49F. Observed only one door installed on case. Admin Complaint

High Priority - Live, small flying insects found Observed one flying insect on cook line and one flying insect in dry food storage area.

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used in direct contact of salmon, fish, tuna and other TCS foods. Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishments license expired 6-1-25 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat cooked salmon in walk-in-cooler. Operator removed raw beef to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon, raw tuna, raw fish, cream cheese, octopus (51F-58F - Cold Holding) in display reach-in cooler case at sushi making station. Observed doors of display case removed. Employee placed doors back on display reach-in cooler case to chill fish. Also, cooked salmon (48F - Cold Holding) in top of flip top reach-in cooler at sushi making station. Observed container of salmon stored above chill line of cooler. Operator removed to bottom of reach-in cooler to chill. Corrective Action Taken Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in two compartment sink in bar area. Discussed with employee. Employee rewashed hands in hand wash sink. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two fryer baskets next to fryers are heavily soiled. Also, ice chute in large ice machine soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to ice machine and hand wash sink next to triple sink used for storing equipment and cleaning supplies. Operator cleaned out both hand wash sinks. Corrected On-Site

Intermediate - 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/ No CFM on duty while 4 or more employees working. Six employees on duty during this inspection

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to large ice machine.

Intermediate - 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. Operator only able to provide proof of employee food safety training for one employee (Giovanni).

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in warewashing area soiled/ rusty

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple plates and bowls on clean storage self in warewashing area not inverted/ protected.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Display reach-in cooler case for fish at sushi making station unable to maintain temperature of 41F and below. Observed doors removed from display case. Ambient temperature 56F. Employee placed sliding doors back on display reach-in cooler case. Corrective Action Taken Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belongings stored on shelf with clean equipment in warewashing area. Operator removed headphones and beverage from shelf to properly store. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in freezer in bar area and gasket on walk-in-cooler soiled. Operator started cleaning gasket on reach in freezer during this inspection. Corrective Action Taken Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of white substance in bar area removed from original packaging unlabeled. Operator labeled container of sugar. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels in direct contact of fish and salmon on cook line stored on/ wrapped in paper towel. Repeat Violation Admin Complaint - From follow-up inspection 2025-03-18: At callback still the same Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical side of splitter at mop sink. Repeat Violation Admin Complaint - From follow-up inspection 2025-03-18: At callback still the same Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Operator unable to provide proof of CFM and no other CFM available. Operator stated her supervisor is working on getting a class set up to take exam. Warning - From follow-up inspection 2025-03-18: At callback still the same. Operator needs additional time to retake CFM exam. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled Repeat Violation - From follow-up inspection 2025-03-18: At callback still the same. Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels in direct contact of fish and salmon on cook line stored on/ wrapped in paper towel. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over unwashed vegetables in walk-in-cooler. Also, raw chicken stored over raw shrimp in walk-in-cooler. Also, ceviche made with raw fish stored over ready to eat spicy mayo in reach-in cooler at sushi making station. Operator removed raw shelled eggs, raw chicken and ceviche to properly store foods. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical side of splitter at mop sink. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in bar area used to store multiple spray bottles of chemicals. Operator removed spray bottles from hand wash sink. Corrected On-Site Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Operator unable to provide proof of CFM and no other CFM available. Operator stated her supervisor is working on getting a class set up to take exam. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment has special daily menu that includes raw items in sushi that are not identified as raw, (Tutu Nigiri, Special tuna roll, Tuna salmon roll). Operator sent info to corporate for new daily special menus. Repeat Violation Warning

Intermediate - 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/ No CFM on duty with four or more employees engaged in food prep/ food handling.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in bar area, on cook line and no paper towels at hand wash sink next to triple sink. Operator replenished paper towels at all three hand wash sinks. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at hand wash sink next to ice machine. Operator replenished soap. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled / unreadable label on Spray bottle containing toxic substance stored on shelf near managers office. Operator labeled spray bottle of sanitizer. Corrected On-Site

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum/ food while prepping tomatoes at prep table. Operator spoke with employee. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal belongings stored next to condiment tray at sushi making station. Employee removed cellphone and earbuds to properly store. Corrected On-Site

Basic - Equipment in poor repair. Gasket on walk in freezer torn. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Multiple clean containers on storage shelf above triple sink have old stickers adhered to containers.

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide proof of employee food safety training. Warning - From follow-up inspection 2024-06-03: Still same. Time needed to train employees. Time Extended

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched phone and then prepared sushi roll. Discussed with operator. Operator spoke with employee.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in prep area.

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel used in direct contact with multiple fish, salmon, and foods. Discussed with operator and emailed list of approved paper towels. All rolls of paper towels present had been removed from wrapped and operator unable to provide proof of paper towels being food grade.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above ready to eat cream cheese in walk-in cooler. Operator removed chicken to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon, raw tuna, imitation crab (46-47F - Cold Holding) in front display case at sushi making station. Observed ice build up on coils and sliding doors missing on equipment. Operator replaced one of the sliding doors on equipment to help chill foods. Also, raw salmon (46F - Cold Holding); salmon and cream cheese (47F - Cold Holding); nigiri sushi (47F - Cold Holding) in reach-in cooler nearest bar side. Observed standing water in cooler. Operator stated foods were placed in cooler about 1 hour ago. Operator placed bags of ice to help chill foods. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (108-114F - Hot Holding) in rice warmer. Operator turned on cooker to reheat rice. Discussed TPHC with operator and emailed paperwork for TPHC. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical side of splitter at mop sink.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to ice machine used to store multiple packages of fish. Also, same hand wash sink used for dumping ice. Operator removed fish from hand wash sink and also clearer out ice when dumped into hand wash sink. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch/ and appetizers menu does not identify which items are raw or undercooked. Operator stated menus are new and they will mark items with an asterisk before giving them to guests. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on cookline, prep area and kitchen area. Operator replenished paper towels at all hand wash sinks. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide proof of employee food safety training. Warning

Intermediate - 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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator had staff that was working read and sign health form. Corrective Action Taken

Intermediate - No soap provided at handwash sink. No soap at hand wash sink on cookline, prep area and kitchen area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin soiled.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Front reach-in cooler display case at sushi making station unable to maintain temperature of 41F and below. Ambient temperature 51-52F. Observed ice build up on coils and no sliding doors on equipment to keep cold air in. Operator replaced one missing door during this inspection. Also, reach-in cooler on cookline nearest bar side unable to maintain temperatures of 41F and below. Ambient temperature 50-51F. Observed standing water in bottom of cooler. Retemped at end of inspection and temp at 43-44F Corrective Action Taken Warning

Basic - Equipment in poor repair. Gasket on walk in freezer torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed licensing change of ownership with relocation of ice machine and installation of hand sink in bar area along with a 2 compartment sink next to hand sink without submitting a plan to plan review. Warning