KINGDOM SUSHI

High Priority - 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 Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Next to clean pots when entering kitchen from bar side Corrected On-Site

Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Dish racks

Intermediate - Handwash sink not accessible for employee use at all times. Funnel in bar sink Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Salt and sugar in kitchen on prep table sheland across from fryer Corrected On-Site

Intermediate - Squeeze bottle containing toxic substance not labeled at the bar Corrected On-Site

Basic - Clean silverware not stored inverted or in a protected manner by soup kettle Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table next to blender Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Tilapia on sushi line Corrected On-Site

Basic - Ice buildup in reach-in freezer at the bar

Basic - Ice scoop handle in contact with ice. Top of ice machine Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop 77F Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - 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 Warning - From follow-up inspection 2025-09-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water spout Warning - From follow-up inspection 2025-09-09: Time Extended

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 160 seats Warning - From follow-up inspection 2025-09-09: Time Extended

Basic - - From initial inspection : Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Warning - From follow-up inspection 2025-09-09: Time Extended

Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable. Rice nets Warning - From follow-up inspection 2025-09-09: Time Extended

High Priority - 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. 0 ppm Changed bucket 50ppm Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Portioned sauces on top of shell with microwave Moved to under shelf next to it Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over cream cheese in triple door reach in cooler Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice (112F - Hot Holding) Less than four hours Advised to use time plan

High Priority - Toxic substance/chemical improperly stored. At the bar hanging in wine chiller with clean utensils Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine Corrected On-Site

Intermediate - No soap provided at handwash sink. By dish machine Corrected On-Site Repeat Violation

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. Only 1 for the establishment

Intermediate - Spray bottle containing clear toxic substance not labeled at the bar

Basic - Bowl or other container with no handle used to dispense food. Sugar container in dry stock room

Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine at the bar Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop on ice cream freezer 67F Repeat Violation

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees. Men's and woman's restroom

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop buckets in mop sink closet

Basic - Working containers of food removed from original container not identified by common name. Sugar container in dry stock room Repeat Violation

High Priority - Displayed food not properly protected from contamination. Ramekins of sauce above microwave Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)On table next to stove -cooked mushrooms (47F - Cold Holding); 2) sushi bar -ceviche (51 - Cold Holding) Less than four hours Placed under pan for temperature recovery Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Knife sharpening stones in hand sink at the bar Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Dish area Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine on sushi line .

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Top of dish machine Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Double door reach in cooler on the kitchen

Basic - Ice buildup in ice cream reach-in freezer.

Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1)Ice cream scooper on top of ice cream freezer 67F 2) bar utensils in shaker at the bar 76F Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Men's and woman's restroom

Basic - Old labels stuck to food containers after cleaning. Pans on shelf and in double door reach in cooler

Basic - Water leaking from lime to water filter for water station in back area.

Basic - Wood food-contact surface not properly sealed. Wooden shelves next to three compartment sink

Basic - Working containers of food removed from original container not identified by common name. 1)Salt container under prep table in kitchen 2) sugar container at the bar Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw sushi rolls over unwashed green onions in triple door reach in cooler Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Utensils in hand sink next to dishwasher Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's bathroom door

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi bar Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On top of seasoning bag in dry stock room Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. By three compartment sink

Basic - Ice buildup in reach-in freezer for ice cream in kitchen

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon filet (47-50F - Cold Holding) Per operator, order was received 30 minutes prior to start of inspection. Items are still in receiving boxes and instructed operator to add more ice for temperature recovery. Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment. Storage shelves holding inverted water pitchers has rust.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Mixing tins and strainer store directly around hand sink and under soap dispenser. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food and drinks in reach in cooler on middle shelf, not labeled. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop directly on top of ice machine. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water, Corrected On-Site

Basic - Reach-in freezer interior have accumulation of soil residues. Ice cream build up on bottom of freezer.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over sauces. Unwashed tomato's over house made pickles.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 3 door reach in cooler in the kitchen. 1)Raw salmon rolls over cream cheese 2) raw fish over cut cucumbers Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked mushrooms 108F Less than four hours per operator Placed in oven to reheat Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in the reach in coolers.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Eder Santos 11/4/19 Fabiana Harung 10/31/19

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. By prep table 81F

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On dish machine Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses top,of ice machine Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar by fresh orange juice machine Corrected On-Site

High Priority - Raw salmon stored over daikon radish in the reach in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on the sushi line

Intermediate - Spray bottle containing purple toxic substance not labeled by the back door. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors at the men's and women's restroom

Basic - Carbon dioxide/helium tanks not adequately secured by the back door in the kitchen. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in mop sink room

Basic - In-use ice scoop stored in between the ice machine and the wall. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. On top of the ice machine on the sushi line Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses in the kitchen. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in water 77°F in the kitchen.

Basic - Reach-in cooler shelves with rust that has pitted the surface int the kitchen across from the dishwasher.

Basic - Soy sauce stored on floor in the kitchen. Corrected On-Site