7583 Chophouse / Lobby Bar Sushi
Last inspected: Dec 18, 2025
52
Score
Inspectors have visited 7583 Chophouse / Lobby Bar Sushi eight times, with records going back to 2023. Inspectors last stopped by on Dec 18, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have been trending down, averaging around nine violations across recent inspections versus roughly 15 violations before.
“Ice buildup in reach-in freezer and/or walk-in freezer” accounts for the largest share of issues, appearing five times across the record.
By comparison, the average Kissimmee facility scores 78, putting 7583 Chophouse / Lobby Bar Sushi on the weaker side. This restaurant has more on its record than most do.
8
Inspections
0
Critical latest
1
Major latest
7
Minor latest
Inspection History
Dec 18, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
52
May 6, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over baguette in reach in cooler drawers under grill Operator removed **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by sanitizer bucket in handwashing sink in dishwashing area Operator removed **Corrected On-Site**
31A-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Repeat Violation**
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In pantry reach in cooler
05-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with produce sticker still on in reach in cooler drawer at sushi bar Operator removed **Corrected On-Site**
08B-17-4
Basic - Floor tiles missing and/or in disrepair. Missing tile at beginning of main cookline **Repeat Violation**
36-17-5
64
Oct 28, 2024
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Strip did not turn black **Warning**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over cheese in production reach in cooler. Operator removed **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Garlic butter not date marked
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. In dishwashing area Operator discarded **Corrected On-Site**
41-17-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. White milk in production reach in cooler Operator date marked **Corrected On-Site**
02C-03-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on table in kitchen. Operator removed **Corrected On-Site**
24-05-4
Basic - Equipment in poor repair. Dish machine leaking on floor
14-11-5
Basic - Floor area(s) covered with standing water. In server area
36-22-4
Basic - Floor tiles missing and/or in disrepair. On cookline
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer for ice cream **Repeat Violation**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon in shaved ice in reach in freezer in kitchen **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Backsplash of burner stove Handwashing sink in production area Back splash flat top grill **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In prep area of production
22-16-4
Basic - Unnecessary items/unused equipment on the premises. Old dish machine not being used any more.
33-31-5
35
Apr 19, 2024
Routine - Food
2 critical violations. 4 major violations. 12 minor violations.
View 18 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table; krab salad (47F - Cold Holding); raw shrimp (46F - Cold Holding); raw scallops (46F - Cold Holding); cooked chicken wings (47F - Cold Holding) Per operator from last night.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; krab salad (47F - Cold Holding); raw shrimp (46F - Cold Holding); raw scallops (46F - Cold Holding); cooked chicken wings (47F - Cold Holding) Per operator from last night.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flat top grill
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Bar **Corrected On-Site**
31B-03-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Entrance to kitchen
24-05-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around walk in freezer door.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Knife in between makeline across from ovens on cookline. **Corrected On-Site**
10-01-5
Basic - Light shield damaged/in disrepair. Walk in cooler
38-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In makeline across from grill
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Backsplash grill
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Cookline reach in cooler
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen and dish area.
36-27-5
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in rice and sugar. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Rusty vents.
36-34-5
27
Dec 14, 2023
Routine - Food
2 critical violations. 6 major violations. 5 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces in reach in - From follow-up inspection 2023-12-14: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 8lbs butter at 61F in bakery prep area - From follow-up inspection 2023-12-14: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink missing in warewashing or food preparation area. Hand sink in dish area only hand sink servicing kitchen area. Operator will review plans and designate an existing sink for handwashing **Corrective Action Taken** - From follow-up inspection 2023-12-14: **Time Extended**
31A-07-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. In prep area, as evidenced by Italian parsley in hand sink. Operator removed **Corrective Action Taken** - From follow-up inspection 2023-12-14: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near 60qt mixer. Dish area. Banquet kitchen. Operator replaced paper towels in beverage prep area. Lobby Bar **Corrected On-Site** - From follow-up inspection 2023-12-14: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Clams, mussels on cookline. Operator will place tag with stored shellstock **Corrective Action Taken** - From follow-up inspection 2023-12-14: **Time Extended**
01C-01-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler in kitchen, milk, heavy creamOperator discarded open product **Corrective Action Taken** - From follow-up inspection 2023-12-14: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Near 60qt mixer. Operator will have repaired **Corrective Action Taken** - From follow-up inspection 2023-12-14: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top of ice machine in beverage prep area. Operator instructed employee to clean before service **Corrective Action Taken** - From follow-up inspection 2023-12-14: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Operator to clean up ice **Corrective Action Taken** - From follow-up inspection 2023-12-14: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Non handled scoop used in dry product bins. Operator removed **Corrective Action Taken** - From follow-up inspection 2023-12-14: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At lobby bar handsink. Operator will place - From follow-up inspection 2023-12-14: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at dish area heavily soiled. Operator sent to info facilities for cleaning **Corrective Action Taken** - From follow-up inspection 2023-12-14: **Time Extended**
23-03-4
32
Dec 13, 2023
Routine - Food
4 critical violations. 6 major violations. 5 minor violations.
View 15 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 flying insect observed In dish area . **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces in reach in
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 8lbs butter at 61F in bakery prep area
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 8lbs butter at 61F in bakery prep area
03A-02-5
Intermediate - Handwash sink missing in warewashing or food preparation area. Hand sink in dish area only hand sink servicing kitchen area. Operator will review plans and designate an existing sink for handwashing **Corrective Action Taken**
31A-07-4
Intermediate - Handwash sink used for purposes other than handwashing. In prep area, as evidenced by Italian parsley in hand sink. Operator removed **Corrective Action Taken**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near 60qt mixer. Dish area. Banquet kitchen. Operator replaced paper towels in beverage prep area. Lobby Bar **Corrected On-Site**
31B-02-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Clams, mussels on cookline. Operator will place tag with stored shellstock **Corrective Action Taken**
01C-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler in kitchen, milk, heavy creamOperator discarded open product **Corrective Action Taken**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Near 60qt mixer. Operator will have repaired **Corrective Action Taken**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top of ice machine in beverage prep area. Operator instructed employee to clean before service **Corrective Action Taken**
22-20-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Operator to clean up ice **Corrective Action Taken**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Non handled scoop used in dry product bins. Operator removed **Corrective Action Taken**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. At lobby bar handsink. Operator will place
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at dish area heavily soiled. Operator sent to info facilities for cleaning **Corrective Action Taken**
23-03-4
23
May 31, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
55
Jan 17, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
82
Frequently Asked Questions
When was 7583 Chophouse / Lobby Bar Sushi last inspected?
The most recent health inspection at 7583 Chophouse / Lobby Bar Sushi on file is from Dec 18, 2025. The public record contains eight inspections in total.
What is the most common violation at 7583 Chophouse / Lobby Bar Sushi?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited five times, more than any other issue at 7583 Chophouse / Lobby Bar Sushi.
How does 7583 Chophouse / Lobby Bar Sushi compare to other restaurants in Kissimmee?
7583 Chophouse / Lobby Bar Sushi most recently scored 52 out of 100, which is lower than the Kissimmee average of 78.
Has 7583 Chophouse / Lobby Bar Sushi's inspection record improved over time?
Yes. Recent inspections at 7583 Chophouse / Lobby Bar Sushi have averaged around nine violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at 7583 Chophouse / Lobby Bar Sushi means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is 7583 Chophouse / Lobby Bar Sushi inspected?
Based on the inspection history on file, 7583 Chophouse / Lobby Bar Sushi is inspected around three times per year on average.
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