Sushi Kichi
Last inspected: Mar 20, 2026
61
Score
Sushi Kichi, located at 5368 Central Florida Pkwy in Orlando, FL, underwent a moderate-risk inspection on March 20, 2026. The inspection identified three critical and one minor violation, including issues with single-service article storage, handwashing practices, and bare hand contact with ready-to-eat food. These violations were addressed during the inspection, with corrective actions taken by the establishment.
12
Inspections
3
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
3 critical violations. 1 minor violation.
61
Nov 13, 2025
Routine - Food
1 minor violation.
95
Oct 28, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
50
Apr 30, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
55
Oct 31, 2024
Routine - Food
1 major violation. 1 minor violation.
86
Oct 29, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
74
Apr 3, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
74
Nov 8, 2023
Routine - Food
2 minor violations.
90
Oct 27, 2023
Routine - Food
4 major violations. 3 minor violations.
58
Oct 26, 2023
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
50
Jun 16, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
43
Nov 8, 2022
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
50
Violations — Mar 20, 2026 Inspection
Basic - Single-service articles improperly stored. Case of cups on floor behind front counter **Corrected On-Site**
25-05-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cooks begin working with food without washing hands before putting on gloves Operator coached employees on proper hand washing **Corrective Action Taken**
12A-07-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed chef handle fish for sushi with bare hand. Chef put on gloves **Corrective Action Taken**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (47F - Cold Holding); octopus (46F - Cold Holding) top of make table in kitchen. Operator states door was open.
03A-02-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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