KABOOKI SUSHI
3122 E COLONIAL DR #4 · ORLANDO · Orange County · FL 32803
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
22 full violation description(s) documented by the inspector during this visit.
High Priority 4
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -Chicken and rice 109F cooling 2hrs per operator in walk in cooler. Operator put in freezer for cooling recovery. Rechecked st 3.5hrs. Temperature range was 57-70F had operstor put in ice bath and then also in freezer **Corrective Action Taken**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw, Shell eggs are ready to eat items and walk cooler
08A-17-6High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. -raw Thin beef out of its original package over ready to eat food in reach in freezer on cook line. Operator removed **Corrected On-Site**
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Carrot puree dated 6/6 operator discarded **Corrected On-Site**
Intermediate 5
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Ice in handsnk at bar Ice and food debris in handsink at sushi station
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche, tuna, nigiri all on Social Menu. Operator immediately corrected menus **Corrected On-Site**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Needs chlorine test strips for dishmachines
53B-13-5Intermediate – 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.
53B-14-5Intermediate – 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.
Basic 13
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. on prep cooler across stove **Corrected On-Site**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi area. Operator removed **Corrected On-Site**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jacket hanging on shelf with clean dishes. Operator removed -Backpack on bar counter . Operator removed **Corrected On-Site**
14-11-5Basic – Equipment in poor repair. -Torn gasket in drawer cooler next to fryer
08B-47-4Basic – Food not stored at least 6 inches off of the floor. Several cases of food on floor in walk in freezer. Operator removed **Corrected On-Site**
14-42-4Basic – Hood filter missing from automatic fire suppression/exhaust system. Gap in hood filters
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. -Knife in between prep cooler . Operator removed **Corrected On-Site**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78F. Operator discarded water. Operator removed **Corrected On-Site**
21-44-1Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor at bar. Operator removed **Corrected On-Site**
29-20-5Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink at Ware washing arra
03G-53-1Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Operator is vacuum packing Short rib made 6/18 per operator . Multiple bags are in a bus tub. And the bus tub has a date of 6/18. Operstor must put date and time on each bag
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed vegetables stored over ready to eat food in walk in cooler
02D-01-5Basic – Working containers of food removed from original container not identified by common name. 2 Spray bottles of water. Operator labeled **Corrected On-Site**
Inspector observations synchronized from DBPR on August 11, 2026 8:12 PM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.