DirtyFLRestaurant Inspection Data

EDO JAPANESE STEAKHOUSE

EDO JAPANESE STEAKHOUSE maintains a 2.3/5 food safety rating based on 3 health department inspections in GAINESVILLE. Food safety practices have remained consistent.

6419 W NEWBERRY RD STE A0003

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 8/5/2025

Inspection #: Visit ID: 10933401

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. The employee bathroom in kitchen does not have a self closing door.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. No handle container in tempura flakes at sushi bar, in bulk sugar bin in back storage, and in soy sauce container.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. 2 cutting boards on prep sink with deep cut marks. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler on cooks line. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on shelf above prep sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The interior sides of hood system on cooks line. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Togo containers on top shelf of cooks line with the food contact surface facing upwards, operator flipped. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (129F - Hot Holding) behind sushi bar, operator stated they use 4 hour time control but does not have time stamp or paperwork.
  • 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Crab cheese wontons made with imitation crab, operator showed inspector other menus where it had been corrected but one was not, he corrected the menu. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior top of wait station reach in cooler. Cutting boards stained. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind the sushi bar, operator placed paper towels by Handwash sink. Corrected On-Site

Inspection Date: 1/14/2025

Inspection #: Visit ID: 8853284

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Employee bathroom located in kitchen.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Container in large bucket of yummy sauce in walk in cooler #1. Container in sugar barrel. Operator removed all containers from food items. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Round cutting board on prep sink with deep cut marks.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 beverages over seaweed paper at sushi area, 2 beverages on shelf above reach in cooler on cooks line, and 1 beverage on back prep table. All beverages were moved away from food/food areas. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of soda syrup box. Jacket on top of bag of rice in storage area. Operator moved all belongings away from food. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife on cooks line between reach in cooler and steam table, operator moved knife. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood siding area on the middle of cooks line is soiled.
  • 25-18-4:Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Napkins, paper towels, and togo silverware in employee bathroom.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water on prep table, operator moved to sink with cold water running. Corrected On-Site
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, 2 buckets of detergent and 1 bucket of rinse aid was hooked up to dish machine, manager replaced one bucket of detergent with bucket of sanitizer, dish machine was primed and ran again retested at 100ppm. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Members mark brand paper towels lining raw fish and cooked shrimp behind sushi bar.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1 cutting board next to prep sink stained.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in server alley containing ice indicating Handwash sink is being used as dump sink. Handwash sink in dish area full of utensils and containers, employee moved items. **Corrective Action Taken**
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary ammonia test kit being used for chlorine dish machine.
  • 11-26-1: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. All food handlers, Inspector provided copy and explained to manager.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Or paper towels at Handwash sink behind sushi bar, operator placed soap and paper towels at Handwash sink. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using time on sushi rice and tempura battering area on cooks line.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Yummy sauce made with real milk no date mark, manager stated item was made yesterday morning.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at Handwash sink in dish area, employee turned hot water back on. Corrected On-Site

Inspection Date: 8/7/2024

Inspection #: Visit ID: 8697389

  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device.