KYOTO SUSHI AND RAMEN
4372 SOUTHSIDE BLVD STE 207
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/12/2025
High Priority
2
Intermediate
4
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at make table
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep next to food. Moved by manager. Corrected On-Site Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. Chemical mouth wash stored on prep table next to food. Moved by manager. 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. Soup (112-117F - Hot Holding), stored on stove top, place there @ 1pm. Employee reheated 201F Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table stained
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash sink next to ware washing area. Employee provided Corrected On-Site
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash sink next to ware washing area. Employee provided Corrected On-Site
- 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. Cooked pork stored in reach in cooler not date marked. Manager stated was prepared 2 days ago
Food safety inspection conducted on 2/12/2025 revealed 8 total violations (2 high priority, 4 intermediate, 2 basic).
Inspection on 10/23/2024
High Priority
6
Intermediate
0
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Over walk in cooler
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table in kitchen. Moved by manager.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table next to food prep in kitchen. Moved by manager. Corrected On-Site Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 119F standing water. Manager discarded water 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. Dish machine in use with equipments at 0ppm and not sanitizing. Operator setting up three compartment sink. Manager able to fix dish machine and now sanitizing at 200ppm Corrected On-Site
- 09-01-4: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 employee handling wanton with bare hands during preparing to be placed for later usage. Employee put on gloves Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine in use with equipments at 0ppm and not sanitizing. Operator setting up three compartment sink
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Multiple raw foods in freezer stored in direct contact of non food grade bag. Employees removing bags **Corrective Action Taken**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw pork in walk in cooler on shelf. Frozen raw beef stored over open box of frozen cheese wantons in upright reach in freezer in kitchen. All items properly stored Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Drain chemical cleaner stored on soda bib box. Butane chemical container stored on prep table next to food prep. All items Moved by manager. Corrected On-Site
Food safety inspection conducted on 10/23/2024 revealed 10 total violations (6 high priority, 0 intermediate, 4 basic).
Inspection on 2/26/2024
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone and keys stored above prep table next to food on cook line. Moved by manager. Corrected On-Site Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Lobster stored in container of standing water to thaw at three compartment sink. Manager place in walk in cooler Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Employee medicine stored above prep table next to food on cook line. Moved by manager. 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. Soup (127-129F - Hot Holding), stored in container on stove top, place there for hot holding around 11:30am as per manager. Manager reheated to 171F. Corrected On-Site Repeat Violation Admin Complaint
Food safety inspection conducted on 2/26/2024 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 10/20/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/20/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/17/2023
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep table next to food in kitchen. Moved by manager. Corrected On-Site - From follow-up inspection 2023-10-17: Still the same **Time Extended**
- 51-12-5:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator under new ownership and has change of plans from original layout and needs to submit plans. Provided information to operator Warning - From follow-up inspection 2023-10-17: Contact Plan review office in Tallahassee and spoke to Lola and operator was sent letter on Oct 4 to respond. Provided up to date email to Plan review office for operator and provided operator with letter from Tallahassee stating: 1) The plan as submitted is insufficient for plan review. Provide a plan that identifies all equipment and sinks. See notes and (?) on attached plan. 2) We require the ceiling tile finishes to be smooth and easily cleanable and not exposed to studs, joists, pipes or rafters in the food preparation, food handling, food storage and dishwashing area. If the mineral fiber ceiling tiles are not food grade tiles and is absorbent, the tiles will need to be painted with a gloss coated paint. Please be advised that additional information may be required following the response to this letter. Please make the required changes or get the required information submitted along with this letter within 30 days. If you do not complete the required documentation, your plans will be denied and you will have to reapply for plan review. Please include the file number and log number listed above on any documents submitted. Time extension given of 30 days **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash sink next to three compartment sink area. - From follow-up inspection 2023-10-17: Still the same at hand wash sink next to three compartment sink area. Hot water turn off **Time Extended**
Food safety inspection conducted on 10/17/2023 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 8/10/2023
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Two empty CO2 tanks stored inside storage closet next to sushi bar area not secured
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep table next to food in kitchen. Moved by manager. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At sushi bar area. Moved by manager. 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. Cooked pork (94-112F - Hot Holding), stored in steam table on cook line next to water bath, place there approximately 30 mins ago. Operator decided to place items on Time. Completed Time/Temperature Control for Safety (Potentially Hazardous) Foods during inspection Corrected On-Site Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Can spray of butane chemical torch stored on prep table next to food prep in kitchen. Moved by manager. Corrected On-Site Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site
- 51-12-5:Intermediate - No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator under new ownership and has change of plans from original layout and needs to submit plans. Provided information to operator Warning
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash sink next to three compartment sink area.
Food safety inspection conducted on 8/10/2023 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).