KYOTO SUSHI AND RAMEN
4372 SOUTHSIDE BLVD STE 207
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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).