DirtyFLRestaurant Inspection Data

KYOTO SUSHI AND RAMEN

KYOTO SUSHI AND RAMEN has 7 health inspections on file for its JACKSONVILLE location, with an overall rating of 2.1/5. Food safety practices have remained consistent.

4372 SOUTHSIDE BLVD STE 207

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 8/4/2025

Inspection #: Visit ID: 10948977

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Two CO2 tanks stored in storage closet
  • 35A-03-4:Basic - Dead roaches on premises. 3 total dead roaches observed: 2 dead roach on floor on left side of reach in cooler. 1 dead roach behind rice steam table. Employee cleaned Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler with torn gasket
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cooking equipment
  • 08B-38-4:Basic - Food stored on floor. Buckets of food stored on floor in walk in cooler
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior cooking equipment with food build up
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior with debris in kitchen Repeat Violation
  • 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. Employee at sushi bar station handling ready to eat raw tuna with bare hands. Employee put on gloves Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw shell eggs stored over produce on shelf in walk in cooler. Employee properly stored Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs - ambient temperature (57F - Cold Holding), stored above fill line in reach in cooler flip top. Employee removed and place inside reach in cooler **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef soup (116F - Hot Holding), stored in pot on cook line, place there 1 hr ago. Employee reheated to 183F) Corrected On-Site Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Can of butane chemical spray stored on shelf next to food prep. Employee removed Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee wash hands in three compartment sink.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Strainer stored in hand wash sink
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At both hand wash sink in kitchen. Employee provided Corrected On-Site Repeat Violation
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Total of 5 employees with training certificates missing date of birth

Inspection Date: 2/12/2025

Inspection #: Visit ID: 10702738

  • 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

Inspection Date: 10/23/2024

Inspection #: Visit ID: 8782036

  • 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

Inspection Date: 2/26/2024

Inspection #: Visit ID: 8532328

  • 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

Inspection Date: 10/20/2023

Inspection #: Visit ID: 8528702

  • N/A:No Violations Were Observed

Inspection Date: 10/17/2023

Inspection #: Visit ID: 8469041

  • 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**

Inspection Date: 8/10/2023

Inspection #: Visit ID: 8326859

  • 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.