KYOTO SUSHI AND GRILL
6651 S SEMORAN BLVD STE 106
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/27/2025
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout - From follow-up inspection 2025-02-27: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on make table kitchen Repeat Violation - From follow-up inspection 2025-02-27: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on make table in kitchen - From follow-up inspection 2025-02-27: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table kitchen - From follow-up inspection 2025-02-27: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2025-02-27: **Time Extended**
Food safety inspection conducted on 2/27/2025 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 2/25/2025
High Priority
2
Intermediate
5
Basic
10
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on pass through window from kitchen to front
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gasket on make table kitchen Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in vegetables front counter Operator fixed Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on make table in kitchen
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Front counter Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar, flour and salt in kitchen Operator labeled
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Seaweed salad
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table kitchen
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Wiping cloth in sink
- 53B-13-5:Intermediate - 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.
- 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. Vegetables in reach in cooler front counter Operator date marked Corrected On-Site Repeat Violation
Food safety inspection conducted on 2/25/2025 revealed 17 total violations (2 high priority, 5 intermediate, 10 basic).
Inspection on 8/12/2024
High Priority
1
Intermediate
3
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 29-18-4:Basic - Drain cover(s) missing. Three compartments sink
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on counter next to employee chopping scallions Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket on make table in kitchen torn Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in vegetables front counter Corrected On-Site Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Under 3 compartment sink
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter Corrected On-Site Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. bobo tea (125F - Hot Holding) per operator less than 2 hours. Operator turned up. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke Bowls. Operator labeled Corrected On-Site Repeat Violation
- 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. Prepared salmon front counter Corrected On-Site
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Not date marked
Food safety inspection conducted on 8/12/2024 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).
Inspection on 1/3/2024
High Priority
0
Intermediate
2
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottle of water and drink packet on prep shelf front counter.
- 14-11-5:Basic - Equipment in poor repair. Gasket on glass door cooler door front counter
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon in spicy tuna in front counter cooler. Pitcher in fried rice. Corrected On-Site Repeat Violation
- 36-62-4:Basic - Light not functioning. Hood lights in kitchen Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass door cooler front counter.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door cooler front counter.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Back dish area. Corrected On-Site Repeat Violation
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna and salmon in Poke Bowls. Corrected On-Site Repeat Violation
- 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. White sauce made yesterday in glass door cooler entering kitchen. Krab salad from 2 days ago in walk in cooler.
Food safety inspection conducted on 1/3/2024 revealed 10 total violations (0 high priority, 2 intermediate, 8 basic).
Inspection on 12/7/2023
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout. Repeat Violation - From follow-up inspection 2023-12-07: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Across from grill. - From follow-up inspection 2023-12-07: **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In walk in cooler. - From follow-up inspection 2023-12-07: **Time Extended**
- 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in cut vegetables on front line. Pitcher used in white rice. - From follow-up inspection 2023-12-07: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. All lights over hood. - From follow-up inspection 2023-12-07: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout. Repeat Violation - From follow-up inspection 2023-12-07: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup 101F for less than an hour. Operator put on stove to reheat. Reheat temperature 209 Bobo tea 128F Operator turned on to reheat. **Corrective Action Taken** - From follow-up inspection 2023-12-07: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice buckets soiled. Knife magnet. - From follow-up inspection 2023-12-07: **Time Extended**
Food safety inspection conducted on 12/7/2023 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 12/6/2023
High Priority
7
Intermediate
6
Basic
13
Total
26
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in lo mein in kitchen reach in cooler.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Across from grill.
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Knife on cutting board in kitchen. Operator discarded knife 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. Employee vape pen and back pack on dish rack.
- 36-22-4:Basic - Floor area(s) covered with standing water. In walk in cooler.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout. Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in cut vegetables on front line. Pitcher used in white rice.
- 36-62-4:Basic - Light not functioning. All lights over hood.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocados still has sticker on them after washed.
- 08B-12-5:Basic - Stored food not covered. Cut carrots and onions in walk in cooler.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen and prep area. Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies by dish machine.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Unwashed ginger over ready to eat vegetables in walk in cooler.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on prep table in kitchen. Operator killed. Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooked chicken, cleaned grill and started cooking noodles did not change gloves. Manager explained to employee.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice on front line, put on the line as we walked in. Added time marking. Corrected On-Site Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso soup 101F for less than an hour. Operator put on stove to reheat. Reheat temperature 209 Bobo tea 128F Operator turned on to reheat. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Windex over bins of rice in kitchen.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in glass door cooler in kitchen
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice buckets soiled. Knife magnet.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by trash can.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon and tuna in poke bowls.
- 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. Tuna. When asked it was prepared yesterday. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Cleaner spray bottle in Dining room. Corrected On-Site
Food safety inspection conducted on 12/6/2023 revealed 26 total violations (7 high priority, 6 intermediate, 13 basic).