KYOTO SUSHI & GRILL
14807 E COLONIAL DR #100
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/3/2025
High Priority
2
Intermediate
3
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl,use to scoop chicken
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles in hallway between dish area and cook line have stains.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Buri fish thawing in walk in cooler. Employee a cut in the plastic. **Corrective Action Taken**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table next to rice cookers. **Corrected On-Site** **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door. **Corrected On-Site**
- 33-16-4:Basic - Open dumpster lid.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Mold like substance on shelves in reach in cooler behind front counter.
- 35A-02-7:High Priority - Live, small flying insects found 1 small flying insect in cook line 2 small flying insects on mop sink 1 small flying insect on server station Total = 4 small flying insects
- 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 chicken kept in warmer on cook line, kept for less than 4 hours with temperature of 127F. Inspector asked employee to reheat up to 165F. **Corrective Action Taken**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands on prep sink.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Tray on hand sink located in servers station. Towel inside hand sink located in front counter. **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 chicken kept in cook line and in walk in cooler , cooked Saturday with no date marked. Cooked boiled eggs kept in cook line cooked three days ago with no date marked.
Food safety inspection conducted on 3/3/2025 revealed 12 total violations (2 high priority, 3 intermediate, 7 basic).
Inspection on 10/1/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In Chicken, rice, noodles, and bowl container **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 **Corrected On-Site**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Hamachi chef wearing watch **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air curtain over back door is soiled
- 25-05-4:Basic - Single-service articles improperly stored. Case of lids on floor **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked rice in walk in cooler **Corrected On-Site**
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 10/1/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).