KYOTO SUSHI & GRILL
14807 E COLONIAL DR #100
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/25/2025
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of and not removed from reduced oxygen package. Tuna and Barrio Hamachi been thawed in package . Operator opened package . Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board on cook line reach in cooler.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open cup in cook line .
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Sauces kept on cook line floor. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk kept in water 80F Water discarded Corrected On-Site
- 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. Chlorine dm 0 ppm Rechecked after been primed 50 ppm
- 12A-20-4:High Priority - Employee washed hands with no soap. Employee washed hands in prep sink with no soap. Inspector spoke to manager and ask her to coach employee on hand washing . He washed hands. Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Towels lining chopped green onions and diced white onions . Repeat Violation
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands on prep sink located in cook line . Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pots kept inside hand sink located in servers station . Tray on top of Han sink located in dish area Corrected On-Site Repeat Violation
Food safety inspection conducted on 4/25/2025 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).
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).
Inspection on 4/23/2024
High Priority
2
Intermediate
1
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Dry wiping cloth used on bottom of raw tuna at sushi bar Corrected On-Site
- 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. All fish items in walk in cooler thawed, products at 41f or below
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook line
- 08B-38-4:Basic - Food stored on floor. Containers of soy sauce on floor Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt container at cook line Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lined bottom of tempura shrimp and chicken at cook line on time plan
- 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. Tempura shrimp and chicken at cook line and margarine with fresh cut garlic. Per person in charge products only out since 11am. Observed product at 2:30pm. Person in charge with discard at 3pm
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Metal pan in basin of hand sink at ware wash area Corrected On-Site
Food safety inspection conducted on 4/23/2024 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).
Inspection on 7/26/2023
High Priority
0
Intermediate
1
Basic
7
Total
8
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. Ceiling in both walk in coolers have dust build up by fan
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board at hibachi station White cutting board on make table at cooks line
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored in glass door reach in cooler at wait station Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Glass reach in door at hibachi station does not stay closed unless bucket is used to prop it shut
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door leading to outside in the back
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Container of ginger stored under paper towel dispenser at sushi bar Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On cooks line in use tongs stored on oven handle Scoop handle in direct contact with crunch at cooks line Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at wait station had a strainer to store rinsed off serving trays Corrected On-Site
Food safety inspection conducted on 7/26/2023 revealed 8 total violations (0 high priority, 1 intermediate, 7 basic).