KYOTO JAPANESE SUSHI AND GRILL, LLC
200 West Mitchell Hammock Road
Florida, 32765
Seminole County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/10/2025
High Priority
3
Intermediate
2
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. the ginger sauce bucket at the walk-in cooler .
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed box of fish stored on floor at the walk-in freezer been told that's an employee food .
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and walk-in freezer shelves .
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom table the one facing the grill back of the house.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen area . Repeat Violation
- 35A-02-7:High Priority - Live, small flying insects found Observed 1 live flying insect at the sushi station front area not landing at any food . Next routine visit per supervisor.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored on top of ice cream and cheese cake at the walk-in freezer.
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef stored on top raw shrimp at the walk-in freezer.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to operator and she did print it and start sign it while conducting my inspection. **Corrective Action Taken**
- 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. Phuoc-tri-dung-thuong-vinh.
Food safety inspection conducted on 4/10/2025 revealed 13 total violations (3 high priority, 2 intermediate, 8 basic).
Inspection on 11/26/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-11-26: **Time Extended**
Food safety inspection conducted on 11/26/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 11/22/2024
High Priority
4
Intermediate
6
Basic
5
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
- 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. - tuna loin Corrected On-Site Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on kitchen food preparation table.. Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. - tuna loin thawing at room temperature Corrected On-Site Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. - by pick up window Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef and pork over pasta in walk in cooler Corrected On-Site Warning
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. - room temperature at front counter, 1.5 hours Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken 50F, shrimp 78F; held off temperature control less than 1 hour - butter, 66F, held off temperature control 1.5 hours - pasta, 57F, removed from temperature control for 30 minutes, placed back in refrigerator at front counter Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken 107F, 127F; two hours in steam table that is not functioning. - sushi rice, 108F, held off temperature control 2 hours Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - bag stored in hansink near mop sink Corrected On-Site Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. - chlorine test kit needed Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 11/22/2024 revealed 15 total violations (4 high priority, 6 intermediate, 5 basic).
Inspection on 3/18/2024
High Priority
3
Intermediate
2
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - multiple coolers
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vents and ceiling tiles in kitchen dusty
- 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. - tuna Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. - on cook line
- 36-73-4:Basic - Floor soiled/has accumulation of debris. - below hibachi table
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - fan cover dusty at hibachi station cooler - walk in cooler fan covers - hood filters
- 33-16-4:Basic - Open dumpster lid. Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. - case of togo bowls on floor
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - above storage racks in dry storage room
- 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. - chicken 150f in hot holding unit at hibachi station. Managers states chicken is par cooked before placing into hot hold unit. Employee put back on grill to bring above 165f. Corrected On-Site
- 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. - togo box of salad
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - noodles 51f. Observed on counter at hibachi station. Employee states item is on time.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - 7 employees working. 1 certified manager unable to produce proof of training
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 3/18/2024 revealed 15 total violations (3 high priority, 2 intermediate, 10 basic).
Inspection on 10/30/2023
High Priority
3
Intermediate
0
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
- 16-15-4:Basic - Accumulation of debris on dish racks
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - sauce bucket in walk in cooler Corrected On-Site
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - reach in cooler at tepan station - cabinet door gandles in tepan station
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - plates and togo boxes on storage shelf Corrected On-Site
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 33-16-4:Basic - Open dumpster lid. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - above storage shelf of clean plates
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken stored over cooked noodles. Corrected On-Site
- 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. - noodles at tepan station - sushi rice Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food safety inspection conducted on 10/30/2023 revealed 11 total violations (3 high priority, 0 intermediate, 8 basic).