DirtyFLRestaurant Inspection Data

KYOTO JAPANESE STEAKHOUSE AND SUSHI BAR LLC

Based on 6 health inspections, KYOTO JAPANESE STEAKHOUSE AND SUSHI BAR LLC in PENSACOLA has earned a 3.7/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 8 months ago · 6 reports on file

6883 HWY 98

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 6 health inspection reports

All Inspection Reports

7/9/2025· 8mo ago

Visit ID: 10755112

Met Inspection Standards

4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upon inspection observed mold like substance inside ice machine in kitchen.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Upon inspection observed multiple cutting boards with deep cut marks no longer cleanable.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Upon inspection observed employee drinking in main preparation area in kitchen.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Upon inspection observed floor inside walk-in cooler not sealed. Repeat Violation

3/11/2025· 1y ago

Visit ID: 10754932

Met Inspection Standards
  • N/A:No Violations Were Observed

1/7/2025· 1y 2mo ago

Visit ID: 10753152

Follow-up Inspection Required

1 high, 1 int

  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed shell eggs over beef. Operator moved eggs to bottom shelf during inspection. Corrected On-Site
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

8/1/2024· 1y 7mo ago

Visit ID: 8750873

Met Inspection Standards

2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Upon inspection observed walk-in cooler floors not sealed.

2/19/2024· 2y ago

Visit ID: 8613769

Met Inspection Standards

3 high, 3 int, 4 basic

  • 14-11-5:Basic - Equipment in poor repair. Bamboo rice bowl for rice soiled with mold-like substance.
  • 08B-38-4:Basic - Food stored on floor. Food stored on floor in walk-in freezer. Repeat Violation
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor in walk-in cooler. Repeat Violation
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice in walk-in cooler left to cool over night at 45f. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in walk-in cooler cook cooling covered over night at 45f at time of inspection.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp in reach in cook line reach in cooler at 45f for 1 hour. Operator removed blockage in cooler to allow shrimp to cool down. Cream cheese at sushi bar left out on prep table for 1 hour at 63f. Operator moved cream cheese to reach in cooler. **Corrective Action Taken**
  • 09-17-4:Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee handling raw beef with bare hands with access to gloves. No cross contamination observed.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sinks at sushi bar blocked by rice containers and shelf. Operator moved items and made handwash sinks accessible. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cleaning pads left in handwash sinks at sushi bar.

10/17/2023· 2y 4mo ago

Visit ID: 8365237

Met Inspection Standards

4 basic

  • 08B-38-4:Basic - Food stored on floor. Upon inspection observed food stored on floor in walk-in freezer. Repeat Violation
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Upon inspection observed unsealed concrete floor in walk-in cooler. Repeat Violation
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Upon inspection observed walk-in cooler shelves rusted.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.